1 tsp dried yeast (in sachet with Mix)
1/2 tsp caster sugar
2 tsp skimmed milk powder
1/4 tsp salt
300ml hand hot water (1/3 just boiled, 2/3 cold = hand hot)
1 tbsp mild olive oil


For an Italian inspired taste try 1 red onion and a red pepper, sliced and lightly fried with sun blushed tomatoes and sliced olives.

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jackie goddard


Just made this for a take and share. All my non coeliac friends wanted the recipe and were amazed when I told them that it was made with gluten free flour.
Will make again for a picnic next week. The video really helped. Thank you glutafin


1. Combine the mix and yeast together in a medium size bowl with a fork. Stir in remaining dry ingredients. Add water and oil and stir to make a smooth, stiff batter

2. Combine chosen gluten free filling ingredients together and stir half of the combined mixture into the bread batter. Spoon into a 23cm greased square baking tin, and top with the remaining filling. Cover with oiled cling film

3. Leave to prove in a warm place for 45 minutes until the mixture has risen by half. Remove film and bake in a pre-heated oven at 200ºC/180°C Fan/Gas Mark 6 until the bread is crisp and golden in colour.

4. Serve warm in squares. Once cool store in an airtight container in a cool place for up to three days. Warm before eating for best results

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