25+ Delicious Brown Rice Flour Breakfast Bread Recipes to Try

In recent years, the popularity of gluten-free baking has surged, and for good reason.

Many people are discovering the benefits of using alternative flours, and brown rice flour stands out as a nutritious and versatile option.

Rich in fiber, vitamins, and minerals, brown rice flour is an excellent choice for those looking to add wholesome ingredients to their breakfast table.

Imagine starting your day with a slice of warm, freshly baked bread made from brown rice flour.

Whether you’re a fan of sweet treats like banana bread or prefer savory options such as zucchini bread, there’s something for everyone in the world of brown rice flour breakfast breads.

Not only are these recipes easy to make, but they also provide a nourishing foundation for your morning routine.

In this article, we’ve compiled a collection of 25+ delicious brown rice flour breakfast bread recipes that will inspire your baking adventures and help you enjoy a healthy start to your day.

25+ Delicious Brown Rice Flour Breakfast Bread Recipes to Try

Incorporating brown rice flour into your breakfast routine opens up a world of delicious and nutritious possibilities. From sweet and fruity breads to savory loaves packed with vegetables and spices, these recipes prove that gluten-free baking can be both satisfying and flavorful.

Whether you’re enjoying a slice with your morning coffee or toasting it up for a mid-morning snack, brown rice flour breakfast breads are sure to become a staple in your kitchen.

We hope you find joy in trying these recipes and exploring the delightful flavors that brown rice flour has to offer.

So grab your mixing bowls, preheat your oven, and get ready to bake your way to a healthier breakfast!

Blueberry Brown Rice Flour Breakfast Bread

This blueberry brown rice flour breakfast bread offers a delicious way to start the day, combining the nuttiness of brown rice flour with the natural sweetness of blueberries.

This gluten-free bread is tender, moist, and has a subtle hint of vanilla that pairs beautifully with the blueberries.

It’s perfect on its own or with a smear of butter, making it a delightful breakfast or snack.

Ingredients:

• 1 ½ cups brown rice flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup honey or maple syrup
• 2 large eggs
• ½ cup unsweetened applesauce
• ⅓ cup almond milk
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, combine the brown rice flour, almond flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the honey, eggs, applesauce, almond milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring gently to combine. Avoid over-mixing.
5. Carefully fold in the blueberries.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blueberry brown rice flour bread is a satisfying way to enjoy a gluten-free breakfast that’s brimming with fresh flavors.

The blueberries add bursts of sweetness to each bite, while the brown rice flour provides a hearty, satisfying texture. Enjoy it warm or toasted for a cozy start to your morning.

Banana Walnut Brown Rice Flour Bread

Banana walnut brown rice flour bread is a hearty, flavorful option for breakfast, especially for banana bread lovers.

This recipe uses the natural sweetness of ripe bananas and the nutty crunch of walnuts, creating a balanced flavor that’s both comforting and satisfying.

The brown rice flour gives the bread a rich, dense texture, making it a perfect morning treat with a cup of coffee or tea.

Ingredients:

• 1 ½ cups brown rice flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• 2 large ripe bananas, mashed
• 2 large eggs
• ½ cup coconut oil, melted
• ½ cup honey or maple syrup
• 1 tsp vanilla extract
• ½ cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, combine the brown rice flour, coconut flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate large bowl, mash the bananas and add the eggs, melted coconut oil, honey, and vanilla extract. Stir until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan, spreading it evenly.
7. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This banana walnut brown rice flour bread is a wholesome and delicious choice for breakfast. It’s moist, full of banana flavor, and has a delightful crunch from the walnuts.

Serve it with a bit of butter or enjoy it plain for a naturally sweet, gluten-free breakfast that will keep you full and energized throughout the morning.

Cinnamon Apple Brown Rice Flour Breakfast Bread

This cinnamon apple brown rice flour breakfast bread is a fall-inspired treat that’s as comforting as it is nutritious.

The combination of warm cinnamon and fresh apples makes this bread feel like a cozy morning indulgence.

Using brown rice flour keeps it gluten-free while adding a lovely, slightly nutty taste that pairs perfectly with the sweetness of the apples.

Ingredients:

• 1 ½ cups brown rice flour
• ½ cup oat flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• ½ cup coconut sugar or brown sugar
• 2 large eggs
• ⅓ cup coconut oil, melted
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 cup peeled and chopped apple (e.g., Granny Smith or Honeycrisp)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the brown rice flour, oat flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, beat the eggs with the coconut sugar, melted coconut oil, applesauce, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed.
5. Gently fold in the chopped apple pieces.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

Cinnamon apple brown rice flour bread is a perfect seasonal breakfast bread that feels like a warm hug on a chilly morning.

