Linseed and Sunflower Gluten Free Loaf
A tall, sliceable seeded loaf with a crisp crust, made without gluten, dairy, eggs or nuts.
- Time1 hr 45
- LevelMedium
- Costabout £0.34 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 235kcal
- 31gcarbs
- 2.1gof which sugars
- 9.7gfat
- 2gsaturates
- 6.2gprotein
- 2.6gfibre
- 0.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the water, sugar and yeast in a jug and leave for 10 minutes until foamy.
10 min - 2
In a large bowl, whisk both flours, psyllium husk, salt and most of the seeds, saving 2 tbsp for the top.
- 3
Pour in the yeast water, olive oil and vinegar. Beat with a wooden spoon for 2 minutes. It will be a thick, sticky batter, more like cake mix than dough.
- 4
Spoon into a lined 900 g loaf tin, smooth the top with a wet spoon and scatter over the saved seeds. Cover and leave somewhere warm for 45 minutes, until risen just over the rim.
45 min - 5
Heat the oven to 200°C (180°C fan). Bake for 50 minutes, until the crust is deep brown and the loaf sounds hollow when tapped underneath.
50 min - 6
Cool completely on a wire rack before slicing, as it finishes setting as it cools.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
