Gluten free bread you can bake at home
Bread in all its guises may have fallen out of favour over the past few years but it’s slowly making a comeback. Shop bought gluten free bread can be disappointing at times, but you don’t need to abandon it completely. Why not have a go at baking some yourself? It’s easier than you think!
We’ve got two great recipes for you to try, whether you’re looking to make yourself a sandwich or something extra tasty to enjoy with a bowl of soup. Our healthy gluten free breads are tasty and won’t leave you with a pile of crumbs the second you cut a slice. Both our cornbread and soda bread are bursting with nutrients and can help give your digestive system a boost.
Gluten Free Cornbread
- 200g polenta
- 284ml buttermilk
- 25g butter
- 3 medium eggs, beaten
- 1 tsp. gluten-free baking powder
- ¼ tsp bicarbonate of soda
- 70g tinned sweetcorn, drained
Toast the polenta in a dry frying pan for 4 minutes, until small sections start to turn golden brown.
Tip half of the polenta into a mixing bowl and add the buttermilk. Mix well before covering with a piece of parchment paper and leave to soak for two hours.
Preheat your oven to 220C/200C Fan/Gas 7.
Melt the butter before adding it with the leftover polenta to the mixing bowl containing the polenta that’s been soaking in the buttermilk.
Add the salt, eggs, baking powder, bicarbonate of soda and sweetcorn. Give it a good stir before transferring the mixture to an ovenproof frying pan.
Heat the frying pan on the hob and let it sizzle for five minutes before putting the whole pan into the oven. Bake for fifteen minutes, until the cornbread is firm in the middle.
Allow to cool before cutting into pieces.
Gluten Free Soda Bread
- 500g gluten-free brown bread flour blend
- 2 tsps. xanthan gum
- 1 tsp. vinegar
- 1 tbsp. oil
- 1 ⅔ tbsps. salt
- 1 ⅔ tbsps. baking powder
- 522ml rice milk
Preheat your oven to 200C/180C Fan/Gas 6 and grease a 1lb loaf tin.
Stir the flour, baking powder and xanthan gum together in a mixing bowl.
Pour 500ml rice milk, oil and vinegar into a jug and stir well before adding to the mixing bowl containing the flour.
Roughly shape the dough in the mixing bowl before putting it in the loaf tin.
Brush over the top of the loaf with the leftover rice milk and bake for 90 minutes.
Allow to cool on a wire rack before slicing.
Stock up your kitchen cupboard
Check out our most popular gluten free bread mixes:
- Sowan’s Gluten Free Real Bread Mix
- Sowan’s Gluten Free Bread Mix with Sesame Seeds
- Hale & Hearty Organic Light Bread Mix with Golden Linseed
- Hale & Hearty Organic Dark bread mix with Black Rice
- Delicious Alchemy Gluten & Dairy Free Brown Bread Mix
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Find out more about Celiac Disease
and Gluten Sensitivity