Gluten Free Bread

I described this bread to someone at work two days ago as “not really bread, but it’s bread to me.”


This is another recipe from one of my favorite blogs, Edible Perspective. I made only a few changes to the recipe, and I really enjoy the result.

This “bread” is not going to taste or feel anything like store bought bread. I describe it as a dense flat bread, with so much delicious flavor. It is very sturdy and holds toppings wonderfully. Try topping with nut butter and jelly or nut butter and sliced apple. Or, for a savory version, top it with hummus, a smashed avocado, or with egg and melted cheese.



Preheat oven to 375*. Place 1/2 T. melted coconut oil in a 9″ round or square pan and rub around to coat the pan.

Start with:

1 c. quinoa flour

1/2 c. oat flour

1/4 c. almond meal

1.5 T. ground flax seeds

1/4 t. salt

Mix dry ingredients in a bowl.


1/2 c. water

1/2 c. unsweetened almond milk

1 T. melted coconut oil

1 T. applesauce

1.5 T. honey

Add the wet ingredients to the dry and mix until just combined. Let sit for about 5 minutes.

Pour batter into pan and bake for about 30 minutes, or until the top is slightly cracked and the edges are golden brown.

*You can make your own oat and almond flour. Process oats and almonds in a food processor until very fine.


What do you think? Would you give this bread a try?

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