Hadlow Bread Gluten Free

This coverted Gluten free recipe was given to me by a  very special friend  and  told me not to share but I just can’t help it as  it is just a real winner and never lasts to long around here, One batch I made and took round to a drinks party, this one chick scoffed the lot as I told her it was really healthy and she looked liked hadn’t eaten since last decade….. Recipe by my dear freind Jodi Arcibald


  • 1 cup corn meal flour
  • 50mls olive oil
  • 1 cup boiling water
  • 75mls sunflower seeds
  • 50mls pumpkin seeds
  • 50mls sesame seeds
  • 30mls flax seeds
  • 1 tsp salt
  • good ground of black pepper
  • 1 tsp garlic powder
  • 1 tsp fennel seeds (coarsley ground)
  • 1 tsp lemon or lime juice
  • Chilli flakes (optional)


  1. Preheat the oven to 180 degrees, fan bake. Line baking tray with baking paper.
  2. Add all the flour, dry ingredients and seeds into a bowl. Mix well.
  3. Add the olive oil, and lemon juice.
  4. Start adding the boiling water in, stirring well to combine. It should resemble a very moist dough.
  5. Tip contents of the bowl onto the tray and using your hands spread the mixture across the entire tray so it is nice and thin but not breaking apart.
  6. Bake in the oven for 20 minutes, or until a deep golden brown.
  7. Turn oven off, leave door slightly open until it crisps up.

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