Gluten-Free Bread

  • Yield : 1 loaf
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 1:10 h

My sister-in-law Carol turned me onto this lovely loaf.  She often leads me to “you gotta try this” healthy recipes that quickly become staples in our kitchen.  I tweaked the original recipe a bit to make it gluten-free and it’s all good.


  • 2 T Buckwheat Flour
  • 1/4 pound Gluten-Free Oat Bran Flour (1 1/4 cups)
  • 1/4 pound Almond Meal (1 1/2 cups)
  • 1/4 pound Flax Seed (5/8 cup)
  • 1 T Baking Powder
  • 1 tsp Salt
  • 5 Egg Whites
  • 300 grams Plain Greek Yogurt
  • 2 Tablespoons Raw Sunflower Seeds


Step 1

Preheat oven to 350 degrees F.

Step 2

Mix all ingredients (other than sunflower seeds) together until a dough forms.

Step 3

Line a loaf pan with parchment paper and add dough to pan.

Step 4

Sprinkle with sunflower seeds.

Step 5

Bake in parchment lined loaf pan for 50 - 60 minutes. Test doneness with a toothpick in center of bread. If toothpick comes out clean, then bread is done.

Step 6

Lift bread out of pan by edges of parchment paper. Let cool, slice and enjoy.

I like this bread best toasted and topped with avocado, a slice of cheese and cucumbers, arugula or sprouts.  It also makes a good bread for an open-faced tuna melt.


Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Inspired by the cooking app Kitchen Stories’ Fitness Bread.

Short Cut: Slice loaf and wrap in freezer paper and a ziplock bag.  Store in freezer for up to 3 months (it probably won’t last longer than a week) or in the refrigerator for 3 days.

Think Out of the Ice Box: I swapped Oat Bran Flour for the original recipe’s Wheat Bran to make it gluten-free.


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