Gluten Free Breakfast Bread Recipe
Mornings in our household often feel like a beautiful, chaotic whirlwind. With three kids scrambling for their backpacks and hunting for lost socks, the kitchen becomes the heart of the action. I always believe that food is love, and nothing says love like a warm, home-cooked meal to start the day.
For years, I struggled to find a satisfying bread that met our dietary needs without tasting like cardboard. I tested dozens of versions before finally perfecting this Gluten Free Breakfast Bread Recipe. Now, the comforting aroma of cinnamon and honey fills our home every Saturday morning.
My children actually wait by the oven for the timer to ding. This specific Gluten Free Breakfast Bread Recipe brings everyone to the table with smiles and hungry bellies. It offers the perfect balance of nourishment and sweetness.
You do not have to sacrifice texture or flavor when baking without gluten. This recipe proves that simple ingredients create the most magical results. I am so excited to share my favorite Gluten Free Breakfast Bread Recipe with your family today.
Why You’ll Love This Gluten Free Breakfast Bread Recipe
You will absolutely adore this Gluten Free Breakfast Bread Recipe for several reasons. First, it features a moist and tender crumb that defies the usual “dry” reputation of gluten-free bakes. Many people worry that gluten-free items crumble too easily, but this loaf holds its shape perfectly.
Second, this Gluten Free Breakfast Bread Recipe uses wholesome, nourishing ingredients that provide lasting energy. We avoid refined sugars and use honey or maple syrup instead. This choice keeps your blood sugar stable throughout the morning.
Third, the preparation requires very little effort. You do not need a fancy stand mixer or professional skills to master this Gluten Free Breakfast Bread Recipe. It is a one-bowl wonder that saves you time on cleanup.
Furthermore, your kids will love the subtle sweetness and soft texture. It makes for the perfect “grab-and-go” slice on busy school mornings. Finally, this Gluten Free Breakfast Bread Recipe fills your kitchen with the most inviting scent of a professional bakery. It truly nourishes both the body and the soul.
Ingredients You’ll Need
To create the perfect Gluten Free Breakfast Bread Recipe, you need quality ingredients that work together harmoniously. I recommend choosing organic options whenever possible to maximize nutrition. Each component plays a vital role in the final texture of this Gluten Free Breakfast Bread Recipe.
Almond flour provides a rich, buttery base while oat flour adds a light, cake-like softness. Eggs act as the structural glue that replaces gluten. Honey offers a natural sweetness that pairs beautifully with the warmth of ground cinnamon.
Do not skip the apple cider vinegar; it reacts with the baking soda to give the bread a lovely rise. This Gluten Free Breakfast Bread Recipe relies on these simple staples to create something extraordinary.
| Ingredient | Amount | Purpose |
|---|---|---|
| Superfine Almond Flour | 2 cups | Provides structure and healthy fats |
| Gluten-Free Oat Flour | 1/2 cup | Adds lightness and fiber |
| Baking Soda | 1 tsp | Helps the bread rise |
| Ground Cinnamon | 2 tsp | Adds warmth and flavor |
| Sea Salt | 1/2 tsp | Enhances all the flavors |
| Large Eggs (Room Temp) | 3 | Provides structure and lift |
| Raw Honey or Maple Syrup | 1/4 cup | Natural sweetener |
| Melted Coconut Oil | 1/4 cup | Adds moisture |
| Apple Cider Vinegar | 1 tsp | Activates the leavening agent |
| Vanilla Extract | 1 tsp | Adds a sweet aroma |
Substitutions & Variations
I know that every family has different needs and preferences. You can easily adapt this Gluten Free Breakfast Bread Recipe to suit your pantry. If you have a nut allergy, replace the almond flour with a high-quality sunflower seed flour.
For a vegan version of this Gluten Free Breakfast Bread Recipe, use flax eggs (3 tablespoons of ground flaxseed mixed with 9 tablespoons of water). Just keep in mind that the texture may be slightly denser. You can also swap the coconut oil for melted grass-fed butter or avocado oil.
If you want a fruitier version of this Gluten Free Breakfast Bread Recipe, fold in a cup of fresh blueberries or diced apples. For a bit of crunch, add half a cup of chopped walnuts or pecans to the batter. Some of my readers even add a handful of dark chocolate chips to make this Gluten Free Breakfast Bread Recipe feel like a special treat. The possibilities are endless when you start with such a solid base.
Adapting recipes to fit various dietary needs and preferences is a core skill for any home cook, ensuring everyone can enjoy delicious meals. Just as you can customize this breakfast bread, finding equally satisfying gluten-free alternatives for lunch or dinner favorites, like gluten-free fried chicken, makes meal planning a joy.
Step-by-Step Instructions
Follow these simple steps to ensure your Gluten Free Breakfast Bread Recipe turns out perfectly every time. Precision matters, but the process remains very straightforward. First, preheat your oven to 350°F (175°C).
