Fast and Easy Gluten Free Bread Recipe
This simple gluten free bread recipe is ideal for people who suffer from wheat allergies, coeliac disease or other gluten related problems. Even if you don't suffer from these health problems you can still enjoy this easy bread recipe. It makes a nice change from store bought bread varieties.
The basic mix will make a small loaf but you can easily double or triple this simple gluten free bread recipe to make a bigger loaf or larger quantities. You can even try some other variations by adding your own favourite herbs.
Don't forget to add this recipe to your list of favourite wheat free gluten free recipes.
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Fast and Simple Gluten Free Bread
First thing to do is preheat the oven to 350 F or 180 C. I've never figured out why most recipes don't mention "pre-heating" until near the end of the instructions.
1 cup rice flour (The video below shows a great way to make your own)
1 1/2 tablespoons sugar
1 3/4 teaspoons gluten free baking powder
1/2 teaspoon salt
1/2 cup milk
1/8 cup vegetable oil
Combine the dry ingredients and give them a good dry mix to ensure even distribution.
Beat the egg lightly and add it and the other liquids to the dry ingredients.
Mix thoroughly, the batter should be similar to the consistency of a muffin mix.
Pour the batter into a greased small loaf tin.
Place on the centre rack of the oven and bake for 20 minutes.
Check with a skewer to ensure the loaf is baked right through.
Allow to cool in the tin for 30 minutes.
Once completely cool, slice your loaf and enjoy.
For some other variations, during the mixing stage you could try adding cheese, fruits, or some favourite herbs or spices. Use your imagination.
Quick and Easy Gluten Free Cooking
Home Made Gluten Free Bread - Another great gluten free recipe
What do you think?
Got some tips of your own?
Helen on August 13, 2019:
This bread turned out great. Thanks for sharing the recipe.
I did change some things & doubled the recipe.
I reduced the sugar to 2 tbsps per 2 cups rice flour & the salt to 1/2 tsp per 2 cups of flour.
I also added 2 tbsps each sesame, sunflower & flax seeds. Also added 2 tbsps each oat bran & ground flax meal. I used unsweetened soy milk instead of dairy & baked for 60 mins.
I think next time I will reduce the sugar further to 1 or 1 1/2 tbsps per 2 cups flour otherwise it tastes lovely.
Chrissy on November 15, 2018:
I am very new to baking gluten-free and I didn't have much success with this recipe.
The only ingredient I changed was replacing the vegetable oil with coconut oil, other than that I followed the recipe precisely.
The result was a very low rise, crumbly loaf. Not sure what I'm doing wrong. Should the egg and milk be at room temperature?
I liked the taste although for me it was more cake than bread. But as I say, I'm very new to gluten-free eating and perhaps this is just the way it is?
Helen on August 27, 2018:
Love this bread Steven. Thank you so much.
Used white Jasmine rice ground in my coffee grinder. Reduced the salt to 1/4 tsp. the sugar to 1 tbsp & had to bake it for 40 mins.
The saltiness & sweetness were the right amount for me. The texture of this bread is great.
I don't tolerate eggs well. Do you think I could sub flax meal, chia seed, or psyllium husk instead?
Thanks for any suggestions you may have.
julia on April 24, 2015:
Can i use yeast instead of baking powder?
blessedmomto7 on January 03, 2014:
I'll have to try your gluten free bread, thanks.
VictoriaHolt on September 30, 2013:
I'm going to try this out. If you want, pop over to my Cheap Easy Gluten Free Recipe lens for some meal ideas! Thanks for the recipe.
Steven Cousley (author) from Young, NSW, Australia on September 22, 2013:
@anonymous: I can only assume there was a problem with the raising agent, the baking powder.
