Chef Tina Bricknell-Webb adapted this healthy, gluten-free loaf using the Free From Fairy wholegrain gluten-free flour blend. The result is flavorful, high in protein and fibre, and studded with seeds for extra texture and nutrition.
Tina is head chef at Percys Country House Hotel in Devon. During my visit to the hotel I was impressed by her ability to accommodate a wide range of dietary needs with creativity and care. Nothing is too much trouble for Tina — she prepares dishes for restricted diets with both skill and passion.
She is a fan of the Free From Fairy wholegrain gluten-free flour blends. Tina highlights the flavour and consistency these blends deliver, singling out the nutty depth that buckwheat brings and the additional flavour from teff and sorghum. Her endorsement reflects the careful balance of flours needed to achieve good gluten-free baking results.
Alongside excellent food, Percy’s offers a memorable countryside experience. When I stayed there I noticed signs of local wildlife activity — the hotel lies not far from the River Otter, where a beaver colony now thrives after being absent from England for centuries. It’s fascinating to observe the changes these industrious animals make to the landscape.
Visit Percy’s to see beavers
Percys provides countryside charm and opportunities to spot wildlife. During my visit I saw evidence of beaver activity along nearby waterways. These animals, which were absent from England for many centuries, have made a notable return in places such as Devon, where reintroduced and naturally returning populations are now creating new habitats.
Tina’s healthy gluten free bread (made with wholegrain plain flour blend)
Tina’s loaf is nutty from the sunflower seeds and remains moist and light thanks to whipped egg white. The wholegrain flour blend contributes protein, fibre and a satisfying flavour profile. If you’re new to gluten-free baking, remember that blends that combine different gluten-free flours give better texture and flavour than single flours substituted directly for wheat.
Tina’s original recipe was scaled down to make a single small loaf that fits well in a tall, narrow 1kg loaf tin. A taller tin helps support gluten-free loaves as they rise; without the structure that gluten provides, gluten-free dough can spread instead of rising upward, so a taller tin gives a nicer domed top rather than an overflow.
Recipe: Healthy Gluten Free Bread
Serves: 8 (small loaf)
Prep time: 10 mins • Proving: about 1 hour • Cook time: 50–60 mins • Total time: ~2 hours
Ingredients
- 125 g sunflower seeds
- 225 g warm water
- 63 g egg white (weigh after separating the eggs; about one medium egg white)
- 250 g wholegrain plain gluten-free flour blend
- 5 g xanthan gum
- 5 g sea salt
- 9 g easy-bake yeast
- 38 g olive oil
Instructions
- Place the sunflower seeds in a bowl and pour over the warm water to soak. Set aside to hydrate while you prepare the other ingredients.
- Separate the eggs into two bowls. Weigh 63 g of egg white into a large mixing bowl and whisk until it forms soft peaks.
- Add the gluten-free flour, xanthan gum, sea salt, yeast, olive oil and the soaked seeds with their water to the whisked egg white. Beat thoroughly until the mixture is well combined and fairly smooth.
- Line and lightly grease a 1 kg loaf tin, then scrape the batter into the tin and smooth the top so it is even.
- Cover the tin with a damp cloth and leave in a warm place until the mixture has doubled in size or has reached the top of the tin. Proving time depends on ambient temperature; allow around 1–1.5 hours.
- Preheat the oven to 185°C (165°C fan / Gas mark 4.5).
- When the loaf has risen, place it in the preheated oven. Put a tray of boiling water on the shelf below to create steam, then bake for 50–60 minutes until the crust is golden and the loaf sounds hollow when tapped.
- Remove the bread from the oven and transfer to a wire rack to cool completely before slicing.
Notes
Nutrition values are approximate and provided for guidance only. If you separate eggs for this recipe, reserve the leftover yolks for use in an omelette, scrambled eggs, or baking to avoid waste.
Nutrition (approx. per serving)
Calories: 256 kcal | Carbohydrates: 27 g | Protein: 6 g | Fat: 13 g | Saturated fat: 1 g | Sodium: 274 mg | Fiber: 3 g
If you enjoy this loaf and want more straightforward gluten-free recipes, consider collecting a small recipe set for basics such as pastry, pizza, pancakes and simple cakes. With the right flour blends and a few technique tips, gluten-free baking becomes much more reliable and delicious.