Gluten-Free recipes




  • 1½ cup (375 ml) brown rice flour
  • ½ cup (125 ml) almond powder
  • ¼ cup (65 ml) chickpea flour
  • ¼ cup (65 ml) tapioca flour
  • ¼ cup (65 ml) millet flour
  • ¼ cup (65 ml) buckwheat flour
  • 1 tbsp. (15 ml) guar gum or xanthan
  • 2 tsp. (10 ml) fast-acting yeast
  • 1¾ cup (445 ml) hot water
  • 1tsp. (5 ml) salt
  • 1 tsp. (5 ml) honey
  • 1 tbsp. (15 ml) of apple cider vinegar
  • 3 tbsp. (45 ml) olive oil
  • 1beaten egg
  • 3 tbsp. (45 ml) sprouted and ground linseed or chia seeds


In a bowl, place the flours, guar gum or xanthan and yeast. Warm the water and add the honey, vinegar, oil, seeds and salt. Add the beaten egg while mixing all ingredients. Add 2/3 of the flour to the liquid and mix thoroughly for approximately 15 minutes. Add the rest of the flour and mix again for one or two minutes.

Pour the preparation in a pre-greased bread pan and even out the surface with a spatula. 

Place 2 cups of boiling water near the rising bread, close the oven and let sit for 30 minutes. Take out the bread. Preheat the oven to 375°C (190°C) and as soon as the temperature is attained, bake the bread for approximately 40 minutes.

This bread can be frozen.

NB: Use of organic ingredients is recommended

Recipe of: Louise Brisebois, N.D., Naturopathic consultant at Tau Brossard.

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