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Gluten Free Seeded Brown Oven Baked Loaf

Makes 1 loaf

Bake this recipe with egg white or follow our chickpea swap for a vegan version. Linseeds, carraway or sesame seeds can also be swapped for the seeds suggested in this recipe.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan


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  1. Rub some oil around the inside of a 1kg/2lb bread tin.
  2. Put the egg whites (or chickpea flour + water), sugar, salt, three spoons of the oil, vinegar, and water into a bowl and whisk together.
  3. Add the flour and yeast, whisking to a smooth, thick batter.
  4. Stir in the seeds.
  5. Drizzle the remaining 3 spoons of oil over the batter and using a spatula, turn the mixture a couple of times in the bowl to encourage the formation of a doughy mass.
  6. Tip the dough into an oiled 1kg/2lb bread tin and smooth the top.
  7. Invert a large mixing bowl over the tin and leave until the dough has risen just below the top of the tin, about 60-90 minutes.
  8. Pre-heat the oven.
  9. Bake for 55-60 minutes.
  10. Turn out the cooked loaf to cool on a wire rack.
  11. Allow the bread to cool completely before slicing.


1kg/2lb bread tin and mixing bowls


220°C, Fan 200°C, 425°F, Gas 7

Cooking time

55-60 minutes
This bread is wonderful! Followed the recipe almost to a T except I used active dry yeast instead of quick - just let it prove mixed with the water first. I used chickpea flour in place of egg also with fantastic results. My loaf fit wonderfully in a standard loaf pan, rose well, baked perfectly. Such a great flavour and texture, first time using the brown bread flour mix and I am seriously impressed.
By E
05 Feb 2021
I have found this recipe excellent I split the mix between 2 tins and find if I fill about one third it rises to the top in an hour. Delicious especially toasted
By Sylvia Hawkes
09 Jul 2020

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