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My grain-free bread recipe

This "bread" is delicious straight from the oven and slathered in butter! It's also great toasted. I make two loaves at a time and wrap them in tinfoil when they're completely cold. I put one in the freezer and the other in the fridge. It keeps for and lasts me a week. It's very filling so you can slice it thinly. I top it with scrambled eggs, avocado, banana, sardines, goats cheese ... you name it! I've also made sweet versions by adding ground cinnamon and dried fruit. It's amazing with cheese!


  • either 4 hen's eggs beaten or 4tbsp Linseeds soaked in 175ml water ("linseed eggs")

  • 2 cups Almond flour (ground almonds)

  • 3/4 cup Psyllium husks

  • 1 tbsp Baking powder (gluten free)

  • 1/2 tsp sea salt

  • 1/2 cup olive oil

  • 1/2 cup warm water

  • Optional: seeds, herbs, spices (I usually add a handful of pumpkin and sunflower seeds and 1tbsp of fennel seeds)


  1. If using linseed eggs, soak them overnight or for half a day, then blitz them in a food processor until gloopy

  2. Pre-heat the oven to 170C

  3. Oil a half pound loaf tin thoroughly. I use olive oil.

  4. Put all the dry ingredients in a large bowl and mix well

  5. Add the eggs, oil and water and mix well. You may need a little more warm water. The mixture should be well blended - but stiff.

  6. Spoon into the loaf tin and press down.

  7. Bake for 45 minutes - check a knife comes out clean from the centre.


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