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Gluten-Free Homestyle Bread

Updated: May 5, 2018

Bread; Pane; Brot; хлеб; Pain; ψωμί; Bröd; Arán; Pan

A work of art. A symbol of peace. A staple for the hungry. A part of prayers and rituals.

Bread has the most ancient origins. An essential in almost any part of the world. I have family members who will not even sit at the table until there is bread.

After many many attempts of trying to make gluten-free bread and after a lot of trial and error, I have finally achieved this goal!

There is nothing quite like the aroma and the taste of a freshly baked loaf of bread. Nothing like cleaning up the sauce on your plate or soaking up the last of your soup with a thick slice of homemade bread. I am so happy to be able to share this recipe with you, and once again take joy in these simple actions that we all have taken for granted!

What a terrific way to start 2018!


2 tablespoons dry active yeast

2 tablespoons sugar

1 1⁄2 cups lukewarm water

1 cup white rice flour

1 cup sorghum flour 1 cup tapioca flour 3 teaspoons xanthan gum 1 1⁄2 teaspoons salt 2 tablespoons olive oil 3 egg whites, beaten slightly 1 teaspoon apple cider vinegar

Cornmeal for dusting 3 tablespoons sesame seeds (optional)


  1. In a small bowl dissolve the sugar in the water, and add yeast. Proof until foamy.

  2. In a large bowl, sift together flours, xanthan gum and salt.

  3. Mix the yeast mixture, olive oil, egg whites, and vinegar. Beat on high for 3 minutes. The dough will be very sticky.

  4. Spoon the dough into greased and cornmeal-dusted covered casserole . If you don't have one of these, you can use a loaf pan. Sprinkle with sesame seeds (optional) and cover, making sure that the towel or lid you are using to cover it does not touch the dough). Let rise in a warm place until doubled in bulk, 40-45 minutes.

  5. Preheat oven to 400 degrees. Bake for 40 to 45 minutes.

  6. Remove from pan to cool completely. Eat within two days.

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