The Best Gluten Free Breakfast Bread Ever

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. 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.

Wheat field
Wheat

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!

Susan Berk Koch Red licorice
Red Licorice
Susan Berk Koch author website DOTS
Dots
Birthday Cake
Chocolate birthday cake!
Birthday cake with candles
Cake that needs more frosting

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.)

Leavening agents
Leavening agents

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.

Oxygen and carbon dioxide molecules
Examples of gas molecules

Wonder about Rice and Corn?

Rice and corn contain prolamin proteins to support the growth of the seedlings, not gluten!

Gluten is specific to wheat and other grasses.

Rice and Corn are grains, though...
More info on grains

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.

 

GLUTEN SENSITIVITY
Many people report symptoms when they eat gluten, such as bloating, diarrhea, or crampy abdominal pain.
NEW GLUTEN FREE TREND
Approximately 30% of all Americans are now either avoiding foods that contain gluten or eliminating gluten entirely from their diets, and these numbers continue to grow
Click Here
The GRAIN BRAIN
This book states that much chronic disease originates in the widespread ingestion of carbohydrates, and these foodstuff, rather than cholesterol or saturated fats, are the premier contributor to an unhealthy individual.
Click Here
GOING GLUTEN FREE
The gluten-free diet (GFD) has become one of the most popular diets in modern history. Claims of improved health and increased energy fuel this popularity, though there is little evidence to substantiate these claims.
Click Here
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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….

That's enough about stomach aches!

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!

Almond flour nutritional info
Almond Flour per 1/4 cup
Gluten free bread batter
Louie likes to help

ADVANTAGES OF ALMOND FLOUR

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. 

Cassava Flour nutritional info
Cassava Flour per 1/4 cup
Gluten free bake Cassava flour
I whipped this far longer...

ADVANTAGES OF CASSAVA FLOUR

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!

Oats nutritional info
Serving Size 1/2 cup so twice that of the other two

ADVANTAGES OF OAT FLOUR

KEY TIPS FOR A SUCCESSFUL GLUTEN FREE BAKE

Ingredients gluten free bread
Ingredients for 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 :

Kitchen ScaleReally, 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

  1. Preheat oven to 350 degrees F and grease your loaf pan.
  2. If you are making oat flour, take out your blender and grind up your oats.
  3. With your electric mixer, whisk eggs until light and fluffy. Add honey. Beat until smooth and creamy
  4. Add dry ingredients….almond or oat flour,  coconut, lemon zest, baking powder and pinch of salt…to the wet.
  5. Remember you cannot over mix non gluten flours so mix longer than you normally would.
  6. Fold in cherries (or raspberries or bananas, whatever fruit you prefer!)
  7. Pour mixture into your loaf pan.
  8. Bake for 40 minutes.
  9. Cover with foil and bake for an additional 10-20. 
  10. Check doneness with a toothpick or knife after 10 minutes. 
  11. Brush with honey.
  12. 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! 

Coffee and pretty flowers
Coffee!

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!

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70 thoughts on “The Best Gluten Free Breakfast Bread Ever”

  1. 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.

    Reply
  2. 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

    Reply
    • 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!

      Reply
  3. This sounds really good. I love sweet breads! I’ve baked scones with almond flour before and they came out great

    Reply
    • 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!

      Reply
  4. 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

    Reply
  5. 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.

    Reply
  6. 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

    Reply
  7. 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.

    Reply
  8. 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

    Reply
  9. 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!

    Reply
  10. 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 🙂

    Reply
  11. 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!

    Reply
    • 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.

      Reply
  12. 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!

    Reply

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Susan Berk Koch
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