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2½ cups warm water
2¼ tsp dry yeast
1 cup oat flour
1 cup gluten-free oats
1 tbsp maple syrup
2 tbsp olive oil

⅓ cup psyllium husks
1 cup teff flour
1 cup sorghum flour
½ cup rice flour
½ cup corn meal
1½ tsp sea salt
½ cup sunflower seeds (plus extra for topping)
½ cup pumpkin seeds (plus extra for topping)


  • Place the warm water in a bowl or a measuring jug. Add the yeast and a teaspoon of the maple syrup and whisk. Let this rest for 5 to 10 minutes to activate the yeast. The mixture should get foamy or bubbly.
  • While the yeast is activating, mix together the dry ingredients in a large bowl.
  • After the yeast is activated, whisk in the olive oil, remaining maple syrup, seeds and psyllium husks. Let this stand for no more than 2 to 3 minutes as the psyllium husks release their gelatinous substances.
  • Pour the yeast mixture on to the oats/oat flour and mix to a dough. Bring this together on to a floured surface and knead, adding more teff and sorghum flours a little at a time until it holds together and isn’t too sticky.
  • Form the dough into a ball, place in a bowl and cover with cling film. Let rise for 30 minutes until it has doubled in size.
  • After the dough has risen, place it into a greased 900g loaf tin, top with remaining seeds, and bake in the middle of the oven for 40 minutes.
  • Remove from the oven and let cool for 20–30 minutes before cutting into the loaf. The bread will be very gummy straight out of the oven but the texture is perfect once cooled. Spread with jam, peanut butter, guacamole, or whatever spread you have to hand.

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