Gluten free leeks and pine nuts bread

Author: Les Cultures de chez nous
Pain aux poireaux et noix de pin, sans gluten
Preparation 15
Baking 60
Portions 8-10
Freezing No


  • 60 ml (1/4 cup) of butter
  • 1 pckage of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 4 lightly whisked eggs
  • 500 ml (2 cups) of rice flour
  • 325 ml (1 1/3 cup) of 2% partly skimmed milk
  • 2,5 ml (1/2 teaspoon) of nutmeg
  • 250 ml (1 cup) of diced strong cheddar
  • 1,25 ml (1/4 teaspoon) of salt
  • 15 ml (1 tablespoon) of chopped fresh parsley
  • 60 ml (1/4 cup) of pine nuts
  • 15 ml (1 tablespoon) of gluten free baking powder
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Preheat oven at 350ºF (180ºC).
  • In a pan, brown leeks in butter at medium heat for 10 minutes. Set aside.
  • In a large bowl, set flour and add milk and eggs and mix until homogenization. Add nutmeg, salt, parsley, cheese, leeks and pine nuts while stirring with a spatula. Spread with baking powder and mix carefully. Pour in a buttered bread mold.
  • Oven bake 1 hour or until a toothpick set at its center gets out clean.

Chef's notes

Note. The recipes shown here are gluten free but care must be taken when buying condiments, broths and spices to be sure that they do not contain gluten or traces of it. Contact the Quebec Coeliac Disease Foundation or the Canadian Coeliac Disease Association to learn about ingredients which may contain gluten, or be contaminated by it. and