Tag Archives: gluten free bread

Gluten free nut bread

I came across this recipe in the Bob’s Redmill cookbook and was interested in the texture and high nut protein of this bread. What’s great about it is it’s easy to make without bothering with yeast and resembles black russian rye in density. If you don’t have all the nuts on hand, you can just use sunflower and pumpkin seeds. The chia, eggs, flax and psyllium are what hold this together so nicely .This is a great after school snack with a little cheese and will fill your kids up quick. If you want to go another step, you could also slice this up thinly and double bake it to make crackers. This is a delicious winner.

Gluten free nut bread
Prep time
Cook time
Total time
Recipe type: gluten free bread
Serves: 4
  • 4 eggs
  • 6 TBLS psyllium husk
  • 4 TBLS chia seeds
  • ½ cup ground flax
  • 1 cup pumpkin seeds
  • 1 cup raw unsalted sunflower seeds
  • 2 TBLS buckwheat or brown rice flour
  • 1½ tsp sea salt
  • 2 TBLS olive oil or coconut oil
  1. Preheat oven to 325 degrees
  2. Whisk together eggs and oil
  3. Add all other ingredients and stir until well mixed.
  4. Let stand for 10 minutes for seeds to absorb moisture
  5. Push parchment paper into 9 x 5 inch pan
  6. Scoop in mixture and press down flat with a spatula
  7. Bake for 30 minutes
  8. Remove parchment and bread from pan and bake another 30 minutes on rack
  9. Let cool completely before slicing





Gluten free socca bread

I love this socca  bread traditionally from Southern France. It’s savory and flavourful and best of all gluten free. Chick pea flour or Channa bean flour can easily be found in the South Asian section of any grocery store. If you can come by at least 2 caste iron frying pans..you can play with the thickness of this lovely bread.  Always remember to preheat your frying pan so you get a nice crisp crust.

Gluten free socca bread
Prep time
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Total time
Recipe type: appetizer
Cuisine: French
Serves: 4
  • 1 cup Chick pea flour
  • 1 cup warm water
  • 2 tsp fresh rosemary
  • 1 medium sliced onion
  • Dried chilis (optional)
  • Fresh cracked pepper and rock salt
  • Olive oil
  1. Preheat caste iron frying pan in oven set at 450 degrees
  2. Whisk flour and warm water together until smooth
  3. Add fresh rosemary or any herb of choice, rock salt ,cracked pepper and sliced onion
  4. Leave to rest for 30 minutes
  5. Once temp. is reached ,carefully pull out with oven mit
  6. Add a little olive oil or coconut oil to cover the base of the pan and pour in the batter until it covers the base
  7. Bake for at least 20 minutes until cooked through
  8. Turn on broiler and brown the top
  9. Remove from the oven and flip out onto bread board to cool a little
  10. Cut into wedges and serve warm


Brown rice gluten free bread

I’ve tried quite a few gluten free bread recipes online and often find the gluten free breads to be either too heavy, dry or crumbly. This recipe was a nice surprise. I did modify it a bit making it easier and healthier. I hope you you enjoy it! I like to add coco and instant coffee for added flavor.


It should resemble cake batter once fully mixed.


Pour into greased 8″ pans and leave to rise.


You can sprinkle on seeds before baking. The texture is surprisingly good..especially toasted. Enjoy!

Brown rice gluten free bread
Prep time
Cook time
Total time
Recipe type: gluten free bread
Serves: 4
  • 2 cups brown rice flour
  • 2 cups tapioca flour
  • 1 TBLS guar gum
  • 1 TBLS ground flax seed
  • 2 tsp salt
  • ½ powdered milk
  • 2¼ tsp yeast
  • 3 eggs
  • 1 TBLS coco(optional for darker color)
  • 1 tsp instant coffee(optional for taste)
  • ¼ olive oil or butter
  • 2 tsp apple cider vinegar
  • ⅓ cup honey
  • 2 cups warm water
  1. Grease 8 inch bread pans with coconut oil
  2. Mix dry ingredients together
  3. Mix eggs, oil,vinegar and honey with blender for about 30 seconds
  4. Mix half dry ingredients to wet mixture about 30 seconds.
  5. Add remaining dry ingredients until blended.
  6. Slowly add warm water and turn mixer on high speed and beat for 4 minutes
  7. Bread dough will resemble cake batter
  8. Spoon dough into prepared pans. Set aside in a warm place to rise about 50-60 minutes
  9. Preheat oven ot 375 degrees
  10. Once almost doubled in size, place pans in preheated oven on middle rack and bake for 50-60 minutes or until breads internal temp reaches 200 degrees.
  11. Let bread cool in pans for 10 minutes.
  12. Remove loaves from pans and leave to cool on racks.