By Akshara
February 11, 2026
Gluten-free bread requires structure from a blend of flours and a binding agent rather than kneading. The dough is softer and more like a thick batter. Proper rising and complete cooling help achieve slices that hold together.
1 cup rice flour ½ cup tapioca flour ½ cup sorghum flour 1 tbsp psyllium husk 1 tsp instant yeast 1 tbsp sugar 1 tsp salt 1 cup warm water 2 tbsp olive oil
Mix all dry ingredients thoroughly in a bowl.
Add warm water and oil and mix into a thick, sticky dough.
Transfer to a greased loaf tin and smooth the surface.
Cover and let rise in a warm place for 45–60 minutes.
Bake at 180°C for 35–40 minutes and cool fully before slicing.