This gluten-free bread doesn’t need to be toasted to fully enjoy its flavors. This bread is heavier considering the amount of flour I used. Its flavor full, dense, full of nutrition and the right amount of humidity. It will not fall apart in your hands.

Prep Time: 40 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours
Servings : 1246g
Difficulty: Easy


350g lentil flour (Cuisine Soleil)
150g brown rice flour (Cuisine Soleil)
150g tapioca flour (Cuisine Soleil)
10 ml guar gum
5 ml xanthan gum
15 ml salt
30 ml gluten-free yeast
15 m l raw sugar
600 ml warm water (43-46ºC /110-115ºF), divided
2 eggs, at room temperature
45 ml canola oil
15 ml cider vinegar
5 ml caraway seeds (optional)
Buckwheat flour for bread mold


  1. Oil and flour a 24cm x 11cm (9 1/2 x 4 1/4-inch). Put a good amount of flour on the bottom of mold to prevent bread from sticking.
  2. In the bowl of the stand mixer, mix all the flours, gums and salt together. In a small bowl, dissolve yeast and sugar in 100ml of the warm water and let rest 5 minutes. In another bowl, mix eggs, remaining 500ml of water, oil and vinegar together.
  3. Put mixer in ‘Stir’ mode and add yeast mixture and egg mixture to flour mixture. Beat dough on second speed for 1 minute, then on third speed for about 2 to 3 minutes. Add caraway seeds and beat 1 minute longer. Pour dough in prepared bread mold.
  4. Cover loosely with plastic wrap, then with a kitchen towel. Place in a warm corner and let rise 30 minutes. If it rises rapidly, reduce time to 15-20 minutes.
  5. Preheat oven to 204ºC (400ºF) and place a bowl of warm water on the bottom grill of the oven. Carefully take of plastic wrap; it will stick to the dough.
  6. Bake bread 15 minutes. Lower heat to 190ºC (375ºF) and cover bread loosely with a sheet of aluminum paper. Bake 45 minutes. Lower heat to 176ºC (350ºF) and bake, uncovered, 15 to 20 minutes longer.
  7. Unmold immediately and let cool completely on a kitchen rack.