Gluten-Free Bread in Just 60 Minutes

Need fresh gluten-free bread in a hurry? This easy recipe takes just 60 minutes from start to finish, making it perfect for a midweek loaf or when gluten-free friends drop by for lunch or dinner.

You’ll only need a few common pantry staples like oil, salt, sugar and instant yeast, plus your choice of our 1-to-1 Gluten-Free All Purpose Flour or Caputo Fioreglut Gluten-Free Flour.

No long proving times, no complicated steps — just mix, rise, bake and enjoy fresh, homemade gluten-free bread in about an hour.

Recipe

Equipment you will need:

👉 Shop the 1-Hour Gluten-Free Bread Collection →

Ingredients:

To Make a Small Tin

360g Wild Sourdough 1-to-1 AP Baking Flour or Caputo Gluten-Free Flour
7g Salt
7g Raw Sugar
5g Instant Yeast
300g water
30g olive oil

To Make a Large Tin

560g Wild Sourdough 1-to-1 AP Baking Flour or Caputo Gluten-Free Flour
10g Salt
11g Raw Sugar
7g Instant Yeast
470g water
50g olive water

Instructions:

1. Simply combine all the wet & dry ingredients together & mix thoroughly for 5 minutes or until the dough comes together (as per the video below). Making sure everything is well incorporated.

Watch the WONDER BREAD video instructions here:

2. Your bread tin should be non-stick, otherwise please line with baking paper. Oil your hands & place dough into the tin. Then press down to shape the dough into the tin. This helps remove any air pockets which can cause big holes in your bread if left un-removed.

3. Wet the top of the dough with some water & oil, do this using either a pastry brush or gently apply with your hands to keep the top moist. Cover to prevent draught which can dry out the top of your dough. If left uncovered, your bread will have a thick & un-desirable crust when baked so please cover it.

4. Preheat your oven to 240 degrees Celsius set on fan-forced for 30 minutes. During this time, let your dough rest on the kitchen counter until it has grown by 50% in size, this should take about 30 minutes. Do not over-proof your dough, this can give you a heavy loaf when baked.

Please note: below is a picture of our large tin, the small tin will have slightly higher doming. Aim for 50% growth before putting into the oven. If you are using a different size tin, the growth of your dough may vary.

5. When your dough is ready, take the cover off, spray generously or brush the top of your dough with water again before loading into the oven. Place your tin on the middle or bottom rack inside the oven & place 2 or 3 ice-cubs in a baking dish and place it inside the ove. Then turn your oven down to 220-230 degrees (fan force) & bake for 30 minutes. Depending on your oven, you will have to adjust it up or down to obtain the desired colour.

Please note that different ovens will have different results so you may need to adjust accordingly. The aim is to bake it hot, so ensure you preheat your oven!

6. Once your bread is baked, take it out of the tin & let it cool down on a cooling rack for about 10 minutes before cutting.

Best eaten warm & on the same day of baking. Any leftovers should be sliced & frozen for toast.

Gluten-Free Wonder Pizza Base Recipe

Just add water & olive oil to our One-Bag Wonder Gluten-Free Bread & Pizza Mix for quick & easy pizzas.

What you will need:

Kitchen scale
Stone baking tray (optional)
Rolling pin (optional)
Danish dough whisk
Large mixing bowl

Ingredients:

Makes 2-3 pizza balls (200g - 300g balls)

360g Wild Sourdough 1-to-1 AP Baking Flour or Caputo Gluten-Free Flour
7g Salt
7g Raw Sugar
5g Instant Yeast
300g water
30g olive oil

Makes 4-5 pizza balls (200g - 300g balls)

560g Wild Sourdough 1-to-1 AP Baking Flour or Caputo Gluten-Free Flour
10g Salt
11g Raw Sugar
7g Instant Yeast
470g water
50g olive water

Instructions:

Make sure to read through the instructions & watch the video at the end.

1. Combine all the wet & dry ingredients together & mix thoroughly for 5 minutes or until the dough comes together (as per the video). Making sure everything is well incorporated.

2. Tip the dough out & divide into equal size balls. Small pizzas typically around 200g or large pizzas are 300g balls. Preheat your oven with a stone tray (optional) to 250 degrees. Oil each ball with some olive oil, let it rest for 30 minutes inside a tub with the lid on. It’s important not to let the ball dry out.

3. Make the pizza: flatten or roll out each dough ball & top with your favourite toppings and bake on high (250 degrees) for 10-15 minutes or until golden & crispy. Enjoy!

Watch the WONDER PIZZA video instructions here:

PLEASE NOTE: The video uses our Wonder Bag premix, however you can make up your own premix using the recipe above.