This gluten-free bread recipe combines cassava flour and gluten-free oat flour to create a soft, wholesome loaf suitable for sandwiches, toast, tea bread, or breakfast. The dough has a wetter, batter-like consistency compared to traditional bread, which helps maintain softness and moisture.
Yeast is activated in warm water with sugar before mixing with the dry and wet ingredients to ensure proper rising. Optional additions such as psyllium husk, vinegar, or vegetable oil can further improve texture and structure. The bread is best enjoyed fresh within 2–3 days and can also be frozen and reheated for later use.
- Warm the water slightly (not hot).
- Add the sugar and yeast to the warm water.
- Stir gently and let it sit for 5–10 minutes until foamy.
In a large bowl:
- Add cassava flour
- Add oat flour
- Add salt
Mix well.
- Add the eggs.
- Add softened or melted butter.
- Pour in the yeast mixture.
- Mix thoroughly using a spoon, whisk, or mixer.
Gluten-free bread dough is usually:
- softer,
- wetter,
- more like thick batter than traditional dough.
Do not add too much extra flour.
- Grease a loaf tin or small baking pan.
- Pour/spoon the dough into the tin.
- Smooth the top with a wet spoon or spatula.
- Cover with a cloth.
Let it rise in a warm place for 45–60 minutes.
- Preheat oven to 180°C.
- Bake for 35–45 minutes until:
- golden on top,
- firm,
- and sounding hollow when tapped.
- Remove from the pan.
- Let the bread cool completely before slicing.
This helps the texture set properly.
For softer gluten-free bread, you can add:
- 1 tbsp vegetable oil
- 1 tsp vinegar or lemon juice
- 1 tsp psyllium husk (improves structure)
- Store in an airtight container.
- Best eaten within 2–3 days.
- Can be frozen and reheated.
This bread works well for:
- sandwiches,
- toast,
- tea bread,
- or breakfast with butter and jam.
