Whether you're gluten intolerant or just want to enjoy a homemade bread for a nourishing start to your day, these four delicious gluten-free bread recipes are a must-try!

Zucchini Breakfast Loaf

Ingredients

• 2 large zucchini, finely grated 
• 2 cups (300 gm) almond meal
• 2/3 cup (85 gm) Tapioca Flour / Arrowroot Flour
• 2 tbsp Flaxseed / Chia meal
• 1 tbsp chia seeds
• 1 tsp bicarb soda
• 1-2 tbsp dried rosemary 
• 1 tsp sea salt 
• 3 eggs
• 1/4 cup (2 oz) coconut milk, canned or homemade
• 1/4 cup (2 oz) cup Coconut Oil
• 1 tsp Apple Cider Vinegar

Method

1. Preheat oven to 350º F (180º C) and line a loaf tin with parchment paper. 
2. Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl. 
3. Combine both wet and dry ingredients together and pour into a loaf tin. 
4. Place the loaf tin in the oven for 30 to 40 mins or until golden brown on top and cooked through. Place a skewer in the centre of the bread and when the skewer comes out clean, the bread is ready.
5. Serve warm or toasted with your favorite topping!

Breakfast Bread

Ingredients

• 2 cups (200 g) almond meal
• 2/3 cup (85 g) Tapioca Flour / Arrowroot Flour
• 2 tbsp flax meal
• 1 tbsp chia seeds
• 1 tsp bicarb soda
• Pinch of salt 
• 3 organic eggs
• 1/4 cup (2 oz) coconut milk
• 1 tbsp pure maple syrup
• 1/4 cup (2 oz) Coconut Oil
• 1 tsp Apple Cider Vinegar

Method

1. Preheat oven to 355º F (180º C) and line a loaf tin with parchment paper 2) Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl. 
2. Combine both wet and dry ingredients together and pour into loaf tin. 
3. Place the loaf tin in the oven for 30 to 40 mins or until golden brown on top and cooked through. Place a skewer in the centre of the bread and when the skewer comes out clean, the bread is ready.

Turmeric Seeded Loaf

Ingredients

• 200 g (7 oz/ 2 cups) almond meal
• 60 g (2.25 oz/ 1/2 cup) walnuts
• 50 g (1.75 oz/ 1/2 cup) flaked almonds
• 75 g (2.75 oz/ 1/2 cup) pepitas (pumpkin seeds)
• 40 g (1.5 oz/ 1/4 cup) sunflower seeds
• 1/4 teaspoon salt
• 1 teaspoon ground turmeric
• 1/2 teaspoon gluten-free baking powder
• 15 g (1/2 oz/ 1/4 cup) coconut flakes
• 3 eggs
• 2 egg whites
• 90 g (3.25 oz) Coconut Oil, melted
• 2 tablespoons Rice Malt Syrup
• 1/2 banana, mashed

Method

1. Preheat the oven to 170°C (325°F) and line a 9 × 30 cm (3.5 × 12 inch) loaf (bar) tin with baking paper.
2. Combine the almond meal, nuts, seeds, salt, turmeric, baking powder and coconut flakes in a large bowl.
3. In a small bowl, whisk together the remaining ingredients. Add the wet mixture to the dry and mix until well combined.
4. Pour the batter into the prepared tin and bake for 45–50 minutes, until a skewer inserted in the centre comes out clean.
5. Allow to cool in the tin before slicing.

Rosemary & Thyme Loaf

Ingredients

• 2 1/4 cups almond meal
• 1/4 cup ground flaxseed
• 1 tsp baking soda
• 1 tsp fine salt
• 4 large eggs (or 5 small)
• 1½  tbsp Coconut Nectar
• 1½  tbsp Coconut Oil
• 1 tbsp Apple Cider Vinegar
• 2 tsp fresh thyme leaves, pulled of stem
• 2 tsp fresh rosemary, pulled off stem, finely chopped
• Additional herbs are optional

Method

1. Preheat the oven to 350°F. In a large mixing bowl, combine the dry ingredients and blend with a whisk for one minute, until very well combined.  Add the wet ingredients and mix until well combined, and smooth as can be, about 1 minute. Once base is mixed well, add the fresh herbs. Stir in herbs, mix by hand for another 20-30 seconds, until herb mix is evenly distributed.
2. The dough will be like a thick batter but should be thin enough that it wouldn’t roll into a ball. Pour dough mix into a well-greased bread pan.  It will come up to less than halfway, and that is normal.
3. Bake for 25-30 minutes, or until a toothpick comes out clean from the center. Let cool in the pan before serving.

 

With thanks to the team at Food Matters for the recipes.

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