Line a standard 9×5-inch loaf pan with parchment paper. This step ensures you can lift the bread out easily without it sticking. In a large mixing bowl, whisk together the almond flour, oat flour, baking soda, cinnamon, and sea salt.
Make sure you break up any lumps in the almond flour. In a separate medium bowl, beat the eggs until they look slightly frothy. Whisk in the honey, melted coconut oil, apple cider vinegar, and vanilla extract.
Slowly pour the wet ingredients into the dry ingredients. Stir the mixture gently until a smooth batter forms. Do not overmix, as you want to keep the air in the batter.
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake your Gluten Free Breakfast Bread Recipe for 45 to 50 minutes. The loaf should look golden brown, and a toothpick inserted into the center should come out clean.
Remove the pan from the oven and let it sit for 10 minutes. Finally, transfer the bread to a wire rack to cool completely before slicing. This patience pays off with clean, beautiful slices of your Gluten Free Breakfast Bread Recipe.
Note: This video is for demonstration purposes and may use a slightly different method.
Pro Tips for Success
I want you to succeed with this Gluten Free Breakfast Bread Recipe on your very first try. First, always use room temperature eggs. Cold eggs can cause the melted coconut oil to solidify, which creates a lumpy batter.
Second, measure your flour using the “spoon and level” method rather than scooping directly with the measuring cup. Scooping packs the flour down and may lead to a dry Gluten Free Breakfast Bread Recipe. Third, check the freshness of your baking soda.
If your leavening agent is old, the bread will stay flat and heavy. Fourth, let the bread cool entirely before you cut it. I know the smell is tempting!
However, gluten-free bread continues to set its internal structure as it cools. If you cut it while hot, it might seem gummy. Finally, if the top browns too quickly in the oven, tent it loosely with aluminum foil for the last 15 minutes. These small adjustments guarantee a flawless Gluten Free Breakfast Bread Recipe every single time.
Achieving perfect results in the kitchen often comes down to precise execution and understanding key techniques, whether you’re baking or cooking. These foundational tips apply broadly to all gluten-free cooking, ensuring success even with more elaborate dishes like a comforting gluten-free lasagna.
Storage & Reheating Tips
You can easily save leftovers of this Gluten Free Breakfast Bread Recipe for the coming days. Store the bread in an airtight container at room temperature for up to two days. For longer storage, keep it in the refrigerator for up to a week.
This Gluten Free Breakfast Bread Recipe also freezes beautifully. I often bake two loaves at once and freeze one for later. To freeze, slice the bread first and place pieces of parchment paper between the slices.
Wrap the entire loaf in plastic wrap and then place it in a freezer-safe bag. It will stay fresh for up to three months. When you are ready to eat, simply pop a slice into the toaster.
Toasting brings back the crisp edges and softens the center. You can also microwave a slice for 15 seconds if you prefer a softer texture. This Gluten Free Breakfast Bread Recipe makes meal prep so much easier for busy parents.
What to Serve With This Recipe
This Gluten Free Breakfast Bread Recipe tastes incredible on its own, but you can elevate it with various toppings. I love spreading a thick layer of grass-fed butter over a warm slice. The butter melts into the crumb and creates a rich, salty-sweet experience.
For extra protein, spread almond butter or peanut butter on top. My kids love it when I top their Gluten Free Breakfast Bread Recipe with sliced bananas and a drizzle of extra honey. If you prefer a savory twist, try a slice alongside soft-scrambled eggs and crispy bacon.
It also pairs wonderfully with a bowl of Greek yogurt and fresh berries. On chilly mornings, a slice of this Gluten Free Breakfast Bread Recipe and a hot cup of coffee or herbal tea feels like a warm hug. It serves as a versatile foundation for any breakfast spread you can imagine.
Enhancing a base recipe with creative toppings or accompaniments can transform a simple dish into an extraordinary meal, adding both flavor and nutritional value. This same creativity extends to main courses, where versatile options can be elevated in countless ways, such as preparing flavorful gluten-free meatballs.
FAQs
Can I use a different flour blend for this Gluten Free Breakfast Bread Recipe?
You can use a 1:1 gluten-free all-purpose flour blend in place of the oat flour. However, I highly recommend keeping the almond flour for the best moisture and texture. If you replace the almond flour entirely with a grain-based blend, the Gluten Free Breakfast Bread Recipe might turn out much drier. Always check if your blend contains xanthan gum; if it does not, add half a teaspoon to help the structure.
How do I know when the bread is done?
The bread should feel firm to the touch in the center. The edges will pull away slightly from the sides of the pan. The most reliable method involves a toothpick or a cake tester.
If it comes out clean or with just a few moist crumbs, your Gluten Free Breakfast Bread Recipe is ready. The internal temperature should reach about 200°F if you use a kitchen thermometer.
Is this bread refined sugar-free?
Yes, this Gluten Free Breakfast Bread Recipe uses honey or maple syrup as the primary sweetener. This makes it a much healthier option than store-bought breakfast breads. It provides a gentle sweetness that satisfies cravings without the sugar crash later in the morning. Your family will appreciate the clean ingredients in this Gluten Free Breakfast Bread Recipe.
