Gluten-Free Baking

Gluten Free Poppyseed Loaf

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Gluten Free Poppyseed Loaf
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1 hr 15 min.
ready in 2 h. 15 min.
Ready in


1 ounce golden flaxseed
2 cups warm water
2 ½ teaspoons quick-rising active dry yeast
cup plain Yogurt
4 cups Cornflower (plus extra for sprinkling)
1 teaspoon salt
1 teaspoon sugar
1 ¾ ounces ground Psyllium
¼ cup olive oil (plus extra for brushing)
1 cup Poppy seeds
How healthy are the main ingredients?
flaxseedflaxseedYogurtsaltsugarolive oil
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The linseeds are baked in the oven initially to darken, which bursts the husks, so that the seeds release a sticky gluten-like gum when added to the liquid ingredients This gives structure to the loaf. After the ingredients are mixed to a thin batter consistency, it's important to let the mixture stand for 5 minutes, when it will turn into a sticky dough, as the linseed, cornflour and psyllium husk powder together absorb liquid and become gel-like. Psyllium husk gives the bread a crust and crumb texture. Athough the dough is dry when made and quite hard to shape- more liquid shouldn't be added. Brushing the surface with oil helps to compensate for this. After shaping, its brushed with oil to avoid the crust drying out and left to stand again for 30 minutes. Gluten free bread is baked at a higher temperature than wheat bread to help it rise. Because its gluten free, the finished bread won't have the same texture as a wheat bread containing yeast. You can keep the loaf softer after baking by wrapping it in a tea towel as soon as comes out of the oven.

Preparation steps


Heat the oven to 180°C / 350°F.


Put the flaxseeds on a baking tray and bake for 10-12 minutes, until they darken slightly. Remove from the oven and set aside.


Mix together the water and yeast, then stir in the yogurt and flaxseeds.

Mix together the cornflour, salt, sugar and psyllium husk powder in a mixing bowl. Pour in the yeast mixture and olive oil and mix well to a smooth thin batter. Stir in about 3/4 of the poppy seeds. Leave to stand for 5 minutes until a sticky dough forms.
Turn out and knead briefly, then return the dough to the bowl, cover and leave for 30 minutes.
Line a baking tray with non-stick baking paper.
Shape the dough into a round, then brush with olive oil and sprinkle with the remaining poppy seeds. Cover and leave to rise for 30 minutes.

Heat the oven to 230°C / 450°F.

Uncover the dough and slash the top with a sharp knife. Bake for about 40 minutes, until rich golden brown. Cool on a wire rack.