Toastable 'Bread' Recipe

(super-easy, gluten-free, nut-free, dairy-free loaf)

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This is another healthy recipe I’ve been working on for ages. In some form or another I’ve been making gluten-free bread since I quite eating wheat, about four years ago now. Originally I made a lot of loaves using almond flour and other nut flours (my peanut cashew bread was delicious!). Unfortunately, I discovered that eating nuts was causing many of my health issues. I’ll write up a piece on that soon.

 

Those issues got much worse after I quit eating gluten because I started eating so many nuts. I was eating them in baked goods, in other savory recipes, and also by the handful for snacks. All types of nuts- walnuts, almonds, cashews, pecans, pistachios, brazil nuts- and all of the seeds as well... including tahini and peanut butter on top of the nut-flour breads.

 

So, when I discovered nuts were causing health problems for me, I had to go back to the drawing board with my gluten-free bread recipes. A major requirement was that they couldn’t require any commercial wheat-free flour mixes or special ingredients like xantham gum. I just can’t find stuff like that here in Argentina. (I can’t even buy coconut flour.)

 

The following ‘bread’ recipe has now been a staple for some time. It's pretty much allergen-free. It’s my go-to bread that I store in the refrigerator to eat with meals, to use as sandwich bread, or to have for an easy gluten-free snack. It’s just the right texture to hold together well when you slice it (even in the pop-up toaster) and yet isn’t stick-in-your-throat dry, which can be a problem with some wheat-free baked goods. It’s also super quick to prepare and no-fuss, which is how I like my recipes.

 

I love slices of this easy loaf toasted with a drizzle of good olive oil, a sprinkle of salt, and fresh avocado slices on top. I also enjoy it with scrambled eggs, with soup, and with various leftovers spread on top. (Try it with my Ratatouille!)

 

It’s got just a touch of sweetness, which lends it a slightly bread-like yeasty flavor, yet it’s mild enough to go with just about anything. Give it a try and let me know what you think!

 

Besos,

 

Emily

 

 

Recipe for Toastable ‘Bread' (Gluten-Free, Nut-Free & Dairy-Free)

 

Active prep time: 10 minutes max

Baking time: 40 minutes max

 

 

Ingredients-

 

1 medium banana (fresh ripe or frozen thawed)

1/4 cup molasses or maple syrup (I use 'miel de caña' in Argentina)

1 tablespoon lemon juice

4 eggs

-

1 cup chickpea flour (aka garbanzo flour)

1 cup oat flour (or finely ground traditional oats, but not whole groats)

1 tablespoon cornstarch (or thickener of choice)

1 teaspoon salt

1 teaspoon baking soda

-

Coconut oil (or butter) and olive oil for the pan

 

Instructions-

 

Preheat your oven to 350F (175C).

 

Heat the bread pan in the oven until hot.

 

Meanwhile, combine the wet ingredients above. Then blend in the dry ingredients in batches. I use a food processor but you can also do it by hand.

 

Double grease the hot loaf pan. I use coconut oil to coat the bottom and sides of the pan and then a tiny drizzle of olive oil in the bottom. (And my loaves always just slide right out of the pan.)

 

Pour the batter into the prepared pan.

 

Bake 35-40 minutes in the center of the oven until golden brown and a knife inserted in the middle of the loaf comes out clean.

 

Let cool and remove from pan.

 

Keeps in the fridge for a week or so.

 

To reheat, cut slices and toast in toaster.

 

Enjoy!

 

 

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