25+ Delicious Gluten-Free Breakfast Bread Recipes Warm Your Heart

Finding satisfying breakfast options can be a challenge, especially if you’re following a gluten-free diet.

But fear not! We’ve curated a delightful collection of 25+ gluten-free breakfast bread recipes that are sure to brighten your mornings.

From warm, hearty loaves to light, fluffy muffins, these recipes showcase the versatility of gluten-free ingredients, allowing you to enjoy a variety of flavors and textures.

Whether you crave something sweet or savory, you’ll discover delicious options that cater to all tastes.

With natural sweeteners, wholesome grains, and nutrient-dense add-ins, these breakfast breads are not only gluten-free but also packed with flavor and nutrition.

So grab your mixing bowl, preheat the oven, and get ready to fill your home with the enticing aroma of freshly baked bread. It’s time to elevate your breakfast game!

25+ Delicious Gluten-Free Breakfast Bread Recipes Warm Your Heart

Embracing a gluten-free lifestyle doesn’t mean sacrificing flavor or variety at breakfast.

With our collection of 25+ gluten-free breakfast bread recipes, you can indulge in delicious baked goods that cater to your dietary needs.

Each recipe is crafted to be both satisfying and nutritious, ensuring you start your day on a high note.

Whether you prefer the comforting taste of banana bread, the spiciness of pumpkin bread, or the crunch of chia seed bread, there’s something for everyone to enjoy.

So, the next time you wake up craving something special, remember that gluten-free options can be both delightful and easy to prepare.

Explore these recipes, share them with loved ones, and let the joy of homemade gluten-free breakfast breads inspire your mornings.

Gluten-Free Banana Oat Bread

A hearty and wholesome gluten-free bread made with ripe bananas and oats, perfect for a nutritious breakfast or snack.

• Ingredients:
  • 3 ripe bananas, mashed
  • 2 cups gluten-free oats, ground into flour
  • 1/2 cup almond flour
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • Pinch of salt
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
  2. In a large bowl, combine mashed bananas, honey or maple syrup, melted coconut oil, eggs, and vanilla extract.
  3. In another bowl, whisk together gluten-free oat flour, almond flour, baking powder, baking soda, cinnamon, and salt.
  4. Gradually add dry ingredients to wet ingredients, stirring until well combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free banana oat bread is moist, flavorful, and packed with fiber from oats and nutrients from bananas. Enjoy it warm with a spread of nut butter or a dollop of yogurt for a delicious and satisfying breakfast.

Paleo Zucchini Bread

A grain-free and gluten-free zucchini bread made with almond flour and coconut flour, perfect for a Paleo-friendly breakfast option.

• Ingredients:
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 eggs
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (excess moisture squeezed out)
  • Optional: 1/2 cup chopped nuts or dark chocolate chips
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
  2. In a large bowl, whisk together almond flour, coconut flour, baking soda, salt, and cinnamon.
  3. In another bowl, beat eggs and stir in honey or maple syrup, melted coconut oil, and vanilla extract.
  4. Add grated zucchini to the wet ingredients and mix well.
  5. Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in nuts or chocolate chips if using.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Paleo zucchini bread is moist, subtly sweet, and loaded with nutritious ingredients like almond flour and zucchini. It’s a great way to start your day with a satisfying breakfast that’s gluten-free and delicious.

Gluten-Free Blueberry Lemon Bread

A delightful gluten-free bread bursting with fresh blueberries and zesty lemon flavor, perfect for a refreshing breakfast treat.

• Ingredients:
  • 1 1/2 cups gluten-free flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 1 lemon
  • 1/2 cup unsweetened applesauce
  • 1/4 cup coconut oil, melted
  • 1/2 cup honey or maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
  2. In a medium bowl, whisk together gluten-free flour blend, baking powder, baking soda, salt, and lemon zest.
  3. In another bowl, mix applesauce, melted coconut oil, honey or maple syrup, eggs, and vanilla extract until well combined.
  4. Gradually add dry ingredients to wet ingredients, stirring until just combined. Fold in blueberries gently.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 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 to a wire rack to cool completely.

This gluten-free blueberry lemon bread is moist, fruity, and has a delightful citrusy kick from the lemon zest. Enjoy a slice with your morning coffee or tea for a bright and flavorful start to your day.

Gluten-Free Pumpkin Spice Bread

This gluten-free pumpkin spice bread is a warm, aromatic loaf perfect for fall mornings. Made with pure pumpkin puree and a blend of warm spices, it’s moist and flavorful, making it an ideal companion for coffee or tea.

• Ingredients:
  • 1 1/2 cups gluten-free flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped walnuts or pecans
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, combine gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In another bowl, whisk together pumpkin puree, honey or maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in nuts if using.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 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 gluten-free pumpkin spice bread is not only perfect for breakfast but also makes a delightful snack throughout the day. The combination of pumpkin and spices creates a comforting aroma that will fill your kitchen, inviting everyone to enjoy a slice of this flavorful bread.

