26/09/2026
This wholesome gluten free yeast bread is a favourite in our Taste Health Kitchen. Made with a whole range of wholesome ingredients this nutrient dense bread ticks all boxes in the taste and texture department. The molasses adds a lovely depth of flavour. This loaf can be portioned up and frozen, so you can grab slices from your freezer as and when you need them. It delivers a very tasty loaf which is great on its own or with soup, in a sandwich or toasted.
Ingredients
- 190 g brown rice flour
- 50 g millet flakes or quinoa flakes or buckwheat flakes
- 110 g buckwheat flour or tapioca flour
- 25 g psyllium husks
- 50 g mixed seeds pumpkin, sunflower, sesame
- 1 level tsp baking power
- 1 rounded tsp Himalayian salt
- 7 g small packet freeze dried yeast
- 4 large eggs organic or free range if possible
- 2 tbsp olive oil
- 2 tbsp molasses or honey
- 275 ml tepid water
- 2 tbsp natural yoghurt or soya yoghurt
Method
1. Place all dry ingredients in a mixing bowl apart from the yeast, quickly mix together with your hands. Mix together the yeast, water, oil, molasses and yoghurt.
2. Whisk eggs together, add to yeast mixture then add slowly to the flours, holding a little back. Beat well for 2-3 minutes. The right mixture is quite wet and will resemble a very thick batter.
3. Spoon into lined loaf tin and cover with damp parchment, then by a damp cloth and lightly cling. Sit in a warm area of kitchen or hot-press or radiator for 40 minutes – 1 hour. The bread should rise somewhat. Place in oven at 170C. Bake approx 50 minutes or until cooked.
