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Gluten free bread


  • Combine the dried yeast, sugar and warm water in a small bowl. Set aside in a warm spot until frothy. 
  • Then sift the flour, salt, milk powder and Xanthan gum into a large bowl. 
  • Make a well in the centre, pour in the yeast mixture and stir with a wooden spoon. 
  • Beat the eggs with the oil, add to the bowl and mix for about 1 min with a wooden spoon to form a soft and wet dough. 
  • Then spoon the dough into a lightly oiled loaf tin. Smooth it out into the corners, cover loosely with plastic wrap and set aside in a warm spot until the dough nearly reaches the top of the tin. 
  • Preheat oven to 180°C fan forced (200°C normal) and cook the bread for 40-45 mins until it sounds hollow when tapped on the bottom. 
  • Slice and serve warm with good butter on the side. 
  • from “The Essential Baking Cookbook", Murdoch Books


  • 7 gm dried yeast
  • 2 tspn sugar
  • 1¾ cups warm water
  • 400 gm gluten free plain flour
  • ½ scant tbsp table salt
  • 50 gm milk powder
  • 1 tbsp Xanthan gum
  • 2 large eggs
  • 60 ml canola or vegie oil
  • cooking oil spray


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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