I developed this recipe because the shop-bought GF bread was soooo dire. The key ingredient (as in all GF baking) is the Xantham Gum. This ‘glues’ together the flours in the absence of the gluten present in wheat flours.

I found that using a mixture of flours makes for a more tasty dough, so I just mix together a few of the following - G-F white bread flour, brown rice flour, white rice flour, gram flour (also known as Chick Pea flour) and Soy Flour. You can also add Buckwheat flour which has a unique flavour, but makes the bread rather grey!

1 ½ lbs mixed GF Flours – see above

2 ½ tsps Xanthan Gum

4 tbsps Mixed Seeds – sesame, pumpkin, sunflower and poppy

2 tbsps Caster Sugar

2 tsps Salt

1 sachet dried yeast

2 egg beatens or 1 tbsps egg replacer for egg-free diets

1 tsp Vinegar

3 tbsps Olive Oil (or your choice of oil)

Hand-warm Water to mix to soft consistency 

· Mix all the dry ingredients together with seeds.

· Add the oil, eggs and enough warm water to make a nice soft dough – not too dry.

· Knead lightly, shape into round(s) and score into portions.

· Leave to rise in a warm place for approx 30 – 40 minutes.

· Bake at 180°C until golden and no longer springy to touch.

· Check base is cooked and turn over onto baking tray to brown if needed.

This freezes in portions, well wrapped in cling-film. And it toasts nicely too!