This bread even loves coeliacs!

If you're anything like me and are eager to eat bread but won't or can't eat gluten, here's the answer. This bread truly does love coeliacs, and even vegan coeliacs.

I've been baking this bread, and variations of it, for a few years now so I thought it was time to share the recipe. It is because of this bread that I don't miss eating bread at all. As you can see, the photo shows only half a loaf. The reason for this is that I just baked it today and before I could get my camera out, half of it had disappeared: the sign of a good loaf I think.

It slices really well, and, unlike most gluten-free loaves, it's moist rather than hard and dry. It toasts beautifully and tastes great. Plus (huge bonus) it's really easy to make; you don't need a bread maker, just a cake tin and an oven.

You'll need the following: 2 cups of milled flaxseed, 3 egg whites, 2 whole eggs, 5 tbsp olive oil (or coconut oil if you prefer), 1 tsp baking powder, half cup of water, 1 tsp pink or sea salt.

Depending on what I fancy, I sometimes swap half a cup of flax for a blend of chia seeds, sunflower and pumpkin seeds - which is what I decided to bake today. I also sometimes add a teaspoon of nutmeg, or cinnamon. The great thing is you can mix it up to provide you with different flavoured loaves every day.

Pre-heat the oven to 180 degrees; blend all the ingredients together in a blender until it forms a batter. Pour the mixture into a lined and greased bread tin and bake for 35-40 minutes.