Gluten Free Egg Free Bread

This is another delicious bread option. Great for those with egg allergies. I also omitted xanthan gum in this loaf because I know some people have an intolerance to that as well.

This bread stands up as a great alternative to sandwich bread when you want to ditch the gluten filled white or whole wheat breads. And since you are using wholesome ingredients (and chia seeds!) it is much more filling. I never hear an “I’m hungry” 30 minutes after my kids have a sandwich using this bread.

I love that this is so simple, too. No painstakingly kneading while your hands and arms get an intense workout. Just simply mix the ingredients together and let it rise before popping it in the oven to bake.

It might seem like a lot of different flours to use, but don’t let that deter you. You can make a double or triple (or more) batch of this blend to keep on hand as a gluten free flour mix. It stores well in a glass jar.

Wet Ingredients

1 packet of yeast

1 cup non-dairy milk, warmed (I have used cashew, almond or oat and all work great)

2 tsp raw local honey

1 cup warm water

5 tbsp ground chia seeds

3 tbsp coconut oil, melted

2 tsp apple cider vinegar (with “the mother”)

Dry Ingredients

1 cup oat flour (I grind 1 cup of oatmeal in a food processor for this so I can keep it course, not fine)

1 cup millet flour

1/2 cup potato starch

1/2 cup tapioca starch

1/4 buckwheat flour

1 tsp aluminum-free baking powder

1/2 tsp baking soda

  1. In a medium bowl add the nondairy milk and yeast, and allow to proof until foamy (about 10 minutes).
  2. Add the remaining wet ingredients and let sit for a few minutes to allow the chia seeds to expand.
  3. In a separate bowl, whisk together all the dry ingredients.
  4. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until combined.
  5. Pour batter into a greased loaf pan and place in non-drafty area to let rise until it reaches the top of the pan (40-60 minutes).
  6. Preheat oven to 350.
  7. Place loaf pan in oven on middle rack and bake for 60 minutes. Allow to cool briefly in the pan before turning out on a wire rack to finish cooling.

Gluten Free Banana Bread

I have a hard time keeping this in my house when I make it. I have been wanting to post my recipe for banana bread for a while, but it gets gobbled up before I get a chance to snap a picture of it.

Banana bread doesn’t get any better than this! Moist, light, sweet, and full of wholesome ingredients. It takes very little time to whip together and is great for either breakfast, a snack or dessert.

You could add some chopped up dark chocolate as an optional add-in. I have done that plenty of times. Of course I don’t have to tell you that it turns out amazing! If you like peanuts in your banana bread, feel free to add those as well. Raisins, dried cranberries or pecans are other great options.

2 chia eggs **

1/2 cup coconut palm sugar

3/4 cup unsweetened applesauce

1 tsp vanilla extract

2 cups oat flour **

1/2 tsp Himalayan sea salt

3/4 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

1 1/2 cups mashed banana

  1. Preheat oven to 350 and grease a loaf pan with coconut oil.
  2. Whisk together chia eggs, palm sugar, applesauce, and vanilla in a small bowl.
  3. In a large bowl mix together the flour, salt, soda, powder, and cinnamon.
  4. Add the wet to the dry ingredients and mix well.
  5. Stir in the mashed banana and any other add-ins you want.
  6. Pour into prepared loaf pan and bake for 50-60 minutes, until a toothpick inserted in the middle comes out clean.

Notes:

To make 2 chia “eggs” (and keep this vegan) just mix 2 tbsp of chia seeds with 6 tbsp of water and let sit for a minute until it turns gelatinous. You won’t taste any difference in your loaf and it provides you the added (amazing!) nutritional benefits of chia seeds.

For the oat flour you can either purchase oat flour or you can make it by grinding oatmeal in a food processor until you get a flour. I grind my oats. You could also use any other gluten free flour if you wanted to. I like the heartiness and taste of the oats.

 

 

Almond Chia Seed Loaf

One word….WOW! This quick bread is SO good. It’s really light and fluffy, unlike most gluten free breads. It is not dense or dry at all. Again, unlike most gluten free breads. And best of all it has minimal ingredients and takes mere minutes to mix up.

There is no dairy, no gluten and no yeast. No yeast means no rise time. Which means you can make your bread and eat it, too, in under an hour!

So why almond flour? Almond flour is full of the GOOD fats your body needs. And that, among many other things, can lead to a healthy heart. This same healthy fat content is shown to reduce the risk of some cancers. Because almonds are low glycemic, it is a great flour choice for keeping your blood sugar levels down. Low blood sugar levels reduces your risk of diabetes. Plus, with all the macro- and micro-nutrients in almonds/almond flour, it can boost your energy levels.

