Bakerita · by Rachel Conners★ 5.0 (52)
Homemade Gluten-Free Bread
NUTRITION · PER SERVING155M COOK
CAL 100%·PRO 76%
CARBS 408G81% OF CAL
39G FIBER20G SUGAR349G OTHER
FAT 29G13% OF CAL
4G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free yeast bread made with rice flour, tapioca, and quinoa. Light and fluffy with a tender crumb, suitable for sandwiches and toast. Takes about two and a half hours from start to finish.
componentamericanbaked good🥣 mixer🫕 dutch oven🥧 baking dish🔥 ovendairy freegluten freevegetarian
View the full recipe on Bakerita →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
CAL 100%·PRO 76%
CARBS 408G81% OF CAL
39G FIBER20G SUGAR349G OTHER
FAT 29G13% OF CAL
4G SAT25G UNSAT
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.