Gluten Free Bread… A wonderful selection of savoury and sweet recipes. From loaves, baguettes, rolls, flat breads and pizza, to savoury cakes, muffins and sweet buns. Feast your eyes and be tempted…
Home-made Gluten Free Bread is a Gluten Free Alchemist speciality. We think we have it down to a fine art and we share our wisdom and recipes willingly. No need for packet mixes. Better and more nutritious than shop-bought loaves. We know how much a good bread recipe is worth… but we will give you ours FOR FREE.
Our bread flours are mostly uniquely blended for each recipe, to ensure the best bread texture and freshness. However, some are also versatile enough to be tweaked and changed in part, particularly where you have other intolerances or allergies. Use our Gluten Free Flours and Flour Blending guide to help you.
Some of our recipes require eggs, although dairy can be easily substituted. We have also worked crazy hard to create some vegan recipes, which are as good, if not better than the non-vegan versions. If you are Vegan or can’t eat egg, you can head over to the dedicated Vegan Recipe Index Page to see what is safe for you.
You can also find a selection of gluten free Scones in the separate index by clicking on the link. And don’t forget to make some Jams, Curds or Spread to go with all your bready treats. Or head back to the Main Recipe Index Page for other gluten free recipe inspiration.
I love the breach machine recipe!!!! I reached out via email and we chatted about perfecting it as I was having some difficulties. I do believe my problem is the psyllium husk. I have whole, am I over thinking this and it’s literally just taking the same amount and turning it to a powder or am I measuring the powder to the 35gram? Help!!!
Apologies for the delay in response. I think I’ve just replied to your email with some advice and a photo of the home-ground psyllium I use (which may help).
Basically though, I don’t advise using a fine psyllium powder to make bread. And I would always stick to the quantity as stated in the recipe and using rough-ground or whole husk (preferably rough ground).
Thanks Kate! I appreciate the reply. I guess im not understanding if what I have should be ground and used at the 35g or once ground do you measure at at different weight. Is there a conversion? I had a hard time even finding this kind so I’m not sure if I’m my area I will get anything different than what I have. I do appreciate all the email replies.
I guess the question is whether what you have looks like a fine ground powder or a rough ground powder or something else? If you can email me a photo of the actual psyllium (not the packet) then I might have a better idea how it compares. x
OMG Wow what an awesome website! I have 4 kids who are GF, it can be tough – I have been trying to make their bread, and came across your posting for sandwich bread. I want to try it and bought the ingredients but realized I have a Zojirushi, I can’t seem to find on your blog what you referenced as the cook times for your Panasonic program.
If you can send that or point me to the right post, I would be SO super grateful. Thank you so much! maybe my kids will stop telling me how gross my bread is when I make your recipe! Thanks so much! Anna
Thanks for making contact.
Can you let me know which of the breads you saw… Was it brown or white?
I’m assuming it was my wholemeal bread machine recipe… But if you can let me know, I’ll be able to advise more helpfully xx
I’m so sorry I am not sure but the dry ingredients are
GF Alchemist Rice Free Flour Blend B
tapioca starch flour
gluten free oat flour
milled flax seed
ground psyllium husk
fine sea salt
Instant Easy Bake fast action yeast
Thank you. That helps a lot.
I think it is this recipe : https://www.glutenfreealchemist.com/gluten-free-bread-machine-recipe-bread-maker/
The machine programme timings are written into the main post :
“As a comparator, the setting I use runs on the following time cycles :
Knead : 15-20 min
Rise : 40-45 min
Bake : 50-55 min”
I hope that helps. Shout of you need anything
Lynne Stevenson says
Every time I make gf bread it always has a rubbery wettish texture to it.
Is there any chance you know what I’m doing wrong. I’m following the recipes to the letter.
Is the only thing I struggle with when baking gf.
I see so many people post their pictures of perfect bread and Wish I could be one of them.
I’m sorry to hear that. If you can let me know which of my recipes have failed for you, I will try and trouble shoot with you.
Can you please put all your recipes into a cookbook?
I’d love to. But sadly, publishers only like to publish recipes of people who either have a huge Social Media following or are celebrities (regardless of whether they can cook). So I can’t see it happening any time soon xxx 😢
I’m in awe. This is far and away the best gf website I’ve ever seen. You’ve put an unimaginable number of hours into it. I’m not gf but 2 of my 3 daughters are. So I have a vested interest.
Would you mind telling me if you’ve ever tried rolling your scone dough? I’m hoping to make cinnamon pinwheels for them. Other recipes have been a disaster for breaking even with xanthan gum.
Forgot to confirm that yes, my address is ymail – y for yes. It’s not gmail.
Thank you so much Nancy, That’s such a lovely comment. I’m not always sure people realise just how much time and effort goes into the website or the incredible hours I put in developing recipes .
I have never tried rolling the scone dough and I don’t think it would work as it is quite a wet and loose dough to get the scone texture I wanted.
Having said that, developing a decent Cinnamon roll recipe is getting to the top of my list. So maybe it’s not that far away.
For bread-type recipes, I have moved away from xanthan as psyllium husk give a far better texture.