Yeast-Free Gluten-Free Bread

1 ½ cups potato starch

1 cup brown rice flour

1 cup besan (chickpea flour) OR maize flour (corn flour, not corn starch!)

½ cup tapioca starch (arrowroot)

1 tsp salt

2 tbsp baking powder

1 ¼ tsp baking soda

2 tsp xanthan gum (optional, but it really does help reduce crumbling in the final product)

2 cups water

3 tbsp olive oil

1 ½ tbsp blackstrap molasses

2 tbsp apple cider vinegar

water, extra as needed


Pepitas/Pumpkin seeds

Poppy seeds

Sunflower seeds

Sesame seeds

1.  Preheat oven to 210º C (400º F).

2.  Sift together the flours, starch, salt, gum, baking soda and baking powder.  Stir with a whisk until well combined.  (Most important step – make sure everything is sifted and well combined)

3.  Whisk together oil, 2 cups water, molasses, and apple cider vinegar in a small bowl.

4.  Quickly add wet ingredients to dry (so the oil stays evenly dispersed), stirring together with a big spoon.  Add more water as required, until you get a very thick, evenly mixed batter.  Do not over-mix.  (If you use maize flour instead of besan, you will require more water, and it will take a bit longer to combine.

5.  Fold in some seeds/extras.  I usually toss in about 2 – 5 tbsp of pepitas, LSA, and sesame seeds.  (Flax meal seems to impede rising so avoid adding that.  For rye-style bread try adding caraway seeds.)

6.  Pour mix into oiled bread pan.  Sprinkle top of loaf with seeds (optional) and lightly spray with oil.

7.  Cover bread pan with foil and bake in a preheated oven for 60 minutes.  Remove foil and bake another 10 minutes or until top is brown.  Test loaf with a skewer or knife to make sure it is done.

8.  Cool in pan briefly, before turning out onto a wire rack to cool.  For the best results, store in the refrigerator and slice off pieces as you need it.

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