Our favourite gluten-free bread recipes

Bread-based foods are a convenient staple that’s so hard to do without. If you are finding you feel bloated and uncomfortable after eating gluten-containing grains such as wheat or rye, or even depressed or irritable, you may have a gluten intolerance. Avoiding bread altogether can make life that much more complicated. We’ve put together some recipes for gluten-free alternatives that will keep you in the running without the discomfort or side effects, that are high in protein into the bargain.

The Life-Changing Loaf of Bread

Psyllium seed husks can help reduce cholesterol levels, aid digestion and weight loss, and alleviate diarrhea and constipation. They contain both soluble and insoluble fiber – the soluble fiber dissolves in water and soothes the digestive tract with its mucilaginous properties, while the insoluble fiber sweeps the colon of toxins. This life-changing loaf of bread is not only great for your digestion, it’s low carb too.


• 1 cup sunflower seeds
• ½ cup flax seeds
• ½ cup almonds
• 1 ½ cups gluten-free rolled oats
• 2 Tbsp. chia seeds
• 3 Tbsp. psyllium seed husk powder
• 1 tsp. fine grain salt
• 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
• 3 Tbsp. melted coconut oil
• 1 ½ cups water

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How to

• In a flexible, silicon loaf pan combine all dry ingredients, stirring well
• Whisk maple syrup, oil and water together in a measuring cup
• Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick
• Let it rest for at least 2 hours, or all day or overnight
• Preheat oven to 175°C
• Bake for 20 minutes
• Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes
• It’s ready when it sounds hollow when tapped
• Let cool completely before slicing
• Store in a tightly sealed container for up to five days
• Freezes well too – slice before freezing for quick and easy toast

(Via mynewroots)

Gluten Free Chickpea & Polenta Homemade Crackers

Chickpeas are high in protein and fibre and they have a delicious nutty flavour.


Olive oil
• 2 cups chickpea flour
• 1 cup maize flour
• A pinch of salt
• Freshly milled black pepper
• 1 cup cold water

How To

• Preheat oven to 180C
• Line baking tray with a baking paper and drizzle some olive oil over it
• In a bowl, add chickpea flour, polenta, salt, pepper and mix
• Slowly stir in cold water
• Knead with your hands until the dough is pliable
• Dust a rolling pin and a board generously with chickpeas flour
• Pinch a quarter portion of the dough and dust it with chickpea flour
• Flatten the dough with a rolling pin as flat as you can without breaking the dough. Use a knife to cut into squares or rectangles
• Repeat this step with the remaining dough
• Place them on the prepared baking tray and gently prick the surface with a fork
• Lightly drizzle with olive oil
• Bake in the preheated oven for 10 to 15 minutes until the crackers become golden brown
• Serve with your favourite dip or cheeses
(via fussfreecooking)

Easy Chickpea Flour Waffles

These tasty chickpea flour waffles are very filling because of the high amount of protein in chick pea flour, meaning they also help stabilise your blood sugar.


• ½ cup chickpea flour
• ¼ cup rice flour (use ¼ cup more chickpea flour to make it grain-free)
• 1 tsp baking powder
• ⅛ tsp baking soda
• ¼ tsp salt
• ¼ tsp cinnamon
• 2 tsp coconut sugar
• 1 egg
• ½ cup almond milk
• ¼ cup apple juice, water, or more milk
• 2 Tbsp oil (grapeseed, coconut, and olive all work great)
• 8 drops of liquid stevia (or two more teaspoons coconut sugar)
• ½ tsp vanilla extract

Yummy caramel taste!
03 Sep, 2015, By Thavashni This sugar tastes delicious. I have used it in baking and it gives the baked goods and added dimension a yummy caramel flavour. When my kids saw me using it they were skeptical, as in large quantities it does change the colour of the batter/dough/milk. However they absolutely loved the pudding I made using this.

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• Preheat your waffle maker
• Mix dry ingredients in a bowl
• In another bowl, mix your wet ingredients
• Whisk everything together until there are no lumps
• Spray your waffle maker with a thin layer of oil
• Ladle a good ¼ cup of batter for each waffle
• Serve immediately

(Via oatmealwithafork)


  • Justin
    Posted at 11:24h, 19 January Reply

    Not to be a nit pick but oat’s listed in the receipt “the life changing loaf of bread” would normally contain gluten so you would have to use gluten free oats like the ones at http://www.faithful-to-nature.co.za/Natures-Choice-Gluten-Free-Rolled-Oats-p-8495.html

    • Renee Louw
      Posted at 08:22h, 20 January Reply

      Hi Justin,

      Thank you for pointing that out. You’re right, oats is gluten-free but can be contaminated with gluten-containing wheat or rye in the processing, so it’s best to look for oats that is certified gluten-free, it was an oversight on my part not to clarify that.
      It’s necessary to be nitpicky sometimes!


  • Bobby Young
    Posted at 12:59h, 19 January Reply

    If you want a really scary read try Wheat Belly by Dr William Davis as to the effects of modern wheat on the human body.
    I’m trying to source organiceinkorn wheat, but as yet no go!

    • Renee Louw
      Posted at 08:42h, 20 January Reply

      Hi Bobby,

      That sounds interesting! Our food has been artificially tampered with so much recently, it makes sense that our bodies remember and love the food that evolved naturally along with us.

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