25+ Flavourful Gluten Free Dairy Free Egg Free Bread Recipes to Savor

In today’s diverse culinary landscape, the demand for bread that accommodates various dietary needs is higher than ever.

For those who are gluten-free, dairy-free, or egg-free—or who simply wish to explore new ingredients and flavors—finding satisfying bread recipes can be a challenge.

Whether you’re baking for health reasons, food allergies, or lifestyle choices, you can still enjoy delicious, fluffy, and wholesome bread.

This blog article will showcase over 25 creative recipes that fit the bill, offering a variety of textures and flavors that will satisfy your cravings without compromising your dietary preferences.

From hearty loaves to sweet breakfast breads, you’ll discover an array of options that are not only gluten-free, dairy-free, and egg-free but also incredibly flavorful.

So, roll up your sleeves and get ready to dive into the world of alternative bread-making—your taste buds will thank you!

25+ Flavourful Gluten Free Dairy Free Egg Free Bread Recipes to Savor

Exploring gluten-free, dairy-free, and egg-free bread recipes opens up a world of possibilities for both seasoned bakers and kitchen novices alike.

With an abundance of options available, there’s no need to sacrifice taste or texture when adhering to dietary restrictions.

These recipes not only cater to those with specific needs but also offer exciting new flavors and ingredients that everyone can enjoy.

Embrace the creativity and joy of baking, and relish in the satisfaction of serving delicious homemade bread that caters to all.

Easy Almond Flour Bread

Almond flour bread is a versatile and nourishing option that’s perfect for those following gluten-free, dairy-free, and egg-free diets. Made with almond flour, this bread has a dense, slightly nutty flavor and pairs wonderfully with both sweet and savory toppings. It’s great as a breakfast toast or sandwich bread and brings a delicious, healthy addition to your table.

• Ingredients:
  • 2 cups almond flour
  • 2 tbsp ground flaxseeds
  • 3 tbsp chia seeds (optional for texture)
  • 1 tbsp baking powder
  • 1/4 tsp sea salt
  • 1 cup unsweetened applesauce
  • 2 tbsp olive oil
  • 1/2 cup water (adjust for consistency)
• Instructions:
  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease with oil.
  2. In a large bowl, combine almond flour, ground flaxseeds, chia seeds (if using), baking powder, and salt.
  3. Add applesauce, olive oil, and water. Stir well until all ingredients are fully incorporated. The dough will be thick but spreadable.
  4. Pour the batter into the prepared loaf pan and smooth the top.
  5. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Almond flour bread is a nutrient-dense and satisfying option that works well for those avoiding gluten, dairy, and eggs. Its natural flavors make it a great base for a variety of toppings or just on its own. Store leftovers in the fridge or freeze slices for later to enjoy this delicious bread anytime.

Rustic Buckwheat and Oat Bread

This rustic buckwheat and oat bread combines two wholesome grains to create a hearty, delicious bread. Both gluten-free and nutrient-packed, it’s ideal for individuals with dietary restrictions. The buckwheat flour adds an earthy flavor, while oats add texture, making this bread perfect for sandwiches or toast.

• Ingredients:
  • 1 cup buckwheat flour
  • 1 cup gluten-free oat flour
  • 1/2 cup rolled oats (for texture)
  • 2 tbsp ground chia seeds
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp honey or maple syrup (optional)
  • 1 cup coconut milk (or other dairy-free milk)
  • 1/4 cup olive oil
• Instructions:
  1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. In a mixing bowl, combine buckwheat flour, oat flour, rolled oats, chia seeds, baking powder, and salt.
  3. In another bowl, mix coconut milk, honey or maple syrup, and olive oil until well blended.
  4. Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. Add a bit more milk if the batter is too dry.
  5. Transfer the batter into the prepared pan and smooth out the top.
  6. Bake for 45-55 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 rustic buckwheat and oat bread has an earthy, hearty flavor that complements various spreads and toppings. It’s a healthy choice that fits into many diets, offering fiber and nutrients while remaining gluten-, dairy-, and egg-free. Whether toasted with avocado or spread with almond butter, it’s a delicious way to enjoy bread without allergens.

Fluffy Coconut Flour Bread

Coconut flour bread is light, fluffy, and deliciously unique, making it a wonderful choice for anyone on a gluten-free, dairy-free, and egg-free diet. The subtle coconut flavor pairs well with both sweet and savory dishes, offering a versatile option for daily bread needs.