What about the chia seeds? I could go on and on and on about chia seeds! They are really high in so many nutrients your body needs to thrive. What are some of those nutrients? Calcium, phosphorous, manganese, and fiber (which helps clean the digestive tract). Chia seeds have the perfect balance between omega-3 and omega-6 fats. They are also a complete protein! See, you don’t need animals to get protein. 😉 Chia seeds are also anti-inflammatory and low on the glycemic index therefore keeps blood sugar levels low. Did you know that chia seeds have 6x MORE iron than spinach, more antioxidants than blueberries, and more potassium than a banana?! Like I said, I could go on….really there is no reason NOT to eat chia seeds. I like to add chia seeds to my smoothies, too.

So yes, you can eat bread….REAL food bread…and still be eating a healthy diet. You just have to skip the white flour and white sugar. This bread has more flavor than any loaf you’ll ever find on a supermarket shelf and it offers up amazing health benefits.

Since this bread has no yeast, it will not rise, so I recommend baking it in mini loaf pans (that’s what I do as it makes a great snack bread) or you can double the recipe to put in a larger loaf pan to get sandwich sized slices from it.

1 cup almond flour

3/4 cups tapioca flour

1 tsp baking soda

2 tbsp chia seeds (soaked in 6 tbsp of water)

2 tbsp apple cider vinegar

3 eggs

Pinch of Himalayan Sea Salt

  1. Preheat oven to 350. Grease your loaf pan with coconut oil. Soak your 2 tbsp chia seeds in 6 tbsp of water.
  2. Sift together the flours and baking soda.
  3. Add the apple cider vinegar, chia seeds, eggs and salt. Mix well until there are no lumps. It will be a thick batter so no need to add any more liquid.
  4. Pour into loaf pan and bake for 25 minutes or until the top is golden brown and firm to the touch.
  5. Once done baking, remove bread from oven and turn out onto a cooling rack to cool completely.

Yeast Free Gluten Free Sandwich Bread

Not only is this sandwich bread yeast and gluten free, it is also dairy free, egg free, and sugar free! But trust me, it is NOT taste free.

It is a more dense bread than typical whole wheat sandwich breads, which I LOVE. It could tend to be more crumbly because it is lacking eggs and gluten which are binders so to get around having crumbly bread just keep it stashed in the refrigerator.  Easy fix!

This came together easily in minutes! If you have allergies to be concerned about in your home this is the bread for you!

3 cups brown rice flour

2 tbsp aluminum free baking powder

1 1/2 tsp baking soda

1 tsp Himalayan sea salt

2 1/2 cups coconut milk

5 tbsp ground flax seed

1 tbsp apple cider vinegar

  1. Preheat oven to 350 and grease a loaf pan with coconut oil.
  2. In a large bowl, whisk together the dry ingredients.
  3. In a separate bowl, combine the milk and ground flax. Let sit for a minute so the flax gets gummy. Then mix in the apple cider vinegar.
  4. Combine the wet and the dry ingredients and mix well.The dough is more like a thick batter.
  5. Pour the dough into the loaf pan and smooth the top so it is even.
  6. Bake for 65 minutes until bread is golden brown.
  7. Let the bread cool at least 10 minutes before turning out onto a cooling rack.
  8. Allow the bread to cool completely before attempting to slice.

Rosemary Bread

It has been said that rosemary is one of the best herbs for improving cognition/memory, relieving stress, boosting the immune system, relieving pain, and more.

I just love it because it tastes good! Especially in this flat bread. It goes great as a side dish to pasta. Or maybe even as a “deep” crust for pizza.

1 cup warm water

1 tbsp coconut palm sugar

1 packet active yeast

1 tsp Himalayan sea salt

2 tbsp fresh rosemary, chopped

2 tbsp olive oil

2 cups gluten free all purpose flour

  1. In a large bowl, combine warm water, sugar and yeast. Let that sit for about 10 minutes to let it proof. It’ll get foamy. If it doesn’t, you likely have bad yeast, so you’ll want to start over.
  2. Stir in the salt, rosemary, olive oil, and flour.
  3. Cover bowl and let dough rise for 1 hour.
  4. Turn your dough out onto cornmeal dusted parchment paper on top of pizza stone (it will be sticky) and let sit for another 30-40 minutes.
  5. Preheat oven to 400. Place in oven and bake for 20-25 minutes, until golden brown.

Gluten Free Dinner Rolls

You can make these rolls either in a stand mixer or in a large bowl with a hand mixer.

3 1/2 cups gluten free flour

1 packet instant yeast

2 tbsp coconut palm sugar

1 tsp Himalayan sea salt

1 cup warm water

6 tbsp vegan butter, room temperature

1 egg

  1. Preheat oven to 350.
  2. In your bowl, place the flour, yeast, salt and sugar and whisk with a fork.
  3. Add the water, butter, and egg. Mix on low speed until combined, then increase to medium speed (if using a stand mixer, use the dough hook) and knead for 5 minutes.
  4. Using a silicone spatula, scrap down the sides of the bowl and shape it into a ball. Cover the bowl and place it in the fridge to chill for about 10 minutes. This makes the dough much easier to work with when rolling out.
  5. After 10 minutes, remove the dough from the fridge. Grab about 1/3 cup of dough at a time, and using damp hands (to keep dough from sticking), roll into balls and place on baking sheet. Continue until all dough is used.
  6. Bake for 15-20 minutes.

