Allergen Free/Gluten Free Bread Recipe

Name: Allergen Free/Gluten Free Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sorghum flour; 1 cup potato starch; ½ cup millet flour; 2 teaspoons xanthan gum; 1 teaspoon salt; 1 tablespoon yeast; 1 ¼ cups warm water; 3 tablespoons olive oil; 1 tablespoon honey; 1 tablespoon Egg Beaters egg substitute, whisked with 4t warm water (or 2 eggs beaten); ½ teaspoon mild rice vinegar

Servings: persons

1
1.Mix 1t honey and warm water.
2
Water should feel warm-to-hot to the touch but not burning.
3
2.
4
Add yeast and mix well.
5
Let the mixture sit until it gets bubbly/frothy.
6
3.
7
Mix all dry ingredients together.
8
4.
9
When yeast liquid is frothy, add to dry ingredients.
10
5.
11
Add olive oil, 2t honey, cider vinegar and mixed egg replacer (or eggs) and beat until a smooth batter forms.
12
Dough should be along the consistency of cookie dough, not like wheat bread dough.
13
6.
14
Scrape into a lightly oiled loaf pan and smooth with wet fingers or spatula.
15
7.
16
Loosely cover pan.
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8.
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Preheat over to 350 and put loaf pan on top of stove other other warm place to rise.
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9.
20
Let rise 20 minutes for rapid rise yeast and 30ish minutes for regular yeast.
21
10.
22
Bake 35-45 minutes.
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11.
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Cool on wire rack.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup sorghum flour, 1 cup potato starch, ½ cup millet flour, 2 teaspoons xanthan gum, and more.

Yes, Allergen Free/Gluten Free Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Allergen Free/Gluten Free Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions