Homemade Gluten-Free Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free bread made with yeast, potato starch, and rice flour that bakes into a light, fluffy loaf. Vegan and free of the top eight allergens, it works for sandwiches, toast, and other uses where you'd typically use bread. Takes a few hours from mixing to baking.
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.