Gluten-Free Bread
This gluten-free bread is perfect for morning toast with butter. The protein from almond meal and sunflower seeds make it more filling too.
Gluten-Free Bread
Prep Time
10 minutesCook Time
1 hourTotal Time
1 hour 10 minutesIngredients
Yield: 1 loaf (8 servings)
- 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 sea salt
- 5 egg whites
- 300 grams plain greek yogurt (1.2 cups)
- 2 tablespoons raw sunflower seeds
Instructions
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.
Notes
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.
