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 ever. How? It’s all about the science, of course.

Let’s start with gluten. What is it, exactly?


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


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
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.



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


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.


Many people report symptoms when they eat gluten, such as bloating, diarrhea, or crampy abdominal pain.
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
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
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
Previous slide
Next slide

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….

Louie and wolves
That's enough about stomach aches!


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.


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



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...



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.


*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



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) 


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.



  • 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


  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

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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August 23, 2020 5:23 pm

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

August 24, 2020 11:29 am

I’ve never tried this, but the recipe seems much simpler than I would have expected!

August 24, 2020 11:37 am

Great recipe! Thank you for sharing this! It sounds amazing and I want to give it a go at some point!

August 24, 2020 12:10 pm

This sounds so simple. I must really give it a go. Thank you so much for such a detailed post!

August 24, 2020 12:20 pm

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.

Alexis Farmer
Alexis Farmer
August 24, 2020 12:24 pm

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!

August 24, 2020 12:47 pm

I will have to try this! I have a severe gluten sensitivity so I’m always looking for recipes to try.

Great post!


Rachael Allen
Rachael Allen
August 24, 2020 1:34 pm

I am in love with the fact you give us the recipe and the science behind it! Extremely informative and entertaining thank you❤️

Unwanted Life
August 24, 2020 2:16 pm

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

Diffusing the Tension Blog
Diffusing the Tension Blog
August 24, 2020 2:32 pm

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

August 24, 2020 4:48 pm

Great experiment Sue. Have to try it out!

August 24, 2020 4:57 pm

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

August 24, 2020 5:14 pm

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.

Carolyn Holton
Carolyn Holton
August 24, 2020 6:14 pm

Looks tasty! I love baked goods with coconut.

August 24, 2020 7:58 pm

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 ✨

August 25, 2020 7:50 am

Um yum!! This bread looks amazing. I love to bake so I will need to try this recipe out. Thanks for sharing it!

Charley Allison
Charley Allison
August 25, 2020 8:03 am

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

Pea Green
August 25, 2020 8:16 am

I’m not a break maker myself but this looks really delicious

Fadima Mooneira
August 25, 2020 8:30 am

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.

Anika May
Anika May
August 25, 2020 8:43 am

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 |

Jenny in Neverland
Jenny in Neverland
August 25, 2020 8:59 am

I’m not gluten free or anything but definitely learned a lot from this post!

A Capone Connection
August 25, 2020 10:27 am

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!

Lisa's Notebook
August 25, 2020 11:29 am

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 🙂

August 25, 2020 3:18 pm

Hello! Thanks for these loads of info and appreciate your experiments too! I will try this recipe probably using oats.

A Sustainably Simple Life
August 25, 2020 5:44 pm

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!

Kelly Diane
August 26, 2020 8:48 am

Great recipe and a really interesting post in general.

Jupiter Hadley
August 26, 2020 10:45 am

Thank you for all of this information on gluten! I didn’t know much about it at all. The cherry bread sounds delicious.

Retirestyle Travel
Retirestyle Travel
August 27, 2020 6:52 pm

I have asked myself these questions. Thanks for answering them and providing a nice recipe

Lorie Hincman
Lorie Hincman
August 27, 2020 9:28 pm

Hi! I like the “why’s” you backup your recipe with and always want to keep learning. That bread looks delish!

Eva Apelqvist
Eva Apelqvist
August 28, 2020 8:11 pm

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!

August 29, 2020 1:36 am

I’ve been planning to do more gluten-free baking and this looks really yummy! Thanks for sharing Susan! 🙂

August 29, 2020 5:22 am

I’ve never really read much about gluten so this was so interesting! And that recipe looks delicious, thank you for sharing!

August 31, 2020 10:21 am

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

Hannah Peaches
Hannah Peaches
September 4, 2020 5:00 pm

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!

Ellis James Designs
September 7, 2020 3:27 am

Thanks for the extensive experiments and all the recipes! Looking forward to trying some!

October 7, 2020 7:59 pm

This bread looks amazing and definitely more economical than using almond flour. Thanks for the information provided in the post.

Susan Berk Koch author

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