The So Loved Olive Retreat Bread; High protein, gluten and yeast free

Kick-start the new year by not eating gluten. We are all more or less intolerant and most of us feel much better avoiding it. You will feel it in your stomach and see it on your skin.

The most forgiving and easy bread to make:
Calculate 15 minutes for mixing ingredients for the dough. The only thing you have to have in mind is to add approximately 2 tsp of bicarbonate, 2 tsp of salt and a sweet fruit for every 5 dl of flour. Nothing has to be exact measures. The sugar in the fruit and the salt make the bicarbonate act as a raising agent. The more heavy and compact the flour you use the more salt, bicarbonate and sugar (fruit) you need for the bread to raise. If you are on a candida diet use carrots.

Mix the following well in a bowl:

5 dl flour without gluten; quinoa, amaranth, teff, chick-peas, mijo, soy, corn, rice, or any other flour you find or make yourself if you have a grinder. Make some or all of the flour whole grain (with the husk). Make sure to always mix several flours to get all the amino-acids and therefore more protein.

1-2 dl quinio, mijo, oats or other flakes to make it soft
1/2 dl raisins
2 dl nuts for more protein
2 tsp bicarbonate soda

You can spice it up with a bit of cardamom, cinnamon and orange for a sweeter bread; or thyme, sun dried tomatoes and cayenne for a savoury bread to accompany a summer salad.

Mix well in a mixer or a separate bowl:
5-7 dl of water (more water if you use a dry flour)
1 dl Linseeds (flax seeds)
2 tsp salt
1-2 fruits (grated if you don’t have a mixer) like sweet apple, pear, orange or other fruit, or the pulp from a juicer. Carrot is also sweet enough. If you use a brown banana you just need one. If you use other fruit you may need 1 ½-2 depending on the sweetness.


Add more water until it’s sticky but not runny. Put the mass in bread trays, put pumpkin and sesame seeds on top and push them down a little so that they stick to the surface.

Bake for 40-60 minutes on 150-170 degrees C. Prick the center of the bread with a stick to see if  it’s ready. When the stick is not wet and comes out clean, the bread is ready. If you took it out too early just put it in again. Breads always want to rest before cutting so let it cool for about 20 minutes  under a tea towel before eating.

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2 thoughts on “The So Loved Olive Retreat Bread; High protein, gluten and yeast free

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