How to make gluten-free bread

  • There are many ways to make gluten-free bread. We supply ready-mixed gluten-free bread mixes, but you can make your own using the proportions below:
  • Gluten-Free Bread Mix
  • This mixture was devised by Phil Vickery. It’s a lot lighter than using rice flour.
  • Soya Flour
  • 4 parts soya flour. Soya flour is nutritious, and particularly high in protein. This protein plays a role in baking, as it helps to keep the bubbles in when the bread rises. In wheat breads, the gluten usually plays this role.
  • Tapioca Flour (Tapioca Starch)
  • 2 parts tapioca flour. Tapioca flour acts as a binder, helping the loaf to stick together.
  • Potato Flour
  • 4 parts potato flour or potato starch. Phil Vickery stipulates that potato flour should be used rather than potato starch, but we have used potato starch and it works just fine!
  • Corn Flour 500g (Brown and Polson)
  • 3 parts cornflour (also known as “corn starch”). This is a fine, white powder. Not to be confused with cornmeal.

Soya Flour

4 parts soya flour. Soya flour is nutritious, and particularly high in protein. This protein plays a role in baking, as it helps to keep the bubbles in when the bread rises. In wheat breads, the gluten usually plays this role.

Tapioca Flour (Tapioca Starch)

2 parts tapioca flour. Tapioca flour acts as a binder, helping the loaf to stick together.

Potato Flour

4 parts potato flour or potato starch. Phil Vickery stipulates that potato flour should be used rather than potato starch, but we have used potato starch and it works just fine!

Corn Flour 500g (Brown and Polson)

3 parts cornflour (also known as "corn starch"). This is a fine, white powder. Not to be confused with cornmeal.

Other Ingredients

    Method