Gluten-Free Bread

Gluten-Free Bread

2 hrs 10 mins total time

20 mins active time


Makes 1 loaf



  • ¼ cup olive oil

    plus extra for brushing

  • ⅓ cup almond milk
  • ¾ cup warm water
  • 2 tsp apple cider vinegar
  • 2½ cups gluten-free all-purpose flour
  • ⅓ cup psyllium husk
  • 2 tsp xanthan gum
  • 2 tsp kosher salt
  • 1 tbsp instant dried yeast
  • ¼ cup mixed seeds (flaxseed, chia, fennel, poppy, sesame)
  • 1 tbsp honey


  • 1Combine the oil, almond milk, warm water and vinegar in a jug and whisk together.
  • 2Place the flour, psyllium husk, xanthan gum, salt, yeast, seeds and honey in the bowl of a bench mixer. Using the dough hook, mix on medium speed to combine.
  • 3Slowly add the milk mixture and knead for 10 minutes. 4. Line the pizza pan with parchment paper.
  • 4Turn the dough out onto a lightly floured surface and shape into a ball. Place the dough onto the lined pan, cover loosely with plastic wrap. Place the tray in the oven in rack position 6.
  • 5Select PROOF/88°F/CONVECTION/1 HOUR and press START. Proof the dough until the dough starts to crack.
  • 6Remove the dough from the oven.
  • 7Reset the oven. Select BAKE/350°F/CONVECTION/50 MINUTES and press START to preheat.
  • 8Remove the plastic wrap and brush the loaf with extra oil.
  • 9Once preheated, place the loaf in the oven and cook for 50 minutes or until golden brown.
  • 10Cool on the pan for 5 minutes before sliding onto a wire rack. Slice and serve warm or at room temperature.

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