• Ingredients:
  • 1/2 cup coconut flour
  • 3 tbsp ground flaxseed (for egg replacement)
  • 1/4 cup tapioca starch
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup coconut milk or almond milk
  • 3 tbsp coconut oil, melted
  • 1 tsp apple cider vinegar
• Instructions:
  1. Preheat the oven to 350°F (175°C) and prepare a loaf pan with parchment paper.
  2. In a bowl, whisk together the coconut flour, ground flaxseed, tapioca starch, baking powder, and salt.
  3. Add coconut milk, melted coconut oil, and apple cider vinegar. Stir until well mixed, creating a thick batter.
  4. Pour the batter into the loaf pan and smooth out the top.
  5. Bake for 35-40 minutes, or until a toothpick comes out clean.
  6. Let the bread cool in the pan for about 10 minutes, then move it to a wire rack.

Light and fluffy, this coconut flour bread is a tasty way to satisfy bread cravings without gluten, dairy, or eggs. It’s a recipe that proves allergen-free baking can be delicious and easy. Whether enjoyed on its own or with spreads, it brings a unique twist to the table.

Hearty Millet and Sorghum Bread

Millet and sorghum are ancient grains known for their rich nutrient profiles and mild flavors, making them excellent choices for gluten-free bread. This hearty loaf has a firm texture, perfect for slicing, toasting, or enjoying as a base for sandwiches. It’s gluten-, dairy-, and egg-free, offering a wholesome bread experience with every bite.

• Ingredients:
  • 1 cup millet flour
  • 1 cup sorghum flour
  • 1/2 cup tapioca starch
  • 2 tbsp ground flaxseeds (mixed with 6 tbsp water, for egg replacement)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 cup olive oil
  • 1 cup water
  • 1 tbsp maple syrup (optional)
• Instructions:
  1. Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
  2. In a large bowl, combine millet flour, sorghum flour, tapioca starch, baking powder, and salt.
  3. In a separate bowl, mix ground flaxseeds with water, allowing it to sit for 5 minutes to thicken.
  4. Add the flax mixture, olive oil, water, and maple syrup to the dry ingredients. Stir until a batter forms, adding more water if needed for consistency.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 50-55 minutes, or until a toothpick comes out clean.
  7. Let the bread cool for 10 minutes in the pan, then transfer to a wire rack.

This millet and sorghum bread has a wholesome, hearty quality that’s perfect for those who crave something substantial. It’s easy to make and pairs wonderfully with soups, stews, or as sandwich bread. A nutrient-packed option for your gluten-free bread cravings!

Sweet Potato Flatbread

This sweet potato flatbread is soft, fluffy, and mildly sweet, adding a delicious twist to typical gluten-free bread options. Perfect for wraps, sandwiches, or as a side, this bread is incredibly versatile and adds a warm, comforting flavor to any meal. The naturally gluten-free, dairy-free, and egg-free recipe is easy to make and loaded with flavor.

• Ingredients:
  • 1 cup mashed sweet potato (from cooked sweet potato)
  • 1 cup gluten-free oat flour
  • 1/4 cup tapioca starch
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp olive oil
  • Water as needed for consistency
• Instructions:
  1. In a mixing bowl, combine the mashed sweet potato, oat flour, tapioca starch, baking powder, salt, and olive oil.
  2. Stir until a dough forms, adding small amounts of water if needed to achieve a pliable consistency.
  3. Divide the dough into 6-8 balls and roll each one out into a small circle on a floured surface.
  4. Heat a skillet over medium heat and cook each flatbread for 2-3 minutes per side, until golden brown and cooked through.
  5. Repeat for all flatbreads and serve warm.

Sweet potato flatbread is a soft, nutrient-rich alternative to traditional bread, providing fiber, vitamins, and a hint of sweetness. Its versatility makes it a staple for gluten-free, dairy-free, and egg-free diets, and it’s excellent for wraps, sandwiches, or dipping in soups and sauces.

Banana Coconut Flour Quick Bread

This banana coconut flour quick bread is naturally sweetened with bananas, making it a fantastic choice for breakfast or as a snack. Coconut flour lends a light texture, while bananas add sweetness and moisture, creating a moist and satisfying bread that’s gluten-free, dairy-free, and egg-free.

