Gluten Free Bread #2

Gluten Free Bread #2
As some may know, I’m on the road to finding the perfect gluten free bread recipe. This time I took Quirky Jo’s recipe and added some seeds for more texture.

Gluten Free Bread


  • 300g brown rice (or use brown rice flour)
  • 220g sorghum flour ( also called ‘Jowar Atta’ flour)
  • 380g tapioca starch (tapioca flour)
  • 2 Tablespoons instant yeast
  • 1 Tablespoon fine sea salt/Himalayan salt (adjust to taste)
  • 2 Tablespoons xanthan gum
  • 50g pepita seeds
  • 50g sunflower seeds
  • 50g sesame seeds
  • 50g chia seeds
  • 50g linseed
  • 4 large eggs
  • 670g lukewarm water
  • 65g neutral flavoured oil (eg. macadamia, grapeseed, sunflower, light olive)
  • 30g honey (I used Rice Malt Syrup)


  1. Grind up rice in the Thermomix in two batches on speed 9 for a minute per batch.
  2. Add the dry ingredients (with all the rice flour) and mix in on speed 5 until well combined.
  3. Tip flour mixture into a large mixing bowl.
  4. Weigh liquid ingredients into Thermomix and mix on speed 4 until combined.
  5. Pour liquid into the bowl with the flour mixture and mix together with a wooden spoon until all the dry ingredients are well incorporated. There is no need to knead! Dough will be like a wet, sticky, scone dough, not like a regular bread dough.
  6. Cover (but not airtight) and allow dough to rest at room temperature until it rises, approximately 2 hours or so. You can use it immediately after this initial rise, but the flavour is nicer if you refrigerate it in a lidded (not airtight) container overnight first. You can use the dough over the next 7 days, although bear in mind, the flavour gets stronger each day.
  7. When you’re ready to cook it, wet your hands, and take out a grapefruit-sized piece of the refrigerated dough. Quickly shape it into a ball, gently pressing into shape, and smoothing with a little water if you don’t want it rough and rustic.
  8. Allow the dough to rest, loosely covered in plastic wrap, on a pizza peel sprinkled with cornmeal, or on baking paper on a cookie sheet if you don’t have a pizza peel. It will need to rest for about an hour and a half, or even 2 hours. (If it hasn’t been refrigerated and you’re using it straight away, it will only need about 40 minutes to rest.) It will rise a little in this time, but it won’t double like regular bread dough does.
  9. Thirty minutes before baking, preheat the oven to 230 degrees C (450 degrees F), with a baking stone placed on the middle rack. (If you don’t have a baking stone, a cast-iron pan or heavy pizza tray will do.) Place an empty grill tray or baking pan on the rack underneath.
  10. When the loaf is ready to bake, slash the top with ¼-inch-deep parallel cuts, using a very sharp knife, or a serrated bread knife. This isn’t just for looks – it seems to bake better inside if you do this.
  11. Slide the loaf directly onto the hot stone or pan. (If using baking paper, leave it under the bread). Quickly pour a cup of hot tap water into the hot grill tray or baking pan and immediately shut the oven door. Bake for about 35 – 40 minutes, until lightly browned and firm. If you used baking paper, carefully remove it two-thirds of the way through the baking time and bake the loaf directly on the hot stone, cast-iron pan, or oven rack.
  12. Allow bread to cool on a rack before slicing.

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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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