The apples lend a natural sweetness, while the cinnamon provides a comforting spice that makes each slice irresistible. Try it warm, and enjoy the flavors that make it a breakfast favorite.

Almond Orange Brown Rice Flour Breakfast Bread

This almond orange brown rice flour breakfast bread is a delightful combination of zesty citrus and nutty almond flavors.

The orange zest brings a fresh, tangy note, while almond meal adds a rich, moist texture.

This bread is gluten-free and makes for a nourishing, energizing breakfast or snack that feels bright and refreshing, especially on a busy morning.

Ingredients:

• 1 ½ cups brown rice flour
• ½ cup almond meal
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup honey or maple syrup
• 2 large eggs
• ⅓ cup coconut oil, melted
• Zest of 1 large orange
• ½ cup freshly squeezed orange juice
• ½ tsp almond extract
• ⅓ cup sliced almonds for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, mix together the brown rice flour, almond meal, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the honey, eggs, melted coconut oil, orange zest, orange juice, and almond extract until smooth.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and sprinkle sliced almonds on top.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond orange brown rice flour bread is a beautifully fragrant breakfast option, balancing the sweetness of orange with the richness of almonds.

Enjoy it warm or at room temperature, and pair it with a hot cup of tea or coffee for a bright, refreshing start to your day.

Pumpkin Spice Brown Rice Flour Breakfast Bread

Pumpkin spice brown rice flour breakfast bread is the ultimate autumn-inspired morning treat. It combines the earthy richness of pumpkin with warming spices like cinnamon, nutmeg, and cloves.

Brown rice flour adds a hearty texture, making this bread not only delicious but also gluten-free and wholesome, perfect for a cozy fall breakfast or snack.

Ingredients:

• 1 ½ cups brown rice flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt
• 1 cup canned pumpkin puree
• 2 large eggs
• ⅓ cup coconut oil, melted
• ½ cup maple syrup
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the brown rice flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, mix the pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients, stirring just until combined.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

Pumpkin spice brown rice flour bread is an irresistible way to start your day with flavors that capture the essence of autumn. It’s moist, fragrant, and slightly sweet, ideal for breakfast or a mid-morning treat.

Serve with a drizzle of maple syrup or a dollop of cream cheese for a truly cozy experience.

Carrot Raisin Brown Rice Flour Breakfast Bread

This carrot raisin brown rice flour breakfast bread is packed with nutritious ingredients like shredded carrots and raisins, providing a boost of fiber and natural sweetness.

The brown rice flour gives it a dense, satisfying texture, while the spices add warmth and flavor.

It’s an ideal choice for breakfast or a snack, providing a quick way to get vegetables and grains in the morning.

Ingredients:

• 1 ½ cups brown rice flour
• ½ cup oat flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp ground ginger
• ½ tsp salt
• 1 cup grated carrots
• ½ cup raisins
• 2 large eggs
• ⅓ cup coconut oil, melted
• ½ cup honey or maple syrup
• ½ cup almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, combine the brown rice flour, oat flour, baking powder, baking soda, cinnamon, ginger, and salt.
3. In a separate bowl, mix the eggs, melted coconut oil, honey, almond milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined.
5. Fold in the grated carrots and raisins.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

Carrot raisin brown rice flour bread is a wonderful way to get a nutritious, veggie-packed breakfast that’s full of flavor and texture.

The carrots add moisture, while the raisins bring a touch of sweetness, making it both healthy and delicious. Enjoy it on its own, or with a bit of butter or cream cheese for a hearty, satisfying start to your day.

Maple Pecan Brown Rice Flour Breakfast Bread

This maple pecan brown rice flour breakfast bread brings together the rich flavors of maple syrup and toasted pecans in a naturally gluten-free bread.

With a nutty taste from the brown rice flour and the caramel-like sweetness of maple, this bread makes an indulgent yet wholesome breakfast option that’s perfect for pairing with morning coffee or tea.

Ingredients:

• 1 ½ cups brown rice flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• ½ cup maple syrup
• 2 large eggs
• ⅓ cup melted coconut oil
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract
• ½ cup chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the brown rice flour, almond flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the maple syrup, eggs, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the chopped pecans.
6. Pour the batter into the prepared loaf pan, spreading it evenly.
7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This maple pecan brown rice flour bread is a fantastic way to start your day with comforting flavors of maple and pecans.

The bread is slightly sweet and has a satisfying crunch from the pecans, making it ideal for breakfast or as an afternoon treat.

