Gluten-Free Bread Recipe

Looking for a gluten-free bread recipe? Check out this recipe for a gluten-free loaf:

What will you need?


25g-50g/1oz-1¾oz golden linseeds
475ml/17fl oz warm water
1 sachet fast-action yeast (about 2½ tsp)
100ml/3½fl oz natural yoghurt
450g/1lb cornflour
1 tsp salt
1 tsp caster sugar
50g/1¾oz psyllium husk powder
50ml/1¾oz olive oil
extra olive oil and cornflour, to finish

How to make:

1. Heat the oven 180/350F/gas 4 and bake the linseeds on a tray for 10-12 minutes, or until they darken slightly (toasting will burst the husks slightly and allow the seeds to release a sticky gluten-like gum when wet which will make the crumbs softer and adds a wheatgerm-like flavour)

2.In a bowl mix the water and yeast together and then stir in the yoghurt and seeds

3. In a large mixing bowl toss together the cornflour, salt, sugar and psyllium husk powder. Pour in the yeast mixture and olive oil and mix well until it makes a smooth thin batter

4. Over the next 5 minutes this liquid will turn into a sticky dough as the linseed, cornflour and psyllium husk powder together absorb liquid and become gel-like

4. Once the mixture is firm enough, knead it for 10 seconds on the worktop to mix everything again, then return the dough to the bowl, cover and leave for 30 minutes

5. Like a try with non-stick baking paper. Shape the dough into a fat sausage, the length of the tray and brush with extra olive oil, cover and leave the rise for 30 minutes

6. Heat the oven to 240/465F/Gas 9, uncover the dough and slash the top with a small shape knife, sprinkle a little cornflour to give it a floured look and bake for about 40 minutes or until rich golden-brown in colour

7. Leave to cool on a wire rack before slicing

What recipe will you be making for National Bread Week? Comment below and let us know.

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