Kraft Heinz Jan2020

Chestnut & Roasted Onion Loaf

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This chestnut and roasted onion loaf is the perfect accompaniment to soups and cheese.



  • 5 tbsp olive oil
  • 2 onions, medium & finely chopped
  • 3 tsp sugar
  • 1 x 7g sachet dried yeast
  • 1 tsp Xanthan gum
  • 400ml warm water
  • 300g chestnut flour
  • 100g potato flour
  • 1/2 tsp gluten-free baking powder
  • 1 egg medium, lightly beaten
  • Salt and fresh ground pepper
  • Oil for greasing


  1. Pre-heast oven to 180C (375F or gas mark 4). Oil a 900g loaf tin
  2. Heat 2 tbsps olive oil in frying pan and add onions and 2 tsps sugar. Cook down, stirring occasionally until lightly golden. Once cooked, set aside to cool
  3. Add yeast, xanthan gum and remaining oil to the warm water and stir until dissolved
  4. Combine the flours, remaining sugar, baking powder, 1 tsp salt and pepper in a large bowl and mix well. Add the egg and stir. Next, add the liquid yeast mixture and mix well
  5. Pour into prepared tin and cook for 30 minutes or until well risen and lightly browned. Remove and cool slightly, turn out and slice when ready
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