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Gluten-Free Bread with Black Cumin Paine fara gluten cu negrilica fluffy

Gluten-Free Bread with Black Cumin

Ruxandra Micu
This gluten-free bread with black cumin recipe is absolutely amazing! The breadcrumbs crust and turmeric coating make it special!
5 from 1 vote
Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Servings 1 gluten-free bread


  • 350 g Schar Mix B gluten-free flour
  • 350 ml warm water
  • 1 Tbsp extra-virgin olive oil for dough + 3 Tbsps olive oil (for coating)
  • 1 Tbsp sugar
  • 1 tsp sea salt
  • 1 Tbsp fructose jellyfying agent - Dr.Oetker optional, but highly recommended. It makes it even better.
  • 7 g dry yeast
  • 1-2 Tbsps gluten-free breadcrumbs
  • 2 Tbsps black cumin
  • 1 pinch of turmeric


  • Add sugar and dry yeast in a small bowl, along with the warm water. Mix well.
  • Add gluten-free flour mix and fructose gelling agent in your food processor. Pulse once or twice. Add warm water from the bowl. Blend for 1 minute. Add sea salt and 1 Tbsp of olive oil. Mix for 3-4 more minutes. Add black cumin and mix by hand.
  • Grease the baking form with olive oil and sprinkle with gluten-free breadcrumbs.
  • Pour the dough in the baking form. Cover with a wet, clean cloth and let it rise in a warm place, for 30-40 minutes.
  • When ready, put it in the pre-heated oven at 200C and bake it for 30 minutes.
  • -see note-
  • Add 3 Tbsps of olive oil in a small cup. Add a pinch of turmeric powder. Mix well.
  • After 30 minutes of baking, take the bread out of the oven and coat it with the mix above.
  • Put it back in the oven for another 10-15 minutes.
  • Remove from the baking form and let it cool before slicing it.


Very important! Add a small recipient with water in the oven. The humidity in the oven must be high.