Gluten Free* Breakfast Bread | Recipes

Gluten Free* Breakfast Bread

(627) Ratings:
Prep Time:
Baking Time:
Makes:16 slices

Nothing is more delicious than homemade bread. And this gluten free loaf is no exception! Try this gluten free recipe sliced and toasted for a delightful treat.


2 tsp 10 mL granulated sugar
2/3 cup 175 mL warm water (105°-115°F/40°-56°C)
1 tbsp 15 mL active dry yeast
3 ¼ cups 800 mL Robin Hood® Gluten Free Flour Blend
2 tsp 10 mL salt
1 cup 250 mL warm water (105°-115°F/40°-56°C)
2 tbsp 30 mL honey
¼ cup 50 mL Vegetable or Canola Oil
1 tsp 5 mL vinegar
4 eggs


  1. Dissolve 2 tsp (10 mL) sugar in 2/3 cup (175 mL) warm water in a liquid measuring cup. Sprinkle in yeast. Let stand 10 minutes, until double in size, stir well.
  2. Combine flour blend and salt in large bowl of an electric mixer.
  3. Add remaining 1 cup (250 mL) warm water, honey, oil and vinegar with mixer on low speed. Beat in eggs. Add yeast mixture and beat on high speed for 2 minutes. Leave dough in mixing bowl.
  4. Cover with plastic wrap and let rise for 60 minutes.
  5. Return dough to mixer and beat on high for 3 minutes. Spoon dough into greased 9” x 5” (23 cm x 13 cm) loaf pan. Let dough rise for 60 minutes.
  6. Preheat oven to 400°F (200°C).
  7. Bake in preheated oven for 55 to 60 minutes or until a skewer inserted in center of bread comes out clean.
  8. Remove from pan and cool on wire cooling rack.


  • If you prefer a bread that is not so sweet simply add 1 tbsp (15 mL) honey instead of the 2 tbsp (30 mL).
    Slice bread and toast.
  • *Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

Nutritional Information

Other conversations or photos categorized with:

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!