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Gluten Free Bread

Sliced Bread


  • 105g Potato Flour
  • 95g Rice Flour
  • 57.5g White Sorghum Flour
  •  52.5g Tapioca Starch
  • 40g  Lupin Flour
  • 305ml Water (warm)
  • 100ml Egg white ( about 3)
  • 65 ml Oil
  • 20g Yeast (Mauripan Dry)
  • 25g Gelatine
  • 12g Sugar
  • 1g Salt
  • 10g Glycerine
  • 7g Citrifi
  • 0.6g Citric Acid


  1. Preheat oven to 375F
  2. Pour warm water into mixing bowl add yeast, half sugar, and egg white lightly mix.
  3. Add oil, glycerine and mix.
  4. Combine dry ingredients in separate bowl.
  5. Add to wet ingredients with mixer on low.
  6. Once combined (scrape sides of bowl if necessary) beat mixture for 2 minutes.
  7. Rest for 10 minutes (cover if possible).
  8. Beat for 2 minutes.
  9. Rest for 10 minutes (cover if possible).
  10. Beat for 2 minutes and pour into prepared bread tin / pan.
  11. Cover and leave in warm spot to rise for 20 minutes (or until mixture 1cm from pan top).
  12. Bake for 35 minutes.
  13. Remove from pan and allow to cool on cooling rack before cutting.



  • Although electric mixer was used dough hook was not necessary due to thick, batter consistency of mix.
  • For softer crust cover loaf in cloth / tea towel whilst cooling.
  • It is important to get the beat and rest times correct to avoid shape collapse .