Gluten-free and vegan quick bread

I have been making variations on this vegan and gluten-free quickbread for years, tweaking here and there as I’ve gone on.

It’s adapted from a recipe in a cookbook called The Guilt-Free Gourmet by Jordan and Jessica Bourke. I’ve changed the flour from spelt, which is related to wheat and contains some gluten, to a mixture of gluten-free flours and psyllium husk powder.

Because of using different flours, the amount of water required also varies.

Other than that, the recipe is just as it is in the book, which also had loads of other great recipes that I use a lot. (Salmon with wasabi mash, bibimbap, butternut falafel, aubergine, sun-dried tomatoes and puy lentils with a mint dressing…)

My favourite thing about this bread is the nuts, seeds and dried fruit. They give it texture and flavour and the raisins make it wonderfully jammy, even if you only have it with butter or even plain. I like to use a mixture of pumpkin seeds, sunflower seeds, chia seeds, flax seeds, almonds, buckwheat groats or kasha and quinoa. The quinoa gives some nice crunch.

This bread is easy (if you have a toddler on hand to do the stirring even better), tasty (especially with marmalade), filling and nutritious (fibre, iron, protein, minerals…). The only down side is that it does not keep well. If you’re not going to eat it within 24 hours, I recommend slicing and freezing it. It freezes well and the frozen slices can just be toasted as normal – no need to defrost.


170g buckwheat flour

150g oat flour

80g tapioca starch

75g brown rice flour

20g psyllium husk powder or 1 tsp xanthan gum

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp sea salt

150g seeds/nuts

50g raisins

1 tbsp blackstrap molasses

550ml tepid water


Preheat the oven to 180c. Line a loaf tin with baking parchment.

Put all of the flours, starch, psyllium husk powder/xanthan gum, baking powder, bicarbonate of soda and salt into a large mixing bowl. Whisk well with a balloon whisk to combine.

Add in 150g of seeds and nuts and 50g of raisins. Stir well.

Dissolve 1tbsp of blackstrap molasses in 400 ml of tepid water and add to the mixture, stirring well to combine. Add the remaining 150 ml of tepid water gradually. Once the mixture becomes loose, it is wet enough. I normally need around 500-520 ml. If you use too much water, the bread will take longer to bake.

Pour the batter into the prepared loaf tin and smooth the top. Sprinkle a few jumbo oats over the top if you fancy.

Bake in the preheated oven for about 55 minutes. Check after 50 minutes. The bread is done when a skewer inserted into the centre comes out clean.

Remove to a cooling rack and leave to cool. Enjoy within 24 hours or slice and freeze.

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