Why I'm never buying gluten free bread again

Well, that's a lie. I'll totally be buying rolls for burgers and the like, but I'll certainly be reducing my spend on Schar's supermarket selection as I've finally realised that despite my complete lack of baking skills, I can knock up something satisfying all by myself! Like a grown up.

Now, this bread is gluten free, vegan, grain and yeast free and doesn't use sugar. Sounds horrible, doesn't it?

Well, it's not. I love it. It goes great with a bit of Sainsbury's dairy free cheddar and onion cheese and a sliced pickle. It is, however, very dense and watching Massive Munch, destroyer of pasta bakes put it down after one slice is quite a thing to behold. But he's a regular white bread fan and I can manage about 4 slices of this nutty beast before I'm done, I can't get enough of it's savoury flavours. I also love that it doesn't really matter what I've got to hand, it'll still make a loaf of bread that I can eat out of pretty much any combination of seeds, nuts, herbs and spices I've got in. Just use your eye when combining the dry ingredients and make sure you've got a good mix of flour to whole nuts and seeds, and then choose however you wish to flavour this one. I'll never not have fresh bread again!

I honestly can't remember exactly how much of what went into this one, but, as long as you make around 5-6 cups of mixture (enough to fill your loaf tin) and use the right amount of water to bring it together without making it wet than you're good to go. I think this one went something like this:

Laahvly Loaf

1 cup quinoa flakes
1 cup buckwheat flour
1 cup chestnut flour
1/2 cup hemp seeds
1/2 cup almonds
1/2 cup pine nuts
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 tbsp flax seeds
1 tbsp chia seeds
3 tbsp psyllium husk
1 tbsp garlic powder
salt & pepper
2 - 3 cups of water
some sesame oil

  1. Combine all dry ingredients in a bowl and mix thoroughly.
  2. Add 2 cups of water and bring the dough together, you want the dough to come together just enough that there are no dusty dry patches, but you don't want it wet either. If you need more water add it a tbsp at a time. I used about 2 and 1/4 cups this time.
  3. Preheat your oven to gas mark 4 or equivalent and grease a loaf tin - I used sesame oil as I wanted a bit of extra flavour.
  4. Push your dough into your loaf tin and bake for around 50 minutes.
  5. Take out and coat the top in sesame oil, then pop back in the oven for 10 more minutes.
  6. Let it cool a little bit before slipping out of the tin, and then cool fully on a wire rack.
  7. I have a feeling this would store best sliced and frozen, but I haven't quite let it get to that point yet, as I can't stop shovelling it into my face.
  8. Even when I'm full.
  9. More bread in the face.
  10. Look how pretty it is:


  1. LOL, I think I literally have ALL these ingredients in my kitchen at the moment! Seriously, this bread looks so tasty, I must try it. Me and my husband are also on glutenfree food, since we both really get stomach aches everytime we eat normal bread. I hardly ever eat bread now, only oats with milk, and rye bread. I really love baking and this one I'm so gonna try out!

    I really like your blog btw :)

    xx Ilse | www.ilsedanielle.com

    1. Thanks for the lovely comments.

      If you like rye bread and are avoiding grains, definitely give it a go. It's quite heavy, like rye bread, but I prefer the mixture of flavours here. Let me know if you make it and if your husband can manage more slices than my Massive Munch!


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