Gluten Free Bread Recipe

Gluten Free Bread

Recipe by Jackie Cameron

Dietary requirements are trendy so this gluten-free bread recipe should always be available, for unexpected guests. This bread is best served piping hot as starch hardens with cooling. It freezes well and takes longer to go stale. Over mixing should be prevented and the dough must be cooked immediately to ensure a light structure.

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Yields: 1 loaf or three small loaves

Ingredients:
250 g Gluten-Free Flour
1 tsp Bicarbonate of Soda
½ t Cream of Tartar
Salt to taste
1 tsp Sugar
2 Eggs
140 ml Milk
2 Tablespoons Olive Oil

Method:

1) Mix all the dry ingredients together
2) Mix the eggs, milk and olive oil together
3) Add to the above dry ingredients. This is a very soft mixture.
4) Add this mixture to your greased tin and bake; for the three small tins 20 minutes at 200ͦC or for about 40 minutes if one large tin is used

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Comments

[Stacey]

Hi there Jackie,

I will be trying your bread tonight and will let you know how it goes... There are not many cook books or anything really that cater for people with food allergies, the great thing about most recipes is that you can substitute the ingredients that you cannot have with ones that you can, like milk with lactose free milk for lactose intollerant people.

I am a very difficult person to cook for because I cannot have any gluten, wheat & wheat products, lactose, sugar and everything needs to be low fat, purely because I am a Type 1 Diabetic, have Celiacs Disease, Lactose intollerance therefore low fat and sugar free for my diabetes... as you can imagine going to a dinner party is not such a good idea unless you plan on having plain salad and a baked potato...lol

So there is definitely a gap in the market, maybe if you are interested you could create recipes that caters for people like me?

Hope you had a great New Year and I will let you know how the recipe goes.

Many thanks
Stacey

[Jackie Cameron]

Hi Stacey,

Great to hear from you.

I hope you enjoyed the gluten free bread recipe. I actually have just pulled a batch out of the oven as we have a guest, staying at Hartford, who has a gluten intolerance. Your list of dietary requirements must become an issue often. We would love having the challenge of cooking for you one day.

A recipe book of this sorts; catering for people with many dietary requirements does definitely excite me. A definite challenge!!!

I will keep you posted if ever this comes about.

All the best and I look forward to hearing from you sometime soon.

Yours in hospitality
Jacqueline Cameron
(Head Chef)

[caz]

Hey Jackie,
my son has Autism and as a result is alergic to gluten. We have been getting gluten free bread from a local health shop, but the baker has recently stopped delivering there. After calling and smsing for 3 weeks asking for his recipy, I am now trying to find one myself. The loaf we were getting looks very similar to the picture, and after trying other recipies and other off the shelf loaves which my son will not eat I am now desperate! Does it matter what type of gluten free flour is used? I think the baker concerned was using tapioca, rice and potato flour mixed. do you know the proportions? The one we were getting was quite dense, like banana bread is this the same? many thanks for your help, Caz

[Jackie Cameron]

Hi Caz,

This is just a short follow-up as I'm overseas just now and will revert properly when I'm back in South Africa.

My suggestion is that you try with the flour you have... I use general gluten free flour and I'm sure there will not be a problem.

It is worth a try.

Yours in hospitality
Jacqueline Cameron
(Head Chef)

[caz]

Thanks Jackie will give it a try

[Natalie]

Hello,

Though I have a book showing different gluten free bread recipes… I am still impressed with the one you have displayed in your blog, amazing.

Thanks,
Natalie

[Jackie Cameron]

Natalie, thanks so much for this.

This is a lovely recipe. I don't normally enjoy gluten free bread but this recipe, I feel, can be eaten by all.
Try it and taste for yourself.

All the best and happy cooking.

Yours in hospitality,
Jacqueline Cameron
(Head Chef)

[Babs]

Hi Jackie
Thanks for this recipe. My husband has MS and Dr Cartwright has said that gluten is a no no in his diet. I tried a recipe in our bread machine and what a flop. lol.. Can you perhaps tell me where to buy gluten free products. We live near Potchefstroom.
Thanks again