My daughters are both quite picky when it comes to eating.
You know the stage, today they like something, tomorrow, not only do they not like it, but they never liked it (subtext: geez mom, how are you so dense?). Argh.
Well, I’ve been on a mission for the past, oh I don’t know, three years?…to come up with a gluten-free bread recipe that my daughter Jade not only tolerates, but might just like a little bit.
We currently buy Food For Life’s rice bread, but I’m not fond of the fact that it contains yeast, agave, and a couple of different gums. My daughter loves it though, and since she’s already so limited, I buy it regardless.
I’ve been through quite a few different ‘prototype’ breads, including ones with quinoa, millet, coconut flour, rice flour, sorghum flour, and chickpea flour, all rejected one right after the other.
I really dug a couple of them, but they were a bit ‘involved’, requiring soak time for the grains and the use of a food processor, so it didn’t exactly break my heart when they were snubbed.
This bread, however, she loves. She actually requests it!! I can’t believe it, and the great thing is it’s probably the easiest recipe of all that I’ve made.
No processor, no soak time, and I have bread in under an hour for her! In addition, there are no gums, starches, or other complicated additions. It’s even SUGAR-FREE! What a bargain, heh?
This is the base recipe, but there are literally countless additions to try, including:
-pumpkin or other fruit puree in place of applesauce
-added spices to make it savory or ‘sweet’ (rosemary, garlic, onion, cinnamon, vanilla, pie spice, etc.)
-added nuts, seeds, or dried fruit (up next for us is a cinnamon raisin variation!)
However you make this bread, I hope it’s as big a hit for you as it is in our home!
The Gluten-Free Bread My Daughters (Finally) Love! (Sugar-Free, Starch-Free, Gum-Free, Nut-Free)
Ingredients
- 1/2 c . coconut flour
- 1/2 c . buckwheat flour
- 1 t . baking powder
- 1/2 t . sea salt
- 4 eggs
- 1/4 c . applesauce
- 1/2 c . dairy-free milk (I use homemade coconut or hemp seed milk)
- 2 T . oil (grapeseed, coconut, or olive are all good)
Instructions
- Preheat the oven to 350 degrees.
- Mix the dry ingredients (flours, baking powder, salt).
- Mix the wet ingredients (eggs, applesauce, milk, oil).
- Mix all ingredients until well combined.
- Pour batter into a well-oiled loaf pan.
- Bake 30-35 minutes.
- Remove and cover with a dish towel (while still in the pan).
- Let sit 5-10 minutes.
- Uncover, remove loaf from pan, cut, and serve as desired!
Notes
Nutrition
Adapted from this recipe
Notes:
This recipe makes a dense, short loaf…just an FYI.
I use this coconut flour in this recipe (coconut flours vary in absorbency, so please beware).
I have no idea about vegan egg replacers, so experiment at your own risk!
In addition to the above attributes, this one toasts like a dream! We cut the slices about 1/2-1 inch in width, and they hold up very well.
Do your kids have a favorite meal?
Shared with: Hearth and Soul, Gluten-Free Friday, Savoring Saturdays, Allergy-Free Wednesday
Jamie says
Is there a way I can make this in a Zojirushi bread maker?
Lauren says
I haven’t tried that, but my guess would be no.
Nicki says
This bread turned out amazing! I tried one recently that was only with buckwheat flour and it was toooooo dense. This is super light and I love the flavor. I accidentally used baking soda instead of powder, but it turned out really good (maybe a little fluffier?). I’ll be making this often. 🙂
Lauren says
That’s great, Nicki, thanks for the rating!
Elisa says
I am eager to try this but have had trouble finding buckwheat flour in stock at the local stores. I was wondering if you recommend a specific brand and/or would another floor work as a replacement? Thank you!
Lauren says
Hmm, I’m not sure, but maybe millet or oat flour?
Cornell says
Has anyone tried this recipe with spelt flour instead of buckwheat? Both are very dense and I was trying to go lighter, but have plenty of spelt flour. Thanks!
Nina says
Can I use only egg whites?
Lauren says
I haven’t tried that, but you may lack some richness/moisture/flavor without the yolks.
Kayla says
Thank you so so much for such a simple, healthy and delicious bread recipe that my family absolutely LOVES!!!
Lauren says
Thanks Kayla, I’m so happy you guys like it too!
Annette says
Thank you, I can’t wait to try:)
Pauli says
Can someone please confirm that the t in the recipe is for teaspoon eg for the baking powder? Thank you, looking forward to trying this recipe.
Lauren says
Yes, t is teaspoon. 🙂
April says
Hello , I know this is an old post but I was wondering if you’ve ever tried freezing the slices? does it freeze well? I’ve just been told by my doctor to cut gluten and dairy from my diet so I’m really looking forward to trying this recipe!
Lauren says
Hi April,
I believe it would freeze fine. You might take care to wrap each piece individually, as they may be tough to pull apart. Hope that helps you!
Ashleigh says
This is super yummy! We used cashew milk and it worked wonderfully. Nice and moist. We enjoy it with peanut butter on it. Thank you so much
Deborah says
Any substitute for coconut flour? I’m allergic.
Lauren says
Coconut flour is unique in baking, so there really isn’t a good sub that I know of, sorry!
Paul says
Can this bread be maxe without the applesauce ? Looking for a bread to use for sandwiches and not wanting the sweetness.
