Gluten-free bread

Gluten-free bread

I have tried many bread recipes and this is my favourite one! I make it every week and make sure to preserve it well so that it lasts for about ten days. It is so delicious that it can be enjoyed on its own and so healthy that it does not leave you feeling heavy and stuffed.
Prep Time 2 hours 15 minutes
Cook Time 40 minutes
Course Bread
Servings 8 people


  • 900 g gluten-free, all-purpose flour
  • 100 g carob flour
  • 1 tbsp chia seeds
  • 1 tbsp ground flaxseed (available on the market but you can grind it yourself just before use, to make it even fresher and its oils even more aromatic)
  • 1 tbsp ground sesame seeds (same process applies here as with flaxseed)
  • 8 g yeast powder (1 sachet)
  • 1 tbsp honey
  • 1 tbsp salt
  • 1 tbsp olive oil
  • 900 g lukewarm water


  • Mix the gluten-free, all-purpose flour, carob flour, chia seeds, flaxseed, sesame, salt, and yeast in a large bowl.
  • After dissolving the honey in lukewarm water in a second bowl, add the mixture to the bowl with the dry ingredients.
  • Mix with a spatula until the mixture becomes a homogeneous, soft, and sticky dough.
  • Cover the bowl with cling film and a towel, and let the dough rise for about two hours.
  • Preheat the oven at 200° C.
  • Divide the dough into two parts with the spatula. Remove the two pieces of dough from the bowl with the help of the spatula (the dough is too soft to hold and handle by hand).
  • Place each separate piece of dough on a baking tray that you have coated with parchment paper. With a floured spatula (so that it does not stick to our dough) give the rolls a round shape.
  • Score each bun with a knife to a depth of about ½ cm in a cross pattern.
  • Bake in the preheated oven for 40 minutes and enjoy!


To best preserve it, I keep the bread wrapped in foil and in a food bag. To freshen it up, I cut and toast it.
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