Sliced walnut seed loaf with knife

Walnut seed loaf

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(2 ratings)

Prep: 25 mins Cook: 30 mins Plus rising


Cuts into 12 thick slices

With a proper bready texture and good crust, this gluten-free loaf slices well and was a hit in our test kitchen

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per slice

  • kcal273
  • fat10g
  • saturates2g
  • carbs38g
  • sugars4g
  • fibre3g
  • protein7g
  • salt0.7g


  • 100g cornflour
  • 300g gluten-free brown bread flour (we used Doves Farm)



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 2 tbsp soya flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 85g potato starch



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tsp xanthan gum
  • 7g sachet easy-bake dried yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 1 tbsp caster sugar
  • 450ml milk, warmed to hand temperature



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 tbsp sunflower oil, plus extra for greasing
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 tbsp white wine vinegar
  • 100g mixed seed (we used linseeds, hemp seeds, pumpkin seeds and sesame seeds)
  • 50g walnut, roughly chopped



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…


  1. Mix the flours, potato starch, xanthan gum, yeast, sugar and 1½ tsp salt in a large bowl. Mix together the milk, oil and vinegar in a separate bowl, then add to the dry ingredients and mix until a soft dough comes together. Cover loosely with oiled cling film and leave to rise in a warm place for 1 hr.

  2. Knead in most of the seeds and walnuts. Shape into a large round – oiled hands will help. Roll the round in the remaining seeds and nuts, then lift onto a baking tray. Loosely cover again with oiled cling film and leave for 1 hr more.

  3. Heat oven to 220C/200C fan/gas 7. Bake the bread for 15 mins, then reduce oven to 190C/170C fan/gas 5 and continue baking for 30 mins until the loaf sounds hollow when tapped on the base. Leave on a wire rack to cool, wrapped in a clean tea towel – this will help to keep the loaf soft.

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Comments, questions and tips

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8th Nov, 2012
I was pleased to find a gluten free seed loaf, and i have tried this twice now, the texture is very close but its very tasty, in fact my husband who is not coeliac loved it. I have read the comments on the regular seed bread, a similar recipe, but with normal flour and those say similar comments that the bread was a little heavy, so next time i will add a little sugar to the yeast and maybe use semi skimmed milk. Having said this the bread is nicer than any gluten free bread i ahve tasted before. chrissy
CornishOne's picture
23rd Aug, 2013
Does this recipe use cornflour (maize starch) or cornflour (polenta) and if polenta fine or course? Thank you.
21st Oct, 2019
So this is a very sticky dough and I couldn't knead it as suggested without ending up covered in dough and subsequently oil/flour. I eventually got it onto the tray and for a second prove but it just expanded out the way!! It baked well and tasted great. Second time round I proved in bowl, stirred in seeds with a good glug of oil and then poured into a loaf tin for the second prove. Came out lovely and no sticky hands!
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