Gluten Free Cornbread Muffin

These are a delicious addition to a soup meal OR to have as breakfast. Fresh and warm out of the oven with a little vegan butter on top….YUM!

1 cup Bob’s Red Mill Organic Cornmeal

1 cup Bob’s Red Mill Gluten Free Flour

1 tbsp baking powder

1/4 cup coconut palm sugar

1 tsp Himalayan sea salt

1 cup almond or cashew milk

2  chia eggs

1/2 stick vegan butter (can use grass-fed butter or coconut oil as substitute)

1/4 cup raw local honey

  1. Preheat oven to 450. Grease muffin tin.
  2. In a large bowl mix the dry ingredients together.
  3. In a separate bowl, whisk together all the wet ingredients.
  4. Combine the dry ingredients into the wet ingredients and pour into prepared muffin tin.
  5. Bake for 15 minutes.

Gluten Free Sandwich Bread

Have you ever purchased gluten free bread from the supermarket? It’s CRAZY expensive. And for a super small loaf, too! You practically have to sell your right arm just to be able to afford feeding a family on gluten free store bought bread. No thanks. I knew there was a better, cheaper, and tastier way!

I have tried making several versions of gluten free bread. Some were only so-so… the taste was fine but they turned out too dense or crumbly.

Getting gluten free right can be a challenge when you are just starting out. I have found that tapioca starch is your friend because it adds the “stretchy-ness” that you are used to from gluten filled products.

This sandwich bread is really easy to make and super delicious. It isn’t dense at all, passes the sandwich bread test, and is great cut into cubes and made into croutons for salad.

When I first made this I used eggs rather than chia seeds. The chia seeds, though, make this bread MUCH better. It holds together even better than with the eggs and gives it a lot more flavor. And you can’t beat the nutritional value you get by adding the chia seeds (check out why chia seeds are amazing here)

1 cup Bob’s Red Mill gluten free flour

1 1/4 cups oat flour (I grind oatmeal in a food processor to make my own so I can keep it more course rather than a powdery dust)

2/3 cup potato starch

1/3 cup tapioca starch

1 packet active yeast

1 1/4 tsp Himalayan sea salt

1 1/4 tsp xanthan gum

3/4 cup warm oat milk

1/3 cup raw local honey

1/4 cup melted vegan butter 

3 chia eggs (3 tbsp chia seed + 9 tbsp water)

 

  1. Place the flours, starch, yeast, salt and xanthan gum in a mixing bowl, or the bowl of a stand mixer.
  2. Warm the butter and honey in a small saucepan. Whisk together and set aside.
  3. Using an electric mixer (hand mixer, or stand), gradually beat the warm milk into the dry ingredients. Add the melted butter and honey to the mixing bowl and beat until thoroughly blended.
  4. Add the chia eggs. Once chia eggs are mixed in, beat the mixture at high speed for 3 minutes.
  5. The dough will be thick. Leave the batter right in the mixing bowl and cover the bowl with a light cloth. Let it rise for 30-60 minutes. It won’t quite double in size, but it’ll definitely puff up.
  6. Preheat the oven to 350.
  7. Scrape it into a lightly greased loaf pan. (The smoother your loaf is before you put it into the oven, the smoother it’ll be once it’s baked).
  8. Bake the bread for 35-38 minutes, until golden brown. Remove it from the oven and let cool for a few minutes in the pan, then turn out to finish cooling on a wire rack.

 

Gluten Free Vegan Zucchini Bread

So moist, so sweet, so delicious….and it’s vegan! The optional chocolate chips added in just take it over the edge.

2 tbsp flax or chia seed

6 tbsp water

1 1/2 cups of brown rice flour

1 1/2 cups coconut palm sugar

1 tsp baking soda

1 tsp sea salt

2 tsp cinnamon

3 cups finely grated zucchini

1/2 cup coconut oil or vegan butter (melted)

1/2 cup unsweetened applesauce

1 tsp vanilla

handful of dairy/soy/nut free chocolate chips (optional)

  1. In a small bowl mix your ground flax or chia seed with the water and set aside. This will act as your “egg” to bind everything. After a few minutes this mixture will get gelatinous.
  2. In a large bowl mix your dry ingredients together.
  3. Add to the large bowl your zucchini, oil or butter, vanilla, applesauce and the flax/chia mixture. Mix well! It will be thick. Fold in chocolate chips if you choose to use them.
  4. Pour batter into 2 prepared loaf pans and bake at 325F for 45-60 minutes.