Homemade Gluten-Free Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free yeast bread loaf that is light and fluffy, suitable for sandwiches and toast. The recipe uses alternative flours including tapioca, brown rice, and quinoa, and is also vegan and free of the top eight food allergens. It requires a few hours to prepare and yields about ten slices.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 7 g (2.5 tsp) active dry yeast
- 100 g warm filtered water
- 20 g maple syrup (honey or cane sugar)
- 20 g whole psyllium husk
- 375 g filtered water
- 15 g olive oil
- 80 g potato starch
- 60 g tapioca flour (or arrowroot flour)
- 150 g sorghum flour
- 140 g superfine brown rice flour
- 50 g quinoa flour (or replace with more sorghum flour or rice flour)
- 12 g sea salt
At a glance
PER SERVING · TIME 155M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 15m
- Sodium
- 100mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2318mg
- Calcium
- 184mg
- Iron
- 24mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 100MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.