25+ Irresistible Gluten-Free Wheat-Free Bread Recipes You’ll Love

Bread Maker Exclusive

In a world where dietary preferences and restrictions are becoming increasingly common, the demand for gluten-free and wheat-free options has surged.

Whether you’re managing celiac disease, a gluten intolerance, or simply opting for a healthier lifestyle, finding delicious and satisfying bread recipes can be a challenge.

But fear not! This comprehensive collection features over 25 delectable gluten-free, wheat-free bread recipes that are not only easy to make but also bursting with flavor.

From classic loaves to creative flatbreads, these recipes cater to various tastes and occasions, ensuring that everyone can enjoy the comforting goodness of bread without compromising their dietary needs.

Say goodbye to bland store-bought alternatives and embrace the joy of homemade bread that you can savor guilt-free!

Bread Special Items

25+ Irresistible Gluten-Free Wheat-Free Bread Recipes You’ll Love

As you embark on your gluten-free and wheat-free baking journey, these 25+ recipes offer a wealth of delicious options to satisfy your cravings and nourish your body. Each recipe is crafted with wholesome ingredients, ensuring that you don’t have to sacrifice taste or texture in your pursuit of a gluten-free lifestyle. Whether you’re preparing a loaf for breakfast, whipping up a quick flatbread for dinner, or baking sweet treats for dessert, this collection has something for everyone. Embrace the art of bread-making with these simple yet satisfying recipes, and enjoy the delightful aroma and flavors of freshly baked bread in the comfort of your own home.

Almond Flour Banana Bread

This moist and flavorful banana bread is made with almond flour, which not only makes it gluten-free but also adds a delightful nutty flavor. Perfect for breakfast or as a snack, this recipe incorporates ripe bananas for natural sweetness and can be easily customized with add-ins like nuts or chocolate chips.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 ripe bananas, mashed
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, combine the almond flour, baking soda, and salt. Set aside.
3. In a separate bowl, mix the mashed bananas, eggs, honey (or maple syrup), and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 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 to cool completely.

Almond flour banana bread is not only a satisfying treat but also a nutritious choice, packed with healthy fats and protein from the almond flour. This recipe is incredibly versatile; feel free to experiment with spices like cinnamon or nutmeg to elevate the flavor. Enjoy it fresh or toasted with a spread of your choice for a delightful breakfast or snack!

Coconut Flour Zucchini Bread

This coconut flour zucchini bread is a delightful way to use up your summer zucchini while providing a low-carb, gluten-free option. The combination of coconut flour and grated zucchini keeps this bread moist and flavorful, while also being rich in fiber. Enjoy it as a breakfast option or a sweet afternoon snack.

Ingredients:

• 1 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1/2 cup unsweetened applesauce
• 1 cup grated zucchini (squeezed dry)
• Optional: 1/2 cup chopped pecans or raisins

Instructions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix the coconut flour, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the eggs, honey (or maple syrup), and applesauce until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until combined. Fold in the grated zucchini and any optional add-ins like pecans or raisins.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Coconut flour zucchini bread is an excellent way to sneak more veggies into your diet while satisfying your sweet tooth. The moisture from the zucchini combined with the sweetness of applesauce creates a deliciously soft bread that is perfect for toasting or slathering with butter. Store leftovers in the fridge for a quick breakfast or snack option throughout the week!

Chickpea Flour Focaccia

This chickpea flour focaccia is a unique, savory bread that’s naturally gluten-free and rich in protein. With a crispy crust and a soft interior, it’s perfect for serving alongside soups and salads or as a base for sandwiches. Infused with herbs and topped with olive oil, it delivers incredible flavor without any wheat.

Ingredients:

• 2 cups chickpea flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups water
• 1/4 cup olive oil, plus more for drizzling
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Optional: Coarse sea salt for topping, fresh herbs for garnish

Instructions:

1. Preheat your oven to 425°F (220°C) and grease a 9×13-inch baking dish with olive oil.
2. In a large mixing bowl, combine the chickpea flour, baking powder, and salt.
3. Gradually whisk in the water and 1/4 cup olive oil until the batter is smooth.
4. Pour the batter into the greased baking dish and spread it evenly.
5. Drizzle with additional olive oil and sprinkle with oregano, garlic powder, and coarse sea salt.
6. Bake for 20-25 minutes, or until the edges are golden brown and the center is firm.
7. Allow to cool slightly before slicing and serving.

Chickpea flour focaccia is a fantastic addition to your gluten-free baking repertoire. Its unique flavor profile pairs wonderfully with dips or spreads and can be used as a base for a variety of toppings. Not only is it simple to make, but it’s also a nutritious option, packed with protein and fiber from the chickpeas. Enjoy it fresh out of the oven or as part of a meal prep for the week ahead!

