Crusty White Gluten-Free Bread

Crusty White Gluten-Free Bread

This recipe is by Bridget O'Donoghue.


  • 220g rice flour
  • 120g buckwheat flour
  • 140g tapioca (arrowroot) flour
  • 1 tspn guar gum
  • 7g dried yeast
  • 1 heaped tspn Himalayan salt
  • 15g rapadura sugar (or honey)
  • 390g luke warm filtered water
  • 30g oil (macadamia, olive, coconut, or vegetable)
  • 1 tbsp apple cider vinegar
  • 3 egg whites


  1. Place dry ingredients into bowl and mix for 15 seconds on speed 4.
  2. Place water, oil, vinegar and egg whites into bowl and mix for 20 seconds on speed 5-6 or until combined.
  3. Tip mixture into a greased and lined with baking paper bread tin and let rise for 15 minutes in a warm position.
  4. Bake in a moderate oven at 180°C for 50 minutes or until cooked.
  5. Serve with EveryMite!
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