As we are preparing delicious Christmas meals, we shouldn’t forget the bread. Who doesn’t like to start the Christmas Eve meal with some French cheese and hors d'oeuvres? What better than bread to go with cheese? Our recipe today has the beautiful red color that suits a Christmas meal. Our loaf is made with fresh beetroot juice, so there’s no artificial coloring; on the contrary, it is all natural, bright, and delicious. Try this bread and I assure you it will be your everyday bread, not only during the festive season.


Servings: 1 kg loaf (12-14 slices)

- 3 cups gluten-free all-purpose flour
- 1 ½ cups fresh beetroot juice (around 4 medium-size beetroots)
- 3 eggs
- ½ cup vegetable oil (I use canola oil)
- 1 tsp salt
- 2 tsp baking powder
- 1 tbsp. yeast
- 2 tsp apple cider vinegar


  1. Wash the beetroot very well. No need to peel.
  2. Cut into cubes.
  3. Use a fruit juicer to extract the beetroot juice.
  4. Put the beetroot juice and the yeast in the mixing bowl and stir.
  5. Keep for 5 minutes until the yeast dissolves completely.
  6. No need to add any sugar because the beetroot has natural sugars and they will activate the yeast.
  7. Add the eggs and oil to the juice and mix well.
  8. Then add flour, salt, baking powder, and cider vinegar.
  9. Mix all the ingredients very well until you get a wet dough.
  10. Oil a loaf tin and put the dough in the tin. 
  11. Cover with cling film and let it rest for 1 hour until it rises.
  12. Heat the oven on 180°C and bake the bread for 50-60 minutes.
  13. Let the bread cool on a wire rack.
  14. Slice the bread and serve with your dinner.