Gluten Free Bread #1

Gluten Free Bread #1
I have had a slight intolerance for gluten for many years but this year my intolerances to gluten and dairy have sky rocketed so now I’m really having to watch what I eat to avoid the uncomfortable side effects. So now I’m on a mission to find the perfect gluten free bread recipe This is my first attempt and I was happy with the results.  The texture was light and fluffy compared to the store bought varieties which tend to be vacuum sealed and like mini bricks!! It was even a hit with my kids —these are the kids that took forever to convert from white to wholemeal bread.



  1. Preheat oven to 180°. Grease bread tin and set aside.
  2. Put basmati rice, brown rice, buckwheat and chickpeas into TMX bowl and mill for 30 secs on speed 9 or just until a flour consistency is achieved.
  3. Add arrowroot flour, pepita, chia seeds, sesame seeds, xanthan and sugar and mix for 10 secs on speed 4. Set aside.
  4. Put water and yeast into TMX bowl and heat for 2 mins at 37° on speed 1.
  5. Add back in the flour mix and the remaining ingredients and mix for 15 secs on speed 5. Scrape down sides of the bowl and mix for a further 5 secs on speed 5.
  6. Pour mixture into the prepared bread tin and prove in warm are for 30 mins or until dough has doubled in size.
  7. Bake in oven for 40-45 mins. Cool in tin for 5 mins before transferring to a cooling rack.
  8. Serve warm or store in an airtight container.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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