• Ingredients:
  • 1 cup coconut flour
  • 3 large ripe bananas, mashed
  • 1/4 cup coconut oil, melted
  • 1/2 cup coconut milk
  • 1 tbsp ground flaxseed (mixed with 3 tbsp water, for egg replacement)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
• Instructions:
  1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. In a bowl, mix mashed bananas, melted coconut oil, coconut milk, and the flaxseed mixture.
  3. Add coconut flour, baking powder, cinnamon, and salt to the wet ingredients, stirring until well combined. The batter will be thick.
  4. Transfer the batter to the loaf pan and smooth the top.
  5. Bake for 45-50 minutes or until a toothpick comes out clean.
  6. Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to finish cooling.

This banana coconut flour quick bread is light, moist, and naturally sweetened with ripe bananas. It’s an easy, allergy-friendly option that’s great for anyone craving a bit of sweetness without gluten, dairy, or eggs. Enjoy it as is, or add a spread of almond butter or jam for an extra treat!

Herb-Infused Chickpea Flour Focaccia

This herb-infused chickpea flour focaccia is a flavorful, Mediterranean-inspired bread that’s light, airy, and perfect for serving as a side or snack. Made with chickpea flour, it’s rich in protein and has a delightful, slightly nutty taste. This focaccia is topped with herbs and olive oil, making it a great addition to gluten-free, dairy-free, and egg-free menus.

• Ingredients:
  • 2 cups chickpea flour (also called garbanzo bean flour)
  • 1 cup water
  • 3 tbsp olive oil (plus extra for drizzling)
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 1 tsp dried rosemary (or fresh rosemary sprigs)
  • 1 tsp dried thyme
  • Freshly ground black pepper
• Instructions:
  1. Preheat your oven to 375°F (190°C) and line a baking sheet or shallow baking pan with parchment paper.
  2. In a mixing bowl, combine chickpea flour, baking powder, and salt.
  3. Slowly add water and 3 tbsp olive oil to the dry ingredients, stirring until a smooth, pourable batter forms.
  4. Pour the batter onto the baking sheet and spread evenly. Drizzle extra olive oil on top, then sprinkle with rosemary, thyme, and black pepper.
  5. Bake for 25-30 minutes, or until golden brown and set.
  6. Allow the focaccia to cool slightly before slicing and serving.

This chickpea flour focaccia is a savory, protein-packed bread option that fits perfectly into any gluten-free, dairy-free, and egg-free lifestyle. Its light and airy texture, combined with the fragrant herbs, make it ideal for pairing with soups, salads, or dips.

Soft Quinoa and Flax Sandwich Bread

Quinoa and flax come together in this soft, hearty sandwich bread, offering a nutrient-rich alternative to traditional loaves. This bread is full of fiber and plant-based protein, making it satisfying and nutritious. It’s ideal for sandwiches, toasts, or even on its own, providing a solid base without gluten, dairy, or eggs.

• Ingredients:
  • 1 cup quinoa flour
  • 1 cup gluten-free oat flour
  • 1/4 cup ground flaxseed
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp maple syrup (optional for a hint of sweetness)
  • 1 cup almond milk (or other dairy-free milk)
  • 2 tbsp olive oil
• Instructions:
  1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. In a large bowl, mix quinoa flour, oat flour, ground flaxseed, baking powder, and salt.
  3. In a separate bowl, combine almond milk, maple syrup, and olive oil.
  4. Pour the wet ingredients into the dry ingredients, stirring until a thick batter forms. If needed, add a bit more almond milk for consistency.
  5. Pour the batter into the prepared loaf pan and smooth out 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 to a wire rack to cool completely.

This quinoa and flax sandwich bread is a hearty and healthy option for everyday use. It’s soft, flavorful, and perfect for building sandwiches, enjoying with spreads, or simply as a snack. It’s a wholesome bread option that satisfies both flavor and texture needs in a gluten-free, dairy-free, and egg-free diet.

Savory Lentil and Herb Bread

Lentils add a unique, hearty twist to this gluten-free, dairy-free, and egg-free bread, giving it a satisfying and earthy flavor. Combined with herbs, this bread is packed with protein and nutrients, making it perfect for savory applications. Enjoy it on its own, toasted, or alongside a meal for a filling and delicious experience.

