IMG_8274this is my all time favourite gluten free bread because it is so easy to prepare and absolutely delicious
yes.. if you are on my Facebook, this is the bread i bring along whenever i travel
erm..uh-huh.. i have the habit of bringing my home baked bread whenever i fly
this time, i incorporated cut out gingerbread man turkey ham into the loaf

Recipe adapted from Land O’Lakes


1 cup (c. 244g) warm milk (about 43 degrees C)
1/4 cup sugar * i used 1/2 tsp
2 1/4 tsp yeast
2 1/2 cups gluten free flour blend (c. 425g) (see below on blending your own flour)
1 tsp salt * i used 2 tsp as i love salty bread
1/4 cup (c. 57g) melted butter, cooled
2 eggs

Gluten free flour blend
Combine 2 cups rice flour (c. 320g), 2/3 cup potato starch (c. 123g), 1/3 cup tapioca flour (c. 42g) and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using

温热牛奶 1杯(约244克,43摄氏度左右)
糖 1/4杯*我用了 1/2小匙
即溶酵母 2 1/4 小匙
无面筋面粉 2 1/2 杯(约 425克)(自制无面筋面粉,请往下看)
盐 1小匙 *我用了2小匙,因为本人特爱咸吐司
黄油 1/4杯(约 57克),融化后冷却备用
鸡蛋 2颗

将两杯粘米粉(约 320克)、2/3杯土豆淀粉(约 123克)、1/3杯木薯淀粉(约42克)和一小匙黄原胶混合均匀。取出需要的份量后,将剩余的面粉收入密封盒。使用前搅拌均匀即可


IMG_8275– Combine milk, sugar and yeast in bowl; set aside 10 minutes

  • Combine flour blend and salt in large stand mixer bowl; beat with stand mixer on low speed, gradually adding yeast mixture until well combined. Add butter and eggs; beat, scraping bowl occasionally, until well mixed. Increase speed to high; beat about 3 minutes or until batter is very smooth (batter is wet and sticky)

  • Cover, let rise in warm place 1 hour
    盖上保鲜膜,让其在温暖处发酵 1小时

  • Grease 8×4-inch loaf pan. Stir dough; pour into pan, leveling top. Loosely cover with greased plastic food wrap; let rise 20-30 minutes or until just above top edge of pan
    8 x 4寸烤盘涂抹黄油。面糊搅拌后,倒入烤盘,刮平。盖上保鲜膜(不可裹得太紧)再次发酵 20-30分钟或直到面糊发满烤盘

– bake in preheated oven of 190 degrees C. bake 42-50 minutes or until top is golden brown. Remove bread from pan; cool completely on cooling rack
送入预热至 190摄氏度烤箱烤 42-50分钟或直到金黄色即可。面包脱模,放到冷却架进行冷却

Personal notes/温馨小贴士:

  • i used brown rice flour this time

  • i tried omitting sugar totally in this recipe but it resulted in a very dense bread. guess the yeast couldn’t perform without the sugar in this case. 1/2 tsp was the minimum required as i tested

  • i used coconut oil for this recipe before. frankly, the one made with melted butter taste better

– if you like to add in ham, just use the desired cookie cutter to cut out the shapes, and place in the loaf pan. i suggest piping the batter into the pan (using piping bag) as it helps to fill up the small vacuum resulted from the cut out ham

I am linking this post to “Cook & Celebrate: Christmas 2014″ event hosted by Baby Sumo of Eat your Heart Out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe



Pollution index: 4am in manchester


  • Mel says:

    Nice….having the ham in the bread…and making it convenient for you to bring along to travel. How smart of you

  • May Law says:


  • 婉婉下午茶 says:


  • dianaquek says:

    Can I come and live with you? Okay near you? Can? Can?

  • Hi Victoria,

    I have tried baking any gluten free bread… still like my bread to be filled with gluten :p but if I\’m going to bake one, I will definitely try this recipe that you like and recommend.


  • Janine says:

    Hi Victoria

    For some reason my bread turned out super white/pale and rock hard (I think I can bruise someone with it). Would you know what went wrong? 🙁

    • Hi Janine, sorry to hear about your bread.. in general, the toast should look very slightly yellowish due to use of egg yolk and butter. you added the egg ya? also for this toast, i used brown rice flour, so that\’s probably why there is the colour?

      GF bread is generally dense, and not fluffy like wheat bread. but the internal should not be rock hard.. did you mean the outside or is really rock hard even hard slicing? another reason could probably just be over-baking. you may like to try baking for a shorter time in future? best is to test with a thermometer. once it reads 96 degrees C, you can remove from oven. if you want a softer GF bread (soft, not fluffy), you can try mixing your own flour with a 1 cup rice flour, 1 cup potato starch and 1 cup tapioca starch + 1 tsp xanthum gum. the bread will turn out pretty porous but softer than that made of rice flour which gives it more structure in my view

      • Janine says:

        Hi Victoria thanks for the quick response again! The outside is rock hard, but internal is still very very dense. I will try baking for a shorter time (I think I might have overbaked it because the outside was so pale even after 30 minutes) and subbing it with less rice flour. Thanks so much!! I\’ll let you know how it goes!

  • Hi Janine, the bread is considerably \”pale-r\” than a normal bread in that it does not need tenting 🙂 good luck 😉

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