Gluten free bread

Gluten free bread.jpg

This gluten free bread recipe uses almond flour, oats and flaxseed as it's base. Since our bread maker broke, I haven't been experimenting with bread recipes. Today I made this in a loaf tin - it was really easy to make and went down so well with all the family I'll definitely be making it again. It's a delicious and much healthier alternative to processed shop bought bread. 

Full of protein, healthy fats, fibre, vitamins and minerals and lower in carbs than regular bread. A little goes a long way, it's really filling! 


  • 1¾ cups almond flour
  • ¼ cup ground flaxseed
  •  ½ cup gluten free oats
  • 1 ½ teaspoons baking powder
  • ¼teaspoon pink himalayan salt
  • 5 eggs
  • ½ tablespoon honey
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • handful pumpkin seeds 


  • Preheat the oven to 180°C. Line a 9x5 inch loaf tin with baking paper.
  • Mix all the dry ingredients in a food processor until well combined. 
  • Add the wet ingredients and mix until well combined, scraping down the edges half way through.
  • Pour the mixture into the lined loaf tin. Scatter with pumpkin seeds (or seeds of your choice).
  • Bake in the oven for 30-35 minutes, or until a tester comes out clean.
  • Let it cool in the pan for at least 30 minutes before serving.
Juliette Zoutendyk