Gluten-free Toast With Poppy Seeds – Food Pharmacy

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Gluten-free Toast With Poppy Seeds

We love both the smell and the taste of lightly toasted bread, but since we have gluten intolerance in the family, we haven’t toasted much bread in recent years. Until we stumbled upon this amazing recipe for gluten-free toast!

Many years ago we bought a gluten-free baking book from Friends of Adam  (a gluten-free bakery). Now the bakery is just a memory but their cookbook remains. Oddly enough, their toast is one of the recipes we’ve never tried before. Which we now regret seeing that it is  super tasty! And now we’ve altered the recipe a bit using more sorghum flour and less sweetener. We prefer to toast it, but it is yummy just sliced too. 

Some topping suggestions:
Mashed avocado with olive oil and herbed salt
Hummus, red pepper and coriander
Non-tuna salad


Gluten-free Toast With Poppy Seeds

  • By : Food Pharmacy


2 ½ cups sorghum flour

½ cup cornstarch

4 Tbsp pofiber (or you can substitute oat fiber)

¼ cup psyllium husk

2 tsp salt

50 g fresh yeast

3 cups water, room temp

1 egg white

1 Tbsp canola oil

2 ½ Tbsp honey (optional)

poppy seeds, garnish


Mix all dry ingredients. Mix the yeast in lukewarm water and then add egg whites, canola oil and the honey. Pour the liquid into the dry ingredients and mix well, preferably for a few minutes. Transfer the dough to an oiled loaf pan (1 ½ liters). Press the dough gently with wet hands and sprinkle with some poppy seeds. Leave to rise under a towel for about 30 minutes. Set the oven to 250°C/475°F and place an empty plate at the bottom of the oven. Put the bread in the middle of the oven, pour water on the hot plate, a few tablespoons and close the door immediately. Lower the heat to 200°C/375°F and bake the bread for 1 hour. Take the bread out of the oven, turn it out of the mold and let it cool under a towel.



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