I got a bit bored of the staple winter breakfasts that I alternate between – porridge or cinnamon bagels – and decided to shake things up a bit and make a super seedy and slightly sweet loaf of bread instead. I’m rather pleased with the end result and thought you might appreciate the recipe.
It’s studded with a selection of oh-so-good-for-you (especially for your hormones) seeds, some nuts and a small amount of cranberries. It reminds me of the nut-packed dark bread my gran used to buy in her favourite bakery in Krakow. It was the kind of loaf that was crunchy with nuts and slightly sweet with added honey and we would have some more honey on top usually. I used to love that bread! I definitely inherited my love for nuts, coffee and a general sweet tooth from my late grandma.
This bread is so easy to throw together, you’ll be laughing. It requires no yeast, kneading or proofing! Thanks to buckwheat flour it’s naturally gluten-free, yet there is no need for xanthan gum (or other gums typically added to make gluten-free dough possible) either. Ground up flax (or chia) seeds hold it together just fine. If you can throw a few ingredients into a bowl and give them a good stir, you will manage on your first go, promise.
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Dry-toasting nuts and seeds isn’t necessary, but it doesn’t take that much extra effort and gives the bread a deeper flavour so it’s worth it, in my opinion.
This bread is an ideal vehicle for open sandwiches, which are a thing in my native Poland (Germany and Scandinavia too, as far as I know). Both sweet and savoury toppings work well and I can personally think of a few dozen different combinations which I am going to try out in the course of the next few weeks. I hope you’ll love this recipe as much as I do!
If you make this recipe please tag me on Instagram using the # hashtag and @. I love seeing your takes on my recipes!
Easy Gluten Free Bread {dairy Free}
*BUCKWHEAT FLOUR: Buckwheat is a naturally gluten-free pseudo grain that is related to rhubarb, but some brands may get cross-contaminated with gluten during processing so if you have a severe gluten intolerance or Celiac disease, make sure you only purchase buckwheat that has been certified as gluten-free (please be aware that Doves Farm buckwheat flour we show in the video above ISN’T gluten-free certified. We made a mistake and realised it too late)
*BAKING SODA: Please ignore the fact that the video calls for baking powder (instead of baking soda). It’s a typo that we didn’t spot in time. Baking soda is the correct ingredient.
*SPICES: If you intend to have this bread with sweet toppings, adding some ground spices and optionally increasing the amount of sweetness (to 2 tbsp maple syrup) is a nice idea. I would start with ½ tsp cinnamon and ¼ tsp ground ginger and nutmeg and a good pinch of cloves. For a savoury take on this bread, nigella seeds make a nice topping and olives a great substitute for dried fruit.
The Best Gluten Free Bread In The World
Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E-BOOK as a thank you for supporting us.Get the best gluten free bread recipe for gluten free white sandwich bread. Learn how to make the best gf bread with the original and best recipe.
With a soft and tender crumb, this gluten free bread recipe is the original and best. It's the white sandwich bread you've been missing since you started on your gluten free journey.
It really is an amazing recipe if you're on a gluten free diet. It tastes and behaves just like regular bread. It's easy to make and if you follow the recipe closely, you'll get perfect bread every time.
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This soft and tender gluten free bread bends and squishes and tastes like the “real thing”, and it has a lovely bakery-style crust to boot.
Use it for yummy sandwiches, grilled cheese, or classic peanut butter and jelly. You can toast it for a bit of crunch, and if you're craving something sweet, sprinkle on a bit of sugar and cinnamon. This gluten free sandwich bread is incredibly versatile — just like bread should be.
Yes, it's been copied and republished by others with “tweaks” to try and make it unique, but that actually ruin the bread. But this is the original, unadulterated recipe that I came up with way back in 2010. And it's quite simply the easiest and the best gluten free bread recipe you'll find.
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This batter-style gluten free bread doesn’t look or behave anything like conventional yeast bread when it’s raw or even when it’s baking. That didn’t matter to me at all when I first developed the recipe. So don't be surprised when you're making this gluten free bread and you see it's a batter, not a dough. Don't worry – trust the recipe and keep baking.
I still have such vivid memories of researching every possible additional ingredient I could add to this gluten free bread recipe to help support the dough during its rise.
I finally settled on apple cider vinegar and cream of tartar, plus egg whites, and of course xanthan gum (you simply can’t make gluten free bread that doesn’t fall apart without xanthan gum).
Gluten Free White Loaf
Before that, I wasted a ton of expensive ingredients, including all different kinds of gluten free flours. But it was all worth it. Every failed recipe attempt eventually led to this awesome bread recipe.
As we discuss in our beginner's guide to gluten free baking, if you have any experience baking conventional yeast bread, this gluten free bread dough will seem completely unfamiliar to you.
The one drawback of this recipe is that I’ve never made it with total success with a bowl and spoon. And believe me, I've tried! Mixing all the ingredients until they’re truly smooth and fully incorporated is just really hard without a stand mixer.
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It’s a bit fragile once it’s risen, so handle with care. If you’d like to add seeds to this gluten free bread, do it after the dough has risen. Just brush the top lightly with melted butter and sprinkle with seeds. But be gentle or you'll ruin the rise.
You've got a lot of choices when it comes to gf flours, but my go-to gluten free flour blend for this recipe (and many others) is Better Batter.
It's an all purpose gluten free flour blend with just the right proportions of rice flour, potato flour, xanthan gum, and other ingredients for baking more than just the best gluten free bread.
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I highly recommend that you stick with Better Batter for this recipe. However, if you're interested in trying a different blend for this recipe, consider the other options on our all purpose gluten free flour blends page.
To speed up the rising process, some people recommend letting the dough sit in a warm oven. I want to make it clear: I absolutely never recommend using an oven to proof bread.
Believe me, it's not because I like sitting around waiting for my bread to rise. Instead, the reasoning is very simple: When you use a warm or hot oven to proof bread, you could easily kill the yeast, and dead yeast = no rise.
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For best results when making this easy gluten free bread recipe, please don't use a warm oven for proofing. Instead, choose a naturally warm, draft free spot and let the yeast do its thing. And keep in mind that, if your environment seems quite cool (but isn't truly cold), your yeast bread will still rise, just more slowly.
I've put together my top tips to help you get perfect gluten free bread every time. Trust the recipe and follow these tips for flawless gluten free sandwich bread time and time again.
I had always wanted to try making it in a Pullman loaf pan. That was the only way to see if I could get those perfect, no-dome slices that are truly made for sandwiches.
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Baking in a Pullman pan (which is that taller, narrow pan with a lid that slides on) also tends to make softer bread. The moisture in the bread is trapped inside the pan during baking, and the bread absorbs it as it bakes.
The photo above is a loaf baked in a 2 pound Pullman loaf pan. The photos below are of the bread rising in a 1-pound Pullman loaf pan.
You can make a 1-pound Pullman loaf, or a 2-pound Pullman loaf. The baking time is nearly the same, as the pans are much longer but also considerably more narrow.
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For the 1-pound pan, you don't do anything different to prepare the bread dough. When it's ready to rise, use the Pullman cover instead of plastic wrap, then bake for about 40 minutes with the lid on. Remove the lid and allow the top to brown.
For the 2-pound loaf pan, double the recipe and be sure to mix the ingredients with a bit of extra care. The instructions are the same as for
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