fresh fig & walnut wheat-free bread

fresh fig & walnut wheat-free bread
breaking bread together YUMMY!

This fresh fig & walnut wheat free bread is a treat to eat. It’s packed full of nutty flavours from the walnuts, buckwheat and seeds, with a delicious fruity tang of fresh figs. We love to eat this bread whilst it’s still warm from the oven, with a simple dairy-free, soy-free spread melting into it. YUM!

If you are allergic to walnuts, make it with a different seed or nut. If like many with Coeliacs Disease you are sensitive to corn-flour use an alternative flour instead. Now that Aars is gluten-free I am going to be experimenting with all the different gluten-free flours I can make and find! I will keep you posted of any winning combos I discover along our journey. If you are looking for a simple free-from basic bread recipe to start with try our basic gluten-free bread.

There are more and more breads becoming available for those of us who live gluten-free. For households like ours where there are egg and dairy allergies too, it’s wonderful to see more breads being made which are free-from these allergens as well as the gluten. This fresh fig & walnut wheat free bread is something special, which you will not find on the shelves of your supermarket. It is rich in flavour and never lasts long in our home. Those used to eating normal bread also love it. If you do have any left beyond the first day it’s also great toasted. I love it as a tea-time treat toasted with spread on and accompanied by our proper hot chocolate. YUMSVILLE!

I hope you enjoy making and playing with this recipe, we’d love to hear about your experiments and experiences baking with different gluten-free flours.

fresh fig & walnut wheat-free bread

  • Yield:

    2 loaves
  • Cooking Method:

  • Prep Time:

    30 mins
  • Cook Time:

    35 mins
fresh fig & walnut wheat-free bread

This fresh fig & walnut wheat-free bread is really yummy and a special treat for those of us who eat free-from gluten, egg, soya and dairy. To clarify; although buckwheat has wheat in the title, it is in fact not a grain at all, it’s classed a psuedocereal and is safe for those who suffer from Coeliacs Disease. You can read more about it here! I soak the walnuts overnight so they don’t get frazzled in the baking, and really recommend you do the same. You can play with the amount of figs, walnuts and seeds you use in this mix to create your dreamy loaf. This is my preferred recipe, although I have also made it fig-rich with double the amount of figs.


  • 1½ C walnuts* (whole or pieces)
  • 2 C warm water
  • 3 tsp of fast action yeast
  • 2 Tbsp honey
  • ¼ C olive oil
  • ½ C ground flaxseed (aka linseed)
  • 1 C cornmeal
  • 1 C ground buckwheat
  • ½ C chia seeds
  • ¼ C flaxseed  (aka linseed)
  • the soaked and rinsed walnuts (1½ C)
  • 3 figs (chopped up)


  1. In a bowl soak the walnuts in a couple of cups of water overnight. In the  morning drain and rinse your walnuts in fresh water - it’s time to get baking!

    fresh fig & walnut wheat free bread
    ready to rise

  2. In a large mixing bowl combine the warm water, yeast, honey, oil and ground flaxseed. 

  3. In a second bowl combine the cornmeal, buckwheat, chia, flaxseed and walnuts.

  4. Stir in the dry ingredients into the wet and keep stirring. The sticky mix should start to thicken. Once it’s thick you can knead it for 10 seconds in the bowl. Cover and leave to rise for about 30 mins in a warm spot

  5. Prep your tins/tray with nonstick paper. Once the dough has risen, knead it again for about 10 seconds and bung in about 3 figs chopped into lots of small pieces is enough (I have used up to 6 figs in this recipe!)

  6. Shape the dough – to go in tins or as a rustic loaf and pop them onto/into your prepared tray/tin. Cover and leave to rise in a warm spot for 40 minutes.

  7. Preheat the oven to 200° C (fan). Pop the breads in once the oven is hot for 30 minutes, then take them out of their tins and pop them back in for 5 mins (I often turn them upside-down when I put them back in the oven!)

  8. Place on cooling rack once they have finished baking. 


*If you're allergic to walnuts, try another tree nut or some seeds you are not allergic to.

We like to eat this bread whilst it's still warm, with our dairy-free spread melting over it. Let us know how you make this recipe your own - if you add other seeds in place of nuts. Or if you swap out the corn-meal for another gluten-free flour. We'd love to benefit from your experiments and experiences too.

I hope you have a wonderful weekend baking up a storm!
Rai x

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