Lauren says
Hi Paul,
I would sub yogurt or more oil in its place to maintain the wet-to-dry ratio of ingredients. 🙂
bonnie jay says
My doctor has taken me off gluten, sugar, fruit, coffee and his office said no yogurt so I guess dairy is out … which is a horrifically cruel industry on a level that cannot be comprehended… so when you say more oil, how much more do you mean? Thanks
Marcy says
Okay, we just tried it and sadly I guess we are not ready be very healthy I guess. I must have done something wrong because it was NOT good. Maybe I needed to double the applesauce because our sweet tooths are still too powerful. But it was not good to us. Maybe someday one of these “healthy” recipes I try eill elicit a hooray. Hus only comment was “do I have to eat this!” Not what I was going for but when I tried it I thought “do I have to eat this!”
Lauren says
Sorry Marcy! This isn’t meant to be a sweet bread, it’s meant to take the place of sandwich-type bread. We are definitely operating at a very low level of sweetness over here, so my recipes may just not be for you. Hope you find something else you guys like!
Sheri Southern says
You might put in a bit of stevia. I do this to sweeten anything that needs it and it doesn’t need much.
Marcy says
I think I am doing something wr9ng. My batter didn’t “pour” into pan, I had to scoop it out. Very dry before even cooked. And yet after 30 minites in the oven it is still “smooshy” to the toich. I am NOT a baker but trying to learn because my son needs, gluten free, sugar fre and dairy free.
Marta says
Hi! I tried your recipe yesterday and it actually turned out pretty good, thanks.
Is there any trick to cook the inside more?
Thanks!
Lauren says
Hi Marta,
If the middle is still raw, you may want to just leave it in a bit longer with a tented tin foil top. That way the outer layer won’t get too crusty in the process. 🙂
Kathe says
Soaking the grains removes the anti-nutrients called phytates that are in all grains and nuts that prevent you from absorbing the nutrients from your food. They are a contributing factor in why so many people are overfed and undernourished.
Lauren says
Totally aware of phytates, did you know they can also be beneficial? We eat meat, so I’m not too worried about our minerals over here!
Tiffany says
Hello! I can’t tell you how excited I am about trying this recipe out. You mentioned something about homemade coconut…I think homemade coconut milk and I was wondering ….how do you do that? I hate to buy the coconut milk in the store because they are filled with gums so I was excited when I saw you wrote homemade.
Lauren says
Hi Tiffany,
Check out this link for the milk: https://www.oatmealwithafork.com/two-ingredient-thick-and-creamy-coconut-milk-vegan-paleo/
I hope you enjoy the bread if you try it!
Richard R. says
My girls LOVE this bread!
Javonni says
First I want to let you know how much I love this bread. I was wondering what size pan you used, and if I might possibly triple the recipe to make a larger loaf?
Lauren says
I’m so glad Javonni! I use a regular loaf pan, 9 x 5 inch. I’m not certain about tripling it, I’ve not tried. With these type of ingredients, it might be a gamble.
Javonni says
Thank you so much for your reply. I think I’ll try to double it. I waste more product with my experiments, but I just can’t seem to stop. Ha!
Jo Tan says
I love the simplicity of this recipe. Just made a loaf today, and it turned out amazing. Thank you for sharing a gluten free bread recipe that i can look forward to. Guess i will be trying with different additions soon.
Lauren says
I’m so happy you enjoyed it, thanks for your comment! 🙂
Corinna says
Quite yummy, thank you! My daughters, ages 9.5 and 8, even enjoyed it with a slather of butter. My 5 year old son is a little pickier when it comes to non-traditional food items. I used regular milk. Do you think low fat coconut milk could also work in this recipe to make it both dairy and nut free?
Lauren says
That’s great Corinna! Yes to your question, I use coconut milk myself in this recipe. 🙂
Corinna says
Also, how do you recommend to store this bread? I find it gives off a certain smell after 3 days of being in an air tight container on my counter.
Lauren says
Hi Corinna,
Anything with eggs I store in the fridge!
Raia T. says
I’m going to have to try this. I’ve been working on a yeast-free bread for the past month and haven’t found one that I like (though my kids have been fine with all my concoctions). 😉 Thanks so much for sharing it at Savoring Saturdays! So glad to have you back again! 🙂
Catherine says
I know what you mean, I tried so many healthyrecipes for my daugher! When I find one she likes, I almost dance ;), not easy to go back when kids developped a taste for sugar…
I have been doing a bread quite similar to yours for a couple of years and I just can’t get tired of it. I tried with flax eggs, it is more crumbly.
Corinna says
I usually don’t keep buckwheat flour at home; only all purpose, oats (that can be ground into flour), coconut flour, and chickpea flour. Any suggestions on what I can sub the buckwheat flour with?
Lauren says
I’d try oat flour! 🙂
Jackie says
Can I use almond flour instead of buckwheat flour?
Lauren says
I’m not sure Jackie, as I’ve not tried. My guess would be no, as buckwheat is more absorbent.
Catherine says
since buckwheat is a pseudo grain, maybe you could try another pseudo grain such amaranth, millet, or even quinoa. Oats works generally well each time use it.
Bethany says
Looks great!
Lauren says
Thanks Bethany! I was just drooling over your black bean cake…must make that soon! 🙂
Karen says
Just tried your recipe with Trader Joes brand coconut flour and it turned out great! I love the simplicity of the recipe. I can’t wait to try cinnamon raisin like you suggested. Thanks for all your great recipes and ideas.
Lauren says
Thanks for your comment Karen, I’m so happy you liked the bread!
Liz says
Nutritional breakdown?
Lauren says
Just posted, sorry about that!
Brandee H says
My son does not eat bread. Occasionally I can get him to try some banana bread. I will have to try this. I love the simplicity of a slice of bread and would love him to love it too! 🙂
Lauren says
I hope you enjoy it if you try it Brandee!
Aliyah says
This looks so great and easy to make, not like all these hour long ones that need to rise which I struggle with. Thanks will let you know when I try it! I enjoy your posts, thanks so much! Aliyah
Lauren says
Thanks so much Aliyah, I hope you like it if you try it!