The Easiest Gluten-Free Bread Recipe Ever, and it Even Tastes Good

I found this recipe a couple of years ago on the Gluten-Free, Soy Free Vegan blog ( which includes a collection of consistently good recipes.  Since trying it, I have done away with other gluten-free bread options altogether.  This recipe is by far the easiest for gluten-free bread I have ever tried, and it really is pretty good.  Your hands and wrists will be happy to know that there is no kneeding required, unlike your standard wheat-based breads!  You do not even need a bread maker for this -it would just make the job harder!  The other great thing about this recipe is that it is allergen-free and vegan, so in addition to being easy, it is likely the least inflammatory bread you’ll ever eat.  Below is the recipe from the GF, SF, Vegan site, along with some of my own notes thrown in,  Enjoy!

Makes 1 loaf

Note: Since there’s no gluten to get tough from over-mixing, you can mix until you’re confident.

In a large mixing bowl combine:

3/4 cup millet flour
1/4 cup teff flour or brown rice flour
1/2 cup sorghum flour
1/2 cup cornstarch (or double the potato starch if you can’t eat corn)
1/2 cup potato starch
1/2 cup tapioca flour
2 tsp xanthan gum
1/2 Tbsp salt
1/4 cup sugar (or sucanut or palm sugar to make it low(er) glycemic)
1 Tbsp active dry yeast (not rapid rise)


2 tsp olive oil
1 and 1/2 cups + 2 Tbs warm water (not hot)

Mix with electric mixer–using paddle attachment, NOT regular beaters or bread hook–for two minutes. The bread dough will be more like cake batter than traditional bread dough.

Two options for the rising:

For the best rising: While mixing the bread, create a proofing box from your microwave. Microwave a small mug or ramekin with water until the water boils. Leave the water in the microwave. Pour the bread dough into two non-stick or well-greased pans. Tuck the loaves into the microwave with the water—the container of water should not be touching the pans. (I have to remove the turntable in my microwave to do this.) Allow to rise until batter extends a bit over the top of the pans–generally 30-50 minutes.

Standard method: Pour into two non-stick or well-greased loaf pans, place on a warm surface (such as on top of the pre-heated oven), and cover with a towel. Allow to rise until batter extends a bit over the top of the pan–generally 50-70 minutes. (Batter should take up about half the loaf pan before rising.)

Bake at 400 degrees for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 35-45 minutes, depending on your oven. (Insert a toothpick or knife into the center to see if it comes out clean or doughy, if you aren’t sure when you pull out the bread.)

As with most breads, it is easiest to slice if you allow it to fully cool. But who can wait that long? I usually let it cool for a little bit, and then remove the loaves from the pans and place them on a rack to cool more while I slice it up. The bread tastes delicious warm, dipped in olive oil and herbs or spread with honey and ghee. It also works well for sandwiches after it has cooled. If you won’t be eating it within 2 days, after it’s cooled, slice it, wrap it in a couple of layers of plastic wrap, and freeze it. Never refrigerate this or other bread—it will get dry and hard if you do. If you leave the bread on the counter (wrapped), it will be good for all purposes for a couple of days. After that, it will be best used for bread pudding, French toast, croutons, etc.

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Favorite Gluten-Free Flour Mix

Gluten-free baking is just a tad bit different from your standard wheat-flour-based baking.  It’s a whole different chemistry, but it isn’t hard once you get the hang of it.  In fact, it is a far more creative art than typical baking!  Gluten-free baking is best when a combination of flours are used.  Below, is the combination of flours I use most when baking, it’s the one I personally like best.  There are many combinations, and everyone has their preference.  At the very least, this combination can get you started replacing the gluten in your favorite recipes.  For more winning flour combinations, see Living Without Magazine.

When modifying a recipe to be gluten-free, you can substitute flours on a 1:1 ratio; for every cup of glutenous flour called for by the recipe, substitute one cup of gluten-free flour.