Quinoa Flour Bread

This quinoa flour bread is a nutritious and wholesome option for those looking to avoid gluten and wheat. Quinoa is a complete protein, providing essential amino acids, while its nutty flavor makes this bread a delightful addition to any meal. Perfect for sandwiches or toasted with your favorite spreads, this recipe is both versatile and satisfying.

Ingredients:

• 2 cups quinoa flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup water
• 1/4 cup olive oil
• 2 tablespoons honey or maple syrup
• 1 tablespoon apple cider vinegar
• Optional: 1/2 cup seeds (sunflower, pumpkin) for added texture

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the quinoa flour, baking powder, salt, and baking soda.
3. In a separate bowl, mix the water, olive oil, honey (or maple syrup), and apple cider vinegar until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms. If using, fold in the seeds.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 40-45 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Quinoa flour bread is not only gluten-free but also incredibly nutritious, making it a great choice for health-conscious individuals. Its nutty taste pairs well with both savory and sweet toppings, making it a versatile option for any meal of the day. Enjoy it fresh, or use it for sandwiches and toast throughout the week for a protein-packed treat!

Flaxseed Meal Bread

This flaxseed meal bread is a rich source of omega-3 fatty acids and fiber, making it a healthy addition to your gluten-free baking. The bread is dense yet moist, perfect for spreading with nut butter or enjoying with soups. Its unique flavor will surprise you, and it can be easily customized with herbs or spices for extra zest.

Ingredients:

• 1 1/2 cups ground flaxseed meal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1/2 cup water
• 2 tablespoons olive oil
• Optional: 1 teaspoon garlic powder or dried herbs for flavor

Instructions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a mixing bowl, combine the flaxseed meal, baking powder, and salt. If using, add garlic powder or dried herbs.
3. In another bowl, whisk together the eggs, water, and olive oil until well combined.
4. Pour the wet mixture into the dry ingredients and mix until a thick batter forms.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 30-35 minutes or until the bread is firm to the touch and lightly browned on top.
7. Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Flaxseed meal bread is a powerhouse of nutrition and flavor, making it an excellent option for breakfast or a snack. Its dense texture holds up well, making it great for sandwiches or as a side with your favorite soups and salads. This bread is also easy to prepare, so you can whip it up in no time and enjoy its health benefits throughout the week!

Sweet Potato Bread

Sweet potato bread is not only gluten-free and wheat-free but also packed with flavor and nutrition. The natural sweetness of sweet potatoes enhances this bread, making it a perfect choice for breakfast or as a healthy dessert option. This recipe is simple to make and can be customized with nuts or spices for added depth.

Ingredients:

• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 1 1/2 cups almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Optional: 1 teaspoon cinnamon or nutmeg for added flavor

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine the almond flour, baking powder, baking soda, salt, and spices (if using).
3. In a separate bowl, mix the mashed sweet potato, eggs, honey (or maple syrup), and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until fully 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 in the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Sweet potato bread is a deliciously unique option that adds a burst of flavor and nutrition to your gluten-free diet. The natural sweetness of the sweet potatoes makes this bread a delightful treat that can be enjoyed plain or topped with your favorite spreads. Perfect for breakfast, a snack, or even a light dessert, this recipe is sure to become a family favorite. Enjoy it fresh or toasted, and relish the goodness of sweet potatoes in every bite!

Oat Flour Bread

This oat flour bread is soft and hearty, making it an excellent choice for sandwiches or toast. Oat flour is naturally gluten-free and provides a unique, slightly sweet flavor. This recipe is simple to make and can be easily customized with seeds or nuts for added texture and nutrition.

Ingredients:

• 2 cups oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon honey or maple syrup
• 1 cup buttermilk (or non-dairy milk with 1 tablespoon vinegar)
• 2 large eggs
• Optional: 1/2 cup mixed seeds (sunflower, pumpkin, chia) for topping

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the oat flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the honey (or maple syrup), buttermilk, and eggs until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just mixed.
5. Pour the batter into the prepared loaf pan and smooth the top. If desired, sprinkle mixed seeds on top.
6. Bake for 45-50 minutes or until the bread is golden brown and 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.

Oat flour bread is a nutritious and satisfying choice for anyone looking to enjoy gluten-free baked goods. Its soft texture and slightly sweet flavor make it perfect for both savory and sweet toppings. Serve it fresh out of the oven or toasted with a spread of your choice. This bread is also versatile—feel free to experiment with spices like cinnamon or herbs for additional flavor!

Buckwheat Bread

Buckwheat bread is a nutritious and flavorful option that is both gluten-free and wheat-free. Despite its name, buckwheat is not a grain but rather a seed, making it an excellent choice for those avoiding gluten. This recipe produces a dense, hearty bread that pairs wonderfully with soups, stews, or as a base for sandwiches.

