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Gluten-Free Spinach Cob Loaf

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 8 -10


  • 400 g gluten-free white bread mix
  • 250 g frozen spinach defrosted
  • 250 ml 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


  • Prepare dough and set aside to proof according to directions on the packet.
  • Pre-heat oven to 220˚C and line a large baking sheet with baking paper.
  • 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.
  • Combine remaining ingredients in a bowl. Stir to combine.
  • Hallow out the centre of the cob and tear centre into bite-sized pieces for dipping. Lightly toast bread pieces under the grill.
  • Spoon spinach mixture into the hole in the cob and serve with crusty bread dippers.
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