7 Gluten Free Bread Recipes That Taste Amazing ...


One of my favorite things to do is make gluten-free breads for my kitchen. Though I’m not diagnosed with Celiac Disease, a clinical disorder preventing me from consuming gluten for medical purposes, I do try to avoid it however possible for easier digestion. I may not have an official allergy to gluten, but for the most part, I have smoother digestion and more energy when I avoid it. Luckily for me, that’s not too hard since I love gluten-free baking. I try to use the healthiest gluten-free ingredients I can find. Anyone can go to the store and find gluten-free products, but some of these are worse nutritionally than their gluten-containing counterparts. I’ve rounded up my favorite 7 gluten-free breads to share with you to show you how easy it is to make your own breads at home. Many of these take little time, and only use a few ingredients. Others can get more extensive, so pick whichever one works for you, your taste preferences, and your budgets. Enjoy!

1. Gluten Free White Sandwich Bread

Gluten Free White Sandwich Bread

Probably my favorite recent recipe of my collection of gluten-free breads is a grain-free white sandwich bread by Danielle at the Against All Grain blog. This bread uses cashew butter as a base to create a white appearance and a neutral flavor. Technically, you could use any nut butter you wanted here, but if you used a darker nut butter, say almond butter, the results would be darker. Either way, this is one of the best tasting and easier recipes of the bunch. I’ve tweaked it only to lower the sugar content since I don’t like a sweet bread for my sandwiches. Feel free to add more sweetener if you do. Enjoy!

Serves: 10-12 slices


3 eggs

2 egg whites

1 cup cashew butter, organic and unsalted- such as Artisana Organic brand

1 tsp. pure stevia extract such as NuNaturals brand)

pinch of salt

¼ cup coconut flour (don’t use a substitute!)

1 tsp. baking soda

2 tsp. apple cider vinegar

¼ cup unsweetened, plain almond milk


First, preheat your oven to 300 degrees. Place a pan of water in the bottom of the oven rack. This will help your bread rise. Next, in a blender, blend add the egg yolks from the eggs and leave the egg whites in another bowl. Add the other egg whites to the bowl with those egg whites. After you add the egg yolks to the blender, add in the cashew butter and stevia. Blend just to combine. Add the almond milk and blend again, along with the apple cider vinegar. In a large, separate bowl, put your coconut flour, baking soda, and salt and toss just to combine, getting out the lumps. Set aside. Grab your bowl of egg whites (total of 5) and using a handheld mixer, beat until thick and fluffy when peaks form. This might take up to five minutes and works best in a deep glass bowl. When peaks start to form, set aside. add the cashew butter mixture from your blender to the dry ingredients. As soon as the baking soda hits the apple cider vinegar, this will start to react so do this gently, yet pretty quickly. Stir just to combine and gently stir in your egg whites so your egg whites don’t fall. This will help the bread to rise better than just beating it all together. Stir to combine. Sit aside. Grease a loaf pan with coconut oil and pour in your batter. Make sure the oven is completely preheated at this point and put your bread batter in the oven. Bake 45 minutes and don’t open the oven door during baking time so it can rise correctly. After 45 minutes, if it’s golden brown, it’s done. If not, let it cook in 5 minute increments until it’s golden brown on top, no longer than 55 minutes. Remove and let it cool on the counter for 10-15 minutes. Pry the sides away from the pan with a knife and let it sit 10 more minutes. Flip it over on a glass plate to cool, or serve warm. You can wrap this in plastic wrap or foil wrap and keep it in the fridge for one week, but I bet it won’t last you that long! It’s delicious and so hearty paired with some natural jam and almond butter! Enjoy!

Source: againstallgrain.com.

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