Gluten Free/Casein Free Bread Recipe

Name: Gluten Free/Casein Free Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sorghum flour; 2 cups tapioca flour; 1 ½ teaspoons xanthan gum; ⅓ cup non-dairy powdered drink mix (I used a soy shake mix that was Casein free); ½ teaspoon salt; 1 teaspoon baking powder; 3 tablespoons sugar; 2 ¼ teaspoons active dry yeast; 2 eggs; ½ teaspoon cider vinegar; 3 tablespoons oil; 1 cup warm water

Servings: persons

1 cup sorghum flour
2 cups tapioca flour
1 ½ teaspoons xanthan gum
⅓ cup non-dairy powdered drink mix (I used a soy shake mix that was Casein free)
½ teaspoon salt
1 teaspoon baking powder
3 tablespoons sugar
2 ¼ teaspoons active dry yeast
2 eggs
½ teaspoon cider vinegar
3 tablespoons oil
1 cup warm water

1
Mix together sugar, water, and yeast in a large bowl and set aside.
2
In a medium bowl combine first six dry ingredients.
3
Whisk together eggs, vinegar, and oil in a small bowl.
4
When the yeast mix is frothy add the eggs and flour mixes.
5
Blend until incorporated.
6
If using a bread machine, spoon in the batter and set the machine for sweet bread with a medium crust.
7
After the final kneading, smooth the top with a spatula.
8
Turn out immediately when finished or it will turn soggy.
9
Spread a little soy butter on the crust to keep it soft.
10
If using and oven, cover batter and set in a warm space for about 30 minutes.
11
Bake at 400F for 50-55 minutes, covering after the first 10 minutes with foil.
12
Turn out immediately and lightly butter the crust.

543

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 12 ingredients. The key ingredients include: 1 cup sorghum flour, 2 cups tapioca flour, 1 ½ teaspoons xanthan gum, ⅓ cup non-dairy powdered drink mix (I used a soy shake mix that was Casein free), and more.

Yes, Gluten Free/Casein 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!

Gluten Free/Casein Free Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions