Wheat free porridge bread


  • 20g ground flaxseed
  • 60ml water
  • 360g gluten-free oats
  • A pinch of sea salt
  • A little coconut oil, for greasing
  • 400g yoghurt or coconut yoghurt
  • A handful of mixed seeds


  • Preheat the oven to 180°C. In a medium bowl, mix together the ground flaxseed and water, then set it aside.
  • Add the oats and salt to a large bowl and mix them to combine. Grease your bread tin with a little coconut oil.
  • Give the flax water another stir and let it sit for another few minutes. When it is the consistency of a raw egg, add in the yoghurt and whisk well.
  • Add the yoghurt mixture to the oats and again mix really well.
  • Add the mixture to your bread tin and spread it out until it’s smooth. Sprinkle on the seeds and pop it in the oven.
  • Bake at 180°C for about 45 minutes. Remove the bread from the tin and place it back in the oven upside down on a baking tray.
  • Bake for another 15 minutes.
  • Leave the bread to cool completely before slicing.