Basic Recipes

Gluten free bread

I found this recipe by a while ago on the internet. And it’s the best gluten free bread recipe I found so far. Easily made without a bread maker, and even better served warm and fresh from the oven. Oh, the kitchen smells so nice every single time I make it. It might take some time, but worth the wait trust me. Enjoy 🍞!


– 375 ml ( 1 1/2 cup ) water, room temperature
– 375 g ( 3 cups ) gluten free flour
– 3 large garlic cloves, minced
– 2 tbsps cornmeal
– 1 tbsp fresh rosemary, finely chopped
– 1 1/4 salt
– 1/2 tsp active rapid rise yeast
– 3/4 black pepper

extra needed: patience, oven, knife, cutting board, measuring cups&spoons, mixing bowl, baking tin, dish towel, wooden spoon
serves: 1 bread

Take a large bowl and combine the flour, garlic, rosemary, salt, yeast and pepper.
Add the water and mix using a wooden spoon. Mix until a wet, sticky dough forms. This takes about 30 seconds.
Cover the mixing bowl tightly with a plastic wrap and let it stand at room temperature for 18-24 hours.
Coat a round 25 cm/10 inch baking tin (or 2 cake-baking tins a 25 cm) with oil or nonstick spray. Sprinkle with cornmeal.
Working on a lightly floured surface, gently shape the dough into a round.
Place the dough into the prepared baking tin. Cover completely with a clean dish towel and let it stand at room temperature until the dough has doubled in size.
It’s ready when the dough does not readily spring back when poked with a wooden spoon or finger.
Preheat the oven to 230℃/450℉ degrees. Place the baking tin into the oven and bake until golden brown, for about 40-45 minutes.
Served warm is the best way to eat it. Combine with smashed avocado, homemade nut butter, jam or whatever you like.