My first homemade gluten free bread!

I’ve read information that gluten has influence on kids, especially those with autism and allergic problems.

There are many kids who are on gluten free diet and according to their parents comments, kids are doing better then before new diet. I’ve found very tasty recipe for gluten free bread here.

gluten free bread

To make this bread you don’t need eggs, milk and artificial additives. Instead of that, you add lots of grains (which I love the best): sunflower, pumpkin, sesame and linseed.

Bread has crispy crust and is quite sticky on the inside.

The good news is that you don’t have to work hard to make this bread, and it isn’t time consuming. You just mix the ingredients with a spoon and wait, then tip into the loaf tin and bake. That’s it!

Ingredients for one loaf:

500 g gluten-free flour
3 tablespoons of linseeds
3 tablespoons sunflower seeds
1 tablespoon sesame seeds
1 tablespoon pumpkin seeds
3/4 tablespoon of salt
1.5 tablespoon of sugar
25 g of fresh yeast and 13 g of dry yeast
550 ml of slightly warm water

  1. Place all ingredients in a large bowl and mix thoroughly. Cover bowl with a kitchen towels and leave for 20 minutes in warm environment (to increase the volume).
  2. Grease base and siders of a loaf tin (dimensions: 8 x 27 cm) and sprinkle with gluten free flour.
  3. After 20 minutes of waiting mix dough again and tip into the loaf tin. Cover it again with a kitchen towel and keep warm for 20 – 25 minutes to increase the volume.
  4. Heat oven to 230 ºC and bake for 50 – 60 minutes. Remove from oven and cool on wire rack.

gluten free bread


  • If you use fresh yeast, there is no need to prepare before the mixing dough.
  • The dough should have the consistency of a very thick porridge.
  • You can also bake bread without the addition of grains. It will be much lighter .
  • Bread is growing very quickly and should not double the volume.
  • Baked, tapped from the bottom – it should sound hollow.
  • The top of the bread is often cracked.

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