Gluten Free Herb & Pumpkin loaf with seaweed


This was made in a Breville bread maker

  • 2 cups of water
  • 1 teaspoon fresh turmeric
  • 1 tablespoon Sesame oil
  • ½ small pumpkin cut into small pieces
  • 1 teaspoon ground cumin
  • 4 garlic cloves
  • ¾ cup fresh Coriander leaves
  • 1 small onion


  1. Place all the 8 ingredients in a pot, bring to the boil.
  2. Simmer until the pumpkin is soft.
  3. Remove from the heat allow it to cool just so it is not too HOT to put in a blender (but not cold) Aim for warm! (too hot will kill the yeast, too cooled then the yeast will not start to work).
  4. Blend smooth. This blend needs to measure up to 1 litre (1kg Loaf)

Add the following in a large bowl and mix until smooth.

  • 50g L.S.A
  • 2 yeast sachets or 4 teaspoons of dry yeast
  • 700g LFGF Bread Mix
  • 4 to 6 sheets of seaweed (broken up)
  • ¼ cup oil
  1. Place bread mix into bread maker tin; put dry seaweed, fresh Coriander leaves and sesame seeds on top.
  2. Place the bread maker on basic /rapid for 1 kg loaf
  3. Medium or dark crust. when the bread maker starts to cook, open lid and place seaweed sesame seeds and the fresh Coriander leaves on the top close lid .
  4. When the bread is finished baking remove from bread maker with oven mitts.
  5. Remove the kneading blade. (BLADE WILL BE VERY HOT).
  6. Do not cut the bread until it is just warm.
  7. Enjoy!

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