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Gluten-Free Spelt Flour Bread

Yordanka KovachevaYordanka Kovacheva
Nadia Galinova
Translated by
Nadia Galinova
Gluten-Free Spelt Flour Bread
Image: Yordanka Kovacheva
1 / 7
15 min.
40 min.
55 min.
"Delicious gluten-free spelt bread - great for all those who have a gluten intolerance"


  • wholemeal spelt flour - 1 lb (435 g)
  • water - 1 1/5 cups (300 ml)
  • oil - 1 1/3 tbsp (20 ml)
  • sugar - 1 tsp (5 g)
  • salt - 2 tsp (10 g)
  • yeast - 0.5 oz (15 g)

How to cook

Before I start with the description of the recipe, I would like to clarify something important about the gluten content in spelt flour.

It is often defined as gluten-free, but it should be known that it contains small amounts of gluten. However, this gluten in spelt is of a different nature, it is non toxic and it is nothing like normal gluten.

In any case, people suffering from celiac disease should consult a specialist or nutritionist before consuming spelt bread.

Having clarified this, here is how to make a lovely bread made entirely from spelt, without the addition of other flours.

It is extremely healthy and tasty and I recommend, that you include it more often in your menu, as long as your diet allows it.

Dissolve your yeast and sugar in slightly warmed water. Stir well.

Pour the spelt flour into a bowl and make a well in the middle, in which you can pour the liquid, without waiting for the yeast to activate, because we will leave the spelt bread to rise twice, after it is kneaded.

Pour the oil into the well and sprinkle salt on the edges.

Knead a smooth dough for at least 8-10 minutes by hand or 3-4 minutes with a food processor. In the first case, you will need to sprinkle a little flour, until it stops sticking, but you must be careful not to make the dough too hard.

When kneading with a machine, you do not need to add more flour, unless the dough turns out too soft.

When it's done, form it into a ball and lightly grease it. Put in a bowl, cover it with cling film and leave it for 40 minutes to double in volume.

Knead briefly and shape your bread - round or oblong.

Make a few cuts on the dough and sprinkle it with flour.

Place it in a floured pan with high walls (I made a round bread in a baking pan with a diameter of 9″ /22 cm/).

Cover it again, so that the foil does not touch the dough and leave it to rise again for another 50 minutes or an hour or until it doubles in volume.

Bake it in a preheated oven at 390°F (200°C) for 20 minutes, then reduce the heat to 360°F (180°C) for another 15-20 minutes.

Leave the gluten-free spelt bread on a wire rack to cool before cutting it.

Enjoy your meal!


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