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Gluten-free Real Bread
By g-free baking tutor Martin Taylor.
I usually make bread in a loaf tin, which supports the dough to prevent spreading during proving and baking, ensuring all the expansion is upwards, not sideways.
Ingredients
Makes one large loaf.
Ferment
50g gluten-free sourdough starter (45:55 flour / water ratio)
45g rice or buckwheat flour (or a mix)
55g water
Main dough
400g water
300g flour mix (buckwheat, quinoa, millet, lentils, teff)
125g sourdough starter (from above – keep the remainder for next time)
13g psyllium husk
7g salt
Method
A day (24 hours) before you intend to start making bread, mix up the ferment ingredients, cover and leave at room temperature.
On bread making day, mix the psyllium husk with the water and leave it until it forms a gel.
Combine the ferment, psyllium husk mixture and the rest of the ingredients to create a dough, which will be slightly sticky. Cover the dough loosely to prevent it skinning over and leave to rise. At room temperature (roughly 20°C), 2 to 3 hours is usually plenty.
Knock back (deflate) the dough, shape it to fit in a lightly-oiled (or lined) loaf tin, cover loosely and leave it to rise again for a couple of hours.
Bake at 200ºC for 55-60 minutes, remove from the oven, take the loaf out of the tin and leave on a wire rack to cool before slicing.
Baker’s Tips
You can use your favourite gluten-free sourdough starter to make this bread.
If you are converting a wheat / rye starter culture, it takes many iterations of feeding with gluten-free flour and discarding before it can be considered gluten-free.
About the baker
Martin Taylor is a nutritional therapist, who runs gluten-free sourdough baking workshops from his home in Gloucestershire. His story can be read in True Loaf magazine issue 63.
Recipe text © Martin Taylor. Reproduction prohibited without written agreement of the copyright holder.
Social sharing
If you make this, please share your photo(s) with the world on social media using #RealBread and other relevant hashtags, linking back to this recipe. Better still if we can see you in the photo, too: #WeAreRealBread!
Please don't forget to tag @RealBreadCampaign, and the recipe's author, on social media.
Published Tuesday 1 July 2025
Real Bread Campaign: Finding and sharing ways to make bread better for us, our communities and planet.
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