Healthy Recipes Free of Gluten, Dairy, and Soy for Serious Eaters

Century Bread

Century Bread

YES! This is it. The bread of the century. I found it. Crunchy on the outside and soft on the inside. OMG. Really, I am dancing around. So far, the bread I have made in the past calls for many eggs, and some call for nut butter, which can be really expensive. This one is simple and uses a bread machine! Just wait until you try it, and let me know what you think!

Since I am used to the grainy non-sweet bread of Germany, I only use 1 Tbsp of coconut sugar. If you prefer sweeter bread, add 1-2 more tablespoons. You need some sugar to activate the yeast, so don’t eliminate it totally.

If you’re avoiding grains altogether, try my Grain-Free Cassava Century Bread!


May 15, 2016
: 1 loaf
: 15 min
: 3 hr
: 3 hr 15 min


  • Wet Ingredients
  • 3 beaten eggs
  • 1 tsp cider vinegar
  • 1/4 cup olive oil or melted coconut oil or ghee works, too
  • 1 1/2 cups water 100 degrees, warm to your wrist.
  • 1 Tsp honey or maple syrup or coconut sugar
  • Dry Ingredients
  • 2/3 cup dry coconut milk powder, almond milk powder, or dry milk powder
  • 1 1/2 cup rice flour
  • 1 Tbsp coconut sugar or birch sugar, maple syrup, or molasses
  • 1/2 cup potato flour
  • 1/2 cup arrowroot flour
  • 1/4 cup mixed seeds chia, sesame, sunflower, hemp, etc.
  • 1/4 cup flax seed meal
  • 1 Tbsp xanthan gum
  • 1-2 tsp Himalayan salt I like 1 1/2
  • 2 1/4 tsp Active Dry Yeast
  • Step 1 In a bowl mix the dry ingredients: flours, xanthan gum, coconut sugar, salt, coconut milk powder, and yeast. Whisk with a fork watch out for the flying flour. Be careful
  • Step 2 this stuff flies away from the bowl. Whisk slowly.
  • Step 3 In another small bowl, mix the wet ingredients, eggs, vinegar, oil, and water. Whisk until well blended. Pour in the bottom of your bread machine.
  • Step 4 Cover the wet mixture with the dry mixture. Place the bread pan in the bread machine and cook on cycle 1 or gluten-free cycle according to the directions.
  • Step 5 When done, remove from the pan and set the loaf on a rack. If you want the top browner, set it in the oven on 400 for 10-15 minutes. Cool for 20 minutes. Cut and taste the best gluten-free bread of the CENTURY!

11 thoughts on “Century Bread”

  • I am definitely passing this on to my curry-loving son and gluten-free daughter!!! Can’t wait to try it!

  • This recipe sounds wonderful but it includes a couple of asterisks with “tip below” — and I couldn’t find the tip. What am I missing? Thanks! Also, would regular dairy milk powder work instead of almond or coconut milk powder? Or what about milk instead of the water?

    • Hello Jackie! Thanks for the message. I have this one memorized and have been slowly updating my recipes since I have a new website look….all my recipes were moved to a new format and the tips disappeared! LOL. Ok Yes, use any dry milk powder, no problem. As far as liquid milk, you can use 1/2 cup of warm milk and 1 cup of warm water instead of 1 and 1/2 cups of warm water. I hope this helps! So sorry….it’s one of my favorite bread recipes. Plus, you can mix the dough, cover it with plastic wrap and let it rise in a warm place for an hour. I usually heat the oven at the lowest temperature while I mix the ingredients then turn off the oven and leave the light on and place the dough in the warm oven for an hour. Then you can bake a loaf of bread or make hamburger buns as well. I use baking rings and divide the raised dough between 4 to 6 rings depending on the size you want. They bake up really nice. About 20 minutes at 350 degrees! Keep me posted!

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