Gluten-Free Bread

Making delicious gluten-free bread at home doesn’t have to be complicated. This simple loaf is soft, slightly moist, and packed with flavor - without any yeast, kneading, or long rise times. The secret is a blend of gluten-free flours and natural binders that create a tender crumb and sturdy slice, perfect for sandwiches or toast. Whether you’re newly gluten-free or just looking for a better homemade option, this recipe is an easy everyday staple you’ll want to bake again and again.

Course Bread

Cuisine International

Keyword bread, breakfast

Diet Gluten free, Paleo

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 158

Author Simone

Equipment

1 9 x 5-inch loaf pan (or similar)

Ingredients

50 g almond flour
60 g chestnut flour sifted
30 g coconut flour sifted
40 g chia seeds
1 tbsp psyllium husk psyllium fiber
35 g tapioca starch or arrowroot starch
1 tsp baking soda
1½ tsp baking powder
½ tsp sea salt
4 large eggs
60 ml olive oil
1 tbsp apple cider vinegar
1 tbsp honey
60 ml coconut milk

Metric - Us customary

Instructions

Preheat the oven to 350°F (175-180°C). Line a loaf pan with parchment paper.
In a large bowl, whisk together the chestnut flour, almond flour, coconut flour, baking powder, chia seeds, psyllium husk, tapioca starch, baking soda, and sea salt.
In a separate bowl, whisk together the eggs, olive oil, apple cider vinegar, and honey.
Pour the wet ingredients into the dry and mix until combined. Add the coconut milk to form a smooth batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean and the loaf is golden brown.
Remove from the oven and allow to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Notes

Storing: Store the baked bread outside of the fridge for 1-2 days. Freezing is easy. Freeze in portions for up to three months.

Nutrition