Basic Gluten-free Yeast Bread Dough Recipe

You can use this recipe for anything from a basic bread, making it more flavorful by adding some chopped nuts and seeds on top, to focaccia or even to make your own burger buns. If you try to avoid eating refined starches (potato starch flour) make sure to check out my gluten-free whole grain bread recipeLook below for a section on suggestions on what to use this dough for and the different flour substitutes!

Ingredients, for the dough:
  • 1 1/3 cup brown rice flour
  • 1/3 cup buckwheat flour
  • 1/3 cup oat flour
  • 1 cup potato starch flour
  • 2 tsp egg replacer (optional)
  • 1 tsp salt 
  • 1 tsp white wine vinegar (optional)
  • 15g ground flaxseed (chia seeds works too) 
  • 2 cups lukewarm water
  • 1/2 (6g) packet dry yeast

This is how the dough should look

  1. Start off by combining the 1 cup of water with the flaxseeds and let this sit for at least 10 minutes, so it forms a kind of gelatinous mass. Combine all the dry ingredients together in a separate bowl and mix it thoroughly. 
  2. Add in the flaxseed-mixture and the remaining 1/2 cup of water with the dry ingredients, and beat for a couple of minutes. Add in a bit of water if the dough is too dry, as it should be very sticky and soft. Now you pour the dough into whatever pan you are using, cover with a kitchen towel and allow it to rise for at least 45 minutes. 
  3. It should cook in a preheated oven at 200 degrees Celcius/392 degrees Fahrenheit for anywhere from 20-60 minutes depending on what you are making.
Just to give you an idea on how much the dough will rise here is first a picture of the burger buns before rising and then after:

So as you can see it rises to about double the original size!



  • I use this dough when making focaccia by spooning out the mixture in a pan sprayed with non-stick spray, adding a pinch of maldon salt on top as well as fresh (dried works too) rosemary, or other italian spices such as oregano, thyme or basil. I usually through some chopped olives on top to give it that little extra, while giving the alternative to those who do not like olives to just peel it off.

Burger buns:

  • When using this for burger buns you will need either large english muffin rings or a lot of aluminum foil to make your own. This is because the dough is so soft that it will not stay up on its own. To make your own rings simply tear off a long piece of aluminum, start folding it from one of the wide ends until you have one long thick strip. Bring the ends together, and depending on how large you want the breads, by overlapping the ends and fastening. Remember to spray the foil will non-stick spray to make it easier to remove the foil, and optionally sprinkle on some sesame seeds and a pinch of maldon salt. I make medium sized burger buns and this recipe makes exactly 6. 

Basic gluten-free bread:

  • Follow the directions as written above and spoon the dough into a loaf pan with a baking sheet underneath. Optionally add in some dry roasted seeds, chopped nuts and maybe even some dried fruit to give it more flavor, since this is only a basic recipe you need to tweak it to suit what you are making. Check out my Sugar-free Spreads tag some tasty recipes to use as your topping (my favorite is Healthy Homemade Vegan Nutella).

  • Flours all have a degree of heaviness that you have to be aware of when substituting them for one-another. For example brown rice flour is a medium weight flour and can be substituted for other medium weight flours such as oat flour or millet flour. Some heavier flour choices is buckwheat or quinoa flour.
  • If you wish to use a different starch instead of potato starch, tapioca or arrowroot will probably work as well, though this is just something I assume so do not take my word for it.  

Really when it comes to this recipe the sky is the limit, and use your imagination when figuring out what to use this for. Just keep in mind that substituting flours and especially starches will most likely slightly alter the end result, such as giving it a different texture or taste.

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