Bread, Free of Gluten and Added Sugars Recipe

Name: Bread, Free of Gluten and Added Sugars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 192 g potato starch; 120 g tapioca flour; 120 g gluten-free oat flour; 30 g buckwheat flour; 2 teaspoons xanthan gum; ¾ teaspoon salt; 1 teaspoon cream of tartar; ½ teaspoon baking soda; 3 tablespoons Xylitol sweetener; 2 teaspoons fast rising yeast; 2 eggs, room temperature; 1 teaspoon clear vinegar; 246 g warm water; 3 tablespoons pureed pears

Servings: persons

192 g potato starch
120 g tapioca flour
120 g gluten-free oat flour
30 g buckwheat flour
2 teaspoons xanthan gum
¾ teaspoon salt
1 teaspoon cream of tartar
½ teaspoon baking soda
3 tablespoons Xylitol sweetener
2 teaspoons fast rising yeast
2 eggs, room temperature
1 teaspoon clear vinegar
246 g warm water
3 tablespoons pureed pears

1
Prepare bread pan.
2
Shortening with a dusting of buckwheat may work for you but I've long given up that and instead use parchment paper to line the pan though it won't stay in place until weighted down with dough.
3
Mix all dry ingredients in medium sized bowl.
4
In stand mixer bowl, whisk together eggs, vinegar, water and pears.
5
Add dry ingredients to mixer bowl and blend on low speed (KitchenAid stand mixer speed 4) for 1-2 minutes, stopping to scrape the sides down if needed.
6
Scrape dough into prepared pan and smooth the top with wet fingertips.
7
Cover dough with towel and let rise in a warm area until dough reaches the top of the pan (I preheat the oven when this happens).
8
Bake at 350?F for 10 minutes.
9
Cover loosely with foil then bake an additional 50-60 minutes.
10
Allow to cool before slicing.

359

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 192 g potato starch, 120 g tapioca flour, 120 g gluten-free oat flour, 30 g buckwheat flour, and more.

Yes, Bread, Free of Gluten and Added Sugars 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!

Bread, Free of Gluten and Added Sugars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions