‘Best’ and ‘gluten free’ in the same sentence? No, it’s not a mistake. I’ve been experimenting. This is the time of binge baking, binge gardening, and hopefully NOT binge cleaning.
I’ve figured out how to make the best gluten free breakfast bread ever. How? It’s all about the science, of course.
Let’s start with gluten. What is it, exactly?
GLUTEN: WHAT IS IT?
Gluten is a group of two proteins found in certain grains. (genus Triticum) The proteins are gliadin and glutenin. Gluten is found in species such as wheat, spelt, barley, and rye. Plant seeds use these proteins to sprout.
WHO NEEDS GLUTEN?
The plants that produce gluten need it! (Okay plants are not a ‘who’.)
Humans have no need for gluten. We have no need for licorice or Dots or birthday cake either, but that doesn’t mean we don’t want these things!
Gluten is the reason why cakes and bread and cupcakes taste fluffy and light and delicious. We don’t need gluten the way we need vitamins and minerals for proper metabolism and immune health, or amino acids to make proteins, synthesize hormones, and neurotransmitters. Etc.
In case you want specifics, here’s a few charts with information about vitamins and minerals.
VITAMINS AND MINERALS : THE SPECIFICS FOR HEALTH
BAKING WITH GLUTEN : TRAPPING CARBON DIOXIDE
When we knead bread dough or mix cake and cookie dough, the gliadin and glutenin cross link. This means they twist and turn and stretch, forming a fibrous network. So what does ‘bread rising’ mean, exactly?
When we mix up our ingredients, we add sugar and a leavening agent to the mix. Leavening agents are yeast, baking powder, and baking soda. The yeast cells react with the sugar, essentially gobbling it up. This is called fermentation. Fermentation results in release of carbon dioxide. (many chemical reactions release gases. I devote an entire chapter in my book Chemical Reactions with Nomad Press, to gases.)
The carbon dioxide actually ‘inflates’ the gluten network. The reason the dough ‘rises’ is that the gluten threads are trapping carbon dioxide.
As our cupcakes, cookies or bread bake in the heat, the gluten coagulates, locking the baked goods into shape.
Wonder about Rice and Corn?
Gluten is specific to wheat and other grasses.
FACT OR FICTION : IS GLUTEN BAD FOR YOU?
Is gluten bad for you? Will a gluten free diet improve physical or mental health?
I feel better since I stopped eating gluten, but this has not actually been proven.
I do want to add that buying gluten free products can cause other issues, because oftentimes the products have more sugar and fat, less fiber and are less fortified with iron, folic acid, and other nutrients.
I am not an advocate of buying any packaged products, especially those which have a myriad of ingredients, to include excess glucose, fructose, or sodium.
A true allergic reaction to gluten is what causes celiac disease.
There are several theories as to why gluten may cause or worsen other autoimmune conditions, such as rheumatoid arthritis, Grave’s disease, type I diabetes, to name a few.
One cause of adverse symptoms after eating gluten could be a wheat allergy, diagnosed by skin testing.
Whether or not someone is diagnosed with celiac disease, a wheat allergy or not, those who feel unwell when they consume gluten should avoid it! (seems so obvious)
Or GI issues could be caused by lactose (sugar in milk) or other conditions such as Chron’s disease, an ulcer, or IBS.
So. After that sobering paragraph….
LETS GET BACK TO THE BEST GLUTEN FREE BAKE!
We’re here to bake a gluten free breakfast bread. There are many choices out there!
Gluten free flour is a combination of brown and white rice flour, potato starch, tapioca starch, and depending on the brand, a few other ingredients. I was trying to be more of a purist.
I tried three different types of gluten free flour to achieve the best bake, for a lightly sweetened breakfast or snack bread.
1. Almond Flour.
2. Cassava Flour.
3. Oat Flour.
BAKING WITH ALMOND FLOUR
Almond flour is not flour, but ground up almonds. It is grain-free. Packed full of proteins. But these proteins don’t act the same way as gluten. The result is not as light and airy. I used natural almond flour. The blanched variety has the skins removed, which makes it finer so it acts more like flour.
