Carrot & Caraway Gluten-Free Bread Recipe
Photo by Emma Goodwin
1 x tin loaf

Carrot & Caraway Gluten-Free Bread


This is a sumptuous and festive loaf, perfect for Christmas platters and sharing with family and friends. But I love it so much, I now make it all year round. The nuts and seeds are highly nutritious and provide extra fibre which helps to support our digestion and can also help us feel full until lunch time. It keeps really well if you want to make it ahead of time.

  • 100g (gluten free) brown bread flour
  • 7g fast action yeast
  • 200ml warm water
  • 400g (gluten free) brown flour
  • 1 tsp caraway seeds
  • 1 tsp salt
  • 100g mixed nuts and seeds – ideally soaked overnight
  • 1 medium carrot, grated
  • 150ml strong black coffee – cooled down
  • 50ml extra virgin olive oil
  • 1 tbsp date syrup or honey
  • 70-100ml water
  • 1 tbsp seeds (optional – for garnishing)

In a small bowl, mix 100g of gluten free brown bread flour with the yeast and warm water (comfortable to the touch warm), cover and leave until it has risen and bubbly. This usually takes roughly 45-60 minutes, depending on the temperature.

In a large mixing bowl, combine the remaining 400g of flour with the caraway seeds and salt, then mix in the drained nuts/seeds and grated carrot. Give it a good stir.

Add the coffee, olive oil, date syrup or honey and the yeast, water & flour mixture. Finally, mix with 70-100ml water until it comes together. You may not need all the water, or a slight touch more – you are looking to get all the flour combined and be moist.

Oil your loaf tin and tip the dough into the tin. Smooth the top, cover with a clean tea towel and leave to rise for 1-2 hours, it should rise by about 1/3. When the rise is nearly done, preheat the oven to 200oC fan and put an empty roasting pan on the bottom rack.

Just before you put your loaf in the oven, pour a large glass of water into the roasting tray to create steam. Sprinkle the top of the loaf with 1 tbsp seeds and cook for 20 minutes, before lowering the temperature to 160oC fan for a further 60 minutes, covering the top with parchment paper to stop it browning if necessary. The loaf is done when you take it out of the tin, tap the bottom and it sounds hollow. If not put it back in for another 10 minutes.

Leave the loaf to cool completely on a wire rack before slicing. It lasts well in a sealed bag for 3-4 days but I also love to cut very thin slices and dry it out slowly on the rack in a low oven (50-100oC), to make my own nutty gluten free crisp breads.

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