Breakfast - Easy Gluten Free Bread Recipe

Author: Elda Stevenson  

This gluten-free quick bread gets its sweetness from ripe bananas and dried fruit - no added sugar required! This Gluten Free Garlic Bread recipe is keto friendly and made with almond flour for a savory bread that pairs perfectly with any meal.

Gluten Free Garlic Bread

Mouthwatering cheesy garlic bread without the refined flour! This Gluten Free Garlic Bread recipe is keto friendly and made with almond flour for a savory bread that pairs perfectly with any meal.
Provided by: Aimee
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

• 1 ½ cups shredded mozzarella, divided
• 1 ½ cups almond flour
• 2 large eggs, room temperature
• 1 teaspoon garlic powder
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 2 cloves garlic, minced
• 2 Tablespoons grated parmesan cheese
• 1 Tablespoon fresh parsley, chopped
• olive oil, optional

Nutrition:

• Calories: 170 calories
• Carbohydrate: 5 grams carbohydrates
• Cholesterol: 47 milligrams cholesterol
• Fat: 14 grams fat
• Fiber: 2 grams fiber
• Protein: 8 grams protein
• Saturated Fat: 3 grams saturated fat
• Serving Size: 1 slice
• Sodium: 235 grams sodium
• Sugar: 1 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 10 grams unsaturated fat

How to cook:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
2. Place 1 cup of shredded mozzarella into a microwave-safe bowl. Microwave on high for 60 seconds; check if it melts it. If not, add 30 extra seconds.
3. Mix melted mozzarella with almond flour. Stir to combine.
4. Fold in beaten eggs (it is essential for the eggs to be at room temperature). Stir to combine ingredients. It might seem tricky initially, but if that happens, simply use a spatula to incorporate the eggs with the cheesy dough.
5. Add garlic powder, baking powder and salt. Stir until combined.
6. Place the dough onto the prepared baking tray. Use your hands and spatula to shape the bread into nice-looking garlic bread.
7. Bake the bread for five minutes, then remove it from the oven, top it with the remaining ½ cup of mozzarella, minced garlic, and parmesan cheese. Bake for another 15 minutes or until the bread is golden and mozzarella is brown and crispy.
8. Cool slightly before serving. Top with fresh parsley. Serve drizzled with olive oil or as a dipper.

Notes: 15 Gluten-Free Bread Recipes to Bake Today, Lemon Zucchini Bread. This lemon zucchini bread from Butternut Bakery is a gluten-free eater’s heaven: sweet, citrusy and covered in a zesty glaze. And since it’s made with zucchini, it’s …

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added sugar fruit and nut bread sugar fruit and nut bread easy gluten free bread recipe

Vegan, gluten free, yeast free, sugar free RICE BREAD!

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Easy Gluten Free Bread Recipe

This is the most basic and EASY gluten free bread recipe to make—you only need 6 ingredients to make it, but NO yeast and NO bread machine!
Provided by: Alyssia Sheikh
Total time: 80 minutes
Cook time: 45 minutes
Prep time: 35 minutes
Yields: 14 servings
Number of ingredients: 6

Ingredients:

• 2¼ cups gluten free 1-to-1 baking flour
• 1 Tbsp baking powder
• 1½ tsp salt
• 3 eggs (room temperature, separated into yolks & whites)
• 1½ cups almond milk (or milk of choice)
• 6 Tbsp coconut oil (melted)

Nutrition:

• Serving Size: 1 slice
• Calories: 154 kcal
• Fat: 7 g
• Carbohydrate: 19 g
• Fiber: 1 g
• Protein: 3 g

How to cook:

1. Preheat oven to 350°F (180°C). Line a 9x5-inch loaf pan with foil or parchment and spray with cooking spray.
2. To a bowl, add gluten free 1-to-1 baking flour, baking powder, and salt. Whisk to combine.
3. In a separate bowl, whip up the egg yolks with a hand mixer until fluffy. Mix in milk and oil and continue to beat until well-integrated.
4. Add dry mixture into the wet and mix well with hand mixer, until relatively smooth. Set aside.
5. Separately, whip up the egg whites to medium peaks. (Again, I use a hand mixer to do this.)
6. Using a rubber spatula, gently fold the whipped egg whites into batter—but don’t over-mix! (This is going to help the bread rise and maintain its lift without yeast or gluten.)
7. Transfer batter to prepared loaf pan and bake for about 45-60 minutes, until a toothpick comes out clean.
8. Allow to cool completely before slicing and enjoying!
9. Storage:
10. Store in a zip-top bag or airtight container at room temperature for 5-7 days (or longer). In hotter or more humid climates, you may want to store in an airtight container in the fridge.
11. I have not personally tried freezing this recipe, but I think it should freeze and thaw just fine! Simply store cut slices/loaf in an airtight container in the freezer.

