Michelle's Freefrom Quick White Loaf

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

This mixture makes a quite light and pleasant loaf which keeps relatively well and is good for sandwiches.

Makes 1 small loaf

White loaf


  • 100g / 4 oz rice flour
  • 100g / 4oz potato flour
  • 1 tsp sea salt
  • 1 tsp pale muscovado sugar
  • 1 heaped tsp xanthan gum
  • 7g / ⅓ oz pack quick acting yeast
  • 2 tbsp oil (olive or sunflower)
  • 300ml / 10floz luke warm water


  1. Heat the oven to 200C/400F/Gas mark 6.
  2. Grease a small loaf tin.
  3. In an electric mixer with a beater combine the dry ingredients.
  4. Add the oil and then, gradually, the warm water.
  5. Continue to beat for 1-2 minutes or until you have a smooth dough.
  6. Transfer to the loaf tin (you do not need to knead the dough).
  7. Smooth the top with the back of a wet spoon and transfer to the oven.
  8. Bake for 45 minutes or until the loaf is well risen.
  9. Remove, knock out of the tin and cool on a rack.

Whole loaf:
1245 Calories
28g Protein
27g Fat ( 4g Sat fat, 16g mono, 4g poly)
223g Carbohydrate of which 9g Sugar
17g Fibre, 2031mg Sodium, 5.2g salt
157mg Calcium
Good Source: Nothing

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