Simple Gluten Free Bread With Spices

Healthy Recipes

Serves: 8-9
Yield: approx.16-18 thin slices
Prep: 60-90 minutes
Cooking time: 45-60 minutes

Recipe adapted from: Dovesfarm

Notes: This recipe contains: B-Vitamins, protein, fibre, calcium, iron and (per serving) is low in salt and saturated fats!

This is a simple GF loaf that is easily adapted; the flavours are endless! We think that it’s a great accompaniment to a bowl of soup (as it makes a lovely piece of toast!); it can also be used to make delicious croutons or breadcrumbs.

When I began baking many years ago, I always appreciated the effort of other bakers who made recommendations and explained their processes; with all the baking terminology and various types of baking equipment on the market, it can all be a bit daunting at first! You don’t always have to buy the latest gadget either- occasionally a fork can work as a good substitute to a whisk! Sometimes a little experimentation is all it takes…and then ask yourself a few questions such as, how often will I use this device and will it make my life any easier??!

On that note, here is a list of utensils we used to make our bread (relevant substitutions included!).




Baking Equipment:

baking equipment_table_watermarked

NB: We used everything but disposable paper liners. 







Oil a loaf tin with 5ml (1tsp.) of the oil; apply it with some kitchen roll or parchment paper (do not throw this paper away!).

You can see that our loaf tin is well used. 😀



Create your ‘flax eggs’. Place the flaxseed into a small dish. Add the water. Stir until combined. Leave for 5 minutes.

The mixture will become quite gelatinous.



Place the oats into a food processor. Pulse until a flour-like consistency is achieved.

Obviously you can skip this step if you have already bought a ‘oat flour’!



Place the milk into a microwavable measuring jug. Heat until fairly warm but not scalding hot!



Place the oat and GF flour, sugar, salt, yeast, baking powder and xanthan gum into a small mixing bowl. Mix together.



Add the turmeric and cumin seeds. Mix to combine.



Check the temperature of the milk with a sugar thermometer; aim for 50-55°C or 120-130°F.

Allow it to cool (if necessary).Ours was a bit too hot = death to yeast.



Place the milk into a large mixing bowl. Add and whisk in the ‘flax seed eggs’ and vinegar.



Add the flour mixture. Mix together to form a sticky dough.



Add the remaining oil as you mix the dough.



Keep mixing and folding the dough with the spatula, until a smooth, ‘tacky’ and soft ball of dough is achieved.

If you find the dough is a little dry, add a bit of water. NB: You cannot ‘knead’ this  dough mixture.



Transfer the dough into the tin. Smooth the top with a damp spatula. Sprinkle over some seeds; gently press them down into the dough.



Cut a piece of kitchen film long enough to cover the tin; use the (reserved/oily) piece of kitchen roll to grease one side of it. Cover the tin with the film (oiled side down).



Place the tin in a warm place to prove for 60-80 minutes. NB: Heat the oven to 200°C/400°F at approx. 45/50 minutes into the proving time.

(NB: If your house if cold and you are struggling to find a warm place to proof your bread, 60 minutes will be long enough- any longer is futile! We put ours in the boiler cupboard!)



Remove the kitchen film. Place the tin into the oven. Bake for 45-60 minutes or its until firm and the crust is slightly golden.

This batch of bread was made in January. You can see that our bread was sweating but it didn’t rise very much- our home was just not warm enough!



Remove. Allow the bread to rest in the tin for approx.10 minutes.



Transfer the bread onto a cooling rack. Allow it to cool slightly before eating.



Best sliced using a bread knife.

NB: Place it into the toaster for a harder and crisp bread.



Enjoy! 🙂



Store any leftovers in a resealable container; freeze and defrost before use. Consume within 2 months of freezing. NB: Once defrosted, best consumed toasted.



If preferred…

  • Try using some other optional ingredients such as: brown mustard or poppy seeds (or any other seed!), ground nuts, onion powder, chillies, fresh or dried herbs, sun-dried tomatoes, olives etc.
  • Experiment with flour combinations. GF baking is an art and not always precise; some mixtures will work better than others. We’ve found that using some ground rice can produce a fluffier loaf.
  • Alternatively, divide the dough into two halves and bake in two separate 1lb. loaf tins.