Gluten-Free Bread

A recipe supplied to us by Mrs Kempken. Suitable for everyone on a gluten and yeast free diet. Makes one small loaf.


  • 3 eggs - separated
  • 350g St Helen's Farm natural goats' milk yogurt
  • 1 dessertspoon olive oil
  • 250g potato flour
  • 100g maize meal or cornflour
  • 3 heaped teaspoons gluten-free baking powder
  • 1 teaspoon sugar
  • Half teaspoon salt


Put the egg yolks in a bowl, add the yogurt and oil and mix well.

Sieve in the potato flour, maize meal, salt, baking powder and sugar. Mix well.

In a clean dry bowl whisk the egg whites until stiff and fold into the flour mixture. Pour into a greased, lined 2lb loaf tin. Bake at 170°C, Gas 3 for 45 mins. Cool to room temperature and put in fridge overnight.

Because the bread does not keep well it is best to cut into individual slices before freezing them.

If you prefer your bread to have a firmer texture, try sifting a teaspoon of vege-gel into the flour before mixing.

Gluten-Free Bread!