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Gluten-free bread


  • 3/4 lb white rice flour
  • 2 3/4 oz Cornflour/Cornstarch or potato flour
  • 1 3/4 oz Soya flour
  • 3/4 oz sweet chestnut flour or quinoa
  • 2 tsp guar gum
  • 45 cl water
  • 2 tsp dried yeast
  • 1 1/2 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice

Temperature: 430 ° F


- Mix together the different flours, salt, guar gum and dried yeast in a kitchen bowl. - Add the warm water, olive oil and lemon juice. Knead for 2 to 3 minutes. The dough should be damp and sticky. -Cover with a tea towel and leave to rise at room temperature for around 1hour and 30min. -Knead the dough again to remove the carbon dioxide released from the yeast? Make a ball and place it on the floured platter. Cover with the cloche and live to rise at room temperature for 1 hour. -Place in a cold oven. Cook for 50minutes at 430°F. -Remove the Cloche and leave to cool on the platter.

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