Perfect Gluten Free Bread 3 Ways
  • 300mL lukewarm water
  • 1 tsp sugar
  • 1 x 7g yeast sachet
  • 1 cup or 120g tapioca flour
  • 1 cup or 120g sweet rice flour (also known as glutinous rice flour)
  • ¾ cup or 120g potato starch
  • ½ cup or 70g sorghum flour
  • 2 tsp sea salt flakes
  • ½ tsp xantham gum
  • 2 eggs lightly whisked, room temperature
  • 3 tbs olive oil
  • 1 tsp apple cider vinegar
  1. Add sugar and yeast to lukewarm water. Whisk together and let it stand for 15 minutes until mixture foams.
  2. Sift flours, salt and xantham gum together in a mixing bowl or place in a Thermomix and blend speed 5/3 sec.
  3. Add eggs, olive oil, vinegar and yeast mixture and beat to combine in mixing bowl or in Thermomix speed 4/15 sec scraping sides down halfway.
  4. Spoon mixture into a 20 x 10cm loaf tin and cover with cling wrap. Allow bread to rise in a warm place for 1 hr until it doubles in size.
  5. Preheat oven to 200C. When oven is ready, drizzle olive oil on dough to create a golden crust when baked.
  6. Bake for 50-55 minutes or until golden and a skewer comes out dry.
  7. Remove from oven and immediately transfer to a wire rack to cool. This helps your crust stay crispy. Cool for at least 2 hrs before slicing.
5 Seed Bread
  1. Add 1 tbs of each of the following seeds to dough mixture and mix to combine - pepita seeds, sunflower seeds, sesame seeds, linseeds and chia seeds. Sprinkle sesame seeds on base and sides of tin prior to spooning dough in tin to create a seeded crust.
Rosemary & Olive Bread
  1. Add 2 cups of pitted kalamata olives and 2 tbs of chopped rosemary to dough mixture and mix to combine. Prior to baking sprinkle rosemary and sea salt flakes on loaf and drizzle with olive oil.This loaf requires an extra 5 min baking time due to extra moisture and volume from the olives.
Recipe by Helen Tzouganatos at