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Gluten-Free Whole Loaf Bread That’s Like Cake!

Gluten-Free Whole Loaf Bread

A whole-loaf, oven-baked, version of my 5 minute gluten-free English muffin. A solution for having something ready to pop in the toaster or microwave every morning for a whole week.

  • 6 tbsp Peanut Flour
  • 2 tbsp Green Banana Flour
  • 2 tbsp Protein Powder
  • 2 tbsp Teff Flour
  • 3 tsp Baking Powder (aluminum-free)
  • 1/2 tsp Salt (Real )
  • 2 dash Cinnamon (to taste)
  • 1 dash Baking Spice (to taste)
  • 3 tbsp Avocado Oil
  • 12 tbsp Applesauce (unsweetened)
  • 6 Eggs (large)
  1. Place all dry ingredients in mixing bowl and gently mix together.

  2. Add all liquid ingredients to mixing bowl with dry ingredients and mix thoroughly.

  3. Pour into a lightly greased bread pan.

  4. Bake in a 350 degree oven for 45 minutes.

  5. Let cool completely in the pan.

  6. Remove from pan and slice.

 

This new whole loaf version of my gluten-free muffin recipe is so delicious! I love that I can save time in the morning by having a slice ready to just pop in the toaster. I’m over the moon that this recipe came out more like pound cake and banana bread!

I used the exact same ingredients as in my previous recipe for the gluten-free 5 minute english muffin, just six times more of everything. Instead of whisking in a small cereal type bowl, this time I just mixed it all in my counter-top mixer.

This loaf turned out more dense than the first muffin version, which it turns out, is a wonderful thing! It’s still good toasted in the morning, but it’s also very good for dessert! It really is more like pound cake- or a cross between pound cake and banana bread! No wheat, gluten, sugar, dairy or nuts here and I’ve made this one very high in protein. If you wanted it to be rice free too you could easily substitute more of the other dry flour ingredients for the protein powder, or just use a protein powder that has no rice in it.  This is so banana-bread-like (yum!) that I might even try adding a small bit of chopped walnuts next time.

For mornings when I really need to just get up and get going, I can still just toast a slice or two of this gluten-free superstar, slather my favorite almond butter and all-fruit strawberry jam on top, and call it good!  For links to ingredients at Amazon (as some of them can be hard to find any other way), see my next post, Gluten-Free 5 Minute Muffin.

This particular round of kitchen creativity turned out quite well. I’ll definitely be baking this again. Did you make this recipe?

 

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