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Gluten free yeast free bread rolls (and loaf!)

Published 12 June, 2008

Gluten free yeast free bread loaf

It doesn't sound very likely does it? Gluten free, yeast free, egg free bread? Bread that actually rises and ends up, well, bread-like?

And not only that, but gluten free, yeast free bread that actually tastes like bread - like yeasty bread in fact. How do they do it? I really don't know actually, it's some kind of magic.

I'm not sure how this recipe would work as a loaf, but I'm going to give it a try very soon. In the meantime, here are those astonishingly tasty little bread rolls...

The Recipe

1/3 cup potato starch
2/3 cup tapioca starch
1/2 gram flour (chickpea)
2 tsp xanthan gum
1 tsp gluten free baking powder
1/2 tsp salt
1 tbsp ground flax (linseed)
1/3 cup oil (I use half olive and half rapeseed oil)
7 fl oz sparkling water
2 tsp ground flaxseed soaked for 5 mins in 3 tbsp boiling water

Get your oven on at 210C (400F, Gas 6). Sift the gluten free flours together with the xanthan gum, baking powder, salt and dry ground flax. Then add the oil and wet flax and mix thoroughly - it will reach a crumblike texture. Then pour in the sparkling water slowly while mixing - you want to do this stage as quickly as possible without swamping the mixture. Keep adding the water until you have a thick but wet dough.

Spoon the mix onto a parchment-covered baking tray (you should get between 6 and 10 bread rolls, depending on how big you make em!) Bake for about 25 minutes, remove and let cool. If you're going to freeze some, the sooner the better.

Oh, and one last thing. If the tastiness and everything-freeness of these little bread rolls wasn't enough, they also freeze well. Defrost and they are perfectly palatable without toasting, microwaving or any other form of heating.

Not only gluten free, yeast free and egg free bread, but bread that's ready to go when you are!:

Update: Makes fantastic gluten free yeast free bread too!

Our youngest is currently having eczema reactions to all sorts of stuff, so I wanted to make her a proper allergy-free bread. The gluten free roll recipe came to mind, so I thought we could give the recipe a try as a loaf. And as you can see, it turned out pretty well.

To make the loaf, I doubled the recipe above and put it in a 9" by 5" loaf tin then baked it at 200C for 45 mins. It rose really well, doubling in volume, but was still slightly doughy in the middle, so I reckon an hour at 190C should do it next time. Let me know how yours turns out if you give it a try.

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