• Ingredients:
  • 1 cup red or green lentil flour
  • 1 cup gluten-free oat flour
  • 1 tbsp ground chia seeds (mixed with 3 tbsp water, as egg replacement)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 cup water
  • 1 tbsp olive oil
• Instructions:
  1. Preheat the oven to 350°F (175°C) and prepare a loaf pan with parchment paper.
  2. In a large bowl, combine lentil flour, oat flour, baking powder, salt, garlic powder, oregano, and basil.
  3. Mix the ground chia seeds with water and let sit for 5 minutes to create a gel-like consistency.
  4. Add the chia mixture, water, and olive oil to the dry ingredients, stirring until combined. The batter should be thick but pourable; add a bit more water if needed.
  5. Pour the batter into the loaf pan and smooth the top.
  6. Bake for 45-50 minutes or until a toothpick comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

This savory lentil and herb bread is filling, flavorful, and packed with protein and fiber. It’s perfect for those who love a heartier bread that complements soups, salads, and savory spreads. With its earthy, herb-infused taste, this bread is a delicious choice for gluten-free, dairy-free, and egg-free diets.

Rustic Almond Flour Bread

Almond flour creates a soft, moist, and slightly nutty bread that is great for those who enjoy a richer flavor profile. This rustic bread has a mild sweetness and tender crumb, making it ideal for toasting or pairing with jams and spreads. As a gluten-free, dairy-free, and egg-free option, this almond flour bread is both versatile and satisfying.

• Ingredients:
  • 1 1/2 cups almond flour
  • 1/2 cup arrowroot powder
  • 1 tbsp ground flaxseed (mixed with 3 tbsp water as an egg replacement)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tbsp maple syrup or agave nectar
  • 1/2 cup almond milk (or any dairy-free milk)
  • 1 tbsp apple cider vinegar
• Instructions:
  1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. In a small bowl, mix ground flaxseed with water and let sit for 5 minutes to form a gel.
  3. In a mixing bowl, combine almond flour, arrowroot powder, baking powder, and salt.
  4. Add the flaxseed mixture, maple syrup, almond milk, and apple cider vinegar to the dry ingredients, stirring until well combined.
  5. Pour the batter into the prepared loaf pan, smoothing 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 to a wire rack.

Rustic almond flour bread is an excellent choice for those looking for a hearty, slightly sweet bread. Its rich almond flavor and soft texture make it perfect for pairing with both sweet and savory toppings. This bread is sure to become a go-to option for gluten-free, dairy-free, and egg-free baking.

Fluffy Potato Bread

Potato bread has a soft, fluffy texture and a mild, comforting taste that’s perfect for any meal. This gluten-free, dairy-free, and egg-free recipe uses mashed potatoes to create a moist, tender crumb that’s ideal for sandwiches, toast, or enjoying on its own. It’s a fantastic option for anyone looking for a light yet filling bread.

• Ingredients:
  • 1 cup mashed potatoes (from boiled potatoes, cooled)
  • 1 1/2 cups gluten-free flour blend
  • 1/2 cup tapioca starch
  • 1 tbsp ground chia seeds (mixed with 3 tbsp water as an egg replacement)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 1 cup almond milk (or any dairy-free milk)
• Instructions:
  1. Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper.
  2. In a small bowl, mix ground chia seeds with water and let sit for 5 minutes.
  3. In a large bowl, combine the gluten-free flour blend, tapioca starch, baking powder, and salt.
  4. Add the mashed potatoes, chia seed mixture, olive oil, and almond milk to the dry ingredients, stirring until a smooth batter forms.
  5. Pour the batter into the loaf pan and smooth out the top.
  6. Bake for 45-50 minutes, or until golden brown and a toothpick inserted in 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 fluffy potato bread is an absolute delight, with a soft and pillowy texture that works well for any use. It’s easy to make, satisfying, and versatile enough to pair with a variety of toppings or sides. A perfect gluten-free, dairy-free, and egg-free bread for everyday meals!

Buckwheat and Sunflower Seed Bread

Buckwheat flour, combined with crunchy sunflower seeds, creates a hearty, flavorful bread with a delightful texture. This bread has a wholesome, earthy flavor and is packed with nutrients, making it a great addition to gluten-free, dairy-free, and egg-free diets. It’s ideal for slicing and toasting, and it holds up well with spreads or as a base for sandwiches.

• Ingredients:
  • 1 1/2 cups buckwheat flour
  • 1/2 cup sunflower seeds
  • 1/2 cup tapioca starch
  • 1 tbsp ground flaxseed (mixed with 3 tbsp water as an egg replacement)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp maple syrup
  • 1 cup water
  • 2 tbsp olive oil
• Instructions:
  1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. In a small bowl, combine ground flaxseed with water and let sit for 5 minutes to form a gel.
  3. In a mixing bowl, combine buckwheat flour, tapioca starch, baking powder, salt, and sunflower seeds.
  4. Add the flaxseed mixture, maple syrup, water, and olive oil, stirring until a thick batter forms.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 45-50 minutes or until a toothpick comes out clean.
  7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

Buckwheat and sunflower seed bread offers a robust, earthy flavor that’s deliciously unique and nutrient-dense. This gluten-free, dairy-free, and egg-free bread is perfect for those who love a hearty, rustic option that works well for sandwiches or toast. A great choice for anyone looking to add wholesome, homemade bread to their diet.

