The Very Best 5-Minute Gluten Free Bread
A recipe for delicious Gluten-Free bread.
I think we can all agree: There’s nothing like a loaf of home-baked bread, fresh out of the oven. The smell that fills a home with comfort and happiness…The feel of a slice – familiar and warm in your hand (especially if there’s a bit of butter melting into it.) The taste — which somehow can transport you back to Grandma’s house, or a bakery tucked away in your memory (I’m personally transported back to the incredible bakeries I
lived in frequented in Heidelberg, Germany, where I studied for a year during college.)
Bread is just, well — so much a part of life that Jesus had to remind us that “Man does not live by bread alone.” (Matthew 4:4)
Which makes it really hard when someone you love (my dad in my case) receives a diagnosis of Celiac Disease. And bread becomes an absolute no-no.
Of course, gluten-free folks — whether Celiac, or not — have been trying to create an edible loaf of gluten-free bread for years. But the sad fact is that most of them are just awful. We usually describe them with words like “Cardboard.” “Disgusting.” “Such a waste.”
It’s sad but true: Whether you bake your own or spend a fortune on a loaf at your favorite health food store, most of the time, gluten-free bread ends up tasting like anything but bread.
Well, just about the time our family was ready to give up on gluten-free bread forever…I met a new friend. Kerri had just moved to our North Shore from Ventura, Ca., and with her she brought a recipe for what she simply called “5 minute gluten-free bread.” She brought a loaf to a Bible study potluck. (because in Hawaii all Bible studies have potlucks.)(Another reason to love Hawaii.) Everyone raved. But then we actually questioned her. (After all, she was new, and what if she was a liar?) She brought it again the next week — this time with some olives and garlic. Everyone freaked out. It was SO good! She brought it another week, in a dessert variety — filled with cinnamon and raisins. Again — a home run. Turns out, Kerri is not a liar but a really dear woman who makes really amazing gluten-free bread. (I’m sorry we ever doubted you Kerri, but you just can’t be too safe these days.)
Last fall I asked Kerri if I could get her recipe. My Dad would be coming to town soon and I knew how much he has missed good bread since he was diagnosed with Celiac disease almost 8 years ago. (I mean, my gluten-free cinnamon rolls are great and all, but you can’t eat cinnamon rolls EVERY DAY.)(or can you….? 🙂 )
Kerri was happy to share her recipe. She can’t remember where she first got it, and said she’s tweaked it a number of times since she first started making it.
I made it for my Dad and he absolutely loved it. Well, first he questioned if it was really gluten-free (how dare he?) I made it again. Each batch has been equally fantastic. My mom (who is not gf) also loved it! Their favorite version is when I add 2 Tablespoons of honey, 1/2 cup of walnuts and a good dash (2 tsp?) of cinnamon. That’s breakfast bread for sure.
But here’s the real shocker: When I recently made a loaf without any add-ins, and served it with a bowl of split-pea soup, my boys exclaimed at the dinner table (and this is no lie) “This is the best bread I’ve ever had”
If you are gluten-free, go back and read that again. It doesn’t even sound real, does it? I never dreamt someone would say those words about a gluten-free loaf. A five-minute recipe at that.
Miracles really do happen. So you’d be crazy not to try this one, right?
Whether you are #GF or not, try this bread. Try it plain. Put some butter on it. Try it with nuts and cinnamon, or garlic and olives…toss some jalapeños in there, or feta or anything else that might tickle your fancy. Just try it. You won’t be disappointed.
Here’s the printable recipe. Hope you love it!
5-minute gluten free bread
- 1 cup almond flour
- 3/4 cup tapioca flour arrowroot flour is another good option
- 1/4 cup golden milled flax (optional, can also use chia seed or anything else you like)
- 1/3 cup coconut oil room temperature
- 4 eggs medium size
- 1/4 cup water room temperature
- 2 Tablespoon maple syrup
- 1 tsp. apple cider vinegar
- 1/2 tsp. sea salt
- 2 tsp. baking powder
Preheat oven to 350 degrees.
Use coconut oil to grease a bread pan.
Put all ingredients in a mixer and combine until smooth.
pour into prepared pan.
Bake 30 minutes and check. Mine usually takes just over 30 minutes but depending on your oven, it may take up to 40 minutes.
This recipe is a great one to add-in whatever you like.
--For a breakfast try adding 2 tablespoons honey, 1/4 cup of walnuts and 2 tsp. cinnamon. (Cinnamon and raisins or dried cranberries are also good!)
--For dinner or a snack you might try it with fresh garlic (1-2 cloves minced), olives, or jalepeno, feta cheese, etc. Play around with it and enjoy!
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Let me know how it goes! And thank you, Kerri, for sharing this recipe. I promise to never doubt you again…
Thor, on the other hand, is never to be trusted…especially around a fresh loaf of homemade bread. 🙂
Boy Dad book ?
