Gluten-free bread

Gluten-free loaves from Steve Manfredi.
Gluten-free loaves from Steve Manfredi. Photo: Quentin Jones

This recipe is from baker Dan Lepard. The loaf can keep for 2-3 days. It can also be frozen whole or sliced for convenience to enjoy later.


4 tsp soya flour

50g potato starch

300g cornflour

25g psyllium husk powder

2 tsp instant yeast

1 tsp salt

1 tbsp castor sugar

2 tsp vinegar

15ml extra virgin olive oil, plus extra for oiling surfaces and brushing

2 tbsp plain yoghurt

325ml warm water

30ml milk


Put dry ingredients in a bowl. Whisk liquids separately then mix the two well for 1 minute into a soft dough. Leave for 1 hour, then lightly oil worktop and hands.

Line a 19cm loaf tin with non-stick baking paper. Shape dough into a log and fit, seam side down, into tin. Cover and leave for 90 minutes until almost doubled. Gluten-free dough doesn't have ''oven spring'', so a very hot oven helps. Preheat to 240C or 220C fan-forced. Brush top of dough with oil and bake for 50 minutes. Remove from oven and from tin. Cool on a wire rack covered with a cloth to help keep bread soft.