A gluten free cob loaf is a delicious and easy way to enjoy a classic Aussie party favorite—without the gluten. Whether you're catering for someone with coeliac disease or just trying to cut back on gluten, this recipe makes sure no one misses out. Packed with flavour and perfect for sharing, a gluten free cob loaf brings everyone to the table.
Traditionally, a cob loaf is round bread with the top cut off and the middle scooped out, and then filled with a creamy, cheesy dip. But if you're avoiding gluten, the usual store-bought bread won't work. That's where a gluten free bread alternative comes in. You can either make your loaf using a gluten free flour mix or buy a pre-made one from shops like Coles, Woolies, or your local bakery.
The great thing about a gluten free cob loaf is how versatile it is. You can keep it classic with a creamy spinach and bacon dip, or go for a dairy free cob loaf by using plant-based cheese and cream. It’s ideal for entertaining, footy nights, picnics, or family gatherings and pairs well with everything from veggie sticks to crisp potato wedges.
To put it together, you'll need a round gluten free bread loaf—homemade or store-bought. Carefully cut off the top and remove the soft bread inside, creating a "bowl." Save the bread pieces for dipping later. Then, prepare your favorite filling. Many Aussies love the classic cheesy cob loaf dip made with cream cheese, sour cream, spinach, and bacon. Just make sure all your ingredients are gluten free, especially sauces and seasoning mixes.
Once the dip is ready, spoon it into the hollowed-out loaf, pop the top back on, and bake it in the oven until the bread is crispy and the dip is bubbling hot. Toast the extra bread chunks separately so they're perfect for dipping.
One of the best parts of making gluten free cob loaf is how easy it is to adjust the recipe. You can make it vegetarian, dairy-free, or even low FODMAP, depending on who you're feeding. Plus, it's one of those Aussie gluten-free recipes that feels just like the real thing—comforting, filling, and a total crowd-pleaser.
In short, a gluten free cob loaf lets you enjoy a true Australian classic without the worry. It's easy to make, customizable to suit your dietary needs, and, most importantly—it's delicious. So next time you're hosting or heading to a gathering, give this gluten free version a go. Your guests will be coming back for more, whether they're gluten free or not!
In a large bowl, whisk together the remaining 450 g gluten free flour, 40 g faba bean protein powder, 4 tsp psyllium husk, 1 ½ tsp salt, and 50 g sugar.
Add the activated yeast mixture, the remaining 425 g warm water, and 50 g rice bran oil to the dry ingredients. Mix thoroughly until a smooth, sticky dough forms.
Cover the bowl with a clean tea towel or plastic wrap and allow the dough to rest in a warm spot for about 45 minutes.
Line a round banneton or medium-sized bowl with a slightly damp, clean chux cloth.
Gently remix the dough to release some air. The dough should now be less sticky.
Oil your hands and gently place the dough into the prepared banneton. Cover again and let it rise for 30–45 minutes.
Line a baking tray with baking paper. Carefully tip the risen dough from the banneton onto the tray.
Dust the top with a bit of gluten free starch and score the surface using a sharp knife for an artisan-style finish.
Place in a preheated oven at 190–200°C and bake for about 60 minutes, or until the crust is golden and the loaf sounds hollow when tapped.
Allow the bread to cool slightly before slicing. It helps the structure set correctly and makes slicing easier.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.