• 1 Package of Yeast
  • 1 1/2 Cups of Water
  • 3 Cups of GF Flour Blend
  • 2 Tbsp Xanthum Gum (n addition to what is in the flour mixture)
  • 1 Tbsp Baking Powder
  • 1 Tsp of Salt
  • 3 Tbsp Olive Oil
  • 2 Tbsp Coconut Sugar
  • 3 Eggs
  • GF flour mixture: I make a big batch of this flour and put it in a big ziplock back or air tight container. I  then use it whenever I need gluten free flour.
  • 1 Bag (24 oz or 4.25 Cups) Brown Rice Flour
  • 1 Bag (24 oz or 4.25 Cups) White Rice Four
  • 1 Bag (24 oz or 4.25 Cups) Sweet Rice Flour
  • 1 Bag (20 oz or 4.5 Cups) Tapioca Flour (aka Tapioca Starch)
  • 2½ TBSP (0.8 oz) Xanthum Gum


Mix 1 package of yeast with1 1/2 cups of warm water (not boiling, just warm) and let sit for about 7 min. In a separate large bowl add Xanthan Gum: 2 Tbsp and 3 Cups Gluten Free Four Blend (ingredients for this listed above) then add 1 Tbsp of baking powder and 1 tsp of salt. Add 3 tbsp of olive oil and stir well. Add 2 tbsp of coconut sugar (can use reg. sugar) to yeast mixture. Stir well and add 3 eggs then beat. Pour 2 tsp of oil into a bread pan and cover sides and bottom well. Pour 1/2 of liquid into flour mixture and stir well, then add other half and stir. Wet your hands and smooth out mixture in pan. Let bread rise for 30 minutes. Preheat oven to 375° and bake uncovered for approx. 40 minutes.


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