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Prep time:

3 hours
20 minutes

Time to bake

1 hour

Good for:


Ciabatta, wheat-free or glutenfree

Borrowed and adjusted from the book Gluten free baking, Make this wheat free or completely glutenfree. It dries out quickly hours, so east fast or toast.

I am always on the lookout for bread I can bake bringing only a few ingredients- or buy only a few- while I am staying in a holiday home or with family.


3/4 tbsp active dry yeast
1 tbsp raw cane sugar
1 tbsp chia seeds
1/3 cup of tepid water
1/3- 1/2 cup mix lactose-free milk and warm water
t tsp xanthan gum
1 tsp sea salt
4 tbsp mild olive oil
2 medium eggs + 1 whisked to coat the bread
1 tbsp sesame seeds
1/2 tbsp sea salt
1 cup of gluten free Oat flour or use 1/2 cup oats with 1/2 cup of flour*
2/3 cup Rye flour * or see alternatives under TIPS section
1 cup of corn starch*
1 tbsp sesame seeds for decoration
1/2 tbsp sea salt for decoration


Step 1

Mix chia seeds, sugar and yeast with 1/3 cup warm water. leave for 10 to 20 minutes until mixture turns frothy.

Add then the 2 eggs, olive oil, water/milk mix and whisk well.

Step 2

Add the salt, rye, oat mix and corn starch in a separate bowl and mix well.

Step 3

Then add the dry ingredients to the wet. At this point if needed you can add extra tepid water/milk mix or a bit more olive oil, if it is too dry.

Step 4

Form to a boule or bread on baking tray and coat with the whisked egg. sprinkle with sesame seeds and salt . Cover with an oiled sheet of plastic wrap and leave to rise for 40 minutes in a warm place.
At the end of the period, heat the oven to 200 degrees.
Place a tray underneath and boil a kettle with water.

Cut 3 diagonal slits along the top with a sharp knife.

Step 5

Place bread in the middle of the oven and fill the tray underneath with the boiling water. Close the oven and bake for 20 minutes. Take out the water tray and lower the oven temperature to 180 degrees. Continue to bake for another 20 minutes or until the load is nice golden, and sounds hollow when you tap it underneath.

leave to cool. Note this dries out very quickly, but the taste is very nice. so wrap tightly or toast tomorrow.


*For the gluten-free version your 3 flour types need to change and the rest stays the same:
1 cup of brown rice flour
3/4 cup of millet flour
2/3 cup of corn starch
1/4 cup of potato starch
1/4 cup of sorghum flour
1 tsp of agar powder

Mix all the dry ingredients and add to the wet. Exactly as per the wheat-free version.
As my big issue is the wheat, I will often substitute with Rye, which will make the bread a lot denser, so you need extra oil. Try to experiment with mixing different things like linseed, the oats or cooked quinoa.
Or pack a bag with the glutenfree flours from home already mixed and buy only the wet ingredients.

I am also allergic to bakers yeast, so this is definitely for me best in moderation and therefore will try to limit the amount of yeast as much as possible and leave to rise longer, so watch this space for updates.

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