Psyllium and Coconut GF Bread

Preparation time: 5 mins + 3 hours standing

Cooking time: 45 mins

Serves: 1 loaf


  • 450ml water
  • 30g psyllium husk
  • 12g dried yeast
  • 200g gluten-free flour
  • 200g coconut flour
  • 70g chickpea flour
  • 2 Tbsp linseeds, cracked
  • 1 Tbsp caster sugar
  • 1½ tsp xanthan gum
  • 1½ tsp fine salt
  • 100g Greek yoghurt
  • 50ml vegetable oil
  • 2 tsp cider vinegar


1 Preheat oven to 220°C. Mix the water, psyllium husk and yeast in a bowl and set aside for 15 minutes to swell. Combine with yoghurt and oil, then mix the remaining dry ingredients in a second bowl. Incorporate together and mix thoroughly until a dough consistency forms. Cover with cling film, then set aside for 40 minutes.

2 Form into a log shape and place into an oiled medium loaf pan. Set aside for 1½ hours, until doubled in size, then bake for 10 minutes. Reduce oven to 180°C, then bake for a further 30-35 minutes, until deep-golden. Cool on a wire rack.