Light and Delicious Gluten Free Bread

Posted in - Bake & Healthy Recipes & Peacetime & Tea Time on April 6th 2020 1 Comments

I have been making this bread for about a year.  Today I ran out of Sorghum flour and replaced it with Millet flour.  The result is amazing!  It is so light and so delicious.  The ingredients make 2 loaves. I added cheese to the second loaf and it was eaten up in one sitting.  If you would like roughage, then add the ground flaxseed and if you want something lighter then do not.  Eat toasted with marmalade for breakfast, or freshly sliced on the day it is made.

I started this post a few days ago and today we are eating a cheesey flaxseed version toasted with butter to accompany wine. I will add a photograph soon.

So if you are gluten free, or wanting a lighter healthier option  (forget about my wine addition), this is it.



3 eggs
100g rice flour
150g tapioca flour
100g ground millet
100g buckwheat flour
100g flaxseed (the pic above does not contain flaxseed) – optional
1tsp salt
1 x 7g sachet yeast
2 cups tepid water
100ml flavourless oil
100g grated cheese (cheddar, Dorset Red, or other such reasonably robust cheese) – optional

  1. Preheat the oven to 200ºC/390ºF
  2. Prepare 2 loaf tins, each with a loaf liner.  It is pretty much impossible to remove the finished loaf otherwise.


3. Put all of the ingredients in a bowl.

4.  Mix well.



5. Place one tin on top of scales and pour in 500g of the mixture.

6. Combine the other loaf with 100g grated cheese (cheddar, Red Leicester, Dorset Red or some such flavourful hard cheese) and pour into the second tin.

7. Bake for 20-25 minutes.

8. Leave to cool in the tin for a few mins before turning it out of the tin and paper liner, to cool on a wire rack.

9. Eat it as it is or toasted.


As of now (1) people have had something to say...

  • Louise McKean - Reply

    April 6, 2020 at 9:22 pm

    Thank you for this fantastic bread recipe Vicky. Perfect timing for those of us who are « sheltering in place » right now.

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