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!
Awesome gluten-free bread that slices easily and is FREE of sugar, starches, and gums!
- 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)
- 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!
Fat: 4.9 gĀ Carbs: 7.5 gĀ Sugar: 1.1 gĀ Protein: 3.5 g; Nutrition facts based on using unsweetened almond milk and olive oil. WW SmartPoints: 3
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
Cornell says
March 22, 2019 at 3:37 amHas 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
March 16, 2019 at 3:01 pmCan I use only egg whites?
Lauren says
March 21, 2019 at 12:15 pmI haven’t tried that, but you may lack some richness/moisture/flavor without the yolks.
Kayla says
November 9, 2018 at 11:36 amThank you so so much for such a simple, healthy and delicious bread recipe that my family absolutely LOVES!!!
Lauren says
November 10, 2018 at 9:33 amThanks Kayla, I’m so happy you guys like it too!
April says
September 9, 2018 at 5:13 pmHello , 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
September 10, 2018 at 9:55 amHi 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
July 12, 2018 at 1:59 pmThis 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
January 30, 2018 at 4:34 pmAny substitute for coconut flour? I’m allergic.
Lauren says
January 31, 2018 at 2:49 pmCoconut flour is unique in baking, so there really isn’t a good sub that I know of, sorry!
Paul says
December 21, 2017 at 7:57 pmCan this bread be maxe without the applesauce ? Looking for a bread to use for sandwiches and not wanting the sweetness.
Lauren says
December 21, 2017 at 8:03 pmHi Paul,
I would sub yogurt or more oil in its place to maintain the wet-to-dry ratio of ingredients. š
Marcy says
November 16, 2017 at 3:31 pmOkay, 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
November 16, 2017 at 3:52 pmSorry 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
February 14, 2018 at 8:09 amYou might put in a bit of stevia. I do this to sweeten anything that needs it and it doesn’t need much.
Marcy says
November 16, 2017 at 3:12 pmI 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
October 18, 2017 at 6:36 pmHi! 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
October 21, 2017 at 12:07 pmHi 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. š
Kathe says
August 22, 2017 at 3:22 amSoaking 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
August 22, 2017 at 10:11 amTotally 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
July 30, 2017 at 6:32 pmHello! 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
July 30, 2017 at 7:14 pmHi 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
May 21, 2017 at 1:22 pmMy girls LOVE this bread!
Javonni says
February 12, 2017 at 10:48 amFirst 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
February 12, 2017 at 1:10 pmI’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
February 17, 2017 at 11:20 amThank 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
October 28, 2016 at 8:30 amI 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
October 29, 2016 at 9:56 amI’m so happy you enjoyed it, thanks for your comment! š
Corinna says
April 20, 2016 at 2:39 pmQuite 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
April 20, 2016 at 6:08 pmThat’s great Corinna! Yes to your question, I use coconut milk myself in this recipe. š
Corinna says
June 3, 2016 at 10:33 amAlso, 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
June 4, 2016 at 11:25 amHi Corinna,
Anything with eggs I store in the fridge!
Raia T. says
February 24, 2016 at 3:18 pmI’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). š Thanks so much for sharing it at Savoring Saturdays! So glad to have you back again! š
Catherine says
February 16, 2016 at 4:42 pmI 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
February 14, 2016 at 1:43 pmI 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
February 14, 2016 at 6:36 pmI’d try oat flour! š
Jackie says
September 22, 2017 at 6:14 amCan I use almond flour instead of buckwheat flour?
Lauren says
September 23, 2017 at 2:26 pmI’m not sure Jackie, as I’ve not tried. My guess would be no, as buckwheat is more absorbent.
Catherine says
February 16, 2016 at 4:11 pmsince 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
February 12, 2016 at 5:34 pmLooks great!
Lauren says
February 12, 2016 at 6:27 pmThanks Bethany! I was just drooling over your black bean cake…must make that soon! š
Karen says
February 9, 2016 at 10:20 amJust 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
February 9, 2016 at 6:47 pmThanks for your comment Karen, I’m so happy you liked the bread!
Liz says
February 9, 2016 at 3:46 amNutritional breakdown?
Lauren says
February 9, 2016 at 8:14 amJust posted, sorry about that!
Brandee H says
February 8, 2016 at 11:54 amMy 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! š
Lauren says
February 8, 2016 at 2:55 pmI hope you enjoy it if you try it Brandee!
Aliyah says
February 8, 2016 at 10:08 amThis 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
February 8, 2016 at 2:54 pmThanks so much Aliyah, I hope you like it if you try it!