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Gluten-Free Spinach Cob Loaf

 Our gluten-free spinach cob loaf is  perfect for summer entertaining.

Gluten-Free Spinach Cob Loaf
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 400g gluten-free white bread mix
  • 250g frozen spinach, defrosted
  • 250ml sour cream
  • 1 cup gluten-free whole-egg mayonnaise
  • 2 tablespoons gluten-free dried onion flakes
  • ½ teaspoon gluten-free onion powder
  • ½ teaspoon gluten-free garlic powder
  • Salt and Pepper, to taste
  1. Prepare dough and set aside to proof according to directions on the packet.
  2. Pre-heat oven to 220˚C and line a large baking sheet with baking paper.
  3. Mould dough into the shape of a cob and bake for 35 minutes or until the bread sounds hollow when tapped on the bottom. Set aside to cool.
  4. Combine remaining ingredients in a bowl. Stir to combine.
  5. Hallow out the centre of the cob and tear centre into bite-sized pieces for dipping. Lightly toast bread pieces under the grill.
  6. Spoon spinach mixture into the hole in the cob and serve with crusty bread dippers.

Gluten-free recipe: Cara Boatswain

Spinach and cob loaf photography: Brandee Meier Photography