Dwarf Bread – Gluten-free, Corn-free, Egg-free

From Wikipedia article on the Discworld series:

Dwarf bread is like hardtack, only more so; its properties are a parody of Middle-earthcram and lembas. It will enable you to survive for days (by making you realise you are surrounded by things that look more edible) and never goes stale, possibly because it was always stale. Its primary use is as a weapon…

This bread is much better than the dwarf bread in Terry Pratchett’s Discworld series. Promise! But, I just couldn’t help giving a nod to one of my favorite series. This bread is moist, dense, and has tons of fiber. It makes fabulous toast and one slice at breakfast will definitely hold you until lunch—just like lembas!

DwarfBread_toastMy favorite way to prepare it is to pan fry a slice in a little butter until browned on both sides then drizzle a little manuka honey on top. It tastes just like french toast—something I’ve missed since going gluten-free.

5.0 from 3 reviews
Dwarf Bread
Prep time
Cook time
Total time
Bread (á la Terry Pratchett's Discworld series)
Recipe type: Bread
Serves: 15
  • 1½ cup (200g) dried nut pulp (or almond meal)
  • ½ cup + 2 tbsp (115g) chia seeds
1 ½ cups (145g) rolled oats
  • 4 tbsp. (28g) psyllium seed husks (3 tbsp if using psyllium husk powder)
  • 1 tsp fine grain sea salt (1½ tsp if using coarse salt)
  • 1 tbsp agave syrup (or a pinch of stevia)
  • 3 tbsp melted coconut oil or ghee
  • 1¾ cups water
  1. Combine all dry ingredients, stirring well.
  2. In a separate bowl, combine all the wet ingredients. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
  3. Press into a loaf pan. Smooth out the top as it will not settle on its own. Refrigerate for at least 2 hours up to overnight. It should retain its shape even when you pull the sides of the loaf pan away from it.
  4. Preheat oven to 350°F.
  5. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down on a baking sheet and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped and it's golden brown on all sides. Let cool completely before slicing.
  6. Store bread in an airtight container for up to five days. Slice before freezing for quick and easy toast!
If you add more water to the dough when mixing, be sure to extend the baking time to compensate. The recipe is very forgiving in this way since the bread won't really rise so much as dry out.

Makes excellent toast!
Nutrition Information
Serving size: 1 slice Calories: 139 Fat: 6.2 Saturated fat: 2.7 Unsaturated fat: .6 Trans fat: 0 Carbohydrates: 11.6 Sugar: 1.5 Sodium: 119.1 Fiber: 4.8 Protein: 3.9 Cholesterol: 0


This post was shared on Healthy Vegan, Gluten Free FridayFoodie Friends FridayFight Back FridayWhole Food FridaysFrugal Ways, Sustainable WaysSimple Meal FridayPennywise PlatterFull Plate ThursdayThriving on ThursdayWellness WednesdaysWake Up WednesdayReal Food WednesdayFresh Foods WednesdayGluten Free WednesdaysAllergy Free WednesdaysGluten Free Tuesday and Easy Green Mama.
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