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.

Gluten-free dark bread is always a feast at our place, but every time I like to enrich it with different touches of flavour. One of my favourite additions is nuts, which also allow us to take care of diabetes. That’s why we love Walnut dark bread.

In fact, when we combine a source of complex carbohydrates, as is the case with flour, the fibre from wholegrains and the good fats contained in nuts (walnuts in today’s recipe), the body’s absorption of sugars slows down significantly, helping to avoid blood sugar peaks, which are to be avoided not only in people with diabetes, but in general in all people to prevent the onset of diseases as the years go by.

Therefore, let us get into the habit of eating wholemeal foods as often as we can and when we bake bread, let us always try to vary it by adding sources of fibre and small amounts of good fats as this will not only make it tastier to the palate, but also more friendly to our well-being.

Are you ready to knead? Also try the Mixed leavening bread: it is going to be another great experience.

Walnut dark bread

41.72g carbohydrates per 100g


  • 450g flour mix for dark bread, brand Massimo Zero**
  • 380g water
  • 50g shelled walnuts
  • 30g extra virgin olive oil
  • 10g 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. This recipe is very similar to the one written on the mix packet, but includes the addition of walnuts and a few differences in the process.
  2. Place the water and the crumbled yeast in a bowl, or in a food processor, and stir for a few seconds to dissolve the yeast. Add flour, oil and walnuts and knead until the mixture is smooth and firm.
  3. Dust a chopping board with rice flour and place the dough on it; again with the help of some flour, shape the mixture into a large cylinder and place it to rise in an elongated bread basket, or in a container that can hold the dough while it rises and give it the desired shape. Let it rest for about 1.5 hours, or until doubled in volume.
  4. 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.


Walnut dark bread

Version with gluten of Walnut dark bread

Replace the 450g of Massimo Zero dark bread flour with 450g of standard wholemeal flour, reducing the amount of water until the right dough texture is achieved.