Are you sure you used the right quantity?
anonymous on September 20, 2013:
@emilysmaids: I tried this recipe but the mixture did not rise, any ideas what I did wrong ???
anonymous on March 20, 2013:
That looks simple enough. Bob misses bread, but I really don't. I really should make him a loaf from time to time. Will have to try this.
penmypage on March 13, 2013:
Thanks for sharing the gluten free bread recipe. I've never made one before but I am keen to try bake one one day. I didn't know that there exists a gluten free baking powder. I actually baked some vanilla cupcakes using rice flour and baking powder to replace the self raising flour. And i thought these were ok for my friend who takes gluten free food. Luckily, there was no side effect and she has very mild celiac issues. I shall remember the gluten free baking powder for the future...Thanks for sharing this recipe :)
Giovanna from UK on March 03, 2013:
I need a bread recipe for a gluten free diet. I'll certainly try this one. Thanks
emilysmaids on February 20, 2013:
Thank you so much for this recipe!! My daughter has celiac disease and this is the first safe bread that tasted like bread :)
anonymous on January 13, 2013:
We just found out my oldest son has an allergy to wheat, corn, soy & peanuts so finding a bread like product for him to eat is almost difficult. Happened across this recipe and we all LOVED it. I had to use olive oil(since veggie oil contains soy & corn) and used almond milk instead of cow's milk. It came out with a cornbread like consistency. It was very good. And I will be making it again.
Steven Cousley (author) from Young, NSW, Australia on January 06, 2013:
@JackNorbridge: The "living micro-organisms" in a sourdough starter also include yeast but it's likely to be a different species.
It's true that some sourdough breads are suited to some people with gluten intolerance however, it is not a solution for all sufferers.
JackNorbridge on January 05, 2013:
Thanks for sharing about gluten free baking. While I do not suffer from this ailment, my wife has some trouble with wheat. She heard about baking sourdough bread that some people can tolerate. It's called Bread For Life. It is made with natural leaving agents from living micro-organisms. Some folks have problems with commercial yeast rather than gluten..
holtight on December 19, 2012:
These are some terrific recipe ideas and tips on maintaining healthy and tasty gluten-free eating. Thanks for this website. Cheers
theclutterhelp on December 12, 2012:
My wife is celiac so she has to be on a gluten free diet. Thank you for sharing!
momideas on December 11, 2012:
Thanks for the recipe. trying to avoid gluten and wheat, so might try this sometimes.
heidi lm on December 03, 2012:
Looks like a nice, simple recipe. Thanks!
mouse1996 lm on November 25, 2012:
I will have to try this. I love using rice flour and I am going to be switching back to a gluten-free lifestyle and need a good bread recipe.
makemoneyonline5 on October 28, 2012:
love your lens very helpful thank you for sharing.
Steven Cousley (author) from Young, NSW, Australia on October 23, 2012:
@anonymous: Actually the original version of the recipe didn't specify "gluten free gluten powder". The term was added later to remove any confusion.
anonymous on October 23, 2012:
@anonymous: Apparently you missed the part that says "GLUTEN FREE BAKING POWDER"!
Steven Cousley (author) from Young, NSW, Australia on October 20, 2012:
@anonymous: Something around 6x3 inches should be fine. A small loaf pan. If you use a larger pan adjust the quantities. Experiment with whatever you have.
anonymous on October 19, 2012:
What's the actual pan size for one batch?
Steven Cousley (author) from Young, NSW, Australia on October 08, 2012:
@anonymous: Yes you can.
D_L_Harbin on October 07, 2012:
Loved it, very helpful! Thank you.
anonymous on October 05, 2012:
Could I substitute the milk with almond or soy milk?
MyExerciseEquip on September 29, 2012:
My son has changed to a wheat free diet for health purposes, he is not allergic to wheat but has other problems, so I am pretty new to this and I need all the help I can get. have to try this bread as bread is one of the biggest challenges for me.
Smashbooks LM on September 28, 2012:
It took us awhile to perfect our bread-making technique. We use a combo of GF flours, including almond meal we make from the goo leftover from making our own almond milk. Xanthan gum helps to hold things together if you end up with a crumbly loaf
Steven Cousley (author) from Young, NSW, Australia on September 09, 2012:
@anonymous: Many brands of gluten free baking powder are available in stores. Check the labels to be sure. Another alternative would be to make your own. Check this link for more info and suggested brands http://glutenfreecooking.about.com/od/glutenfreeco...