Food Philosopher Gluten-Free Brown Rice Flour Mix

Servings:  3 cups

2 c. Brown Rice Flour

2/3 c. Potato Starch (NOT potato flour)

1/3 c. Tapioca Flour

**Taken from Gluten Free Baking Classics, by Annalise Roberts**

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First Recipe Up: Mom’s Crispy Oven-Baked Chicken and Fries

Writing down recipes is a lot harder than you’d think.  Anyway, here is the first installment in what I hope to be a diverse and reliable source for allergen-free recipes.  I will be posting pics of this dish soon.  I am sorry, my mother and I are largely vegan now, so we don’t cook chicken quite as much as we used to =).  However, I think that it is importatnt that the transition to gluten-free be as easy and comfortable as possible.  Chicken is both easy and comforting.  It is ideal when making such a big change.  Today we tackle gluten, tomorrow perhaps meat….we will wait and see.  I have asked her to make this recipe for illustrative purposes, so thank you in advance for your patience.  In the meantime, I will say, that it looks like crispy fried chicken and tastes even better.  Have fun with it and please let me know what your thoughts if you try it.   

Mom’s Crispy Oven-Baked Chicken

Serves: 3-5


  • 1-2 lbs. Boneless chicken breasts or thighs (or 6 – 10 chicken legs if you prefer not to have to slice)

Use just enough of the following to coat chicken:

  • Potato Starch
  • Erewhon Gluten-Free Corn Flakes
  • Olive Oil

Seasonings:  1 – 2 Tbs. or to taste

  • Granulated garlic
  • Parsley Flakes
  • Salt
  • Pepper, 1 -2 tsp.


1. Preheat oven to 350 degrees.

2.  Prepare the cereal coating:  In food processor, lightly process corn flakes and seasonings into a course meal (3 pulses or so of the power button ought to do it).  Do not over-process into powder.  Set aside in a shallow bowl or pie plate.

3.  Set up coating station:  Using two shallow bowls or pie plates, pour just enough potato starch to cover the bottom of one of the bowls.  In the other bowl, pour just enough oil to cover the bottom.

4. Prepare chicken:  Rinse chicken and pat dry.  Slice into  about  1″ x  2″ rectangular pieces suitable for dipping. Sprinkle with a pinch of salt.

3.  Transfer the chicken to the dish with the potato starch.  With your fingers, roll the chicken pieces until lightly coated. 

4.  Transfer the chicken from the corn starch to the bowl with the oil.  Again, using your fingers, toss the chicken in the oil to lightly coat.

5.  Finally, transfer the chicken to the bowl with the cereal mixture and roll it until it is covered entirely.

6. Lightly coat a cookie sheet with oil and place the chicken on the pan leaving 1/2 inch spaces or so between each piece.

7.  Bake at 350 degrees for 30 minutes or until the chicken is no longer pink in the middle.

Enjoy with your favorite sauce or condiment.  My mother will usually mix gluten-free ketchup and mayonnaise together to make a tasty sauce.  She advises that you mix it to taste and not be afraid to get creative.  She sometimes will add a dollop of mustard, horseradish, or even relish to the mix.  Just do what tastes good….or just stick with boring old ketchup =).


Oven Baked Fries

Serves: 3-5


  • 5 Russet, Yukon Gold, or Red potatoes, scrubbed and cut into fries
  • Canola oil
  • Granulated garlic
  • Salt


  • Pepper
  • Paprika
  • Gluten-free seasoning of choice


1. Preheat oven to 350 degrees.

2. Wash and scrub your potatoes.  Remove any black spots and slice the potatoes length-wise into long uniform strips.  You can make them thicker or thin depending on your fry preference. 

Note: This is a great opportunity for family members (especially kids) to come and help.  Have them wash and cut the fries.  Fries are easy and very forgiving if not cut perfectly.  If others aren’t an option, you can also use the slice function of a food processor, mandolin, or other handy gadget to slice your potatoes.  There is no rule that says they need look like traditional fries.  The important thing is that they are uniform in thickness and that you are comfortable while cooking.

3.  Place the potatoes into a large bowl and drizzle just enough oil to lightly coat each fry.  If you use too much oil, reserve it to be used to coat the pan.  Add your seasonings and stir to coat evenly.

4.  Transfer the potatoes to a cookie sheet and bake at 350 degrees for about 45 minutes or until golden brown.

5.  Serve and enjoy!

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