Ingredients:

• 2 cups buckwheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup warm water
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• Optional: 1 tablespoon dried herbs (rosemary, thyme) for added flavor

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the buckwheat flour, baking powder, salt, baking soda, and dried herbs (if using).
3. In a separate bowl, mix the warm water, olive oil, and apple cider vinegar until well combined.
4. Gradually pour the wet ingredients into the dry ingredients, mixing until a thick batter forms.
5. Transfer the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until the bread is firm to the touch and lightly browned.
7. Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Buckwheat bread is a hearty and nutritious alternative to traditional bread that is rich in flavor and fiber. Its unique taste and dense texture make it perfect for soaking up soups or enjoying with spreads. This recipe is a fantastic way to incorporate the health benefits of buckwheat into your diet, and it’s sure to become a staple in your gluten-free repertoire. Enjoy it fresh or toasted, and delight in the wholesome goodness of buckwheat!

Cornmeal Bread

Cornmeal bread is a flavorful and hearty option that celebrates the natural sweetness of corn. This gluten-free and wheat-free recipe is easy to make and results in a moist bread with a slightly crunchy texture. It pairs perfectly with chili, soups, or as a standalone snack with butter.

Ingredients:

• 1 cup cornmeal
• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup buttermilk (or non-dairy milk with 1 tablespoon vinegar)
• 1/4 cup honey or maple syrup
• Optional: 1/2 cup corn kernels (fresh or frozen) for added texture

Instructions:

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or a 9×5-inch loaf pan.
2. In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, mix the eggs, buttermilk, and honey (or maple syrup) until well combined.
4. Pour the wet mixture into the dry ingredients and stir until just mixed. If desired, fold in corn kernels.
5. Pour the batter into the prepared baking dish or loaf pan and smooth the top.
6. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Cornmeal bread is a delightful treat that brings a taste of comfort and warmth to any meal. Its unique texture and flavor make it an excellent accompaniment to savory dishes or a tasty snack on its own. This recipe is not only easy to prepare but also a great way to enjoy the natural sweetness of corn. Serve it warm with butter or use it as a base for a sandwich, and savor the deliciousness of homemade cornmeal bread!

Almond Flour Banana Bread

Almond flour banana bread is a moist and flavorful treat that combines the sweetness of ripe bananas with the nuttiness of almond flour. This gluten-free, wheat-free recipe is perfect for breakfast, snacks, or dessert. The addition of bananas not only enhances the flavor but also provides natural sweetness, reducing the need for added sugars.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large ripe bananas, mashed
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped walnuts or chocolate chips for added texture

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the almond flour, baking soda, and salt, mixing well.
3. In a separate bowl, whisk together the mashed bananas, eggs, honey (or maple syrup), and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until well combined. If desired, fold in walnuts or chocolate chips.
5. Transfer the batter to 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.

Almond flour banana bread is a delightful combination of flavors and textures, making it a perfect choice for breakfast or as a snack. Its moistness and natural sweetness will have everyone coming back for seconds. This recipe is not only simple to make but also allows you to enjoy the health benefits of bananas and almonds in a delicious loaf. Serve it warm or toasted, and relish each slice of this wholesome treat!

Chickpea Flour Bread (Socca)

Chickpea flour bread, also known as socca, is a traditional dish from the South of France. This gluten-free and wheat-free flatbread is made primarily from chickpea flour, offering a unique nutty flavor and a satisfying texture. It’s perfect for serving as an appetizer, a base for toppings, or alongside soups and salads.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 1/4 cup olive oil
• 1/2 teaspoon salt
• Optional: 1 teaspoon herbs (thyme, rosemary) for added flavor

Instructions:

1. Preheat your oven to 450°F (230°C) and place a cast-iron skillet or oven-safe pan inside to heat.
2. In a bowl, whisk together the chickpea flour, water, olive oil, salt, and herbs (if using) until smooth. Let the batter rest for about 30 minutes.
3. Carefully remove the hot skillet from the oven and add a little olive oil to coat the bottom.
4. Pour the batter into the hot skillet, spreading it evenly.
5. Bake for 10-15 minutes or until the edges are crispy and the top is slightly golden.
6. Remove from the oven and let cool for a few minutes before slicing.

Chickpea flour bread (socca) is a deliciously unique option that brings a taste of Mediterranean cuisine to your table. Its nutty flavor and crispy texture make it perfect for dipping in hummus or serving alongside stews. This versatile bread is not only easy to prepare but also a healthy choice that is packed with protein and fiber. Enjoy it warm or at room temperature, and experience the delightful taste of chickpea flour in every bite!

