Putzel Kitchen

Gluten-Free Bread

This gluten-free bread is perfect for morning toast with butter.  The protein from almond meal and sunflower seeds make it more filling too.

Gluten-Free Bread

Gluten-free bread that is easy to make without all the words you can't pronounce.
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes

Ingredients

Yield: 1 loaf (8 servings)
  • 2 T buckwheat flour
  • 1/4 pound gluten-free oat bran flour (1 1/4 cups)
  • 1/4 pound almond meal (1 1/2 cups)
  • 1/4 pound flax seed (5/8 cup)
  • 1 T baking powder
  • 1 tsp sea salt
  • 5 egg whites
  • 300 grams plain greek yogurt (1.2 cups)
  • 2 tablespoons raw sunflower seeds

Instructions

Step 1

Preheat oven to 350 degrees F.

Step 2

Mix all ingredients (other than sunflower seeds) together until a dough forms.

Step 3

Line a loaf pan with parchment paper and add dough to pan.

Step 4

Sprinkle with sunflower seeds.

Step 5

Bake in parchment lined loaf pan for 50 - 60 minutes. Test doneness with a toothpick in center of bread. If toothpick comes out clean, then bread is done.

Step 6

Lift bread out of pan by edges of parchment paper. Let cool, slice and enjoy.

I like this bread best toasted and topped with avocado, a slice of cheese and cucumbers, arugula or sprouts. It also makes a good bread for an open-faced tuna melt.

Notes

Short Cut: Slice loaf and wrap in freezer paper and a ziplock bag. Store in freezer for up to 3 months (it probably won’t last longer than a week) or in the refrigerator for 3 days.


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