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White flax seed loaf

Author Vicki Montague


  • 400 g Innovative Solutions pure gluten free blended flour
  • 50 g white teff flour I used Innovative Solutions again
  • 2 and a half tsp dried active yeast
  • 1 and a half tsp xanthan gum
  • 1/8 th tsp vitamin c powder I happened to have this so put it in having read about doing so in my research!
  • 1 tsp salt
  • 1 tbsp ground flax seeds
  • 2 tbsp runny honey
  • 350 ml water use cold water from the tap and heat on high power for 1 min 30 seconds to get to the right temperature
  • 3 medium eggs free range in this house - straight from the fridge
  • 4 tbsp olive oil


  1. Place all the dry ingredients together in a large bowl and mix well
  2. Warm the water and add all the other liquid ingredients to it and mix well with a fork
  3. Add the liquid ingredients to the dry ingredients and, with a handheld whisk (or stand mixer if you are lucky enough to have one), mix together until you have a smooth 'batter' - much like a cake mix! I mixed for approx. 2 minutes to get air into it. You could do this by hand but it would take a fair bit of work!
  4. Grease a large bread tin with a little oil...this is where your unused breadmaker pan can come into its own! That is what I have used and it means you get a proper sized slice of bread, not something that a fairy would like to eat!
  5. Pour your mix into the tin and smooth the top. Put in a warm place for 35 - 50 minutes depending on how warm a place you find - it will be ready when doubled in size. Be very careful when transferring into the oven as any knocks will send your mix down and give you holes in your loaf (I have done it - I know!!)
  6. Pre-heat your oven ready for your double sized mix - to 180 degrees
  7. Bake for 50 - 55 minutes until it sounds hollow when you tap it and has a lovely golden colour on top
  8. Leave to cool for 5 minutes before removing onto a wire rack to cool completely