I have twin 6 yr old, and I’m stay at home mom. My husband works hard and is tired. The boys love n miss their father of course.. I am reading your book and plan on showing a good example. But, i need help for him, in all the ways we as mothers need help. These young boys are a handful, the energy is thru the roof. So, needless to say a Boy Dad book would be awesome
thank you so much for the comment, Stacy! Love the idea of a Boy Dad book. My husband is a busy doctor but he and I do talk through all that I write and a lot of men have applied the same principles in Boy Mom to their parenting. 😉 My husband will also be helping me on future projects, so stay tuned. 😉 thanks again and keep up the excellent work. XO
The BEST gluten free bread I’ve ever made!!
yay!! So happy to hear that!! 🙂
I’m not a great baker… when I made it, it was greasy/eggy as someone else mentioned. I’m wondering if I wasn’t supposed to add the coconut oil to the batter – but just grease the pan with it? Did I do that wrong? If not, it may be I need to use fewer eggs 😉 I’m excited about this though – promising!!!! Not giving up yet!!! 😉
I tried your recipe last night and it came out very greasy. Amy suggestions?
Hey Kris, I’m sorry, not sure what to say unless you try less coconut oil? Mine have never come out greasy…So many factors with baking — but sorry about that!! 🙂 Blessings–
This is SO good! The first time I made it, I made it exactly like the recipe, but found it a little spongy/eggy. I realized that it calls for 4 medium eggs, but I always buy large or extra large, so the next time I made it I only used 3 eggs, plus I added 1tsp cinnamon, 1/4 cup chia seeds and half a cup of raisins. So good! Just made it again today, but this time I added 2 mashed bananas and 1/2 cup chocolate chips. Had to bake it for 50 minutes, and turned out GREAT! My whole family, including my 1 and 4 year old love this bread:) Thanks for posting Monica! I have many variations planned for the near future!
Note: after the first time I baked it, I switched from arrowroot flour to gluten-free flour and it works great:)
Wow, so yummy! We aren’t gluten free here but I had all the ingredients so decided to try. Made it as written. Definitely different. Kind of spongy & tastes like coconut but I personally loved it! Give it a try!
About to make this- any coco oil alternatives? Has anyone tried sunflower or avocado?
good question…I have not tried a substitute, but if you do please let me know how it turns out! 😉 aloha-
I love this recipe. I have made this a few times. It’s so easy and it comes out so good every time. I make it for my daughter also as she has many diet restrictions. Even when your kid is 25 and married. I wanted to show her I can bake gluten free and have it come out so tasty. Thank you for this recipe and keep them coming.. 🙂
Yay! I’m so excited to try this recipe! I get so tired of being disappointed over and over with the gf kind at the grocery stores. And they are expensive too! Thanks for sharing!
I just made this bread, turned out great. Just wondering how you store it?
Thank you Ketura! I haven’t ever had to store it long b/c my family eats it so fast, ;), but I’d suggest storing it just like any other bread…depending on your humidity and temperature etc…Here in Hawaii it is so humid i almost always put bread in a ziplock and in the fridge. Most places you could seal it and leave it room temp. for a day or 2. Blessings!
Thank you! I will try that.
Thank you for the recipe! My husband and I just (like yesterday) the Whole 30 and have decided to continue to leave out grains, dairy and most sugar…but I REALLY miss bread! So, I am excited to give this a try
Monica, I have another question. My daughter is allergic to nuts. Have you ever tried it with rice flour? I usually use King Arthur’s flour. This sounds wonderful. Since my daughter was diagnosed with Celiac 3 years ago she really really misses bread. The only good one we have found is banana bread. A savory one would be really nice!
Hey Shannon – great question. Here’s what i wrote to Nicole in a previous comment: As for the almond flour…to be honest, my friend Kerri said she has tried every option and the only thing that worked for her was the Almond flour with either tapioca or arrowroot flour. So, you are welcome to switch it out, but no guarantees. 🙂
Sorry that may not be great news but I would totally appreciate it if you keep me posted with what you try!! Much aloha
Hey there love the idea—— just a question what if you dont use eggs
What can I substitute for that ( i have in other recipes sub in :flax, banana, chia seeds or applesauce for the egg) will this work ??? Have you been able to try that . If you dont have almond flour what else would work?? Oat flour ??? I know now that would change the recipe but ??
Nicole, well this is the 2nd question about eggs, so looks like I need to try some non-egg varieties! Mary also commented and said she might try bananas…I have a powdered egg substitute in my pantry that I think I’ll try. If you figure anything out, please let me know how it goes! As for the almond flour…to be honest, my friend Kerri said she has tried every option and the only thing that worked for her was the Almond flour with either tapioca or arrowroot flour. So, you are welcome to switch it out, but no guarantees 🙂 Keep me posted on how it all goes!! aloha-
Fantastic. I am celiac and can’t wait to try it. I am also vegan so eggs will probably be bananas. Being GF/V is tough so…thank you!
Please let me know how it goes with the bananas. Do you ever use other vegan “egg substitutes” when you bake? I’d love to hear how it turns out! Blessings, XO