I will edit the recipe to to make it clearer that gluten free baking powder should be used.
anonymous on September 03, 2012:
made fritters and or pancakes with this recipe...Tasted almost like cornbread fritters, or so as I remember but better LOVED IT :)
anonymous on September 03, 2012:
@Lucky621 LM: Baking powder contains gluten, so this bread is not gluten free
anonymous on August 31, 2012:
I like how simple this recipe is, mine had more of a cornbread type texture but I was so excited to have bread I didn't mind. I have a grain mill attachment on my Kitchen Aid mixer, so I was able to grind my own rice flour. I also used xanathan gum (helps thicken) since I had it, not sure if it made a difference or not. I also used this as a pizza crust, I just smashed it down and it worked well for that too.
anonymous on August 26, 2012:
Was really sweet didn't really like the flavour needed less sugar, more like biscuit flavour than a nice loaf, didn't rise really so very small slices
Steven Cousley (author) from Young, NSW, Australia on August 18, 2012:
@anonymous: Should work just fine. Try it and let us know how it turns out.
anonymous on August 15, 2012:
What can I use instead of milk? Would coconut or almond milk work ok?
anonymous on June 19, 2012:
Does anyone know what the texture is like is it moist??
anonymous on June 16, 2012:
I made the recipe but added mango nectar instead of milk... lactose intolerant...
anonymous on June 04, 2012:
Can you list the ingredients?
gee5 on May 21, 2012:
Definitely will try this. Kids can tolerate gluten.
microfarmproject on May 15, 2012:
Will try this. Thanks!
Lucky621 LM on May 15, 2012:
Wow - this recipe sounds great - not too many ingredients. I am adding them to my shopping list right now.
anonymous on May 09, 2012:
this recipe works GREAT in a muffin tins.
kinda tastes like corn bread- the texture at least
Whitwillow LM on April 21, 2012:
My wife can't tolerate gluten. I've printed out your recipe and will try it tomorrow.
glutenallergy on April 10, 2012:
I'm new to all of this, and haven't yet tried to make my own bread. I love the video! I never thought about grinding rice. I've got some brown rice in my cupboard and will have to try this. Bread is one of my weaknesses, so creating my own is an exciting adventure for me.
ottoblotto on March 11, 2012:
Great - a gluten free bread recipe that doesn't include a million obscure ingredients - thank you!
anonymous on February 28, 2012:
I was being physically sick 2 or 3 times a week and had such bad stomach cramps that I'd have to stop work 2 or 3 times/day. On 3 Dec 2011 I stopped eating foods that contained Gluten and my symptoms stopped. Yes i miss breads sometimes but there are all sorts of great alternatives. For 'experts' to suggest that gluten sensitivity is unsound science is hogwash. Let them stand in front of me and I'll vomit all over their feet.
nickirc lm on February 07, 2012:
I am trying your recipe tomorrow...i can't wait, thanks for sharing!
anonymous on January 16, 2012:
I just made a few changes to this recipe and had the most amazing bread ever, I doubled the Ingredients and added 3 Teaspoons of Yeast and 2 Teaspoons of Xanthan Gum (its expensive but so worth it!)
Tolovaj Publishing House from Ljubljana on January 10, 2012:
I know a lot of people with allergies and understand this could be real problem. It is good to know they don't have to give up on such common food as food. Thanks for help!
Netlexis LM on January 04, 2012:
Looks like a good recipe (and lens) and I don't even have a gluten allergy. I am looking for some new bread ideas, however.
wheresthekarma on December 28, 2011:
I just wanted to let you know this is one of the recipes i featured on my new gluten free lens:) I just put a link to your lens....
CornellRedhead on December 20, 2011:
love the lens! Now that I'm done with school I can try all these new recipes...
Best Gluten-Free Foods, Brands, Recipes, and More!
Johanna Eisler on November 04, 2011:
I appreciate your contributing gluten free recipes. My daughter has Celiac Disease, and I want to support her all I can. I look forward to trying your recipes. :)
wheresthekarma on November 02, 2011:
THank you for this lens, am posting it on my lyme support facebook group, we are all gluten free...
JodiFromFlorida on October 29, 2011:
The rice bread is really good! It makes a good sandwich bread.
JodiFromFlorida on October 13, 2011:
I just bought a bunch of rice so i'm going to try your recipe tonite. Thank you.
modernchakra on October 11, 2011:
Just found out why I randomly would have itching fits.. you guessed it. Wheat. Only when I had taken wheat out of my diet for a few weeks and then having two slices of pizza did I finally realize what has been bothering me for years. Thanks for providing a wheat free bread recipe... I have some work to do!
