Gluten-free white bread

Gluten-free white bread

gluten-free white bread

You can still enjoy your favourite sarmies on a gluten free diet with this white bread.

  • 50 mins + rising
  • Makes 1
  • Intermediate


  • 10g packet active dry yeast
  • 45ml sugar
  • 60ml lukewarm water
  • 310ml lukewarm milk
  • 60ml sunflower oil
  • 3 eggs
  • 15ml lemon juice
  • 500ml rice flour
  • 125ml tapioca flour
  • 125ml potato starch
  • 80ml cornflour
  • 15ml xanthan gum
  • 8ml salt
  • 5ml gluten-free baking powder


  1. Line a 12cm x 26cm loaf tin with baking paper. Combine yeast, 3ml of the sugar and water. Set aside for 5 minutes. Transfer to a stand mixer fitted with a paddle attachment and add the remaining sugar, milk, oil, eggs and lemon juice.
  2. Add the remaining ingredients and mix for about 5 minutes or until it has the consistency of banana bread. Pour into the prepared tin and smooth the top with extra oil rubbed onto your hands (this will prevent the top from drying out). Set aside to rise for about 1 hour or until doubled in size.
  3. Preheat oven to 180°C. Bake for about 35 minutes or until cooked when tested with a skewer. Cover with foil if it browns too much. Cool in the tin for 15 minutes, then cool completely on a wire rack.


Magazine issue date: October, 2017

Margie Els-burger

About Margie Els-burger

In 2018 I’m going to be happier with less. Most things I spend money on just end up cluttering my home. I’d rather save up for a lovely holiday with my family.