Can I make muffins instead of a loaf?
Absolutely! You can turn this Gluten Free Breakfast Bread Recipe into delicious breakfast muffins. Simply pour the batter into a lined muffin tin.
Reduce the baking time to approximately 18 to 22 minutes. Muffins are a great option for portion control and easy school lunches. The flavor of the Gluten Free Breakfast Bread Recipe stays exactly the same in muffin form.
Baking without gluten has become increasingly common as more people discover sensitivities or are diagnosed with celiac disease. This dietary approach involves avoiding proteins found in wheat, barley, and rye, requiring the use of alternative flours and binding agents in recipes like breakfast bread. Understanding the properties of these ingredients is key to creating delicious and structurally sound baked goods for those adhering to a gluten-free diet.
Nutrition Information (per serving)
This Gluten Free Breakfast Bread Recipe provides excellent nutrition to power your day. It contains healthy fats from the almonds and coconut oil. You also get a good dose of protein from the eggs and almond flour.
This Gluten Free Breakfast Bread Recipe keeps you full much longer than traditional white bread. Enjoy a slice knowing you are feeding your body well.
| Nutrient | Amount per Slice |
|---|---|
| Calories | 185 kcal |
| Total Fat | 14g |
| Saturated Fat | 5g |
| Protein | 6g |
| Total Carbohydrates | 12g |
| Dietary Fiber | 3g |
| Sugars | 7g |
| Sodium | 150mg |
I hope your family enjoys this Gluten Free Breakfast Bread Recipe as much as mine does. It has truly become a staple in our home. Baking for the people you love is a special gift, and this Gluten Free Breakfast Bread Recipe makes it easy to show that love every day.
Please let me know how your loaf turns out! Happy baking from my kitchen to yours.
Print
Gluten Free Breakfast Bread Recipe
This Gluten Free Breakfast Bread recipe offers a moist, tender crumb with wholesome ingredients, naturally sweetened with honey or maple syrup. It's a one-bowl wonder that is easy to prepare, kid-friendly, and fills your home with a comforting aroma of cinnamon and honey, perfect for busy mornings.
- Total Time: 1 hour 5 mins
- Yield: 12 servings 1x
Ingredients
2 cups Superfine Almond Flour
1/2 cup Gluten-Free Oat Flour
1 tsp Baking Soda
2 tsp Ground Cinnamo
1/2 tsp Sea Salt
3 Large Eggs (Room Temp)
1/4 cup Raw Honey or Maple Syrup
1/4 cup Melted Coconut Oil
1 tsp Apple Cider Vinegar
1 tsp Vanilla Extract
Instructions
- First, preheat your oven to 350°F (175°C)
- Line a standard 9×5-inch loaf pan with parchment paper. This step ensures you can lift the bread out easily without it sticking
- In a large mixing bowl, whisk together the almond flour, oat flour, baking soda, cinnamon, and sea salt. Make sure you break up any lumps in the almond flour
- In a separate medium bowl, beat the eggs until they look slightly frothy
- Whisk in the honey, melted coconut oil, apple cider vinegar, and vanilla extract
- Slowly pour the wet ingredients into the dry ingredients
- Stir the mixture gently until a smooth batter forms. Do not overmix, as you want to keep the air in the batter
- Pour the batter into your prepared loaf pan and smooth the top with a spatula
- Bake your Gluten Free Breakfast Bread Recipe for 45 to 50 minutes
- The loaf should look golden brown, and a toothpick inserted into the center should come out clea
- Remove the pan from the oven and let it sit for 10 minutes
- Finally, transfer the bread to a wire rack to cool completely before slicing. This patience pays off with clean, beautiful slices of your Gluten Free Breakfast Bread Recipe
Notes
This bread features a moist and tender crumb, uses wholesome ingredients (honey/maple syrup instead of refined sugars), and is a simple one-bowl recipe, making cleanup easy.
For nut allergies, replace almond flour with sunflower seed flour. For a vegan version, use flax eggs (3 tbsp ground flaxseed + 9 tbsp water), noting a potentially denser texture.
Coconut oil can be swapped for melted grass-fed butter or avocado oil. Enhance with 1 cup fresh blueberries/diced apples, 1/2 cup chopped walnuts/pecans, or dark chocolate chips.
Use room temperature eggs to prevent coconut oil from solidifying. Measure flour using the spoon and level method to avoid a dry bread.
Ensure baking soda is fresh for proper rise. Cool the bread completely before slicing to allow internal structure to set and prevent gumminess.
If the top browns too quickly, tent loosely with aluminum foil for the last 15 minutes of baking.
Store at room temperature for up to 2 days, refrigerated for up to a week, or frozen (sliced with parchment paper between slices) for up to 3 months. Reheat slices in a toaster or microwave.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 185 kcal
- Sugar: 7g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 47mg
