Gluten Free Beetroot Bread


Gluten Free Beetroot Bread


There’s nothing better than munching on a delicious home cooked slice of bread. My gluten free beetroot bread is perfect toasted or dipped into a big warming bowl of soup. It’s packed full of Omega 3 fatty acids which means it will keep you fuller for longer.

The beetroot adds a gorgeous dark pink colour to the bread as well as adding a beautiful sweet flavour. I love baking this on a Sunday so I have the whole week to enjoy it! You could also freeze half of it and enjoy it at a later date.


Ready in 90 minutes


Preheat the oven to 170C.

Mix the oats, flour, sea salt and bicarbonate of soda in a bowl.

Mix the flax seeds, almond milk, beetroot, oil and chia seeds together, then pour this in with the dry mix.

Grease a loaf tin with oil and pour in the mixture. Sprinkle with sesame seeds and bake for 1 hour and 20 minutes until cooked through.

Allow to completely cool in the tin then remove and slice in to slices and toast.


  • Lizette Le Vieux-Anglin

    This was very yummy! Love the use of beets in the bread!! I had to substitute quinoa for the chia seeds and a gluten free flour blend for the buckwheat/splet because I just couldn’t wait to try the recipe. It turned out well. Next time I’ll to follow the recipe and might cook it at a higher heat for the same amount of time.

  • Nisha Desai

    This recipe looks amazing, can’t wait to try! I was just wondering if you’re able to eat gluten could regular plain or wholemeal flour be used to substitute the buckwheat/spelt? x

    • Madeleine Shaw

      Yes absolutely babe xx

  • Nicola Rainer

    What size loaf tin would you recommend for this recipe?

    • Madeleine Shaw

      Hi babe, about a 900g/2lb one will work well xx

  • Aurora Ciup

    Fabulous! I so excited to read your new posts.

  • Katie Boden

    Hey Madeline, I made this on Friday and wow so delicious! I love beetroot but are there any alternatives to beetroot you would recommend to make sure I get variety! Thank you so much! Katie

    • Madeleine Shaw

      Hi gorgeous, so glad you loved it! You could try courgette, sweet potato, cauliflower (blitzed) ! The choices are endless! xx

  • Rajkumari

    What are gluten free porridge oats? Have never heard of them. I also live in North America…maybe they’re called something else here?

    • Madeleine Shaw

      Gluten free oats are just oats that are suitable for people who cannot have gluten, however oats are actually gluten free but can be contaminated with gluten in the factory process. Gluten free just means the oats haven’t not had any contact with wheat. If you are able to eat gluten then normal supermarket oats are perfect. xx

  • Nancy

    I have some pureed beetroot in the freezer. Could I substitute that for the raw, grated beets?

    • Madeleine Shaw

      Hi lovely, this won’t work too well I’m afraid as there will be way too much moisture in the beetroot, you’ll end up with a soggy mixture which will take hours and hours to bake! xx

  • Amy

    Heya lovely, is the beetroot raw or cooked?

    • Madeleine Shaw

      Hi babe, it’s raw beetroot, it will cook in the bread xx

  • Anxiously Active

    Hi Madeleine, love the sound of this recipe! Could you use all buckwheat flour for this do you think?x

    • Madeleine Shaw

      HI babe, yes you absolutely could xx

  • Molly Lyon

    How long will it keep without freezing? I have all these ingredients, might make it asap

    • Madeleine Shaw

      Hi gorgeous, it will keep 2-3 days wrapped up. Keep it out of the fridge though, the cold will make it solid! xx

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