Gluten-Free Bread

This amazing soft bread can be stored for days together in a refrigerator. Slice the bread and store it in a zip lock bag in the freezer. Defrost and grill toast or just munch it away.


  • 2½ Cup Bread Flour
  • 1/2 Cup Ground Flax Seed
  • 1¼ Tsp Salt
  • 2½ Tsp Xantham Gum
  • 2 Tsp Apple Cider Vinegar
  • 2 Tbsp Oil
  • 1/4 Cup Milk
  • 2 Tbsp Sugar
  • 2 Tsp Yeast
  • 2 Eggs – Substitute With 2 Tsp Chia Seeds (Not Using Flex Seeds as We Are Using It As One Of The Ingredients)
  • 6 Tsp Warm Water (Let It Rest For 10 Minutes)
  • 1 Cup of Warm Water


Prep: 15 minutes
Baking: 40 minutes

  1. Grease and line the bread pan.
  2. Mix warm water, yeast and sugar in a glass bowl. Allow the yeast to poof.
  3. In the bowl combine the dry ingredients.
  4. Add the eggs oil and apple cider vinegar to the yeast mixture. Mix well, slowly add the wet ingredients to the dry ingredients. Mix well again.
  5. Spoon the dough into the prepared bread pan. Using a spoon dipped in water, smooth the dough, spreading it into the corners of the pan.
  6. Allow the batter to rise for 30-40 minutes or until the dough has risen to the top of the pan.
  7. Preheat oven to 180°c.
  8. Bake the bread for 35 to 40 minutes or until done (do a toothpick test).
  9. Let it cool completely before your hungry hands slice the bread.