25 September 2017Last updated

Food | Recipes

Five gluten-free bread recipes

Warm, fresh bread straight out of the oven. What’s not to love about these breads? Did we mention they’re gluten-free too? Now that’s what we call a win-win

8 Sep 2017 | 12:00 am

Walnut bread with beef bacon


Prep time 15 mins
Cooking time 30 mins
Chilling time 12 hours
Rising time 1 hour
Baking time 35 mins
Makes 1 loaf

Thyme leaves, to garnish
For the roux:
3 tbsp gluten free bread flour
110ml tepid water

For the dough:
420g gluten free bread flour, plus extra for sprinkling
1/4 tsp cream of tartar
3 tbsp sugar
7g fast-action dried yeast
1 tsp salt
2 large eggs, plus 1 large egg yolk, beaten
70g butter
110ml tepid milk
4 slices beef bacon
1 onion, finely chopped
75g walnuts, roughly chopped
1 tbsp finely grated Parmesan

For the roux, whisk together the flour and water in a small pan. Cook over a medium heat, whisking constantly, until thickened. Remove from the heat and allow to cool.

For the dough, mix together flour, cream of tartar, sugar, yeast and salt in a mixing bowl. Add eggs, butter, milk and roux and mix well for 5-10 minutes until sticky, smooth and stretchy. Place the dough in a lightly oiled large bowl and cover with oiled cling film. Place the dough in the refrigerator and chill for at least 12 hours. Line a baking tray with non-stick baking paper.

Cook the beef bacon in a dry frying pan for 5-7 minutes until the fat runs and the beef bacon is lightly cooked. Remove from the pan and drain on absorbent kitchen paper. Roughly chop the beef bacon. Add onion to the pan and cook for about 5 minutes until softened but not browned. Remove from the pan and drain on absorbent kitchen paper. Turn out the dough onto a lightly floured surface and knead in the beef bacon, onion and walnuts until the dough is smooth. Roll or pat out the dough on a lightly floured surface to a rectangle about 56cm x 23cm. Roll up like a Swiss roll from one long side and cut in half lengthways. Plait together with the cut sides up and shape into a ring.

Place on the lined baking tray, cover with lightly oiled cling film and leave to rise in a warm place for about 1 hour, until nearly doubled in size.

Sprinkle the top of the loaf with the cheese. Place the bread in the centre of a cold oven, and turn the heat to 180°C. Bake for 20 minutes, then reduce the oven temperature to 170°C and bake for a further 15 minutes until cooked through. Allow the bread to cool briefly before serving warm, garnished with thyme leaves, salt and pepper.

Raisin buns


Prep time 15 mins
Rising time 30 mins
Baking time 40 mins
Makes 4-6 buns

270g brown rice flour
94g arrowroot
1 tsp salt
450ml warm water
7g fast-action dried yeast
1 tbsp maple syrup
60g ground flaxseed
2 tbsp ground chia seeds
2 tbsp raisins
2 tbsp sunflower oil, plus extra for brushing
5 tbsp mixed seeds, (pumpkin, sesame, etc.)

Preheat the oven to 190°C. Grease and line the base of the flower pots with greaseproof paper. Combine the dry ingredients in a mixing bowl until evenly mixed. Mix together the water, yeast and maple syrup and leave to stand for 3-4 minutes, then add the ground flaxseed, ground chia seeds, raisins and oil. Whisk to thoroughly combine and leave to stand for 1-2 minutes to form a slurry. Slowly add the wet mixture to the dry ingredients with 2 tablespoons of the mixed seeds. Mix well until thick. Using wet hands or a wet kitchen scoop, fill each flower pot 3/4 of the way full. Brush the tops with oil and sprinkle with the remaining mixed seeds. Leave to rise for 30 minutes. Bake for 35-40 minutes, until they sound hollow when tapped on the base. Cool for 20 minutes before serving.

To prepare the flower pots: Wash thoroughly and grease them inside and outside, with oil. Repeat the process two or three times for a good non-stick surface on the flower pots. Line with non-stick baking paper and bake at 190°C for 25-30 minutes.