Coconut Flour Zucchini Bread

Coconut flour zucchini bread is a moist and flavorful option that incorporates the goodness of zucchini and the unique taste of coconut flour. This gluten-free and wheat-free recipe is perfect for those looking for a nutritious snack or dessert. The natural moisture from the zucchini ensures a tender texture, while the coconut flour adds a hint of sweetness.

Ingredients:

• 1 cup coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 large eggs
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Optional: 1/2 teaspoon cinnamon or nuts for added flavor and texture

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a mixing bowl, combine the coconut flour, baking powder, baking soda, salt, and cinnamon (if using).
3. In another bowl, whisk together the eggs, grated zucchini, honey (or maple syrup), and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until a thick batter forms. If desired, fold in nuts.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Coconut flour zucchini bread is a deliciously moist and flavorful choice that incorporates healthy ingredients into your diet. The subtle sweetness from the coconut flour and the moisture from the zucchini make this bread a treat for any time of day. This recipe is perfect for breakfast, snacks, or dessert, and it can be enjoyed plain or with your favorite spreads. Savor the delightful combination of flavors and relish the health benefits packed into every slice!

Sweet Potato Bread

Sweet potato bread is a deliciously moist and flavorful option that showcases the natural sweetness of sweet potatoes. This gluten-free and wheat-free bread is perfect for breakfast, as a snack, or even as a side dish for dinner. The added fiber and nutrients from sweet potatoes make it a wholesome choice for the whole family.

Ingredients:

• 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Optional: 1/2 teaspoon cinnamon for added flavor

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon (if using).
3. In another bowl, mix the mashed sweet potatoes, eggs, honey (or maple syrup), and vanilla extract until smooth.
4. Gradually add the dry ingredients to the 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 the bread is firm to the touch and a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Sweet potato bread is a delightful and nutritious addition to your gluten-free baking collection. Its moist texture and subtly sweet flavor make it perfect for toasting or spreading with your favorite nut butter. This versatile bread can also be served as a side dish with savory meals, adding a unique twist to your dining experience. Enjoy the health benefits of sweet potatoes while savoring every delicious bite of this wholesome loaf!

Flaxseed Bread

Flaxseed bread is a nutritious and fiber-rich option that is naturally gluten-free and wheat-free. This recipe makes use of ground flaxseeds, which not only add a nutty flavor but also provide a great source of omega-3 fatty acids. This bread is perfect for sandwiches or toasted with your favorite spread.

Ingredients:

• 1 cup ground flaxseed meal
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 large eggs
• 1/4 cup water
• 1 tablespoon apple cider vinegar
• Optional: 1 tablespoon sesame seeds or sunflower seeds for topping

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a mixing bowl, combine the ground flaxseed meal, almond flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, water, and apple cider vinegar until well combined.
4. Pour the wet ingredients into the dry ingredients, stirring until a thick batter forms.
5. Transfer the batter to the prepared loaf pan, smoothing the top. If desired, sprinkle with sesame or sunflower seeds.
6. Bake for 30-35 minutes or until the bread is firm to the touch and a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Flaxseed bread is a fantastic option for those looking to incorporate more healthy fats and fiber into their diet. Its nutty flavor and dense texture make it a satisfying choice for sandwiches or as a snack. This recipe is not only easy to prepare but also a great way to enjoy the numerous health benefits of flaxseeds. Savor this wholesome bread fresh or toasted, and relish the goodness in each slice!

Quinoa Bread

Quinoa bread is a nutrient-dense option that combines the health benefits of quinoa with wholesome ingredients to create a delicious gluten-free and wheat-free loaf. This bread has a unique flavor and a light, airy texture, making it perfect for sandwiches, toast, or as an accompaniment to meals.

Ingredients:

• 1 cup cooked quinoa
• 1 cup almond flour
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup ground flaxseed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1/4 cup olive oil
• 1 tablespoon honey or maple syrup
• Optional: 1 tablespoon chopped fresh herbs (rosemary, thyme) for added flavor

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a mixing bowl, combine the cooked quinoa, almond flour, gluten-free flour, ground flaxseed, baking powder, baking soda, salt, and herbs (if using).
3. In another bowl, whisk together the eggs, olive oil, and honey (or maple syrup) until well combined.
4. Pour the wet ingredients into the dry ingredients, mixing until a thick batter forms.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Quinoa bread is a delightful and nutritious option that highlights the unique flavor of quinoa while providing a light, airy texture. Its versatility makes it perfect for any meal, whether used for sandwiches, as toast, or enjoyed alongside soups and salads. This recipe allows you to enjoy the health benefits of quinoa in a delicious loaf form, making it a wonderful addition to your gluten-free baking collection. Enjoy the wholesome goodness and rich flavor of quinoa in every slice!

Note: More recipes are coming soon!