Thank you Christine Bailey for this recipe!

There are certain foods, textures and rituals I miss on a gluten free diet such as dunking bread into my soup. It is packed with protein with all those nuts and seeds, so perfectly balances a vegetable soup. It is so easy to make, really delicious and so versatile! It can be eaten sliced with nut butter, naturally sweetened jam or marmalade spread on top. Or it can be eaten savoury for example, with a slice of smoked salmon and tomato on top. I like it just cut into slices and eaten on its own.

It is moister than traditional wheat bread with a cakey texture. It will keep for 2-3 days in an airtight container.

Preparation time 15 minutes

Cooking time 25-30 minutes


250g ground almonds
30g ground flaxseed
2tbsp mixed seeds
½tsp salt
1tsp bicarbonate of soda
70g arrowroot powder
6tbsp coconut oil
4 medium eggs
1tsp apple cider vinegar
125ml natural yoghurt or coconut milk


  1. Preheat the oven to 180C.
  2. Grease a loaf tin.
  3. In a large bowl, combine the dry ingredients.
  4. In a saucepan, melt the coconut oil and let it cool for 5 minutes.
  5. Whisk the melted fat together with the eggs, apple cider vinegar and yoghurt or coconut milk.
  6. Gently mix the wet and dry ingredients to form a batter.
  7. Pour the batter into the prepared loaf tin.
  8. Bake at 180C for approximately 25-30 minutes until a skewer inserted into the centre of the bread comes out clean.
  9. Allow to cool on a wire rack.
  10. Cut into slices and serve!