I didn’t grind my almonds into flour, but it’s doable. It’s just that almonds are expensive as is the flour, so to me, the extra work didn’t make sense!
ADVANTAGES OF ALMOND FLOUR
- Chewy texture
- Packed with nut (vegan) proteins (12 grams in 1/2 cup)
- Low glycemic index
- Monounsaturated fats, (cardio-protective properties)
- Vitamin E, calcium, iron, manganese, magnesiumc
BAKING WITH CASSAVA FLOUR
Cassava flour is made from the root of the cassava plant, a starchy tuber knows as yuca. I admit that I prefer the idea of using a high protein flour so this doesn’t appeal to me. But it’s a blank canvas and more amenable to your fruits and honey.
ADVANTAGES OF CASSAVA FLOUR
- Definitely a blank canvas, this didn't bring any of its own flavors.
- This is grain, nut, and gluten free. Quite clean.
- Calcium and potassium
BAKING WITH OAT FLOUR
I didn’t buy oat flour. I used the oats that we had already in the cabinet so there is a cost savings. I ground the oats in our blender until they were fine.
EASY!
*Note : IF you have a true gluten allergy, you can purchase certified gluten free oats!
ADVANTAGES OF OAT FLOUR
- COST! Grinding the oats costs far less than buying oat four or almond flour.
- Contains protein, but less than half than in almond flour. (5 grams in 1/2 cup)
- Fiber, which lead to slower digestion and fullness.
- Manganese, phosphorus, copper, Vitamin B1, selenium, magnesium, zinc.
KEY TIPS FOR A SUCCESSFUL GLUTEN FREE BAKE
Okay, we’re at a disadvantage here, not using gluten to make our breakfast bread light and fluffy. But there are six tips that will make you a success, whichever flour you use. (Almond, Oat, or Cassava! Or any I haven’t experimented with for this post)
SIX KEY GLUTEN FREE BAKING TIPS :
Really, it’s more accurate. (Great British Bake-Off anyone?) It’s also easier because the darn almond and cassava flour comes in those small bags.
You can’t overmix your batter and ruin the structure the way you will if you overmix a traditional flour batter. (this makes the cake rubbery)
No, it’s not a steak, but if you allow the dough to sit, covered for 30 minutes, the flours will absorb more liquid. They’ll be less sticky and thicker. This also reduces graininess.
Relying on color, using a knife/toothpick, or touching the bread is not a reliable way to tell it’s done. Gluten free baked goods tend to be slightly wet inside until they are fully cool!
I know, this one is scary! But my last tip will help so the edges wont’t burn….
This helps to achieve desired doneness without burning the edges.
THE BEST GLUTEN FREE BREAKFAST BREAD RECIPE
INGREDIENTS
- Coconut oil or cooking spray for greasing
- Loaf pan
- 1 3/4 cups ground oats or almond flour
- 1/4 cup coconut
- Zest of one lemon
- 2 tsp baking powder
- 3 eggs
- 6 tablespoons honey
- 1 1/4 cups cherries or raspberries or bananas…up to you!
- Pinch of salt
PREPARATION OF CHERRY COCONUT BREAKFAST BREAD
- Preheat oven to 350 degrees F and grease your loaf pan.
- If you are making oat flour, take out your blender and grind up your oats.
- With your electric mixer, whisk eggs until light and fluffy. Add honey. Beat until smooth and creamy
- Add dry ingredients….almond or oat flour, coconut, lemon zest, baking powder and pinch of salt…to the wet.
- Remember you cannot over mix non gluten flours so mix longer than you normally would.
- Fold in cherries (or raspberries or bananas, whatever fruit you prefer!)
- Pour mixture into your loaf pan.
- Bake for 40 minutes.
- Cover with foil and bake for an additional 10-20.
- Check doneness with a toothpick or knife after 10 minutes.
- Brush with honey.
- Let cool, then serve!
