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  • Michelle

Gluten free simple white bread

Updated: Jul 5, 2022

A bit of a rush post this one, to write down this new recipe before I forget how I did it, or lose the bit of scrap paper it is written on! This is a quick and simple gluten free white bread recipe. I used the gluten free plain flour from Aldi, which is cheap and readily available in Australia, and it has turned out very well. I am informed by Mr T and the smallest Cookie House tadpole that it tastes like regular wheat scones, which I was very pleased about, and it slices and toasts very nicely, which can be an issue with gluten free breads. Best of all, no unpronounceable ingredients, and no complicated method. Ready? Let's go then.

Oh. That's just so pretty isn't it?

Ingredients - makes one loaf.

360g gluten free plain flour (I used the Aldi one, different flours WILL work differently)

5g gelatine

4g baking powder

7g instant yeast

5g salt

330g warm water

30g olive oil

35g honey

4g apple cider vinegar

3 egg whites

Okay, if you have never made a gluten free bread before, they can be a bit different. I have seen recipes where they behave like a regular bread dough and can be kneaded and played with, this is not one of those. This is made more like a cake batter, so don't be alarmed by that. If you have a stand mixer, use that with the paddle attachment, if you are doing it by hand, just keep beating.

Line a loaf tin with baking paper, I do the bottom and short sides with one long strip, then two shorter strips for the long sides.

In the bowl of a stand mixer, or a large bowl if mixing by hand, pop your gluten free flour, gelatine, yes, you do need this, it simulates gluten, baking powder, yeast and salt, give that all a good mix. In a jug combine warm water, honey, olive oil and cider vinegar, give that a good mix, make a well in your dry ingredients, pour this wet mix in, beat for one minute, add egg whites one at a time, beating all the while, beat for a further 30 seconds, and into the waiting loaf pan, smooth it out to the sides and flatten the top.

Pop it into a warm place for half an hour to prove.

Preheat oven to 180 degrees C fan forced, ten degrees hotter if not fan forced. At the 30 minute mark your loaf will still be pretty small, mine was and I went, sigh. But then I thought, well, Mr T has eaten bricks before, it will be good exercise for him, all that chewing, so I popped it into the oven anyway and up it came like versuvius! Bake for 30-40 minutes or until puffed and golden. Remove from oven, allow to cool in the loaf tin for a couple of minutes until it is handle-able and then turn it out onto a rack, allow to cool fully before slicing (I couldn't wait this long, but it really does make a big difference when slicing bread).

This bread freezes very well, so into the freezer after slicing for toast this went, but it would make a very acceptable sandwich loaf too, just remember it is very much preservative free, so if you are not going to eat it within two days get it into the freezer before it starts growing its own hair.

Now, what are we going to do with those three egg yolks? I made a chocolate brownie with them, want to see?


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