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Gluten-free Yeast Bread

The buttermilk in this recipe helps to keep the bread wonderfully light. Enjoy this gluten-free bread warm with your favourite spread, or use for toast.


  • 240 ml (1 cup) reduced fat buttermilk
  • 2 Tablespoons light brown sugar
  • 1 active dry yeast
  • 300 g (3 cups) rice flour
  • 3 g (1 teaspoon) salt, optional
  • 2 large eggs
  • 1 Tablespoon grapeseed oil
  • nonstick cooking spray, as needed


  1. Combine buttermilk, brown sugar and yeast in a small bowl. Cover with plastic wrap and set aside for 5 minutes or until frothy and foamy.
  2. Place rice flour and salt into the Vitamix Container and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 1 minute.
  5. Once machine is turned off, remove the lid and allow rice flour to cool for 1-2 minutes.
  6. Place eggs, oil, buttermilk mixture and half the rice flour into the Vitamix Container and secure lid.
  7. Select Variable 1.
  8. Turn machine on and slowly increase speed to Variable 4. Process until all ingredients are moistened, using the tamper to press ingredients into the blades if needed.
  9. While the machine is running, remove the lid plug and add remaining flour through the lid plug opening. Blend until well combined.
  10. Spray a 21-cm x 11-cm loaf pan with oil spray and line with baking paper.
  11. Pour batter into prepared loaf pan. Cover with plastic wrap, and allow to stand for 10 minutes.
  12. Bake at 180°C (355°F) for 35 minutes.
  13. Allow bread to cool for 5 minutes before inverting bread onto a cooling rack.
  14. Cool bread for 15-20 minutes before slicing.

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