Gluten-Free White Bread Recipe

Name: Gluten-Free White Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons soya flour (soy flour); 50 g potato starch; 300 g cornflour (cornstarch); 1 teaspoon xanthan gum; 25 g psyllium husks; 2 teaspoons instant yeast; 1 teaspoon salt; 1 tablespoon caster sugar; 2 teaspoons vinegar; 15 ml sunflower oil, plus extra for brushing; 2 tablespoons yogurt; 325 ml warm water; 30 ml milk

Servings: persons

4 teaspoons soya flour (soy flour)
50 g potato starch
300 g cornflour (cornstarch)
1 teaspoon xanthan gum
25 g psyllium husks
2 teaspoons instant yeast
1 teaspoon salt
1 tablespoon caster sugar
2 teaspoons vinegar
15 ml sunflower oil, plus extra for brushing
2 tablespoons yogurt
325 ml warm water
30 ml milk

1
Put the dry ingredients in a bowl.
2
whisk the liquid separately.
3
then mix the two really well for a minute, until they come together into a soft dough.
4
Leave for an hour.
5
Then, using a lightly oiled worktop and hands,
6
Shape into rolls or into a baton for a tin loaf.
7
Cover and leave for an hour and a half, until almost doubled.
8
Gluten-free dough doesn't have spring, so a very hot oven helps -
9
245C (220C fan-assisted)/475F/gas mark 9.
10
Brush the top of the dough with oil and
11
bake for 25 minutes (rolls) or 50 minutes (large tin loaf).
12
Remove from the oven, and from the tin or tray.
13
Leave to cool on a wire rack, covered with a cloth
14
this helps keep the bread soft.

347

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 13 ingredients. The key ingredients include: 4 teaspoons soya flour (soy flour), 50 g potato starch, 300 g cornflour (cornstarch), 1 teaspoon xanthan gum, and more.

Yes, Gluten-Free White 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 White Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions