Our needs are a constant challenge, especially when it comes to bread because gluten-free and wholemeal bread are hard to find on the market: so here is my favourite recipe for a crispy gluten-free wholemeal bread that will win you over immediately.

One ingredient I can no longer do without is chia seeds, in my case Salbachia, a type of light-coloured chia, which you will barely be able to make out in the finished dough, but which will give the inside of the bread a nice, even texture and prevent it from crumbling, as often happens in gluten-free bread.

If you really want an extraordinary result, bake the bread in a cast iron casserole dish, I use my inseparable Le Creuset: the crunching of the crust of the bread will be music to your ears!

If you have time to spare, also try the low-yeast version of the Crispbread casserole.

Crispy wholemeal bread

52.49g carbohydrates per 100g

Ingredients for 2 loaves

  • 700g water
  • 600g flour mix for bread, brand Nutrifree**
  • 240g wholemeal flour mix for bread, brand Nutrifree**
  • 60g wholemeal rice flour*
  • 60g buckwheat flour*
  • 40g light-coloured chia seeds* (soaked in 100g water)
  • 30g extra virgin olive oil
  • 25g brewer’s yeast
  • 10g salt
  • rice flour for dusting
  • oil for brushing (only for oven baking, without casserole)

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)


  1. Put the chia seeds in a bowl and cover them with 100g water; stir them occasionally and after about 15 minutes a thick mucilage will have formed.
  2. Place all the flours in the bowl of a planetary mixer.
  3. Dissolve the brewer’s yeast in the 700g water and gradually add it to the flours in the planetary mixer while mixing at medium speed. Also add the chia mucilage and continue stirring. After 5 minutes, add the oil and salt and stir for another 5 minutes.
  4. Place the dough on a cutting board lightly dusted with rice flour and, with the help of a dusting of flour, flatten it slightly to form a kind of rectangle. Let the dough rest for 10-15 minutes.
  5. Divide the dough in half, wrap it lightly to form a kind of cylinder and place it to rise in a slightly elongated bamboo bread basket. Cover it with a tea towel and let it rise for at least 1.5 hours in a warm place. If you bake the bread directly in the oven and not in a casserole dish, I recommend dividing the dough into 4 loaves, which you can either let rise inside round leavening baskets or in a bowl lined with a lightly floured cloth napkin.
  6. If you bake the bread inside a casserole dish, place it in the oven and preheat to 230°C. When the oven has reached temperature, remove the casserole dish from the oven carefully, flip the bread into it, close it with the lid and bake for 45 minutes. After this time, remove the lid and leave in the oven for another 10-15 minutes.
  7. If you bake the bread directly in the oven, preheat the convection oven to 200°C, turn the bread onto a baking tray covered with baking paper, brush the surface with extra virgin olive oil and bake for 45 minutes (the 4 loaves) or 1 hour (the 2 long loaves).
Le 4 pagnotte di pane integrale

The 4 wholemeal bread loaves

Version with gluten of Crispy wholemeal bread

Replace the Nutrifree bread flours with two wheat flours, and mix them with about 600g water.

Yoghurt flat bread means homemade bread, which is one of the most satisfying preparations: what could be nicer than the fragrance of bread baking that fills the room? But we don’t always have time to let bread rise and bake it for 45 minutes or more. Try this simple:

Yoghurt flat bread made with baking powder and wholemeal flour.

So a convenient, homemade bread, ready in minutes: we only need 30 minutes to let the dough rest, which is the time needed to set the table, dress the salad and serve the other courses or ingredients with which to top our flat bread. And besides being able to prepare it with and without gluten, this wholemeal version is also very diabetes-friendly thanks to fibre content and yoghurt, which slow down the absorption rate of carbohydrates.

A bread from the Orient

In the cuisine of many Central and South Asian countries, as well as in the Middle East, flat and rounded types of bread are prepared that are suitable for meat, fish and vegetable dishes in small pieces, making them easy to eat as street food.

One of the most popular types of these breads is Naana bread made famous by Indian restaurants all over the world. It is served hot to accompany other dishes and seasoned with butter or ghee (clarified butter used in this cuisine) as well as being flavoured with spices and herbs.

