New Recipes

New bread recipe for the bread machine






Dry Ingredients:
180g Certified GF rice flour (Doves Farm)
105g Certified GF cornflour/starch (Gem Pak or Infinity foods)
90g Certified Tapioca flour/starch (Allergycare or Infinity foods)
50g dried milk powder (use better than milk {rice or soy} in powder form for DF)
2 Tbls of Sugar
1 1/2 tsp of Xanthan/Guar gum
1 tsp of salt
1 tsp of powdered ascorbic acid (vitamin C powder for baking – Doves Farm)
1/4 tsp of ground white pepper
1 sachet of quick acting yeast

Wet Ingredients:
330 mls of milk (use a non dairy for DF)
6 Tbls of vegetable oil
2 large eggs
1 tsp of lemon juice or vinegar


Combine all the dry ingredients EXCEPT the yeast and set aside.

Combine in a seperate bowl all the wet ingredients (mix well)

Add the wet ingredients to the bread pan first.
Then add the dry ingredients and stir with a non-metalic spoon (to avoid damaging the non-stick lining)
Finally sprinkle the yeast on top.

Switch on bread maker to quickest bake time (usually No. 1 on machines without a GF setting)

Baking takes up to 3 hrs in total (depending on machine).

Do not leave baked bread in pan to cool as the steam will make the crust soggy.

Remove from pan and allow to cool completely on a rack before slicing (don’t forget to remove the paddle). 


New Artisan Basket Loaf GF WF DF

Dry Ingredients:

60g GF Rice flour
60g GF Cornflour/starch
60g GF Tapioca flour/starch
30g GF Quinoa flour
30g GF Buckwheat flour
10g GF Soy flour
10g GF dried milk powder (for DF use Rice milk powder)
1 Tbls of Xanthan Gum
1 sachet of dried yeast (2.5 tsp or 7g)
1/2 tsp of LoSalt
1/4 tsp ground white pepper
1/8 tsp baking soda

Wet Ingredients

2 medium eggs whisked
1 1/3 Cups of warm water
2 Tbls of Vegetable oil
1 Tbls of Agave Nectar
1 tsp Lemon juice or 1/2 tsp GF white vinegar

Equipment need:

A table mixer
1 x 6″ springform tin
Dutch Oven (Large pot with a lid, no wooden or plastic handles)


Combine Water, Oil lemon juice and agave in a jug and sir (set aside)

Combine dry ingredients and sift 3 times (to get air trapped in flour mix)
Transfer dry ingredients to table mixer, switch on low speed, add beaten eggs while motors is running.

Add 1/2 of wet ingredients and allow to mix until combined.
Add the rest of the wet ingredients a little at a time making sure each addition is fully incorporated before adding more.

(you may need to scrape down sides and make sure there’s no dry flour at the end of the bowl)

Grease the 6″ springform tin (using DF Spread) and coat with rice flour.
Turn tin around to coat completely and discard excess flour

Fill dough into tin and smooth out using a wet spatula.
Leave on the kitchen counter covered with a large upturned mixing bowl for 2 hrs to rise.

10 mins before it’s ready, turn on oven with the heavy lidded pot in situ. to 400F GasMark 6
removed lid from pot (careful it’s hot) and place 6″ tin inside) return pot with lid to oven for 30 mins

Remove lid and turn oven down to 350F GasMark 4 for a further 20 mins

Remove 6″ tin carefully and take bread out of springform and allow to cool completely on a rack before cutting.

Idea based loosely on this Recipe 



6 Responses to New Recipes

  1. Ryli says:

    Hi there,

    I was curious if this recipe was diabetic-friendly. I ask because my mom not only has to eat a gluten-free diet, but she also was just diagnosed as a diabetic. She’s struggling to find recipes to choose from and I was curious if you had any resources that were helpful to you.

    Many thanks!

    • David_H says:

      Hi Ryli,
      I’m also a type 2 Diabetic and eat this bread (everything in moderation)

      Take a look at my Other Blog The Diabetic Coeliac
      for some helpful information.
      I’m only starting out on the Diabetic path as diagnosed just 10 months ago.


      • Ryli says:

        This is really helpful, thanks so much!

        My mom was also diagnosed very recently and has been struggling with the transition. So, I’m always looking for new resources that could help.

        Thanks for taking the time to share your wisdom on the subject!

  2. Joan says:

    Hi Dave,
    I’m fructose intollerant, so I cannot have the Cornflour or the Tapicoa Flour….is there another substitute? Would ArrowRoot do?

    • David_H says:

      Pardon my ignorance, but fructose is a sugar, why would you be allergic to Cornflour or Tapioca both are starches as is Arrowroot ??


    • David_H says:

      cornflour in Ireland is actually Cornstarch and Tapioca is a starch as well you could try replacing one starch with another (Potato, Arrowroot etc)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s