Coconut Flour Banana Bread

Coconut flour banana bread is a delightful twist on the classic banana bread, offering a naturally sweet and moist treat. This recipe takes advantage of ripe bananas to add sweetness and flavor, while coconut flour contributes a light, fluffy texture. Perfect for breakfast, snacks, or dessert, this bread is gluten-free, dairy-free, and egg-free, making it accessible for many dietary preferences.

• Ingredients:
  • 1 cup coconut flour
  • 1 cup ripe mashed bananas (about 2-3 medium bananas)
  • 1/4 cup maple syrup or agave nectar
  • 1/2 cup almond milk (or any dairy-free milk)
  • 1/4 cup coconut oil, melted
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
• Instructions:
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
  2. In a large bowl, combine the mashed bananas, maple syrup, almond milk, melted coconut oil, and vanilla extract.
  3. In another bowl, mix coconut flour, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thick.
  5. Pour the batter into the prepared loaf pan, smoothing 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.

Coconut flour banana bread is a moist, flavorful treat that is perfect for breakfast or a midday snack. The natural sweetness of the bananas complements the subtle coconut flavor, creating a deliciously satisfying bread. Enjoy this gluten-free, dairy-free, and egg-free option that’s both healthy and indulgent.

Quinoa Flour Bread

Quinoa flour bread is a nutrient-packed option that combines the goodness of quinoa with a light, airy texture. This gluten-free, dairy-free, and egg-free bread is rich in protein and fiber, making it a great choice for those seeking a wholesome bread alternative. Its mild, nutty flavor makes it versatile for various toppings or as a side dish.

• Ingredients:
  • 1 1/2 cups quinoa flour
  • 1/2 cup tapioca starch
  • 1 tbsp ground flaxseed (mixed with 3 tbsp water as an egg replacement)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 cup warm water
  • 1 tsp apple cider vinegar
• Instructions:
  1. Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper.
  2. In a small bowl, mix ground flaxseed with water and let sit for 5 minutes.
  3. In a large mixing bowl, combine quinoa flour, tapioca starch, baking powder, and salt.
  4. Add the flaxseed mixture, olive oil, warm water, and apple cider vinegar to the dry ingredients, stirring until a smooth batter forms.
  5. Pour the batter into the prepared loaf pan, smoothing the top.
  6. Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

Quinoa flour bread is a delightful option that’s not only gluten-free, dairy-free, and egg-free but also packed with nutrients. Its light texture and mild flavor make it perfect for sandwiches, toast, or enjoying with soups and salads. This versatile bread is sure to become a staple in your gluten-free kitchen.

Savory Zucchini Bread

Savory zucchini bread is a unique bread option that incorporates the freshness of zucchini for a moist and flavorful result. This gluten-free, dairy-free, and egg-free recipe offers a savory twist, making it perfect for breakfast, snacks, or as a side dish. The addition of herbs and spices adds depth to the flavor, making it a favorite among savory bread enthusiasts.

• Ingredients:
  • 2 cups gluten-free all-purpose flour
  • 1 cup grated zucchini (squeeze out excess moisture)
  • 1/4 cup olive oil
  • 1 tbsp ground flaxseed (mixed with 3 tbsp water as an egg replacement)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 cup almond milk (or any dairy-free milk)
• Instructions:
  1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. In a small bowl, combine ground flaxseed with water and let sit for 5 minutes.
  3. In a mixing bowl, combine gluten-free flour, baking powder, baking soda, salt, garlic powder, and oregano.
  4. In another bowl, mix the grated zucchini, olive oil, flaxseed mixture, and almond milk until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. Pour the batter into the prepared loaf pan, smoothing the top.
  7. Bake for 45-50 minutes, or until golden brown and a toothpick comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

Savory zucchini bread offers a delightful way to enjoy a gluten-free, dairy-free, and egg-free bread that is both moist and flavorful. The combination of zucchini and savory spices makes it an excellent accompaniment to soups or salads and a perfect option for those looking to add a healthy twist to their bread options. Enjoy this unique bread as a delicious addition to your meals.

Note: More recipes are coming soon!