Gluten Free Breads

​I’m constantly asked for gluten free and grain free bread recipes that actually work and taste delicious.  Here are 2 of my favourites (one of them is grain free).  They are super easy to make and honestly taste delicious

​Flaxseed Sandwich Bread
80g Ground Almonds
250g Ground Flaxseeds
4 eggs
50g butter at room temperature
1 1/2 tsp. bicarbonate of soda
2 tbsp. lemon juice
1 tsp. sea salt

Optional: 1 tsp. oregano, caraway seeds, fennel seeds, wild thyme, rosemary

1. Preheat the oven to 170C fan.  Line a 23cm square baking tin or bread tin with baking parchment.
2. Add all the ingredients to a food processor with 100ml of water and blend until smooth.
3. Leave to sit for a few minutes, then blend again.
4. Put the dough in the prepared tin and smooth the top with the back of a wet spoon or spatula. Bake the bread for 45 minutes until golden brown and springy to touch.
5. Leave the bread to cool on a wire rack, then turn out. Should keep for around a week if you don’t eat it all first!

MultiSeed Loaf (recipe courtesy of Hemsley Hemsley)
For the Dough
1 large sweet potato
110g buckwheat flour
4 tbsp. arrowroot (or buckwheat flour)
1/4 tsp. bicarbonate of soda
1/2 tsp. sea salt
1 tbsp. ground flaxseed
2 tbsp. lemon juice

For the Seed Mix
60g pumpkin seeds
60g sunflower seeds
60g sesame seeds
75-90g raisins (optional)
​

1. Preheat the oven to fan 180C.
2. Slice the sweet potato in half and bake for 45-60 minutes until tender.  Remove the skin, weigh out 200g and blend in a food processor.
3. Mix in the rest of the dough ingredients until smooth, then knead in the seeds and raisins until completely combined.
4. Shape into a loaf using lightly (buckwheat) floured hands and make shallow slices along the top and bake for 40 minutes until nicely golden.  Leave to cool slightly before slicing.