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Healthy Gluten Free Bread

Fabulous chef Tina Bricknell-Webb has created this healthy gluten free bread recipe using my wholegrain gluten free flour blend. It tastes wonderful and is full of protein and fibre with the addition of seeds.
4 from 11 votes
Prep Time10 mins
Cook Time50 mins
Proving1 hr
Total Time2 hrs
Servings 8
Author Tina Bricknell Webb



  • Place the sunflower seeds and water in a bowl to soak and set aside
  • Separate the eggs into two bowls. Then weigh out 63g of egg white into a large bowl and whisk until it forms peaks
  • Add the flour, xanthan gum, salt, yeast, olive oil and seed and water mix to the egg white and beat well to combine
  • Line and grease a 1kg loaf tin (I recommend this one) and scrape the mixture in
  • Smooth the mixture so that it is even on top
  • Cover with a damp cloth and leave until doubled in size, or reaching the top of the tin. This will depend upon the warmth of your house but it took around 1.5 hours for me
  • Pre heat the oven to 185 degrees C/165 degree fan/ Gas mark 4.5
  • Place the risen dough into the pre heated oven along with a tray of boiling water. Bake for 50-60 minutes until golden
  • Allow to cool on a wire rack before eating


Nutrition facts for guidance only

Nutrition (Approx)

Calories: 256kcal | Carbohydrates: 27g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Sodium: 274mg | Potassium: 153mg | Fiber: 3g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1.5mg