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!
As always, I appreciate it so much when you Pin or Share my posts and recipes using social media buttons (below).
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. 🙂