Lemon Poppy Seed Brown Rice Flour Breakfast Bread

This lemon poppy seed brown rice flour breakfast bread is bright, zesty, and has a delightful texture from the poppy seeds.

The tangy lemon zest pairs beautifully with the earthy flavor of brown rice flour, creating a light and refreshing bread that’s perfect for breakfast or a snack.

It’s a great choice for those looking for a gluten-free, low-sugar breakfast option that still feels indulgent.

Ingredients:

• 1 ½ cups brown rice flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• Zest of 2 large lemons
• 2 tbsp poppy seeds
• ½ cup honey or maple syrup
• 2 large eggs
• ⅓ cup melted coconut oil
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, mix together the brown rice flour, almond flour, baking powder, baking soda, salt, lemon zest, and poppy seeds.
3. In a separate bowl, whisk together the honey, eggs, melted coconut oil, almond milk, vanilla extract, and lemon juice until smooth.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

The lemon poppy seed brown rice flour bread is a refreshing and vibrant way to start the day. With a light lemony flavor and a subtle crunch from the poppy seeds, it’s a delicious and healthful choice that feels like a treat without being overly sweet.

Coconut Pineapple Brown Rice Flour Breakfast Bread

For a tropical twist, this coconut pineapple brown rice flour breakfast bread brings the sweet, tangy flavor of pineapple together with the natural richness of coconut.

The brown rice flour adds a hearty texture, while the coconut flakes provide a delicious chew.

This gluten-free bread is a delightful breakfast option that brings a bit of sunshine to your morning routine.

Ingredients:

• 1 ½ cups brown rice flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup coconut sugar
• 2 large eggs
• ⅓ cup melted coconut oil
• ½ cup coconut milk
• 1 tsp vanilla extract
• ½ cup crushed pineapple, drained
• ½ cup unsweetened shredded coconut

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the brown rice flour, coconut flour, baking powder, baking soda, salt, and coconut sugar.
3. In a separate bowl, whisk together the eggs, melted coconut oil, coconut milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the crushed pineapple and shredded coconut.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This coconut pineapple brown rice flour bread is a tropical-inspired treat that’s perfect for breakfast.

The combination of pineapple and coconut gives it a sweet, tropical flavor, while the brown rice flour provides a wholesome base. Enjoy it with a little butter or coconut yogurt for an extra-special start to the day.

Banana Chia Brown Rice Flour Breakfast Bread

This banana chia brown rice flour breakfast bread is naturally sweetened with ripe bananas and packed with nutritious chia seeds, making it a healthy and filling option for breakfast.

The bread has a moist and tender crumb, with a slight crunch from the chia seeds.

It’s a great way to enjoy banana bread with a gluten-free twist that’s both delicious and packed with fiber.

Ingredients:

• 1 ½ cups brown rice flour
• ½ cup oat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 2 large ripe bananas, mashed
• 2 large eggs
• ⅓ cup coconut oil, melted
• ⅓ cup honey or maple syrup
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract
• 2 tbsp chia seeds

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the brown rice flour, oat flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix the mashed bananas, eggs, melted coconut oil, honey, almond milk, and vanilla extract until well blended.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chia seeds, ensuring they are evenly distributed in the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This banana chia brown rice flour breakfast bread is a wonderful way to start the day with a naturally sweet, fiber-rich treat.

It’s moist, flavorful, and offers a little crunch from the chia seeds, making it a perfect choice for a balanced and satisfying breakfast.

Blueberry Lemon Brown Rice Flour Breakfast Bread

This blueberry lemon brown rice flour breakfast bread is bursting with juicy blueberries and the fresh taste of lemon.

The tartness of the lemon pairs beautifully with the sweetness of the blueberries, creating a bright, refreshing loaf that’s perfect for breakfast.

This gluten-free bread is both light and satisfying, with a fluffy texture and a delightful burst of flavors in every bite.

Ingredients:

• 1 ½ cups brown rice flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• Zest of 1 lemon
• ½ cup honey or maple syrup
• 2 large eggs
• ⅓ cup coconut oil, melted
• ½ cup almond milk
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the brown rice flour, almond flour, baking powder, baking soda, salt, and lemon zest.
3. In a separate bowl, whisk together the honey, eggs, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to overmix.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

This blueberry lemon brown rice flour breakfast bread is a fresh and fruity delight, perfect for breakfast or a snack.

The combination of juicy blueberries and zesty lemon makes it both flavorful and light, while the brown rice flour adds a wholesome touch. Enjoy a slice with a warm cup of tea for a refreshing start to the day.

Apple Cinnamon Brown Rice Flour Breakfast Bread

The classic combination of apple and cinnamon shines in this apple cinnamon brown rice flour breakfast bread.

