Bacon and Cabbage Frittata paint

A lovely, wholesome GF bread and so simple to make. As I post this recipe I’m enjoying a slice – delicious!

Makes 1 loaf


  • 260 grams brown rice flour
  • 70 grams millet flakes
  • 80 grams buckwheat flour or tapioca flour
  • 1 rounded teaspoon bicarbonate of soda
  • 1 lightly rounded teaspoon GF baking powder
  • 1 level teaspoon ground chia seeds
  • 2 lightly rounded teaspoons psyllium husks
  • ½ teaspoon seasalt
  • 1 rounded tablespoon fresh thyme, finely chopped
  • 1 roasted red pepper, deseeded and finely chopped
  • 1 large spinach leaf, lightly shredded
  • 2 teaspoons honey
  • 2 teaspoons olive oil
  • 2 eggs, organic or free range + 2 egg whites lightly whisked
  • 100 grams natural yoghurt or soya yoghurt
  • 180 – 200 ml buttermilk or soya milk
  • Gluten Free

  • Dairy Free – Use soya, goats or nut milk.

  • Vegetarian

  • Diabetic Friendly

  • Low GI

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  1. Pre-heat oven to 190 C. Lightly oiled 2lb loaf tin, line bottom and sides with parchment or greaseproof paper.
  2.  Sieve all dry ingredients together into a bowl. Add any extra millet flakes, husks or seeds left in sieve to flours. Add chopped thyme, roasted red pepper and spinach – gently mix.
  3. Whisk whole egg, buttermilk, honey and oil together in a jug. Make a well in the flours – add almost all of the liquid. Stir dough with your hand in a circular movement; bring the excess flour from the outside of the bowl to the centre until all the flour is incorporated. Add whisked egg white and gently mix in to dough. Add more milk if necessary. (This mixture is quite wet).
  4. Transfer the dough mixture into loaf tin. Place in oven for 10 minutes at 190c and then turn down heat to 150c for 30-40 minutes or until bread is cooked.
  5. Allow to cool on a wire rack.

Maggie's Tips

  • Quality of gluten free flours can vary a lot between brands. The liquid ratio for this bread is for whole brown rice flour. Check your labels and use less liquid if using white flour.
  • This bread will stay fresh for a few days and it also freezes really well.