Gluten-Free Chocolate Chip Almond Bread

This decadent gluten-free chocolate chip almond bread is a delightful treat for breakfast. With rich chocolate chips and a nutty flavor from almond flour, it’s perfect for satisfying your sweet tooth while still being a wholesome choice.

• Ingredients:
  • 1 1/2 cups almond flour
  • 1/2 cup gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup honey or maple syrup
  • 1/4 cup almond butter
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips
  • Optional: 1/4 cup sliced almonds for topping
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together almond flour, gluten-free all-purpose flour, baking powder, baking soda, and salt.
  3. In another bowl, mix honey or maple syrup, almond butter, eggs, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in chocolate chips and sliced almonds if using.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 40-50 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 to a wire rack to cool completely.

This gluten-free chocolate chip almond bread offers a deliciously sweet start to your day. The rich chocolate chips combined with the nutty almond flavor create a delightful balance, making it perfect for breakfast or as a snack any time. Serve it warm for a melty chocolate experience!

Gluten-Free Apple Cinnamon Bread

This gluten-free apple cinnamon bread is a fragrant and moist loaf that captures the essence of fall. With fresh apples and a hint of cinnamon, it’s an excellent choice for breakfast or an afternoon treat.

• Ingredients:
  • 1 1/2 cups gluten-free flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup peeled and diced apples (about 1 medium apple)
  • Optional: 1/4 cup chopped walnuts or pecans
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, combine gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together honey or maple syrup, melted coconut oil, eggs, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in diced apples and nuts if using.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 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 to cool completely.

This gluten-free apple cinnamon bread is a delightful way to start your day or enjoy as a snack. The combination of juicy apples and warm cinnamon creates a comforting flavor that everyone will love. Slice it warm and spread with a bit of butter for an extra treat!

Gluten-Free Carrot Cake Bread

This gluten-free carrot cake bread is a delicious and wholesome twist on traditional carrot cake. Bursting with grated carrots, spices, and optional nuts or raisins, it’s a perfect way to start your day with a hint of sweetness.

• Ingredients:
  • 1 1/2 cups gluten-free flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots (about 2 medium carrots)
  • Optional: 1/2 cup chopped walnuts or raisins
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, combine gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together honey or maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in grated carrots and nuts or raisins if using.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 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 to cool completely.

This gluten-free carrot cake bread is a delightful fusion of flavors and textures, offering the sweetness of carrots and warm spices. It’s a great option for breakfast or a snack, and it pairs beautifully with a cup of coffee or tea. Serve it plain or with a cream cheese spread for a special treat!

Gluten-Free Strawberry Banana Bread

This gluten-free strawberry banana bread is a delightful combination of fresh strawberries and ripe bananas. It’s moist, flavorful, and perfect for breakfast or a mid-day snack, capturing the essence of summer in every bite.

• Ingredients:
  • 1 1/2 cups gluten-free flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 2 large ripe bananas, mashed
  • 1 cup chopped fresh strawberries (or frozen, thawed)
  • Optional: 1/2 cup chopped nuts (such as walnuts or pecans)
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
  3. In another bowl, mix together honey or maple syrup, melted coconut oil, mashed bananas, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in strawberries and nuts if using.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 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 to cool completely.

This gluten-free strawberry banana bread is a colorful and tasty way to enjoy breakfast. The natural sweetness of bananas paired with the tartness of strawberries creates a refreshing flavor that everyone will love. It’s perfect on its own or toasted with a little butter!

Gluten-Free Coconut Flour Bread

This gluten-free coconut flour bread is light, fluffy, and incredibly easy to make. With a subtle coconut flavor and high fiber content, it’s perfect for those looking for a low-carb, nutritious breakfast option.

• Ingredients:
  • 1/2 cup coconut flour
  • 6 eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup coconut oil, melted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon honey or maple syrup (optional)
  • Optional: 1/2 cup shredded coconut for added texture
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together coconut flour, baking powder, and salt.
  3. In another bowl, mix eggs, applesauce, melted coconut oil, and honey or maple syrup (if using) until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until well combined. If using, fold in shredded coconut.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 35-45 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 to cool completely.

This gluten-free coconut flour bread is a simple yet delicious addition to your breakfast table. It’s rich in fiber and protein, making it a healthy choice to fuel your day. Enjoy it toasted with your favorite spreads or use it as a base for your favorite toppings!

Gluten-Free Blueberry Lemon Bread

This gluten-free blueberry lemon bread combines the sweetness of fresh blueberries with the bright, zesty flavor of lemon. It’s a refreshing and delicious way to start your day, perfect for breakfast or as a snack with a cup of tea.

• Ingredients:
  • 1 1/2 cups gluten-free flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, combine gluten-free flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together honey or maple syrup, melted coconut oil, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the blueberries.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 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 to cool completely.

