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Crusty White Gluten-Free Bread

Updated: Oct 15, 2021

Crusty White Gluten-Free Bread and a jar of EveryMite spread

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


  • Place dry ingredients into bowl and mix for 15 seconds on speed 4.

  • Place water, oil, vinegar and egg whites into bowl and mix for 20 seconds on speed 5-6 or until combined.

  • Tip mixture into a greased and lined with baking paper bread tin and let rise for 15 minutes in a warm position

  • Bake in a moderate oven at 180deg for 50 minutes or until cooked.

  • Serve with EveryMite!

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