Wonder bread


Prep time 15 mins
Rising time 2 hours 30 mins
Baking time 50 mins
Makes 1 loaf

400g strong bread flour, plus extra for dusting
100g wholemeal bread flour
2 1/2 tsp active dry yeast
1 tsp salt
180ml milk, warmed to 40°C 
75g butter, melted
1 large egg
150 g turkey bacon
125g olives, pitted and chopped
200g soft cheese

Combine the flours, yeast, and salt in a large mixing bowl. Create a well in the centre. Briefly whisk together milk, butter, and egg in a measuring jug. Add to the well in the dry ingredients and bring together until a rough dough forms. Turn out the dough onto a floured surface and knead well for about 5 minutes until smooth. Cover with an oiled piece of clingfilm and leave to rise at room temperature until doubled in size, about 1 hour 30 mins. 

After proving, punch down the dough and shape into a rough oval shape. Press the turkey bacon and olives into the dough, spreading the soft cheese on top.

Bring the sides of the dough back over the turkey bacon, olives, and cheese, enclosing the filling. Make a few incisions in the top of the dough with a sharp knife. Cover again with oiled clingfilm and leave to rise for a further 1 hour. After rising, preheat the oven to 220°C. Score the top of the bread with the tines of a fork to create a shallow groove pattern. 

Bake the bread for 40-50 minutes until golden and risen; it should sound hollow when tapped on its base. Remove to a wire rack to cool, dusting with a little extra flour as it cools. Let cool completely before slicing and serving.

Cumin bread


Prep time 1 hour 40 mins, including resting and rising time
Baking time about 40 mins
Makes 1 loaf

350g flour, plus extra for dusting
1 tsp xanthan gum
2 1/2 tsp fast-action dried yeast
1 tbsp sugar
1 tsp salt
1 tbsp cumin seeds, lightly crushed
300ml warm milk

Flour a couronne (baking basket) well. Alternatively, lightly grease a round baking dish and lightly dust with flour. Sift the flour into a mixing bowl and add xanthan gum, yeast and sugar. Mix together, then add salt, cumin and milk and beat well to form a wet dough. Cover with oiled cling film and leave to rise in a warm place for 40 minutes or until increased in size by one-third. Remove from the mixing bowl and place into the basket or baking dish. Gently smooth the dough with a greased spatula. Leave to stand in a warm place for 1 hour. Preheat the oven to 180°C. Gently sprinkle the dough with a light dusting of flour. Bake for 35-40 minutes until brown on top and cooked through. Place on a wire rack to cool.

Potato focaccia 


Prep time 2 hours, including resting and rising time
Baking time 30 mins
Makes 1 loaf

300g gluten-free plain flour mix
3 tbsp milk powder
1 tsp gluten-free baking powder
1 tsp salt
1 1/4 tsp xanthan gum
1 tbsp caster sugar
2 1/4 tsp dried active yeast
375ml lukewarm water, at 40°C 
3 tbsp olive oil, plus extra for greasing and drizzling
2 medium waxy potatoes, thinly sliced
Basil sprigs, to garnish
Flaked sea salt
Freshly ground black pepper

Stir together the flour mix, milk powder, baking powder, salt, xanthan gum, and sugar in a large mixing bowl. Take one-third of the dry mixture and place in another bowl. Add yeast, water, and olive oil, mixing to just combine; it shouldn’t be totally smooth. Set aside until frothy and yeasty in aroma, about 30 minutes. Add the remaining dry ingredients to the yeast mixture, mixing thoroughly with an electric whisk until thick, about 3-4 minutes.Loosely cover the bowl with an oiled piece of clingfilm and let it rise for 30 minutes in a warm place. After rising, preheat the oven to 190°C. Thoroughly grease a large rimmed rectangular baking tray with plenty of olive oil. Pat the dough down before shaping into the tray; use your fingers to push the dough away from the centre. Set aside to rest for a further 30 minutes. Sprinkle the top of the focaccia with plenty of coarse salt and pepper. Bake for 20 minutes until golden and slightly springy to the touch when pressed. Remove from the oven and top with rows of potato slices, overlapping them to fit as needed. Brush with more olive oil and season with salt and pepper. Increase the oven temperature to 230°C. Return the focaccia to the oven and cook until the potato slices are golden-brown; 8-10 minutes. Remove from the oven and let the bread cool before turning out and serving with a garnish of basil.