25+ Healthy Egg Free Gluten Free Bread Recipes for Every Occasion

In today’s baking world, dietary needs and preferences are more diverse than ever.

Whether due to allergies, dietary choices, or personal preferences, more and more people are looking for recipes that cater to specific restrictions without sacrificing taste and texture.

Gluten-free and egg-free bread recipes are particularly in demand, offering a safe, delicious alternative for those avoiding gluten and eggs.

Finding bread recipes that are both egg-free and gluten-free can be challenging, as these ingredients often play a key role in the structure and rise of bread.

However, with innovative flour choices, natural binding agents, and creative flavor combinations, it’s entirely possible to make bread that’s just as tasty, hearty, and satisfying.

This collection of 25+ egg-free gluten-free bread recipes showcases a wide variety of flavors and styles—from classic sandwich loaves to savory herb breads and even sweet breads—providing options for every craving and meal.

With recipes that make use of nutritious ingredients like flaxseed, chia seeds, gluten-free flours, and plant-based fats, these breads are not only allergen-friendly but also packed with nutrients.

Dive into these recipes and find new favorites that fit your lifestyle while delivering on taste and texture.

25+ Healthy Egg Free Gluten Free Bread Recipes for Every Occasion

Whether you’re avoiding gluten, eggs, or both, you don’t have to miss out on the joys of freshly baked bread.

This compilation of 25+ egg-free gluten-free bread recipes proves that dietary restrictions don’t have to mean compromising on flavor or texture.

From hearty, seed-studded loaves to soft and fluffy sandwich breads, these recipes are tailored to fit various tastes and occasions.

Plus, with a range of nutritious ingredients, these breads are as wholesome as they are delicious.

So why not try a few of these recipes and experience the joy of baking bread that’s perfectly suited to your dietary needs?

With this guide in hand, you’ll discover the possibilities of gluten-free, egg-free baking and find new favorites to enjoy every day.

Buckwheat and Seeded Bread

This buckwheat and seeded bread is dense, nutritious, and packed with fiber and protein. With no eggs or gluten, it provides a hearty, earthy flavor and texture, thanks to buckwheat flour and a mix of wholesome seeds like chia, sunflower, and pumpkin. This loaf is ideal for both sandwiches and toasting, and it’s a nourishing option for anyone with dietary restrictions or anyone who loves hearty, whole-grain alternatives. Enjoy the delightful crunch and nutty taste, and know you’re eating a bread that’s good for the body and easy to make.

Ingredients:

• 2 cups buckwheat flour
• 1/2 cup almond flour
• 1/4 cup chia seeds
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups water
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the buckwheat flour, almond flour, baking powder, baking soda, and salt.
3. Add the chia seeds, sunflower seeds, and pumpkin seeds to the flour mixture.
4. In a separate bowl, mix water, apple cider vinegar, and olive oil. Pour the wet ingredients into the dry ingredients, stirring until combined.
5. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra seeds on top for garnish if desired.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This buckwheat and seeded bread is more than just a gluten-free and egg-free option—it’s a nutritional powerhouse packed with healthy fats, fiber, and plant-based protein. The loaf’s nutty, hearty flavor and crunchy seeds make it a versatile base for your favorite toppings. Whether you’re following a gluten-free diet or just seeking a nutritious alternative, this bread is sure to satisfy.

Quinoa and Flaxseed Quick Bread

Quinoa and flaxseed quick bread offers a wonderfully soft, slightly nutty loaf that’s high in fiber and omega-3 fatty acids. This gluten-free and egg-free bread is quick to make, using quinoa flour as a nutrient-rich base and ground flaxseed as a natural binder. It has a slightly dense but tender crumb, making it excellent for toasting and enjoying with a variety of spreads or toppings. This recipe is perfect for those seeking a wholesome, plant-based bread that’s not only gluten-free but packed with wholesome goodness.

Ingredients:

• 2 cups quinoa flour
• 1/2 cup ground flaxseed
• 1/4 cup tapioca flour
• 2 tbsp psyllium husk powder
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups water
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine quinoa flour, ground flaxseed, tapioca flour, psyllium husk powder, baking powder, and salt.
3. In a separate bowl, mix the water, apple cider vinegar, and olive oil.
4. Pour the wet ingredients into 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 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 to cool completely.

