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.