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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
Great loaf best eaten on the day or toasted but is delicious best gluten free bread recipe yet to try after scouring the internet
By Lena stacey
29 Apr 2021
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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