Quinoa and flaxseed quick bread is a fantastic gluten-free, egg-free choice that’s nutritious and easy to prepare. The quinoa flour adds a subtle nuttiness, while the flaxseed enhances the texture and fiber content. Enjoy it toasted or as a sandwich base for a hearty, healthful meal that’s naturally free of common allergens.

Oat and Brown Rice Flour Sandwich Bread

This oat and brown rice flour bread is soft, moist, and perfect for everyday sandwiches or toast. The mild flavor of oat flour combines beautifully with brown rice flour, offering a light, chewy crumb with a hint of natural sweetness. This gluten-free, egg-free loaf is a convenient option for anyone looking to enjoy homemade bread with familiar flavors and textures. Easy to make, this bread has a smooth, soft crumb that holds up well with spreads or sandwich fillings, making it a staple in any gluten-free kitchen.

Ingredients:

• 1 1/2 cups oat flour (gluten-free certified)
• 1 1/2 cups brown rice flour
• 1/4 cup tapioca flour
• 2 tbsp ground chia seeds (or flaxseeds)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 1/4 cups warm water
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the oat flour, brown rice flour, tapioca flour, ground chia seeds, baking powder, baking soda, and salt.
3. In another bowl, mix warm water, apple cider vinegar, and olive oil.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This oat and brown rice flour sandwich bread is a gentle, comforting option that’s both gluten-free and egg-free, yet feels like classic bread. The mild flavor and soft crumb make it a wonderful choice for sandwiches, and it holds its structure well when toasted. Ideal for anyone avoiding gluten and eggs, this bread makes a satisfying addition to daily meals with a classic taste and texture.

Chickpea Flour Flatbread

Chickpea flour flatbread is a simple, versatile bread option that’s both gluten-free and egg-free. This flatbread has a soft texture with a slightly nutty flavor from the chickpea flour, making it a fantastic base for a variety of toppings, dips, and spreads. Since it cooks on the stovetop, it’s quick and easy to prepare—perfect for a weeknight dinner or as a side to soups and salads. This flatbread is high in protein and fiber, making it a nutrient-dense choice that fits seamlessly into any meal.

Ingredients:

• 1 1/2 cups chickpea flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1 cup water
• 1 tbsp olive oil, plus extra for cooking
• Optional: Fresh herbs, like rosemary or thyme, for added flavor

Instructions:

1. In a mixing bowl, whisk together the chickpea flour, salt, and baking powder.
2. Gradually add the water and olive oil, stirring until the batter is smooth and lump-free.
3. Let the batter sit for 10 minutes to thicken slightly.
4. Heat a non-stick skillet over medium heat and add a small amount of olive oil.
5. Pour about 1/4 cup of batter into the skillet, spreading it into a thin circle.
6. Cook for 2-3 minutes on each side until golden brown and cooked through.
7. Repeat with the remaining batter, adding more oil to the skillet as needed.

Chickpea flour flatbread is a fantastic, protein-rich option for gluten-free and egg-free diets. With its soft texture and savory, nutty taste, it complements a variety of meals, from Mediterranean dishes to savory toppings like hummus or guacamole. Quick to make and easy to pair, this flatbread is a great addition to any mealtime.

Sweet Potato and Millet Bread

This sweet potato and millet bread is a dense, earthy loaf with a hint of natural sweetness from the sweet potato. Packed with fiber, vitamins, and minerals, this gluten-free, egg-free bread is both nourishing and filling. The millet flour adds a mild, nutty flavor that pairs well with the subtle sweetness of sweet potatoes, creating a bread that’s as comforting as it is versatile. This recipe is ideal for those looking for a hearty, naturally sweetened bread that works well as toast or on its own with a little spread.

Ingredients:

• 1 cup sweet potato puree (from one large sweet potato)
• 1 cup millet flour
• 1/2 cup tapioca starch
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine millet flour, tapioca starch, ground flaxseed, baking powder, baking soda, and salt.
3. In a separate bowl, mix together sweet potato puree, water, apple cider vinegar, and olive oil.
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 45-50 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 to cool completely.

This sweet potato and millet bread brings together the natural sweetness of sweet potatoes and the earthy tones of millet, resulting in a unique, flavorful bread that’s hearty and nourishing. Ideal for gluten-free, egg-free diets, it’s perfect on its own, toasted, or as a side for soups. Its rustic flavor and satisfying texture make it a comforting, nutritious choice.

