• Gluten-free wholegrain and chia bread (Alan Benson)Source: Alan Benson

This bread is almost the complete opposite of most commercially made gluten-free breads - wonderfully substantial (it won’t ‘dissolve’ in your mouth), moist and flavoursome without containing any gums.






Skill level

Average: 3.2 (80 votes)

The key is the inclusion of psyllium husks and chia seeds to give the dough flexibility and structure in the absence of gluten. It’s great fresh, but toasting really brings out the nuttiness of the flours used.


  • 150 g (1 cup) sorghum flour
  • 75 g (½ cup) millet flour
  • 70 g (½ cup) brown rice flour
  • 65 g (½ cup) sweet (glutinous) rice flour
  • 90 g (½ cup) fine polenta
  • 1½ tsp fine sea salt
  • 625 ml (2½ cups) lukewarm water
  • 7 g (1 sachet) instant dried yeast
  • 2 tbsp honey
  • 2 tbsp light olive oil, plus extra to grease
  • 25 g (⅓ cup) psyllium husks
  • 50 g (¼ cup) chia seeds
  • 2 tbsp sesame seeds, to coat and sprinkle

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time: 1½ hours

1. Combine the sorghum, millet, brown rice and sweet rice flours, polenta and salt in a large bowl.

2. Combine 60 ml (¼ cup) of the lukewarm water, yeast and 1 tsp of the honey in a small dish and whisk to combine with a fork. Set aside in a warm, draught-free place for 5 minutes or until frothy.

3. Meanwhile, use a balloon whisk to whisk together the remaining 560 ml (2¼ cups) luke warm water, remaining honey, olive oil, psyllium husks and chia seeds until evenly combined. Set aside for 3 minutes or until the mixture thickens slightly.

4. Whisk the yeast mixture into the psyllium husk mixture. Add to the dry ingredients and use a wooden spoon to mix to a soft, slightly sticky dough.

5. Cover the bowl with plastic wrap and set aside in a warm, draught-free place for 1½ hours or until risen slightly and is spongy in texture.

6. Grease a 11.5 cm x 21 cm (base measurement) loaf tin with a little extra oil and sprinkle with 1½ tbsp of the sesame seeds to coat lightly. Turn the dough onto a bench top, shape into a 20 cm log and place in the greased tin. Brush the top with a little water and sprinkle with the remaining sesame seeds. Cover with plastic wrap and set aside and place in a warm, draught-free place for 1 hour or until well risen.

7. Preheat the oven to 200°C (180°C fan-forced).

8. Use a sharp knife to cut 4 diagonal slits across the top of the loaf. Bake 1 hour and 10 minutes or until golden, cooked through and sounds hollow when tapped on the top.

9. Turn the loaf out onto a wire rack and set aside to cool completely - this will take about 1½ hours) before slicing.


Baker’s tips

• This bread is best kept in a cloth or paper bag at room temperature in a cool spot where it will keep for up to 5 days.

• To freeze, place whole or sliced in a sealed freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature or toast slices straight from the freezer.


Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish. Creative concept by Belinda So.


This recipe is part of our Bakeproof: Gluten-free baking column. Read tips on how to bake with gluten-free flours and ingredients in her column - and all the recipes happen to be dairy-free.


View previous Bakeproof columns and recipes here.


Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,TwitterInstagram and Pinterest.