Gluten free bread


  • 450 g NeoFoods Gluten Free All Purpose flour (you can alternatively use the Brown All Purpose Flour mix)
  • 1 teaspoon Cape Herb and Spice Himalayan pink salt 
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 325 ml warm milk (or vegetable milk such as rice or almond milk)
  • 1 teaspoon vinegar
  • 2 eggs
  • 6 tablespoon oil or olive oil


Preheat oven 220°C.
Mix together the flour, salt, yeast and sugar.
In a large bowl beat together the milk, vinegar and eggs.
Add the flour and mix well, adding the oil.
Place the dough in an oiled loaf tin, cover and leave to rise in a warm place for 1 hour.
Bake at 220°C for 40 – 45 minutes. Cover with tin foil to prevent burning. 
Baking time may vary between ovens.

We advise you to add seeds (sunflower, pumpkin, chia, buckwheat…) in the dough and on top of your loaf before baking to add extra taste, crunchiness and health benefits in your GF Bread!