Craving for crumbs that are gluten-free? Check out this cheesy gluten free bread recipe, that’s as good as can be!
Ingredients
- 1¼ cups / 150g Buckwheat flour
- 1 cup / 100g Almond flour
- ⅓ cup / 50g Chia seed (ground)
- 1 medium / 50g Egg
- 3 tablespoons / 50g Butter
- ½ cup / 125g Plain yogurt
- 1 tablespoon / 10g Baking powder
- 1 teaspoon / 5g Salt
- Optionally slices of cheese of preference (to make it more delicious and give it a twist, cut some cheese into sticks and put it inside the batter)
How to make Gluten free bread
- Grind almond and chia seed if necessary. Pour buckwheat flour, almond flour and ground chia seed into a mixing bowl. Mix evenly.
- Use room temperature butter. Slice the butter before putting into the mixing bowl. Put egg, yogurt, some salt and baking powder into the mixing bowl as well.
- Blend all ingredients together until they incorporated well.
- Get the loaf pan ready. In case of a non silicone tray parchment paper needs to be cut into it or some butter smeared all over the pan before pouring the batter into it. Pour batter into the loaf pan.
- Optionally stick some slices of cheese into it then close it up nicely.
- Put the dough into the 356ºF / 180ºC preheated oven then bake until the top starts to get golden brown, about 30 minutes. Try it with a handful of freshly cut cilantro leaves whisked with butter and a pinch of salt.
Enjoy!
F.A.Q.
What gluten-free flour is best for bread?
There is no one “best” gluten-free flour for bread, as it often depends on personal preference and the recipe being used. However, some commonly used gluten-free flours for bread include rice flour, sorghum flour, and teff flour.
Is it cheaper to make gluten-free bread or buy it?
It can be cheaper to make gluten-free bread at home, as store-bought gluten-free bread can be more expensive due to the cost of specialty ingredients and the extra labor required to produce it.
What is the main ingredient in gluten-free bread?
The main ingredients in gluten-free bread are gluten-free flours, such as rice flour, corn flour, or almond flour, along with binding agents like xanthan gum or psyllium husk powder to help the bread rise and hold together.
The Best Gluten Free Bread Recipe
Craving for crumbs that are gluten-free? Check out this cheesy gluten free bread recipe, that it's as good as can be!
Ingredients
- 1¼ cups Buckwheat flour
- 1 cup Almond flour
- ⅓ cup Chia seed ground
- 1 medium Egg
- 3 tablespoons Butter
- ½ cup Plain yogurt
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- Optionally slices of cheese of preference to make it more delicious and give it a twist, cut some cheese into sticks and put it inside the batter
Instructions
- Grind almond and chia seed of necessary. Pour buckwheat flour, almond flour and ground chia seed into a mixing bowl. Mix evenly.
- Use room temperature butter. Slice the butter before putting into the mixing bowl. Put egg, yogurt, some salt and baking powder into the mixing bowl as well.
- Blend all ingredients together until they incorporated well.
- Get the loaf pan ready. In case of a non silicone tray parchment paper needs to be cut into it or some butter smeared all over the pan before pouring the batter into it. Pour batter into the loaf pan. Pour batter into the loaf pan.
- Optionally stick some slices of cheese into it then close it up nicely.
- Put the dough into the 356ºF / 180ºC preheated oven then bake until the top starts to get golden brown, about 30 minutes. Try it with a handful of freshly cut cilantro leaves whisked with butter and a pinch of salt.
Nutrition
Serving: 100g | Calories: 374kcal (19%) | Carbohydrates: 26g (9%) | Protein: 12g (24%) | Fat: 26g (40%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg (21%) | Sodium: 532mg (23%) | Potassium: 220mg (6%) | Fiber: 8g (33%) | Sugar: 2g (2%) | Vitamin A: 454IU (9%) | Vitamin C: 0mg | Calcium: 254mg (25%) | Iron: 2mg (11%)
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I tried this bread with some creamy pumpkin soup. It was a delight!
From now on this is my favorite bread!
It is really awesome with pumpkin soup! Or in fact with anything really 😀
There is no reason why it shouldn’t be! It’s delicious and healthy too!