Every bread recipe on this site is a wheat bread. This is the first one that isn’t, and it exists because enough of you have asked.
It started as a bread machine recipe. It comes out better without one — and simpler. Everything goes in a blender, then into a pan, and into the oven. No kneading.
Two things before you start. You need a kitchen scale — gluten-free baking is far less forgiving than wheat, and cups won’t get you there. And make the flour mix first; one batch makes two loaves.
The psyllium husk does the job gluten normally does. Don’t leave it out.
Ingredients
The flour mix — makes 1,000 g, enough for two loaves
- 300 g white teff flour
- 300 g sorghum flour
- 200 g tapioca starch
- 100 g buckwheat flour
- 100 g potato starch
The bread
- 450 g of the gluten-free flour mix, above
- 400 ml tepid filtered water
- 1 Tbsp ground flax seed
- 3 Tbsp water (for the flax)
- 2 Tbsp olive oil
- 2 1/4 tsp easy-bake yeast
- 1 1/2 tsp psyllium husk powder
- 1 tsp unprocessed salt (Himalayan, Celtic or Real Salt)
Method
- Stir the ground flax with 3 Tbsp water and let it sit fifteen minutes until it gels. This is your egg.
- Put everything into a blender.
- Blend about 15 seconds. Scrape down the sides.
- Blend another 15 seconds.
- Pour into a bread pan lightly greased with coconut oil.
- Let it rise 10 to 15 minutes — not longer. Too long and it bubbles in the middle.
- Bake at 350°F for 45 minutes.
- Let it cool completely before cutting. Gluten-free bread goes gummy if you cut it warm. This is the hardest instruction here and the one that matters most.
Notes
- Combine the flour mix ingredients and store in an airtight container.
- Xanthan gum can replace the psyllium at the same quantity, though psyllium is better.
- It stales faster than wheat bread. Slice the loaf, freeze it, and toast from frozen.
- No blender big enough? Whisk it hard by hand for a minute. It’s a batter, not a dough — there’s nothing to develop.
- Use unprocessed salt — Himalayan, Celtic sea salt or Real Salt. Standard table salt and most standard sea salt have been refined, and that processing matters more than the trace minerals people usually talk about.
Makes: 1 loaf (the flour mix makes 2)
We offer these teachings freely to support clarity, stewardship, and responsible care. If this recipe was helpful, you may explore additional resources here:
- MyHDiet.com — plant-based nutrition, detox foundations, courses to help you learn the diet from your home
- CleanseYourBlood.com — circulation, nitric oxide and blood-flow support
- WipeOutToxins.com — toxin-free living and prevention
- AMPMForHealth.com — health for the rhythm of real life
- HealthRetreat.com — Hallelujah Diet Health Retreat
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