This gluten-free blueberry lemon bread is a delightful way to enjoy the bright flavors of summer any time of year. The combination of juicy blueberries and tangy lemon creates a refreshing taste that’s both satisfying and uplifting. Perfect for breakfast, it also makes a wonderful dessert when paired with a light glaze or whipped cream.

Gluten-Free Zucchini Bread

This gluten-free zucchini bread is a fantastic way to use up fresh zucchini while creating a moist and flavorful loaf. With warm spices and a hint of sweetness, it’s a nutritious choice for breakfast that your whole family will love.

• Ingredients:
  • 1 1/2 cups gluten-free flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (about 1 medium zucchini)
  • Optional: 1/2 cup chopped walnuts or pecans
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, mix gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together honey or maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in grated zucchini and nuts if using.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 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 to cool completely.

This gluten-free zucchini bread is not only delicious but also a great way to sneak some vegetables into your breakfast! The spices and sweetness perfectly complement the moistness of the zucchini, making it a delightful treat. Enjoy it plain or with a spread of cream cheese for an extra indulgence.

Gluten-Free Chocolate Banana Bread

This gluten-free chocolate banana bread is a rich and indulgent treat that satisfies your sweet tooth while providing the goodness of bananas. It’s perfect for breakfast, dessert, or as a snack, making it a versatile addition to your gluten-free repertoire.

• Ingredients:
  • 1 1/2 cups gluten-free flour blend (with xanthan gum)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 2 large ripe bananas, mashed
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips (optional)
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, mix together gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together honey or maple syrup, melted coconut oil, mashed bananas, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in chocolate chips.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 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 to cool completely.

This gluten-free chocolate banana bread is a delightful fusion of flavors that appeals to both chocolate lovers and banana enthusiasts. Its moist texture and rich chocolate flavor make it a decadent breakfast option or a sweet treat at any time of day. Serve it warm or toasted for a truly comforting experience!

Gluten-Free Pumpkin Spice Bread

This gluten-free pumpkin spice bread is a warm, comforting treat that celebrates the flavors of fall. With the perfect blend of pumpkin puree and warming spices, it’s ideal for breakfast or as an afternoon snack with coffee or tea.

• Ingredients:
  • 1 1/2 cups gluten-free flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 2 large eggs
  • 1 cup pumpkin puree (canned or fresh)
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped walnuts or pecans
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, mix together honey or maple syrup, melted coconut oil, eggs, pumpkin puree, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in nuts if using.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 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 to cool completely.

This gluten-free pumpkin spice bread is a delightful celebration of fall flavors. Its moist texture and aromatic spices make it a cozy breakfast option, perfect for chilly mornings. Enjoy it plain, or slather it with butter or cream cheese for an extra treat that captures the essence of autumn in every bite!

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Gluten-Free Honey Oat Bread

This gluten-free honey oat bread is hearty and wholesome, offering a nutty flavor and a satisfying texture. Made with gluten-free oats and sweetened with honey, it’s a nutritious option for breakfast that can be enjoyed toasted or fresh.

• Ingredients:
  • 1 1/2 cups gluten-free oat flour
  • 1/2 cup gluten-free rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup honey
  • 1/4 cup coconut oil, melted
  • 2 large eggs
  • 1 cup almond milk (or any milk of your choice)
  • Optional: 1/4 cup sunflower seeds or chopped nuts
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, combine oat flour, rolled oats, baking powder, baking soda, and salt.
  3. In another bowl, whisk together honey, melted coconut oil, eggs, and almond milk until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in sunflower seeds or nuts.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 45-55 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 to cool completely.

This gluten-free honey oat bread is not only delicious but also packed with nutrients. The natural sweetness from honey pairs beautifully with the hearty oats, making it a satisfying choice for breakfast. Serve it warm with a drizzle of honey or your favorite jam for a wholesome start to your day!

Gluten-Free Chia Seed Bread

This gluten-free chia seed bread is a nutrient-dense option that’s perfect for breakfast. Chia seeds add a pleasant crunch and are rich in fiber, omega-3 fatty acids, and protein. This bread is simple to make and can be enjoyed in various ways.

• Ingredients:
  • 1 1/2 cups gluten-free flour blend (with xanthan gum)
  • 1/4 cup chia seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 2 large eggs
  • 1 cup almond milk (or any milk of your choice)
  • Optional: 1/2 cup dried fruit or nuts (such as cranberries or almonds)
• Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, combine gluten-free flour, chia seeds, baking powder, baking soda, and salt.
  3. In another bowl, whisk together honey or maple syrup, melted coconut oil, eggs, and almond milk until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in dried fruit or nuts if using.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 45-55 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 to cool completely.

This gluten-free chia seed bread is a delightful addition to your breakfast repertoire. The chia seeds provide a lovely texture while contributing essential nutrients to your diet. Enjoy it sliced with butter, or use it as a base for your favorite toppings, making it a versatile choice for any meal!

Note: More recipes are coming soon!