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Simple Gluten-Free Bread

Easy to make yeasted gluten-free bread
Prep Time10 mins
Cook Time50 mins
Total Time3 hrs
Course: Breakfast
Cuisine: Gluten-Free
Diet: Gluten Free
Keyword: Bread
Servings: 1 loaf
Author: Shelly


  • 1 cup tapioca flour
  • 1 cup fine brown rice flour
  • 1 cup millet flour
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary
  • 1 ½ cup lukewarm water
  • 1 tablespoon dry yeast
  • 1 tablespoon flaxseed meal
  • 2 teaspoons psyllium husk powder
  • 1 teaspoon honey


  • Put the dry ingredients in a medium bowl and whisk them together.
  • Pour 2 cups lukewarm water into a mug or cereal bowl. Add the yeast and flaxseed meal, and whisk to combine. Stir in the psyllium husk and honey and whisk until the mixture thickens and resemble a gel, about 1 minute.
  • Pour the wet mixture into the flour bowl and mix with a wooden spoon to combine. Then use your hand to knead it until the dough comes together. If the dough is too sticky add a little bit of rice flour. If it's too dry, add 1-2 tablespoons of water.
    Line a loaf pan with baking paper. Roll the dough into a log and place it in the lined pan. Cover with a clean, moist kitchen towel and put the pan in a warm spot (I put it near a sunny window but not in direct sunlight) until it doubles it size. About 1 - 1½ hours. Take a picture of the log before you cover it so you can compare later.
  • Preheat the oven to 400°F/200°C. Bake the bread for 30 minutes.
  • Remove the bread from the pan and put it, facing down, back in the oven, straight on the wire, and bake for 10 minutes.
  • Let it cool for 10-15 minutes before slicing it.
  • If you want it to last for a week or two, when it cools down, slice it and put it in a ziplock in the freezer. No need to thaw before toasting a slice in the morning. Just put a slice or two in the toaster for 2 -3 minutes.