She Let Them Eat Cake’s Bread

by Maggie on February 2, 2010

Can you hear my gluten-free angels singing again?  They are singing loud and clear over this one.

I finally cracked the code for gluten-free, casein-free, soy-free, and egg-free bread!! I know, I lost some of you at casein.  Sorry.  Casein is a protein found in all dairy products.

I’ve been working on this bread for about a month so I am happy to post this and move on to newer and more exciting GF CF EF SF WTF (just kidding) pastures.

I find our bread to be expensive so I really wanted to find a recipe that fit our needs.  I looked high and low and couldn’t find one that worked (no gluten, no dairy, no eggs – now I’m speaking your language).  So I made my own!

It took about 4-5 tweaks before I actually got this recipe right.  It was a fun process since I didn’t really have to throw any failed loaves out – we just had to toast them extra long :)  Are you ready?

Gluten-free, casein-free, and egg-free bread brought to you by She Let Them Eat Cake:

Based on a recipe that I found on the internet when Pete was diagnosed! * indicates changes I’ve made.

Makes 2 loaves.


1 1/2 cups hot water

2 1/4 tsp of active dry yeast (I put my water in the bowl first and then add the yeast)

5 tablespoons of ground flax in 3/4 cups water*

3 tbsp sunflower oil or lite olive oil*

3 tbsp maple syrup or honey

1 cup garfava flour

1 cup brown rice flour*

3/4 cup potato starch

1/2 cup tapioca starch

1/4 cup millet flour or sorghum flour*

1 tbsp xanthan/guar gum

1 1/2 tsp sea salt

1/2 tsp baking soda*

sesame seeds for sprinkling*

Heat water and pour into your mixing bowl.  Add yeast and allow it to proof for 5 minutes.

Add the ground flax to the 3/4 cup of water.  Stir and let sit while the yeast if proofing.

When the yeast and water mixture has proofed (trust me, you’ll know.  It will get poofy and you’ll feel like you’re in Science class again) add oil, honey and flax mixture.

In a medium-sized bowl, thoroughly combine the dry ingredients (I usually do this while my yeast is proofing).  Add the dry ingredients to the wet ingredients and combine.  Mix on medium speed for 5 minutes (if you’re lucky you have a KitchenAid mixer to do this for you!).  I usually stop my mixer once to wipe down the sides.

At 5 minutes you will have a fairly wet batter – not your typical bread dough.  Remember! It’s gluten-free bread we’re working with here.

Scrape the batter into two bread pans (8 x 4 inch) and sprinkle with sesame seeds if desired.  Let loaves sit covered for 1 hour.

Preheat the oven to 350 degrees F.  Bake 1 loaf for 50 – 60 minutes (check at the 45 minute mark since oven temperatures can vary so much).  The second loaf should go into the fridge covered until it’s ready for the oven.  Refrigerating will slow down the yeast.  You don’t want it to over-proof.

Use a knife or a cake tester to check loaves for doneness.  You want something that will go right to the bottom of the loaf to check for wet ingredients.


Don’t cook two loaves at the same time; been there, done that.

Try rotating your loaf at the 25 minute mark 180 degrees.

I have not made this with a bread machine (just not a huge fan of the bread machine spaceship).  If you do have one and try it please please please report back with instructions and let us know how it went.

I use silicone bread pans.

I often mix the flours in the morning and then do the rest when I get back to it later in the day.  Sometimes we need bread, but my babes need their momma more!

I have made this successfully with both honey and maple syrup.  And with both millet flour and sorghum.  We liked the loaf with sorghum and maple syrup better.

Now it’s time to get funky!  I think I’m going to make a cinnamon bread using this recipe as the base.  I will DEFINITELY let you know how it turns out.  Excited!!!!

You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free

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{ 10 comments… read them below or add one }

Sandy Gillett February 2, 2010 at 9:31 am

I love the name of your blog. Thanks so much for this bread recipe. I am searching for a good bread recipe and this has all the elements. I love flax too. I’ll try it. Thanks!


Heather February 3, 2010 at 11:46 am

Glad you found a bread that works for you!! It looks good!


Iris February 3, 2010 at 2:54 pm

What a great looking bread! I’m not having dairy, soy, or eggs right now, so I might be baking this bread soon!


Maggie February 3, 2010 at 5:51 pm

Thanks Iris. I hope you do try – and make sure you report back!


Eleanor October 20, 2010 at 5:06 pm

Thank you for this! I’m on a real gluten-free bread-making mission at the moment so it’s perfect :-)
Just wondering, if I were to use egg instead of flax seed, how many do you think I should substitute?

Thank you!


Sarah August 5, 2011 at 9:29 pm

This is the first gluten-free, vegan loaf of bread that I want to actually eat! Thank you, thank you, thank you!!!

ps. “….but my babes need their momma more” just makes me smile and has stuck with me. I took as much from that as I did this recipe. :o)


KE May 10, 2012 at 5:14 pm

I would be interested to know what recipe you based this on if you don’t mind. Thanks!


KE May 14, 2012 at 12:05 pm

I just don’t want to use rice flours.

Thanks for the tip re: Amy’s site. I will check it out!


Tiffany Lundin June 13, 2012 at 9:58 am

Im getting a bread maker today!! It comes with a gfree dairy free mix to begin with, but I’ll deff try yours in the machine next:-)


Tracy May 8, 2013 at 2:58 pm

Ok!!! You have saved my life with this recipe!! My son
Has severe food intolerences, and gluten free dairy, egg free bread From ener-g
Is terrible! I made this this am and it turned out amazing!!
We are it straight out if the oven with butter snd the my son
Had it got lunch with sunflower seed butter!!! I am going to be making weekly!!!
Have you tried freezing it?
I did millet flour with maple syrup, and used chia instead of flax for egg sub,
I love your pancake recipe also, the best I’ve gou
Again, thank you for sharing these!!


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