Gluten-free bread served on a bread board

Gluten-free bread

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(10 ratings)

Prep: 5 mins Cook: 1 hr Plus rising time


Makes 1 loaf (10-12 slices)

A straightforward loaf of bread for anyone who's following a gluten-free diet. Bake this and use it to make sandwiches or toast, or simply slather it in butter

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per slice (12)

  • kcal136
  • fat3g
  • saturates1g
  • carbs23g
  • sugars1g
  • fibre0.5g
  • protein4g
  • salt0.52g


  • 400g gluten-free white flour (Doves Farm is available at most supermarkets)
  • 1 tsp salt
  • 7g sachet fast-action dried yeast
  • 284ml buttermilk (or the same amount of whole milk with a squeeze of lemon juice)
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat oven to 180C/160C fan/gas 4. Mix the flour, salt and yeast in a large bowl. In a separate bowl, whisk together the buttermilk, eggs and oil. Mix the wet ingredients into the dry to make a sticky dough.

  2. Grease a 900g loaf tin, or flour a baking sheet. With oiled hands, shape the dough into a sausage shape for a loaf or a ball for a cob. If making a loaf, place the dough in the tin. For a cob, place it on the baking sheet and score the top with a sharp knife. Cover loosely with a piece of oiled cling film and leave somewhere warm for 1 hr, or until risen by a third or so. 

  3. Bake for 50-60 mins until golden and well risen. Turn out onto a wire rack and leave to cool for at least 20 mins before cutting.

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Comments, questions and tips

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17th May, 2020
Not even worth one star - thought it would be like sugar free cake and it is - absolutley tasteless, hard as a rock when baked. No opportunity to 'knead' or 'turn out' as it's a liquid batter if you follow the ingredients. Even the chickens gave it a pass.
Mary Hunt's picture
Mary Hunt
14th Apr, 2020
I have just made this for the first time. I used wholewheat spelt flour and needed less of the liquid mixture. It tastes delicious. Only think is it sticks to the pan so best not to use a loaf tin but put it on baking parchment.
Shellie Watson-Roalfe's picture
Shellie Watson-...
27th Mar, 2020
Possibly the worst gluten free bread recipe ever. The dough is more like a batter and completely un-shapable. The bread itself is more like a dense cake rather than a bread. But I suppose it’s better than nothing at all, so that’s positive!
Chris Gardner's picture
Chris Gardner
26th Dec, 2019
Do not be fooled - yeast is not generally gluten free, and you need to buy gluten free yeast, or make your own sourdough not using glutenous flour!
18th Oct, 2019
tried this recipe for the first time the other day. Whilst the final product was okay, i did find it didn't look like the picture above as it had more of a raise, dispite not raising at all during the prove period.
Lisa Sun's picture
Lisa Sun
20th Mar, 2019
Can I use instant dry yeast instead of active dry yeast?
13th Feb, 2019
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