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As a person who has Coeliac disease, avoiding gluten has been important in my life ever since I was diagnosed and realized what I needed to do in order to improve my health.

Unfortunately, a food that I love is good bread - something that didn't seem to align with finding a gluten free option. Something else that I disliked was the fact that almost all gluten free bread that is available commercially in supermarkets is packaged in a lot of plastic, often similar to vacuum packed style packaging.

This all led to me starting to explore the option of baking my own gluten free bread.

So, on to the internet I ventured in search of a good gluten free bread recipe. I found some that were quite good, but still not what I was looking for. Therefore, I started to adapt and experiment with recipes until I stumbled upon something I like.

Now I am not saying that this compares with a beautiful french baguette, but it is definitely (according to my own biases :)), very nice and well worth a go if you are like me and need to avoid gluten.

So here it is:

Gluten Free Bread Recipe


Flour Mix - makes total 3.5 cups:

  • 1.75 cups of Rice Flour
  • 0.9 cups of Tapioca Flour
  • 0.9 cups of Potato Starch
  • 0.5 cups of Almond Meal
  • 0.5 cups of FlaxSeed Meal

Wet Ingredients:

  • 1.5 cups of milk
  • 0.25 cups of Olive Oil
  • 2 eggs
  • 1 tablespoon of white vinegar

Seed Mix:

  • 0.3 cups of flax seeds.
  • 0.3 cups of pepitas.
  • 0.3 cups of sunflower seeds.

Other Ingredients:

  • 2 tablespoons of sugar
  • 1 tablespoon of xanthin or Guar gum
  • 1 tablespoon of salt
  • 4 teaspoons of yeast


Step 1

Mix the flour mixture together thoroughly.

Step 2

Add the Seed mix to the flour mixture and thoroughly combine.

Flax Seeds

Step 3

Add the “other ingredients” and thoroughly combine.

Step 4

Mix thoroughly all the Wet Ingredients and then add these to the mixture. Blend thoroughly.

Step 5

Mix and blend until the mixture has the consistency of a thick batter. You may need to add more milk until the correct consistency is achieved. It is better that the mixture is a little too runny than too thick.

Step 6

Add mixture to baking pan and press into shape. Allow to rise for approximately 2 hours. After approximately 30 minutes, reblend the mixture and then let sit for the remaining 1 and a half hours. If it doesn’t rise much, it may be too cold. Perhaps sit it in the sun (under a cover) for a while.

Step 7

Bake in the oven at 180 degrees for 1 hour.

About the author: Steven McLean

I am an educator and passionate gardener and traveler. Throughout my adult life, gardening has been my passion, therapy, drive and source of purpose. Even as a child I had an intrinsic interest in plants and a desire to understand what makes them grow.

I distinctly remember the moment this began - my family was on one of our regular road trips from Hervey Bay; Australia. We were driving past a field of sugar cane. Dad pulled the car over and we cut a couple of sugar cane stems and brought them home for a treat. To be honest, I didn’t really like the taste, but I did want to try and grow it; and that is exactly what I did. It was then that my fascination, interest and passion for gardening and understanding plants began.

Fast forward a few years and I studied biological sciences and began what would be a 36 year career as a Biology educator. From this, I don’t only love gardening, but I also love helping others learn about gardening. I am also always looking for new ways to develop my own gardening knowledge. I like to think I am truly a life-long learner.

Fundamental to my beliefs about education is that learning is often best done as a part of a community - learning from others, and helping others to learn. It is this type of community that I hope iCultivate will be for its members - a community of gardeners, keen to share their gardening knowledge and wanting to learn about new ways to garden - a community built on the love of gardening.

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