RECIPES > BAKING
EASY GLUTEN-FREE BREAD
This easy gluten-free bread recipe is perfect for loaves, bread rolls and even damper. You’ll never look back.
MAKES ONE 12-SLICE LOAF
Gluten-free self-raising flour (we love Lola’s superfine flour mix; see below)
Grease a 11 x 26cm bread tin.
Mix all ingredients together with an electric beater. It should be the consistency of a thick batter. Pour batter into greased tin and cover with aluminum foil.
Place in a cold oven and turn oven on to 180ºC. Bake for 25 minutes. Remove foil and bake for a further 20 minutes.
Remove from tin to cool on a wire rack. It will slice better when cold, but is so nice when it’s still warm.
- The same mixture can be used to make bread rolls, baked in pie tins for about 18 minutes.
- For more nutrients and fibre, add LSA mix and a little more water.
- This recipe makes a great damper
LOLA'S SUPERFINE FLOUR MIX
- 200g besan flour
- 200g potato starch
- 100g fine rice flour
- 150g tapioca starch
Courtesy of Lola Workman wheatfreeworld.com.au
Based on 12 serves, per serve: Energy: 836kJ; Protein: 1.5g; Fat: 5.9g; Saturated fat: 1.2g; Carbohydrate: 34.4g (2 exchanges)
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