For convenience, it is nowadays prepared using baking powder and yoghurt in the dough instead of water to make it softer. And while in India they use the characteristic clay oven called Tandoor, the oven used to cook tandoori chicken, perhaps the best-known Indian dish outside its country of origin and always present on the menus of these ethnic restaurants, we will use a simple non-stick frying pan with a thick bottom.

In this video recipe you can see how to prepare the wholemeal yoghurt bread and I suggest you serve it in the Emilian way, therefore with some of the products of this land such as Squacquerone cheese and Prosciutto di Parma, but when you have a moment of time I invite you to try it with some meat and vegetable dishes accompanied by curry and spice sauces that will certainly make you travel with flavours at this time when physically doing so is still rather difficult.

Focaccina allo yogurt farcita

Yoghurt flat bread ready to be enjoyed

Wholemeal yoghurt flat bread 

38.32g carbohydrates per 100g

Ingredients for 12 pieces

  • 400g fat free Greek yoghurt
  • 300g gluten-free wholemeal bread flour mix, brand Massimo Zero**
  • 100g brown rice flour* (you can also change the proportions and make 350g Massimo Zero Bread Mix** and 50g buckwheat flour: the dough will be darker and easier to roll out)
  • 8g baking powder*
  • aromatic herbs to taste
  • dried cherry tomatoes to taste (optional)
  • salt
  • dusting flour**

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)


  1. Mix the flour with yoghurt, baking powder and a pinch of salt until smooth.
  2. Cover it with cling film and let it rest for 30 minutes.
  3. Divide the dough into 3 parts and flavour one part with chopped herbs, a second part with dried tomatoes to taste and leave the third part plain. Finally, divide the dough into 4 pieces of each type, form them into balls, then roll them out with a rolling pin to a thickness of 3-4mm.
  4. Heat a non-stick frying pan or a smooth griddle. When it is hot, place the bread on it and cook it on both sides until brown, with darker bubbles scattered on the surface.
Cottura della focaccina

Cooking the bread

  1. Serve the bread with toppings to taste. And if you like flat bread and have a little more time available, try also potato patties.
Focaccine allo yogurt con Squacquerone,Prosciutto di Parma e rucola

Yoghurt flat bread with Squacquerone cheese, Parma ham and rocket

Version with gluten

Replace the gluten-free flour and rice flour with 400g of wholemeal wheat flour and mix it with 350g of fat free Greek yoghurt.

Do you know the irresistible texture of bread baked in a wood-fired oven? When the crust, under the blade of the serrated knife, makes that unmistakable sound that already gives you a foretaste of the pleasure of the taste of bread? Crispy bread in casserole is a gift for the senses: it is for the sight, because the colour of the bread is just right golden; it is for the smell, because the fragrance has the irresistible fragrance of bread; it is for the taste, because in addition to the flavour, the crunchy texture of the crust and the softness of the crumb are simply perfect. And everything is gluten-free!

If we want to find some faults, well, we cannot deny that it requires a lot of resting time, even though we can easily knead it the day before and ‘forget’ it in the refrigerator, and moreover, baking it requires a little more energy than bread baked in the usual way. Yet, if you have a cast-iron casserole dish, my advice is to try it right away because it is a bread that has nothing to envy the products of the best bakers in our towns.

Crispy bread in casserole

46.55g carbohydrates per 100g


  • 500g water
  • 450g flour mix for bread, brand Nutrifree**
  • 50g buckwheat flour*
  • 20g extra virgin olive oil
  • 5g brewer’s yeast
  • 5g salt
  • rice flour* for dusting and extra virgin olive oil for brushing

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)