Teff and Sunflower Seed Bread

Teff and sunflower seed bread is a rich, nutty loaf with a hearty crumb and a slightly dense texture, perfect for toasting or slicing for sandwiches. Teff, a small but mighty grain, is naturally gluten-free and rich in iron, protein, and fiber. The addition of sunflower seeds not only adds a delightful crunch but also boosts the bread’s nutritional profile. This egg-free, gluten-free bread is perfect for a nutrient-dense breakfast or snack, and its unique flavor makes it a great alternative to traditional bread.

Ingredients:

• 1 1/2 cups teff flour
• 1/2 cup tapioca starch
• 1/4 cup ground flaxseed
• 1/4 cup sunflower seeds, plus extra for topping
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups water
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine teff flour, tapioca starch, ground flaxseed, baking powder, baking soda, and salt.
3. Add the sunflower seeds to the dry ingredients.
4. In a separate bowl, mix water, apple cider vinegar, and olive oil.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Pour the batter into the prepared loaf pan and sprinkle extra sunflower seeds on 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, then transfer to a wire rack to cool completely.

This teff and sunflower seed bread offers a unique, rich flavor and a hearty, chewy crumb that’s perfect for those seeking an egg-free, gluten-free loaf. Packed with essential nutrients and a delicious nutty taste, this bread is great for sandwiches or as a snack on its own. The added sunflower seeds make each slice crunchy and flavorful, elevating this bread into a nutritious, satisfying choice for any meal.

Almond Flour and Coconut Bread

Almond flour and coconut bread is a soft, slightly sweet loaf with a mild, nutty flavor. It’s made with almond flour and coconut flour, which provide a moist, tender crumb and add healthy fats, fiber, and protein. This gluten-free, egg-free bread has a light texture and a subtle coconut aroma, making it perfect for breakfast toast or a wholesome snack. Whether you top it with almond butter, avocado, or simply enjoy it plain, this bread is a delightful addition to any gluten-free diet.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup tapioca starch
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup almond milk (or other non-dairy milk)
• 1 tbsp apple cider vinegar
• 2 tbsp maple syrup (optional, for a touch of sweetness)
• 2 tbsp coconut oil, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, tapioca starch, ground flaxseed, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together almond milk, apple cider vinegar, maple syrup (if using), and melted coconut oil.
4. Pour the wet ingredients into the dry ingredients, stirring until smooth.
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, then transfer it to a wire rack to cool completely.

Almond flour and coconut bread is a moist, nutritious, and versatile gluten-free bread. The mild flavors of almond and coconut flour create a unique combination, providing a delicate, satisfying taste that pairs well with both sweet and savory toppings. It’s perfect for breakfast, snacking, or any time you need a light, wholesome bread that’s gluten-free and egg-free.

Sorghum and Banana Bread

This sorghum and banana bread is a soft, delicious loaf that’s naturally sweetened with ripe bananas. Sorghum flour provides a slightly nutty, earthy flavor and adds a good dose of protein and fiber. With its tender crumb and subtle banana flavor, this gluten-free and egg-free bread is perfect for breakfast or a healthy snack. The bananas give it natural sweetness, moisture, and an extra boost of potassium, making it a great choice for anyone who enjoys a nutritious, mildly sweet bread.

Ingredients:

• 1 1/2 cups sorghum flour
• 1/4 cup tapioca starch
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 ripe bananas, mashed
• 1/2 cup almond milk (or other non-dairy milk)
• 1 tbsp apple cider vinegar
• 2 tbsp maple syrup or honey (optional)
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together sorghum flour, tapioca starch, ground flaxseed, baking powder, baking soda, and salt.
3. In a separate bowl, mix the mashed bananas, almond milk, apple cider vinegar, maple syrup (if using), and olive oil.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined.
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 to cool completely.

This sorghum and banana bread is a deliciously moist and naturally sweet option for those following gluten-free and egg-free diets. With the nutty flavor of sorghum flour and the natural sweetness of bananas, this loaf makes a satisfying, healthy treat. It’s ideal for breakfast or a midday snack, and you’ll love its soft, tender crumb and wholesome taste.

Brown Rice and Potato Bread

Brown rice and potato bread is a hearty, soft loaf with a slightly chewy texture and a mild, savory taste. This bread combines brown rice flour with potato starch, creating a gluten-free, egg-free option that’s sturdy enough for sandwiches while still tender and moist. The potato starch adds lightness to the crumb, while brown rice flour provides a subtle nuttiness and a good source of fiber. This bread is excellent for toast or sandwiches, making it a versatile choice for everyday meals.

