This loaf is so yummy and packed full of healthy fats, good carbohydrates, crucial vitamins and there’s not a single inflammatory ingredient in there! Try it as your new gluten free alternative.

You will need:

2 cup brown rice flour (I have also used buckwheat and it works just aswell)

1 cup chickpea flour

1/2 cup ground flaxseeds (linseed meal)

3 tbsp sesame seeds, 1 heaped tbsp. egg replacer (chia seed + 30 ml water mix)

1 tsp. baking powder

1/2 tsp. baking soda

1/3 cup extra virgin olive oil

1 tbsp. lemon juice

2 cup filtered water

Sea salt and pepper + optional caraway/cumin seeds, herbs of choice for flavour variations

I love this bread with sea salt and cumin seeds but I have also tried a different variation where I omitted all of those and just used cinnamon and raisins for a sweeter loaf! Its up to you both are great.


-Whisk the egg replacer (chia seeds with the 30ml water mix) and allow it to set for approx 5 mins.

-In a large mixing bowl, combine the rice flour, chickpea flour, ground flaxseeds, sesame, baking powder, baking soda, salt + pepper (+ any flavour additions). Ensure there are no lumps or clumps.

-Add the olive oil, water and lemon juice to the dry mixture and combine well.

-After 5 mins, pour the chia egg in, and stir well.

-Cover the bowl with the dough in it with a tea towel and set it aside for 45 minutes-1 hour, at room temperature.

-Once this time has passed, preheat the oven to 180 C fan forced. The dough should have absorbed the water by now and will be sticky to touch.

-Knead the dough along a chopping board, using your hands for a minute or two and then shape it how you desire, either pressing it in to a baking paper lined loaf tin or rolling it and allowing it to hold its own (the dough should be thick enough to do this, if not, it will still work by just evenly filling the loaf tin).

-Top with any decorations e.g. scattered herbs and/or seeds/cinnamon and then place loaf in oven to bake for approx 1 hour, checking it at about 50 mins.

-Allow to stand for at least 30 minutes before slicing it or serving.

I recommend slicing the bread and freezing in bags unless you plan to eat within a couple of days. Its so yummy though and doesn’t last long in our house!