  1. Dissolve the yeast in warm water; place the Nutrifree mix and buckwheat flour in the planetary mixer and start mixing the flours together, then gradually add the water with the yeast while continuing to knead. After kneading for at least 5 minutes, add the salt and extra virgin olive oil and mix for a few more minutes. Transfer the dough into a bowl, brush with a little oil, cover with cling film and refrigerate for 15 hours.
  2. Remove the dough from the refrigerator and place it on a cutting board dusted with rice flour. Again using rice flour, fold the dough 5-6 times at least, then give it the round shape of a loaf and leave it to rise for about 2 hours covered with a cloth.
  3. Bring the oven to 230°C with a cast-iron casserole inside (I use my Le Creuset casserole) with a lid. When the oven has reached the set temperature, remove the casserole from the oven by placing it on a trivet because of the very high temperature. You can cut a cross on the surface of the loaf and drop it, literally, into the casserole to avoid burning yourself.
  4. Place the casserole in the oven closed with its lid and bake for 45 minutes.
  5. After this time, take out the casserole from the oven, open it with the help of an oven glove or potholders and turn the loaf upside down. Put the whole thing back in the oven and bake at 210°C for another 30 minutes.
  6. Remove the casserole from the oven and take out the bread; if you feel that the bread is still slightly heavy, place it in the oven without the container for another 10 minutes. Let it cool and enjoy it while listening to the sound of the crust under your teeth!

Version with gluten of Crispy bread in casserole

Replace the Nutrifree bread mix with wheat flour, but mix it with about 300g water.

Pao de queijo or cheese bread is typical throughout South America, with some interesting regional variations that define its distinctiveness. The key element, however, is that it is prepared with naturally gluten free flours.

In many cases it is fried rather than baked, but it is always extremely rich and tasty, so much so that it can be eaten not only with other foods, but also on its own as a snack.

It is also extremely easy to prepare, so it can be a solution when we do not have the time to prepare a leavened bread. Another bread idea if you do not have time for leavening is this Yoghurt flat bread.

Pao de queijo

37.95g carbohydrates per 100g


  • 300g milk
  • 265g quinoa flour*
  • 150g Parmigiano Reggiano cheese, grated
  • 130g rice oil
  • 80g wholemeal rice flour*
  • 60g rice starch*
  • 2 eggs
  • 5g salt

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)


  1. Put the milk, oil and salt in a saucepan and bring to the boil. As soon as it comes to the boil, remove the pan from the heat and add all the starch and flours to the liquids, stirring with a wooden spoon: the mixture will be firm leaving the saucepan sides clean.
  2. Let the mixture cool, then add one egg at a time and finally the grated Parmesan cheese. Finish mixing the ingredients well by placing the dough on a cutting board and, when it is perfectly homogeneous, form into small loaves about 4 cm in diameter. Place the balls on a baking tray lined with parchment paper and bake in a static oven preheated to 180°C for about 30 minutes.
  3. Cheese bread can be eaten warm or cold.

Cheese bread ready for a snack

Version with gluten of Pao de queijo

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

Bread represents the greatest challenge in the world of gluten free and the pleasure of variety of shapes and flavours is central to the experience. Olive buns are a moment of joy for us because they are one of my son Nicolò’s favourite breads and he loves them so much!

Olive buns are also perfect as a school snack or garden party, but they add a touch of flavour and colour to the bread basket that I love to put on the table whenever possible with as much variety as possible: white bread, dark bread seed bread, cheese bread and so on and so forth!

So, let’s knead!

Olive buns

43.5g carbohydrates per 100 g


  • 370g water
  • 250g pitted green and black olives
  • 220g flour mix for bread, brand Schär B**
  • 150g gluten-free flour, brand Revolution**
  • 150g flour mix for bread, brand Pedon Easyglut**
  • 20g extra virgin olive oil
  • 12g brewer’s yeast
  • 5g salt
  • extra virgin olive oil to brush the surface
  • rice flour* for dusting

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)


  1. Place water and crumbled yeast in a bowl or food processor and stir for a few seconds to dissolve the yeast. Add all the flours, salt and oil, then knead until you have a homogeneous and firm mixture that can be rolled out with a rolling pin.
  2. Divide the mixture in half and roll out each half with the help of a little rice flour to form a rectangle about 40cm long and 25-30cm wide.
  3. Place the sliced green and black olives, slightly offset from the centre of the rectangle lengthwise. Cover the olives with the dough to form a roll.
  4. Cut the roll into pieces of about 10cm. Place them on a sheet of parchment paper, leaving them far enough apart to allow them to rise. Brush the surface with olive oil and leave to rise for at least 1 hour. Bake in a convection oven preheated to 200°C for 20 minutes.


