Walnut gluten-free bread

Walnut gluten-free bread

Gluten-free baking is not hard, but finding a recipe that works, can be! This recipe will guarantee you delicious flavour and fluffy texture, which makes it really worth sourcing the numerous ingredients. Enjoy a slice with butter and jam, or toasted with cheese.

Preparation Time:  15 minutes plus 45 minutes to rise    

Cooking Time: 45 minutes          

Makes: 1 loaf


7g yeast
25ml warm water
450g Eurostar Gluten Free Premium Plain White Flour             
50g coconut flour
100g walnuts – toasted
2 teaspoons cinnamon
 2 teaspoons xanthan gum
¼ teaspoon cream of tartar
1 tablespoon golden caster sugar
1 teaspoon salt
1 teaspoon apple cider vinegar
150ml warm almond milk or regular full-fat milk
2 eggs


  1. Line a 1kg loaf tin with baking parchment so that it covers the sides.
  2. Mix the yeast with 25ml warm water and leave for 5 minutes for the yeast to activate. If the water is boiling hot, it will denature the yeast.
  3. Place the Eurostar Gluten Free Premium Plain White Flour, coconut flour, walnuts, cinnamon, xanthan gum, cream of tartar and sugar into the yeast solution and mix well.
  4. Add the salt and mix again to combine. You need to add the salt separately so that it doesn’t inhibit the yeast.
  5. Add the vinegar, milk and eggs, mixing after each addition until your dough is thick and smooth – this can be done with a Stand Mixer or by hand. Transfer the dough to your prepared loaf tin.
  6. Cover the dough with lightly oiled cling film and allow it to rise for 30 to 45 minutes.
  7. When the dough has nearly reached the end of its rise, preheat the oven to 180°C / 355°F / Gas Mark 4.
  8. Remove the cling film. Using a sharp knife, slash the top of the loaf about 2cm deep to control the expansion once it’s in the oven and stop your loaf from cracking.
  9. Bake for 35 – 45 minutes or until the dough is cooked through.