Gluten free sweet and slightly buttery bread :-)


I spoke about our Sunday morning breakfasts before – in this post for example…  Generally I try to make something a little special for us to have as a treat!

This recipe will give you a delicious sweet (but not too sweet) and buttery (but not too buttery) breakfast bread.  It’s easy to make and completely gluten free, obviously.  We eat it with jam, honey or homemade “nutella”

It’s simply delicious!

I prepare this gluten free loaf on Saturday evening, place it in the cold oven and let the dough rise overnight.  I am fortunate to have an oven that I can set to start automatically at a certain hour, so I set it to start in the morning, and by 8 am, we have a lovely smell of fresh bread wafting through the house 🙂  Served with a cup of tea or coffee, it really makes a perfect start to the day. 

As usual, you can make two loaves and freeze one of them, it works fine – just take the frozen loaf out and let it thaw overnight, then put it in the oven for roughly ten minutes, just to make it nice and crisp on the outside again.  

I hope this all sounds nice to you!  Here’s the recipe so you can try it out 🙂 


For two loaves, baked in two 18 x 8 cm cake tin – or one big loaf, baked in a larger cake tin

  • 230 ml tepid water
  • 230 ml milk (not too cold)
  • 7 g dried yeast
  • 100 g cane sugar
  • 80 g butter (at room temperature)
  • 2 eggs
  • 500 g gluten free bread flour (I use either Schaer Bread mix B or Doves Farm white bread flour, see products used)
  • 2 g salt
  • 1 teaspoon vanilla sugar


  • Place the water, milk and yeast in a bowl.  Sprinkle with a little sugar.
  • Let it rest for about 10 minutes until the yeast is activated (see baking bread) .
  • Add the sugar, eggs, softened butter, gluten free flour, salt and vanilla sugar. 
  • Mix and knead the dough thoroughly, preferably with the kneading hooks of a hand mixer.  
  • Line the cake tin with some non-stick baking paper and place the dough in the tin.  Let the dough rise – if possible in a warm and humid place. As I mentioned above, I prepare it on Saturday night and let it rise overnight;  it probably takes about two hours to rise properly.
  • Once the dough is risen, bake in the oven for 30-35 minutes at 200°C if you have a fan oven – 220°C if you use conventional heat.  I like my bread crisp on the outside, so I usually take the loaf out of the tin after 30 minutes, and bake it for a further 5 to 10 minutes, so the sides get nice, golden and crispy 🙂

Let the loaf cool down completely before slicing it.

Hope you enjoy it :-)