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Gluten Free Breakfast Bread Recipe

Gluten Free Breakfast Bread Recipe
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Print Recipe

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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.

Ingredients

Scale

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

  1. First, preheat your oven to 350°F (175°C)
  2. Line a standard 9×5-inch loaf pan with parchment paper. This step ensures you can lift the bread out easily without it sticking
  3. 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
  4. In a separate medium bowl, beat the eggs until they look slightly frothy
  5. Whisk in the honey, melted coconut oil, apple cider vinegar, and vanilla extract
  6. Slowly pour the wet ingredients into the dry ingredients
  7. Stir the mixture gently until a smooth batter forms. Do not overmix, as you want to keep the air in the batter
  8. Pour the batter into your prepared loaf pan and smooth the top with a spatula
  9. Bake your Gluten Free Breakfast Bread Recipe for 45 to 50 minutes
  10. The loaf should look golden brown, and a toothpick inserted into the center should come out clea
  11. Remove the pan from the oven and let it sit for 10 minutes
  12. 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.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-breakfast-bread-recipe-2/