Gluten Free White Bread


I am still not 100 % happy about Gluten Free Bread … Obviously it is not easy to make Gluten Free Bread to taste like Real Wheat Bread.  Hmmmm …..Delicious Gluten Free Bread – The Holy Grail of Gluten Free Baking! I miss bread a lot and I have been trying so many Gluten Free Bread recipes and as already intimated in a past post, some were inedible!  But what’s worse is that the persons who uploaded them, all swore that theirs was the BEST Gluten Free Bread ever made … !

I stumbled across Dan Lepard’s white bread recipe, which compared to many recipes I have tried is pretty good! The dough behaved really well and it was not so difficult to manage.  Compared, it is cheaper than most bread recipes since the main ingredient is the cornflour.  Psyllium husk powder may be a bit on the dear side, but you will be using only 25 g of it in this recipe. Psyllium husk, another ingredient, is a fibre that acts more like Gluten than other ingredients used so far.  This is his recipe below.


4 tsp soya flour
50g potato starch
300g cornflour
1 tsp xantham gum
25g psyllium husk powder
2 tsp instant yeast
1 tsp salt
1 tbsp caster sugar
2 tsp vinegar
15 ml sunflower oil, plus extra for brushing
2 tbsp yogurt
325 ml warm water
30 ml milk
Sesame/poppy seeds (optional)


Put the dry ingredients into a mixing bowl.  Whisk the liquids separately and the add the liquid ingredients to the dry and mix well for about a minute, until they come together into a soft dough.  I used a stand mixer for this.


Leave to rest for an hour, then, using lightly oiled hands, and a lightly oiled worktop, shape into rolls or plait into a loaf or simply put into a loaf tin.  Cover and leave for another hour and a half, until almost doubled.


Preheat the oven to 245 deg C, (220 deg C if fan assisted), 475F/gas mark 9.  Brush the top of the dough lightly with oil and sprinkle some sesame or poppy seeds if desired and bake for 25 minutes for rolls or 50 minutes for a loaf.

Remove from the oven, and place on a wire rack to cool completely before cutting.

I did like this bread, although I was not completely sure about so much cornflour.  It felt kind of ‘squeaky’ with so much cornflour!  My next attempt at this recipe, would be to reduce some of the corn flour and replace it with some quinoa flour which contains more protein and fibre.  Well, I will probably also make a couple more adjustments as well!  If successful I will update this post or upload a new recipe!

Finally I could enjoy a much-missed delicious Chicken Salad Sandwich!


Senza G – Living without Gluten

If you enjoyed this recipe, please go to my Senza G Facebook Page on this link  : –

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Thank you for your support!


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