Really Great Gluten-Free Bread

This bread fools wheat-eating people all the time. It makes great toast, great french toast, and great sandwich bread. 


  • bread machine —OR— bowls and loaf pans


  • 1 c tapioca flour
  • 1 c corn starch
  • ¾ c garfava, garbanzo, or fava bean flour
  • ¼ c sorghum flour
  • 2 Tbsp brown sugar
  • tsp xanthan gum
  • 2 tsp unflavored gelatin
  • tsp salt
  • tsp egg replacer
  • c hazelnuts chopped
  • Tbsp sesame seeds
  • tsp sunflower seeds
  • tsp flax seeds
  • 2 tsp dry yeast granules
  • 1 egg
  • 2 egg whites
  • 3 Tbsp maple syrup
  • 3 Tbsp melted butter or ghee
  • ¾ tsp apple cider vinegar
  • c warm water


  • I make this in a bread machine, so I follow the manufacturer’s recommendations for when and how to add wet ingredients, dry ingredients, and yeast. I use a white bread with medium crust setting, and it comes out perfectly, every time.
  • For hand mixing, combine all of the dry ingredients in a medium bowl and set aside.
  • In a separate larger bowl whisk the eggs and add the maple syrup, butter or ghee, vinegar, and most of the water (heated to 110°). Reserve some of the water.
  • Add the dry ingredients to the wet ingredients, a little at a time, and incorporate till the batter is smooth and like cake batter. Beat for 3 1⁄2 minutes.
  • Pour into a greased loaf pan. Cover and let rise 35–45 minutes for rapid-rising yeast (or 60+ minutes for regular yeast).
  • Bake in a preheated oven at 400° for 50–60 minutes, covering after 10 minutes with aluminum foil.


This is an adaptation from a Bette Hagman recipe called “Oregon Bread.”