Version with gluten of Olive buns

Prepare the dough with 500g wheat flour and 250g water.

Today we felt like getting our hands covered with flour, kneading and smelling the unmistakable, irresistible scent of warm, freshly baked bread. That fragrant smell that fills the house with goodness and makes you want to share and enjoy good food. The recipe we propose is that of a homemade Loaf with raisins and walnuts, perfect to accompany a few slices of Parma ham, in a contrast between sweetness and savouriness, but also delicious with some jam. If you prefer a wholemeal bread, try my Dark bread with flaxseeds.

Well, let’s knead!

Loaf with raisins and walnuts

47.78g carbohydrates per 100g


  • 350g flour mix for bread, brand Nutrifree**
  • 350g water
  • 70g flour mix for bread, brand Fibrepan Farmo**
  • 60g wholemeal rice flour*
  • 50g shelled walnuts
  • 30g raisins
  • 20g chia seeds* (to be soaked in 50g water)
  • 20g extra virgin olive oil
  • 12g brewer’s yeast
  • extra virgin olive oil for the surface, rice flour* to form the bread

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten free” (or, in Italy, present on  Prontuario AIC)


  1. Place the chia seeds in a container with 50g water and wait about ten minutes, stirring occasionally, so that a kind of mucilage forms. Meanwhile, place the remaining water and the crumbled yeast in a bowl or a food processor and stir for a few seconds to dissolve the yeast. Add the flours, chia mucilage, oil, walnuts and raisins, then knead until the mixture is smooth and firm.
  2. Dust a chopping board with rice flour and place the dough on it; again with the help of a dusting of flour, shape the mixture into a large cylinder and place it in an elongated bread basket or in a container that can hold the dough while it rises and give it the desired shape. Let rise for about 1.5 hours or until doubled in volume.
  3. Cover a baking tin with parchment paper, place the loaf of bread on it and brush the surface with olive oil. Bake in a convection oven preheated to 200°C for about 40 minutes.


Loaf with raisins and walnuts

Version with gluten of Loaf with raisins and walnuts

Replace the 420g of Nutrifree and Farmo flours with a standard bread flour of your choice and reduce the amount of water to about 270g.

Today the topic is leavened products and, more specifically, gluten-free Vegetable buns, so a tasty bread that can also be enjoyed on its own, because it is extremely tasty and pleasant.

The only downside: one bite leads to another!

Ready to get your hands in the dough to prepare some soft and fragrant Vegetable buns?
Let’s get started!

Vegetable buns

54.57g carbohydrates per 100g


  • 1 kg flour mix for bread and pizza, brand Molino Dallagiovanna**
  • 700g water
  • 175g mixed vegetables already sautéed (courgette, carrot, spring onion, pepper)
  • 25g chia seeds (soaked in 60 g water)
  • 12g brewer’s yeast
  • 10g salt
  • oil for brushing the surface, salt for vegetables, rice flour for dusting*

** Ingredients specific for celiacs


  1. In a non-stick pan, cook a mixture of vegetables cut into strips or chunks, adding a drizzle of extra virgin olive oil and a pinch of salt. Brown.
  2. In a planetary mixer or bowl, mix all the ingredients for the bread, add the cooked vegetables and continue kneading to obtain an even mixture. Dust a cutting board with rice flour and put the dough on it; let it rest, i.e. pre-rise, for about 15-20 minutes.
  3. With the help of a metal scraper, form rectangular pieces of dough, place them on baking tins covered with parchment paper and let them rise for about 2 hours.
  4. When the rolls are nice and puffy and have doubled in volume, brush them with oil and bake them in a static oven preheated to 200°C for about 30 minutes.


Version with gluten of Vegetable buns

Replace the gluten-free Molino Dallagiovanna flour with an equal amount of wheat flour and mix with 500g water.