If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
This fuss‑free recipe creates a soft, seed‑filled loaf with a gentle rise and crisp top. Perfect for sandwiches, toast or freezing for another day.
500g Glutafin Gluten Free Select Multipurpose Fibre Mix
10g Dried yeast (enclosed)
1 tsp Caster sugar
1 tsp Salt
400ml liquid (125ml just boiled water, 100ml cold water, 175ml semi skimmed milk)
2 tbsp Sunflower or vegetable oil plus extra for greasing
130g Mixed Seeds (we used 40g pumpkin seeds, 40g sunflower seeds, 25g Poppy Seeds and 25g Linseeds
20g Mixed Seeds for topping
Lightly grease a 2lb loaf tin with oil
Combine flour mix, yeast, sugar and salt with a fork. Add the liquid and oil and stir with the fork to make a smooth stiff batter. Stir in the seeds.
Spoon into the prepared tin. Smooth surface with the back of a dessert spoon dipped in water.
Cover with oiled cling film and prove in a warm place until batter has nearly risen to the top of the tin. Remove the cling film and gently press the topping seeds into the bread.
Pre-heat oven to 200ºC/180ºC Fan/Gas Mark 6.
Remove oiled cling film and bake for 40-45 minutes until golden. Allow to cool before cutting.
Tip: If Freezing, wrap well in clingfilm and a freezer bag to prevent freezer burn. Stored correctly, the bread should be good for up to 6 months.
500g Glutafin Gluten Free Select Multipurpose Fibre Mix
10g Dried yeast (enclosed)
1 tsp Caster sugar
1 tsp Salt
400ml liquid (125ml just boiled water, 100ml cold water, 175ml semi skimmed milk)
2 tbsp Sunflower or vegetable oil plus extra for greasing
130g Mixed Seeds (we used 40g pumpkin seeds, 40g sunflower seeds, 25g Poppy Seeds and 25g Linseeds
20g Mixed Seeds for topping
Lightly grease a 2lb loaf tin with oil
Combine flour mix, yeast, sugar and salt with a fork. Add the liquid and oil and stir with the fork to make a smooth stiff batter. Stir in the seeds.
Spoon into the prepared tin. Smooth surface with the back of a dessert spoon dipped in water.
Cover with oiled cling film and prove in a warm place until batter has nearly risen to the top of the tin. Remove the cling film and gently press the topping seeds into the bread.
Pre-heat oven to 200ºC/180ºC Fan/Gas Mark 6.
Remove oiled cling film and bake for 40-45 minutes until golden. Allow to cool before cutting.
Tip: If Freezing, wrap well in clingfilm and a freezer bag to prevent freezer burn. Stored correctly, the bread should be good for up to 6 months.
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.