Daily Bread

Loaf of breadBread is great. Making your own is satisfying, if time consuming. This recipe is for a batter bread – no kneading required! It has been about 2 years since I started making bread to cater for food intolerances. The recipe has changed over time, adding in hulled millet and blended chick peas for a multi grain effect, leaving out buckwheat flour for a white loaf, adding garlic powder for a tasty pizza base. Hope you have fun with it too!


  • 2 cups tapioca flour,
  • 2 cups white rice flour,
  • 1 cup buckwheat flour,
  • 2 teaspoons salt
  • 2 teaspoons xanthan gum
  • 9 teaspoons sugar (or whatever you like)
  • 2 teaspoons instant yeast
  • 3 eggs
  • 1/4 cup oil
  • 800mL warm water

Mix dry ingredients together in a big bowl. Mix in the wet ingredients, adding extra warm water to make a thick batter. Pour into greased tins and put somewhere warm to rise. An oven set to 40 degrees C takes about 1/2 hour for 2 loaf tins, less time for muffin tins. Then turn up the oven to 180 degrees C for 1 hour for 2 loaves, shorter for muffins. Best eaten within 48 hours, but still great toasted.


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