Make Your Own Gluten-Free Bread at Home

This week, we’re spotlighting recipes from At My Table: Vegetarian Feasts for Family and Friends by Mary McCartney (Sterling Epicure), a photographer and cookbook author. McCartney is also a founder, along with her father Paul McCartney and her sister Stella McCartney, of Meat Free Monday, a nonprofit that advocates for meat-free eating at least one day each week. Try making the recipe at home and let us know what you think!


Photograph by Mary McCartney

By Mary McCartney

Gluten-Free Seeded Bread
Makes 1 loaf
Prep time: 10 minutes
Resting time: 1 ½ hours
Cooking time: 30 minutes

I love bread—in fact there are times when only bread will do. I love it toasted and I love it with eggs; I love it for sandwiches and I love it simply spread with hummus or butter. To cut down on my gluten intake, I have started making gluten-free bread at home. What I don’t eat on the day of baking, I slice, wrap in foil, and keep in the freezer. Then it’s there, ready sliced, so I can put it straight in the toaster whenever I feel the need to indulge.

2⁄3 cup potato flour (starch)
¾ cup buckwheat flour
1 cup corn flour, plus more for dusting the pan
½ cup seeds (a mix of pumpkin seeds, sunflower seeds, pine nuts)
1 ½ teaspoons active dried yeast
1 2⁄3 cups warm water
1 teaspoon salt
oil, for greasing the pan

Pour the flours and seeds into a medium mixing bowl and set aside. Put the active dried yeast into a medium-large mixing bowl and pour the warm water over it. Stir until the yeast has fully dissolved.

Using a wooden spoon, mix the flours, seeds, and salt into the yeast and water mixture. It should be the consistency of plain yogurt; if not, you may need to add an extra tablespoon or so of water to achieve the right consistency. Cover the bowl with a clean dish towel and leave to rest in a warm place for 1 hour.

In the meantime, grease an 8 x 4–inch loaf pan and dust with corn flour (this is to keep the bread from sticking to the pan when turning it out after baking). Then pour the mixture into the prepared loaf pan, cover again with the dish towel, and allow it to rest for 30 more minutes.

Preheat the oven to 475°F. Pour a couple cups of water into a roasting pan and place the loaf pan into the roasting pan. Put the pan into the oven, and turn the temperature down to 425°F. Bake for 30 minutes, until golden and a skewer comes out clean.

Turn the loaf out of the pan onto a wooden board and allow to cool. You will need to use a sharp bread knife to slice it, as the crust is quite crisp.

Reprinted with permission from At My Table: Vegetarian Feasts for Family and Friends by Mary McCartney (Sterling Epicure).


More vegetarian recipes to make at home:

Crispy Fried Brussels Sprouts

Bulgur with Roasted Red Peppers, Chickpeas, and Spinach

Kabocha and Havarti Turnovers