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Gluten Free Bread, vegan & yeast free

Gluten Free Bread

Gosh I do so love bread – every sort and I love a bread maker too. I especially love this Gluten Free Bread

It also happens to be yeast free – which is great when you can’t get hold of yeast 

BUT I simply cannot resist it with shed loads of butter so I’m not making it that often!

Great for family and Crusty Bread is my total fave, you know the sort, doorstep style! (this bread maker is also great!)

However sometimes I have my #glutenfree friends over, or I fancy some real proper healthy bread.

I then always turn to my friends Gluten Free Bread recipe….. which also happens to be vegan and yeast free 

So why Gluten Free Bread?

My lovely friend is verging on going Vegan (verging) and certainly cutting down and going a tad more plant based.

She is also looking at cutting out Gluten and I too am certainly reducing my gluten content.

This isn’t due to being coeliac obviously.

That’s a whole different thing and very serious.

Coeliac disease

The following info is  from  Coeliac UK who’s strap line is ‘Live Well Gluten Free’ – have a look.  However a little about Coeliac disease:

  • Coeliac disease is a lifelong autoimmune disease caused by a reaction to gluten.
  • 1 in 100 people have the condition.
  • Symptoms include diarrhoea, constipation, vomiting, stomach cramps, mouth ulcers, fatigue and anaemia.
  • In undiagnosed, untreated coeliac disease there is a greater risk of complications including anaemia, osteoporosis, neurological conditions such as gluten ataxia and neuropathy, and although rare there’s an increased risk of small bowel cancer and intestinal lymphoma.
  • Once diagnosed, it is treated by following a gluten free diet for life.
  • Dermatitis herpetiformis is the skin manifestation of coeliac disease.


Gluten Intolerant? 

However more of us are becoming aware that maybe we are a little intolerant to gluten?  

I know for sure than when I eat ‘less’ gluten I do feel less bloated, it’s a simple fact for me.

So why not make a few switches? After all there are a huge variety of Gluten free products available to all of us these days in the supermarket.

I switched to gluten free pasta a while ago and am now looking at bread where I can.


Gluten Free Bread 

Here’s Jane’s recipe which is actually from My New Roots website, with a few tweaks from her. It tastes amazing!

It’s packed full of proper healthy stuff, some ingredients you may need to visit a health food shop for, but it’s a really easy recipe and great with a bowl of soup!

Gluten Free & Vegan Bread

So have a go at this lovely gluten free and vegan bread, it’s so good for you!

Thanks Clare

#Sponsored by Panasonic ref Bread Maker


  • 125g sunflower & pumpkin seeds ( can be either or both mixed)
  • 1 Tbsp of gluten free granola mix ( optional)
  • 75g golden flax seeds
  • 75g hazelnuts and or whole almonds (can add 1 Tbsp of walnuts halves)
  • 125g rolled oats ( gluten free)
  • 25g Quinoa flakes (optional) if not adding these just add 25g more of oats
  • 25g chia seeds
  • 25g psyllium seed husks (3 Tbsp. if using psyllium husk powder)
  • 1 tsp. fine grain sea salt
  • 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
  • 30g / 3 Tbsp. melted coconut oil or ghee
  • 350ml cold water

Preparation Method

  1. Combine all dry ingredients in a bowl and stir well.
  2. Melt the coconut oil
  3. Put the maple syrup, melted coconut oil and water together in a jug and whisk together
  4. Add this to the dry ingredients and mix really well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
  5. Put into a 2lb loaf tin lined with greaseproof paper or with a loaf tin liner.Squash it down and level out with the back of a spoon
  6. Leave it sat on the side for at least 2 hours but you can leave it overnight if you want
  7. Check its ready by lifting the paper out of the tin and the bread should hold its shape and not flop about.
  8. Preheat oven to 350°F / 175°C.
  9. Put the  loaf tin in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing – you can have it hot with butter or toast it as well when its cooled down
  10. You can keep it  in a tightly sealed container for up to five days.