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Gluten-Free Bread Recipe

A loaf of homemade gluten free bread, partially sliced into thick slices on a wooden table.


  • Warm water: 350 ml (12.3 oz)
  • Sugar or honey: 10 g (0.35 oz) or 10 ml (0.35 fl oz)
  • Active dry yeast (gluten-free): 7 g (0.25 oz)
  • All-purpose gluten-free flour blend (with xanthan gum): 450 g (15.9 oz)
  • Salt: 5 g (0.18 oz)
  • Olive oil: 15 ml (0.5 fl oz) plus extra for greasing
  • Apple cider vinegar: 5 ml (0.17 fl oz)


  1. Yeast Mixture Preparation:
    • Mix the warm water, sugar or honey, add yeast in a small bowl. Stir lightly and let it sit for about 5-10 minutes until it froths, signaling the yeast is active.
  2. Dry Ingredients:
    • In a large mixing bowl, whisk together the gluten-free flour blend and salt.
  3. Combine Wet and Dry Ingredients:
    • To the dry mixture, add the activated yeast mixture along with the olive oil and apple cider vinegar. Mix thoroughly. The dough will resemble a thick batter more than traditional bread dough due to the nature of gluten-free flour.
  4. First Rise:
    • Grease a bread loaf tin (approximately 9×5 inches or 23×13 cm) with olive oil. Transfer the dough into the tin, leveling the top with a wet spatula. Cover with a clean towel and let it rise in a warm spot until it’s just below the top of the tin, about 30 minutes to 1 hour.
  5. Baking:
    • Preheat your oven to 220°C (428°F, gas mark 7). Bake the risen dough for 30-35 minutes, or until the top is golden brown and a toothpick comes out clean from the center.
  6. Cooling:
    • Let the bread cool in the tin for 10 minutes, then remove and cool completely on a wire rack before slicing.

This recipe provides a simple and versatile gluten-free bread that’s perfect for sandwiches, toast, or to enjoy on its own. Remember, gluten-free doughs are typically more moist and sticky than their gluten-containing counterparts, so don’t be surprised by the batter-like consistency.

Gluten-Free Cupcakes Recipe


  • Fine almond flour: 200 g (7 oz)
  • Granulated sugar: 150 g (5.3 oz)
  • Baking powder (gluten-free): 1 tsp (5 ml)
  • Salt: 1/4 tsp (1.25 ml)
  • Eggs, medium: 3
  • Unsalted butter, melted: 100 g (3.5 oz)
  • Vanilla extract: 2 tsp (10 ml)
  • Milk (any kind, dairy or non-dairy): 120 ml (4.2 fl oz)

For the Frosting:

  • Powdered sugar (gluten-free): 300 g (10.6 oz)
  • Unsalted butter, softened: 100 g (3.5 oz)
  • Vanilla extract: 1 tsp (5 ml)
  • Milk or cream (any kind, dairy or non-dairy, for consistency): 2 tbsp (30 ml)


  1. Preheat the Oven and Prepare Pans:
    • Preheat your oven to 180°C (350°F, gas mark 4). Line a muffin tin with cupcake liners.
  2. Mix Dry Ingredients:
    • In a large bowl, whisk together the almond flour, granulated sugar, baking powder, and salt.
  3. Add Wet Ingredients:
    • Beat in the eggs, melted butter, vanilla extract, and milk until the batter is smooth.
  4. Fill Cupcake Liners:
    • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  5. Bake:
    • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  6. Cool:
    • Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  7. Prepare the Frosting:
    • Beat together the powdered sugar, softened butter, vanilla extract, and milk/cream until smooth and fluffy. Adjust the consistency with a little more milk or powdered sugar if necessary.
  8. Decorate:
    • Once the cupcakes are completely cool, frost them with the prepared frosting. You can use a piping bag and tip for a decorative finish.

These gluten-free cupcakes are moist, flavourful, and perfect for any occasion. The almond flour provides a delicious nutty flavour and a tender crumb, making them a hit with everyone, gluten-sensitive or not.

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