Ingredients:

• 1 1/2 cups brown rice flour
• 1/2 cup potato starch
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup warm water
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine brown rice flour, potato starch, ground flaxseed, baking powder, baking soda, and salt.
3. In a separate bowl, mix warm water, apple cider vinegar, and olive oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Brown rice and potato bread is a satisfying, easy-to-make bread that’s perfect for gluten-free and egg-free diets. Its soft crumb and subtle flavor make it a great choice for a variety of uses, from toast to sandwiches. With a light texture and hearty flavor, this bread is a staple that can be enjoyed at any meal, adding fiber and a mild nutty taste to your favorite dishes.

Quinoa and Chia Seed Bread

Quinoa and chia seed bread is a nutrient-packed, hearty bread with a slightly nutty flavor and a hint of crunch from the chia seeds. This gluten-free and egg-free loaf is rich in protein, fiber, and healthy fats, making it an ideal choice for a nutritious breakfast or snack. The combination of quinoa and chia seeds offers a dense texture that holds up well when sliced, perfect for toasting or spreading with your favorite toppings. Its earthy, satisfying taste is versatile enough to pair with both sweet and savory dishes.

Ingredients:

• 1 cup quinoa flour
• 1/2 cup tapioca starch
• 1/4 cup chia seeds
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• Optional: 1 tbsp maple syrup for a hint of sweetness

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine quinoa flour, tapioca starch, chia seeds, ground flaxseed, baking powder, baking soda, and salt.
3. In a separate bowl, mix water, apple cider vinegar, olive oil, and maple syrup (if using).
4. Pour the wet ingredients into the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Quinoa and chia seed bread is a hearty, nutrient-rich option for those following a gluten-free and egg-free diet. With its earthy flavor and wholesome ingredients, this bread makes a nourishing choice for any meal. Its high protein and fiber content make it filling and satisfying, while its nutty taste pairs well with both savory and sweet toppings, from avocado to almond butter.

Buckwheat and Walnut Bread

Buckwheat and walnut bread is a robust, flavorful loaf with a dense texture and a slightly nutty, earthy taste. Buckwheat flour, despite its name, is naturally gluten-free and has a rich flavor that pairs beautifully with crunchy walnuts. This bread is egg-free and gluten-free, making it ideal for those with dietary restrictions, and it’s packed with fiber, antioxidants, and healthy fats. It’s perfect for toasting or serving alongside soups and salads, and its deep, rich flavor is wonderfully satisfying.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup tapioca starch
• 1/4 cup ground flaxseed
• 1/4 cup chopped walnuts, plus extra for topping
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• Optional: 1 tbsp honey or maple syrup for a touch of sweetness

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix buckwheat flour, tapioca starch, ground flaxseed, walnuts, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together water, apple cider vinegar, olive oil, and honey or maple syrup (if using).
4. Pour the wet ingredients into the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and sprinkle extra chopped walnuts on top.
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 to cool completely.

This buckwheat and walnut bread is a hearty, nutrient-dense choice for gluten-free and egg-free diets. The earthy flavors of buckwheat and walnuts create a deliciously satisfying bread with a rich, nutty flavor and a dense, chewy texture. Perfect for savory toppings or to enjoy on its own, this loaf is a healthy, flavorful addition to any meal.

Oat and Apple Bread

Oat and apple bread is a deliciously moist, slightly sweet loaf with a soft texture and a hint of natural sweetness from fresh apples. Made with gluten-free oats and ground flaxseed, this egg-free bread is fiber-rich and full of wholesome ingredients. The apples give it a pleasant, subtle sweetness, making it a great option for breakfast or a snack. With its mild flavor, this oat and apple bread pairs wonderfully with nut butter, honey, or even a spread of dairy-free cream cheese.

Ingredients:

• 1 1/2 cups gluten-free oat flour
• 1/4 cup tapioca starch
• 1/4 cup ground flaxseed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 cup grated apple (about 1 large apple)
• 1 cup almond milk (or other non-dairy milk)
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 2 tbsp maple syrup or honey (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine oat flour, tapioca starch, ground flaxseed, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, mix grated apple, almond milk, apple cider vinegar, olive oil, and maple syrup or honey (if using).
4. Pour the wet ingredients into the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Oat and apple bread is a wonderfully moist, naturally sweet loaf perfect for those following a gluten-free and egg-free lifestyle. The combination of oats and apples creates a soft texture and a gentle sweetness, making it a versatile choice for breakfast or snacking. This bread is delicious when enjoyed plain or with your favorite spread, and its mild flavors make it a comforting, wholesome option for any time of day.