Linda Jo Martin from Post Falls, Idaho, USA on October 10, 2011:
I think I'll try your recipe very soon here!
Fairies_of_the_mist on October 09, 2011:
Could be interesting, my sister might have to go gluten free so she will be looking for recipes like this Thanks :)
anonymous on September 21, 2011:
@StevenCousley: Ok, so I assume both recipes work then. Thanks!
Steven Cousley (author) from Young, NSW, Australia on September 21, 2011:
@anonymous: Simple answer, it's a different recipe.
anonymous on September 20, 2011:
Ok, the recipe here is different than the video, what gives?
glutenfreelovinit on September 03, 2011:
Thanks for sharing. Very helpful lens you've created.
natashaely on July 19, 2011:
Very helpful page, concise and easy to follow, will be adding it to my lens! Liked this lens as I am impressed with it.
JoyfulPamela2 from Pennsylvania, USA on June 28, 2011:
This looks good! I want to try it soon. : )
Steven Cousley (author) from Young, NSW, Australia on June 27, 2011:
@dogface lm: It's a small amount added for flavour but it can be left out. Many people put more than that in their cup of coffee. A little sugar added to bread also helps to give the crust more colour (or your toast). Sugar will make the bread softer as it retains moisture.
dogface lm on June 27, 2011:
Sugar? :o I never add sugar when I'm making bread.
anonymous on June 19, 2011:
This is a great alternative recipe for people who
can't tolerate gluten. Great lens!
deroke on June 06, 2011:
Thank you! awesome lens and awesome recipes! Definitely earned my like :)
debbierapsky on April 30, 2011:
Thank you for the recipe, can't wait to try ot
anonymous on April 22, 2011:
@WritingforYourW: I used the substitutes: 1/2 c amaranth flour, 1/2 c sorghum flour, corn and aluminum free baking pwdr, and 1/2 c coconut milk. It was still delicious! I did use the regular egg, though.
anonymous on April 10, 2011:
Dear Mr. Cousley
Thank you for a great recipe. i'm new to gluten-free baking and my first couple of loaves were inedible. so i didn't know what to expect. the bread rose and was delicious.
i want to ask for your permission to post this recipe on my blog in Arabic because there aren't many gluten-free recipes posted online in Arabic.
saraih26 on February 05, 2011:
Thank you for posting this recipe!
anonymous on January 31, 2011:
Does it have to be rice flour ? Can I substitute another gluten free flour?
LOLteez on January 22, 2011:
Always looking for new gluten-free recipes! Thanks!
ShamanicShift on December 08, 2010:
Gluten gives me only a mild indigestion but gluten-free goes down trouble-free. I was looking for lenses about gluten-free recipes. Thanks for lensing this one and the extra information.
AslanBooks on October 14, 2010:
Excellent lens. My grandmother has coeliac disorder.
anonymous on July 05, 2010:
I have a bread maker but can not find a good gluten free bread to make in it
can you help new at making gluten free food
JoDeeVale on May 19, 2009:
Thanks for the lens. I added you to my lensroll here: Gluten-Free Doesn't Have To Be A Drag
Steven Cousley (author) from Young, NSW, Australia on November 09, 2008:
Certainly worth a try. Substituting a different liquid should still produce something loaf shaped and hopefully edible. Try with or without the egg substitute and see how that affects the result as well.
[in reply to WritingforYourWealth]
WritingforYourW on November 08, 2008:
Think this would work with soy milk and egg substitute? ;) It's bad enough having to avoid gluten but I'm supposed to stay away from eggs and dairy too. I've pretty much just given up on breads, heh.
Andy-Po on November 01, 2008:
Excellent. I shall give this a try. Thanks.
Steven Cousley (author) from Young, NSW, Australia on October 28, 2008:
[in reply to KathleenH]
The egg adds more protein to the mix so it should help to give more volume.
KimGiancaterino on October 27, 2008:
Another great recipe! Welcome to Culinary Favorites From A to Z.
KathleenH on October 27, 2008:
Thanks for this interesting recipe! I haven't tried a gluten free bread recipe with egg before, so should give it a go.
Steven Cousley (author) from Young, NSW, Australia on October 12, 2008:
Certainly is. Flour can be made from just about any grain.
poutine on October 12, 2008:
I didn't even know there was such a thing as rice flour.