Notes: 7-Day No Sugar Challenge and Meal Plan (Gluten Free), Instructions. Use your food processor, blender or hand blender and a bowl to prepare the batter. Simply blend everything together until smooth. Heat a …

No Added Sugar Fruit and Nut Bread

This gluten-free quick bread gets its sweetness from ripe bananas and dried fruit - no added sugar required!
Provided by: ewardrd
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

• 2 medium ripe bananas
• 2 large eggs
• 1/4 cup canola oil
• 2 cups oat flour ((See Recipe Notes about how to make oat flour.))
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup chopped almonds
• 3/4 cup chopped walnuts
• 3/4 cup unsweetened dried apricots, chopped into 1/4-inch pieces
• 3/4 cup raisins or dried cranberries**

Nutrition:

• Calories: 253 kcal
• Serving Size: 1 serving

How to cook:

1. Preheat oven to 350˚F.
2. Coat a 1-quart loaf pan with cooking spray.
3. In a large mixing bowl, mash the bananas until no longer chunky. Using a whisk, add the eggs and canola oil and combine well. Add the oat flour, baking powder, and salt. Stir to combine.
4. Add the almonds, walnuts, apricots, and raisins, and blend well.
5. Pour the batter into the loaf pan and spread it evenly. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
6. Cool for 5 minutes in the pan before turning out on a wire rack to cool for another 10 minutes before cutting.

Notes: Easy Grain Free Bread (Dairy Free, Sugar-Free, Grease a 7×3 inch loaf pan. In a high-speed blender, place the eggs, cashews, coconut oil, coconut flour, baking soda, salt, and honey. Blend for about 45 seconds to 1 minute. until you have …

Gluten Free Zucchini Bread

The BEST Gluten Free Zucchini Bread. So moist, tender, and fluffy, you'd never guess it's gluten free! Made with almond flour, classic spices, and no sugar.
Provided by: Erin Clarke / Well Plated
Total time: 65 minutes
Cook time: 45 minutes
Prep time: 20 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 15

Ingredients:

• ¼ cup coconut oil (or unsalted butter)
• 1 cup tightly packed grated zucchini (from about 1 medium zucchini)
• 1 cup gluten free all-purpose flour blend
• 1/2 teaspoon xanthan gum (add only if your GF flour blend doesn’t already include it; Bob's Red Mill does, so I omitted this)
• 1/2 cup almond flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• ½ teaspoon kosher salt
• 2 large eggs
• 1/3 cup honey
• 3 tablespoons unsweetened almond milk (or milk of choice)
• 1 1/2 teaspoons pure vanilla extract
• 1/3 cup dark chocolate chips (optional)

Nutrition:

• Serving Size: 1 (of 10)
• Calories: 172 kcal
• Carbohydrate: 20 g
• Protein: 4 g
• Fat: 10 g
• Saturated Fat: 5 g
• Cholesterol: 33 mg
• Fiber: 2 g
• Sugar: 10 g

How to cook:

1. Melt
2. Place the coconut oil in a large, microwave-safe mixing bowl. Microwave for about 30 seconds, just until melted. Set aside to cool to room temperature (alternatively, you can melt the coconut oil in a small saucepan over medium heat, then transfer it to a large mixing bowl).
3. Preheat the oven to 350°F and line an 8 ½ x 4 ½-inch loaf pan with parchment paper so that the paper overhangs the sides like handles. Lightly coat with nonstick spray.
4. Squeeze
5. Press the shredded zucchini between several layers of paper towel or clean kitchen towels to remove as much excess water as possible. Set aside.
6. Whisk
7. In a medium mixing bowl, whisk together the 1:1 flour, xanthan gum (if using), almond flour, cinnamon, allspice, baking powder, baking soda, and salt.
8. Whisk
9. To the mixing bowl with the coconut oil, add the eggs, honey, almond milk, and vanilla extract. Whisk until smoothly combined. If the coconut oil resolidifies, heat the bowl the microwave in very short bursts (or put the bowl on top of a saucepan of simmering water if the bowl is not microwave safe), just until it liqueifies again. With a rubber spatula, stir in the zucchini.
10. Mix
11. Add the dry ingredients to the bowl with the zucchini mixture. With a rubber spatula, gently stir and fold until just combined and the dry ingredients completely disappear. Do not over-mix.
12. Stir
13. Carefully fold in the chocolate chips, reserving some to sprinkle on top if desired.
14. Bake
15. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean—check the loaf at the 30-minute mark. If it is browning more quickly than you would like (this is the honey caramelizing) loosely tent the pan with foil to shield it, then continue baking as directed.
16. Cool
17. Place the pan on a wire rack. Let the bread cool in the pan for 20 minutes, then gently unmold it. Slice and serve warm or cooled to room temperature! (If your loaf is still warm, be sure to use a large, sharp knife to cut it. For neat slices, wipe the blade clean between each.

Notes: The BEST Gluten-Free Bread (No-Knead!), Place it in a warm, draft-free area to proof for an hour. Once batter has doubled in size, preheat the oven to 425 F (218 C). Once preheated, bake at …