I preferred the texture and flavor of the almond flour, but I’d say the oat flour and cassava held together a bit better. Whichever flour you choose, this bread is delicious with a cup of coffee, cup of tea, almond milk /milk for the kids, low in sugar, and healthy!
I can’t wait for you to try this recipe, or use my tips with a different favorite of yours, for a successful gluten free bake!
If you use a different type of gluten free flour, I’d love to hear your thoughts!
I am not much of a baker but as usual and consistently a great article. I just wonder when we get to try samples? Mike
Thanks. I’d love another guinea pig! You’re hired!
I’ve never tried this, but the recipe seems much simpler than I would have expected!
I tried to keep it simple. Give it a go and let me know when you do! Thanks!
Great recipe! Thank you for sharing this! It sounds amazing and I want to give it a go at some point!
I hope you do. Thanks so much!
This sounds so simple. I must really give it a go. Thank you so much for such a detailed post!
Thank you! Glad you found it all understandable.
I learned a lot from this post. I have had gluten free products in the past that tasted awful and had ingredients in them that I prefer not to ingest. I limit processed foods in my diet as well.
I’m happy that you’re limiting processed foods! Glad you learned a lot. Thanks!
I absolutely love your blog! Definitely want to try this recipe. Also, I’m passing this to anyone who doesn’t know what gluten is!
Fantastic! Thanks so much!
I will have to try this! I have a severe gluten sensitivity so I’m always looking for recipes to try.
Great post!
Rebecca
It’s quite good, not so sweet but satisfying. Let me know how it turns out! Thanks,Rebecca!
I am in love with the fact you give us the recipe and the science behind it! Extremely informative and entertaining thank you❤️
Thanks so much! I’m happy you liked my post!
Are bodies also don’t need carbs, as there is no such thing as an essential carbs. Conditions like reactive hypoglycaemia wouldn’t exist if we didn’t eat carbs, but the modem diet is almost all carbs now.
I will have to try making this bread, as it appears to be low carb if I do the almond flour option
I agree. That’s why if pressed, I’d vote for the almond flour. Be sure to let it cool completely before you try to take it out of the pan or cut it. It may still fall apart, but it is delicious! Not so darn sweet and satisfying. Thanks!
This sounds really good. I love sweet breads! I’ve baked scones with almond flour before and they came out great
I’ll have to try that! I have a good orange scone recipe. I also enjoy biscotti. I’m all about less sweet desserts, too, even though I tease a lot about chocolate. (I eat the 85% when I have a craving…) Thanks!
Great experiment Sue. Have to try it out!
You should! And save me a piece! Thanks, Mary.
This was really interesting. As someone who’s gluten intolerant, I’ve had many frustrating moments when it comes to GF bread. Cassava isn’t that common here so I’ve never tried any bread recipes with that, I don’t usually like almond flour breads, I find the high fat content often makes the dough too heavy for my personal preference but I love gluten free baking with oat x
I’m sorry to hear about your gluten intolerance. I found the oat flour to be most like regular flour so I can see how you’d like using it! Thanks so much!
Hi Sue. Great post – recipes and education! And a picture of a cute dog too, What more could a reader ask for? Thanks for sharing.
As you know now, I’m a dog lover! (All pets, actually.) Pets don’t need this breakfast bread, though! Louie tried his best to convince me otherwise. Thanks, Richie.
Looks tasty! I love baked goods with coconut.
Thanks! I like coconut too.
You can never go wrong with gluten-free!! Pretty cool to learn the science behind it too. Love that the bread is easy to make.
Nancy ✨ exquisitely.me
I’m happy you found the science cool! I like cooking and baking challenges but it’s also a challenge to find recipes that are easy and taste good. Thanks!
Um yum!! This bread looks amazing. I love to bake so I will need to try this recipe out. Thanks for sharing it!
I’m happy that you’re going to try this! Thanks for stopping by.
Great recipe!! I’ll totally give this a try! I used to work in a bakery, making all the bread! So this sounds right up my street! Thanks for sharing x
A bakery? I would have loved that job. Thanks so much!
I’m not a break maker myself but this looks really delicious
It’s easy so a good one to start with. Thanks!