Millet and Sunflower Seed Bread

Millet and sunflower seed bread is a hearty, nutrient-dense loaf with a slightly crunchy texture thanks to the sunflower seeds. Millet flour gives this bread a mild flavor that complements the nutty, roasted taste of the seeds. It’s an egg-free and gluten-free recipe that is perfect for a variety of toppings, whether savory or sweet. This bread is rich in fiber and minerals, making it a wholesome option for breakfast, lunch, or as an afternoon snack.

Ingredients:

• 1 cup millet flour
• 1/2 cup tapioca starch
• 1/4 cup ground flaxseed
• 1/4 cup sunflower seeds, plus extra for topping
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• Optional: 1 tbsp maple syrup for a touch of sweetness

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine millet flour, tapioca starch, ground flaxseed, sunflower seeds, baking powder, baking soda, and salt.
3. In a separate bowl, mix water, apple cider vinegar, olive oil, and maple syrup (if using).
4. Pour the wet ingredients into the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and sprinkle additional sunflower seeds on top.
6. Bake for 45-50 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 to cool completely.

This millet and sunflower seed bread is a nourishing, flavorful option for those on a gluten-free and egg-free diet. The combination of millet and sunflower seeds provides a hearty texture with a mild, nutty taste, making it a versatile base for a variety of toppings. This bread is perfect for anyone looking for a wholesome, nutrient-packed loaf that’s both filling and delicious.

Amaranth and Pumpkin Seed Bread

Amaranth and pumpkin seed bread is a unique, flavorful loaf that’s rich in protein and nutrients. Amaranth flour has an earthy taste that blends beautifully with the nutty, roasted flavor of pumpkin seeds. This gluten-free, egg-free bread is packed with fiber and minerals, and its dense texture makes it a great option for toast or sandwiches. With its slightly savory profile, this bread is excellent for pairing with spreads, soups, or salads.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup tapioca starch
• 1/4 cup ground flaxseed
• 1/4 cup pumpkin seeds, plus extra for topping
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• Optional: 1 tbsp maple syrup or honey for a touch of sweetness

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine amaranth flour, tapioca starch, ground flaxseed, pumpkin seeds, baking powder, baking soda, and salt.
3. In a separate bowl, mix water, apple cider vinegar, olive oil, and maple syrup or honey (if using).
4. Pour the wet ingredients into the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and sprinkle extra pumpkin seeds on top.
6. Bake for 50-55 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.

Amaranth and pumpkin seed bread is a dense, nutrient-dense loaf that’s perfect for those following a gluten-free and egg-free diet. With its hearty, earthy flavors and slightly crunchy pumpkin seed topping, this bread is a delicious choice for a savory snack or meal. Its rich taste pairs well with soups and salads, and it makes a satisfying base for spreads and toppings.

Cassava and Olive Bread

Cassava and olive bread is a soft, slightly savory bread with a chewy texture and a delightful hint of Mediterranean flavor from the olives. Cassava flour gives this gluten-free, egg-free bread a light and airy crumb while still holding together well. The olives add a touch of saltiness and depth, making this bread a tasty option for dipping, toasting, or pairing with spreads like hummus or dairy-free cream cheese.

Ingredients:

• 1 1/2 cups cassava flour
• 1/4 cup tapioca starch
• 1/4 cup ground flaxseed
• 1/2 cup chopped black or green olives
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine cassava flour, tapioca starch, ground flaxseed, chopped olives, baking powder, baking soda, and salt.
3. In a separate bowl, mix water, apple cider vinegar, and olive oil.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 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 to cool completely.

Cassava and olive bread is a deliciously savory option for gluten-free and egg-free diets. The cassava flour creates a soft texture, while the olives add a flavorful, salty touch that makes this bread perfect for pairing with Mediterranean dishes or as a base for appetizers. Whether enjoyed on its own, with olive oil and herbs, or topped with a spread, this bread brings a hint of Mediterranean flair to your gluten-free table.

Note: More recipes are coming soon!