Packed with grated apples and spiced with warm cinnamon, this gluten-free bread is cozy, fragrant, and ideal for fall mornings.

Brown rice flour provides a hearty base, making this bread both nutritious and comforting, perfect with a little butter or nut spread.

Ingredients:

• 1 ½ cups brown rice flour
• ½ cup oat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 cup grated apple (about 1 large apple)
• 2 large eggs
• ⅓ cup coconut oil, melted
• ½ cup maple syrup or honey
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix together the brown rice flour, oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the grated apple, eggs, melted coconut oil, maple syrup, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan, spreading it evenly.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

This apple cinnamon brown rice flour breakfast bread is cozy and fragrant, perfect for fall mornings or anytime you crave a comforting breakfast.

The grated apple keeps it moist, while the cinnamon and nutmeg bring a warming touch. Enjoy it warm with a pat of butter or your favorite nut butter for a satisfying start to your day.

Cranberry Orange Brown Rice Flour Breakfast Bread

This cranberry orange brown rice flour breakfast bread combines the tartness of cranberries with the bright, citrusy flavor of fresh orange juice and zest.

The result is a moist, fragrant bread that’s perfect for breakfast or as a mid-morning snack.

This gluten-free loaf not only looks beautiful with its vibrant red cranberries but also delivers a delightful combination of sweet and tart flavors that will uplift your mornings.

Ingredients:

• 1 ½ cups brown rice flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• Zest of 1 orange
• ½ cup honey or maple syrup
• 2 large eggs
• ⅓ cup coconut oil, melted
• ½ cup fresh orange juice
• 1 tsp vanilla extract
• 1 cup fresh or frozen cranberries (if using frozen, do not thaw)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the brown rice flour, almond flour, baking powder, baking soda, salt, and orange zest.
3. In a separate bowl, whisk together the honey, eggs, melted coconut oil, orange juice, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just mixed.
5. Gently fold in the cranberries, being careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This cranberry orange brown rice flour breakfast bread is a refreshing way to start your day. The bright flavors of orange and tartness of cranberries create a delightful balance that pairs beautifully with morning tea or coffee.

Enjoy this nutritious loaf on its own or toasted with a little butter for a tasty breakfast treat.

Carrot Walnut Brown Rice Flour Breakfast Bread

This carrot walnut brown rice flour breakfast bread is packed with wholesome ingredients, making it an excellent choice for a nutritious breakfast.

The sweetness of grated carrots and the richness of walnuts create a satisfying and flavorful loaf that’s both hearty and healthy.

This gluten-free bread is a perfect way to incorporate vegetables into your morning routine without sacrificing taste.

Ingredients:

• 1 ½ cups brown rice flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1 cup grated carrots (about 2 medium carrots)
• ½ cup chopped walnuts
• 2 large eggs
• ⅓ cup coconut oil, melted
• ½ cup maple syrup or honey
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix together the brown rice flour, almond flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the eggs, melted coconut oil, maple syrup, almond milk, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just mixed.
5. Fold in the grated carrots and chopped walnuts until evenly distributed.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This carrot walnut brown rice flour breakfast bread is a delightful and wholesome option to start your day. The natural sweetness from the carrots and the crunchy texture from the walnuts create a satisfying and nutritious bread that’s perfect for breakfast.

Enjoy it warm or toasted with a drizzle of honey or a spread of cream cheese for an extra special treat.

Pumpkin Spice Brown Rice Flour Breakfast Bread

This pumpkin spice brown rice flour breakfast bread is a warm and comforting loaf that embodies the flavors of fall.

Made with pure pumpkin puree and a blend of warming spices, this gluten-free bread is moist, flavorful, and perfect for cozy mornings.

The addition of brown rice flour adds heartiness, making it a filling breakfast option that can be enjoyed any time of the year.

Ingredients:

• 1 ½ cups brown rice flour
• ½ cup oat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp pumpkin pie spice
• ½ cup coconut sugar
• 2 large eggs
• ⅓ cup coconut oil, melted
• 1 cup pumpkin puree (canned or homemade)
• ⅓ cup maple syrup or honey
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the brown rice flour, oat flour, baking powder, baking soda, salt, pumpkin pie spice, and coconut sugar.
3. In another bowl, mix the eggs, melted coconut oil, pumpkin puree, maple syrup, almond milk, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just mixed.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This pumpkin spice brown rice flour breakfast bread is the perfect way to enjoy the flavors of fall. It’s moist, flavorful, and fragrant, making it a delightful choice for breakfast or as a snack throughout the day.

Serve it warm with a smear of butter or cream cheese for an indulgent yet wholesome treat.

Note: More recipes are coming soon!