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Basic Bread (Gluten Free/ Yeast Free/ Dairy Free/ Refined Sugar Free)

This is the first sandwich that I have had and “enjoyed” in over 2 1/2 years! (I have had many since)


I have been trying to make a basic bread recipe for over two years. I would make several loaves, fail miserably, and throw them away. (Alright, after a while I started putting it through the food processor and making bread crumbs)

I was never satisfied with the bread that I ended up with. It was the same as the frozen gluten free/ yeast free stuff you can buy in the stores.  I had truly missed the taste of yeast filled bread.

Over the last few weeks I have had many people email me asking where my bread recipe was.
Hmm… Okay, so back to the drawing board.

After making approximately ten loaves of bread this week, I have made a very decent bread. (yes I say decent because I am still yearning for yeast bread)

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I was very excited to see this bread and even more excited after I ate it.
Its light and fluffy. Such a nice change.
Possibilities are endless as to what I can eat and take in my lunch now.

Basic Bread 

1 1/2 c. gluten free flour mix
1/2 c. sorghum flour (if you don’t have or want sorghum just use an extra 1/2 c. flour mix)
1 tsp. xanthan gum
1/4 c. ground flax
5 tsp. baking powder
2 tsp. baking soda
1/2 tsp. sea salt

5 eggs
1/3 c. coconut oil- melted
1/2 c. water
2 Tbsp. Bragg’s apple cider vinegar

Preheat oven to 350 degrees
In a medium bowl, whisk together flours, xanthan gum, flax, baking powder, baking soda, and salt.
Set aside.
In another bowl, beat the five eggs, then add coconut oil, water, and vinegar. Beat well.
Add dry ingredients to the wet ingredients. Mix well. Pour batter into greased 5 by 7 inch loaf pan.
Makes one loaf.

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Bake for 35-40 minutes or until toothpick comes out clean.

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This bread will stay nicely wrapped in plastic on the counter for about two days.
( If it stays around that long) 
It freezes well, but it’s best to slice it, then freeze it.

Makes one loaf.

 Shared On: http://poorandglutenfree.blogspot.ca/2013/04/waste-not-want-not-wednesday-25.html, Lunch Box Love, Food on Friday

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23 Comments

  2. I am looking forward to trying this!

    Are you allergic to yeast? I found a good paleo bread recipe that has yeast in it. (I don’t eat grains and am quite certain that I’m extremely gluten intolerant.)

  4. What can I use to sub ground flax in this recipe as severe celiac so cautious about grains.

    1. I have not. If you can’t use xanthan gum you could try guar gum or psyllium husk.

        1. Are you using it in place of the xanthan gum? If so, then it would be 2 tsp. of psyllium husk.

  6. This looks fantastic! I was wondering- do you have any ideas on what might make a good replacement for the flax meal? I totally understand that it’s a bonus for most, but I suffer from IBS-D and it’s proven to be too much for the system. Any ideas would be greatly appreciated!

    1. I only added the flax for more fiber. I have made the bread without it when I have been out. 🙂

    1. I have never tried an egg replacer in this recipe. So, sorry but I just don’t know how it would turn out. I am working on an egg free bun recipe. When it is done I will post it right away 🙂

  9. Hi Sandi,
    Is there anything I can use to replace the gluten free flour mix? My son’s allergic to rice and wheat.

    1. I’m not sure where you are from, but there is a gluten free flour mix that is rice free as well. It is made with garbanzo beans. Here in Canada we can fine it at the Bulk Barn. I’m sure you can find one near you.

      1. I’m in Alabama. I’ll see if I can find it at a health food store. Thank you so much!! It’s been a nightmare finding a bread for him.