Good post! I learned a lot about gluten from reading this post. I also believe that gluten-free food are much better than food with gluten. My mother baked my this year birthday with no gluten. And the cake tasted way much delicious. Thank you for sharing this post.
I’d be curious to see your mom’s recipe! Gluten free baking has come a long way. Thanks.
Loving all the info in this post, such an informative breakdown! I haven’t tried cutting out gluten before but I’ve heard how it benefits so many people, so it’s definitely something I might consider. And great recipes, the end result looks delicious 🙂
Anika | chaptersofmay.com
Thanks! It’s hard to beat gluten but this is a decent, healthy substitute. Glad you found the post informative.
I’m not gluten free or anything but definitely learned a lot from this post!
The chemistry behind baking is cool. Thank you so much!
This is so helpful! I want to avoid gluten and packaged products as much as possible but I often feel confused about the details behind baking gluten free. I would love to use home made oat flour but I never know when you can just swap it out in place of regular flour or if it will ruin things. This recipe sounds perfect. Thank you so much for all of the details!
You’re so welcome! And yes, you can swap out homemade oat flour for regular flour 1:1!
Funnily enough we had to buy some porridge oats during lockdown as we couldn’t get any plain or self raising white or wholemeal flour – I had every intention of grinding them to use as flour but never got around to it. Reading your post, it’s made me want to try now, because I do feel bloated after eating wheat sometimes 🙂
I have the same issues. Two of our kids feel the same, with the symptoms that I don’t want to bring up here! Give it a try. It’s surprisingly easy. Thanks!
Hello! Thanks for these loads of info and appreciate your experiments too! I will try this recipe probably using oats.
You’re so welcome. Glad you like the experiments! Let me know how this turns out for you! Thanks.
This post is fantastic! I didn’t know a lot of the science behind gluten and really love to know the why of things so found it so interesting. I hadn’t thought of making oat flour with the oats in my cupboard either and am going to try it!
I love to know the why behind how things work too! I’m happy you found this interesting. Yes, try your oats! It will be a fun experiment. Thanks!
Great recipe and a really interesting post in general.
Thanks!
Thank you for all of this information on gluten! I didn’t know much about it at all. The cherry bread sounds delicious.
You’re so welcome!I’m pumped that you liked my post. Thanks so much.
I have asked myself these questions. Thanks for answering them and providing a nice recipe
You’re welcome! I’m happy to scratch that question itch for you. Thanks!
Hi! I like the “why’s” you backup your recipe with and always want to keep learning. That bread looks delish!
I find so often I don’t know the why of recipes, so I’m excited when I find like minds! The gluten free bread turned out, which is a plus. (sometimes my science experiments fail!) Thanks.
Sooo excited to try this recipe, Sue. I have difficulties with gluten (it gives me migraines) and have failed many a gluten free baking session. Thank you. And thank you for that in depth information about gluten. LOVED IT!
I’m sad to hear about your gluten issues. I hope this recipe becomes one of your favorites! Thanks!
I’ve been planning to do more gluten-free baking and this looks really yummy! Thanks for sharing Susan! 🙂
You’re so welcome, Hayley! Thank you!
I’ve never really read much about gluten so this was so interesting! And that recipe looks delicious, thank you for sharing!
I’m glad you found baking chemistry interesting! Thank you!
This was super interesting! I like the sound of almond ‘flour’ since it has more of a chewy texture. I’ll have to try out gluten free bread myself
https://www.femaleoriginal.com
I hope you do! It’s quite good toasted. Thanks!
We have a fair few gluten allergies in my family, ranging from mild intolerance to full blown coeliac disease. This recipe looks great, im excited to try it!
I’m sorry to hear that. This breakfast bread will be perfect for you. Let me know how it goes! Thanks.
Thanks for the extensive experiments and all the recipes! Looking forward to trying some!
You’re welcome! I hope you do try a few experiments. Thanks.
This bread looks amazing and definitely more economical than using almond flour. Thanks for the information provided in the post.
I do like almond flour but grinding oats was economical, without question. Thanks so much!