The Australian baker and food writer Dan Lepard first introduced me to the concept of using linseeds in gluten free bread. Once toasted, the husks on these humble little seeds burst open and release a sticky, gluten-like gel once introduced to water. They also taste divine.

The first time I attempted to bake a loaf using cornflour I blindly followed the ‘gluten-free bread’ title at the top of the recipe and bought the first bag of cornflour I came across. However, proceed with caution; I had the most terrible stomach cramps afterwards so now only buy cornflour clearly marked gluten free.

IMG_2473Psyllium husk powder, if you haven’t already come across it, is quite often used in gluten free baking as it is a wonderful binding agent that puts a little bounce back into your gluten starved loaf. Being almost 70% viscous soluble fibre it attracts water and as a result forms a slippery gel. Great news for baking! Don’t overuse it though as too much will have the same effect on any water in your gut and we all know what that leads to.

In terms of the flour mix I’ve used here, it seems the more variety you can pack into a gluten free loaf, the better the end result. I’ve chosen to use almond flour as I feel it compliments the cornflour and linseed, but you may want to switch this to something else.


  • 50g golden linseeds
  • 500ml tepid water
  • 2 tsp gluten free yeast
  • 100ml almond milk
  • 200g gluten free cornflour
  • 150g gluten free brown bread flour
  • 100g almond flour
  • 1 tsp salt
  • 50g psyllium husk powder
  • 50ml olive oil


  1. Place the linseeds on a baking tray and place in a hot over (180c) for 10-12 minutes or until they have turned a nice deep brown.
  2. In a bowl mix together the yeast, tepid water, almond milk and linseeds.
  3. In a second larger bowl combine the remaining dry ingredients; cornflour, bread flour, almond flour, salt and psyllium husk powder. Make a well in the middle before adding the yeast mix and olive oil. Stir well to form a smooth batter like mix.
  4. Allow the mix to stand for a few minutes so the dry ingredients can absorb all the moisture and form a sticky dough before kneading for 10 minutes on a flour dusted counter or large board.
  5. Return the dough to the bowl, cover and allow to stand in a warm place for 30 minutes.
  6. Line a 2lb loaf tin with greaseproof paper and gently shape the dough before placing into the tin. Brush with a little olive oil and cover for an hour for the loaf to rise.
  7. Heat the oven to 220c. Place a dish of water in the bottom of the oven before placing the loaf tin in the middle and baking for 40 minutes or until the base of the loaf sounds hollow when you tap it. Leave to cool on a wire rack before slicing and devouring with gusto!

As gluten free loaves ten to turn solid overnight, I would recommend you slice and freeze any of the bread that you do not intend to eat on the day.


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