This gluten free savory breakfast bread is the perfect way to start your day or for a leisurely weekend brunch. The veggies and cheddar cheese make this savory bread flavorful with a tender crumb. In addition, the bread is protein and fiber rich, and the recipe is quick and easy to prepare.
There are many types of savory bread, but breakfast bread typically has a tender, moist crumb with a soft crust. The bread is not sweet, meaning there is generally no sugar added.
We all know that sugar is in so many foods and drinks and too much sugar is bad for our health. So cutting back on sweeteners whenever possible is one step to a healthier diet.
The Best Gluten Free Breakfast Bread Ever
This gluten free savory breakfast bread is made with quickbread dough. This means you don’t need a mixer, blender or food processor, making this easy clean up bread recipe.
You can add various mix-ins to gluten free savory breakfast bread recipe! We love to add shredded cheese and veggies. But you could also add cooked bacon, ham, sausage, olives or sundried tomatoes to add flavor and heartiness. So why not get creative and have fun with it!
Or make a savory French toast. To make the gluten free French toast dip a slice of bread in whisked egg mixture seasoned with salt and pepper, and then fry in olive oil, coconut oil or butter. YUM!
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Or the savory bread is also great for making sandwiches – stuff it with your favorite fillings for a quick and easy snack or meal on the go.
First, store your bread in a cool, dry place. The bread will become stale quickly if it’s too warm. A closed container will prevent the bread from drying out and will keep the bread fresh tasting for up to two days.
If you need to store this gluten free savory breakfast bread longer than two days, store it in the refrigerator for up to five days.
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Or, you can freeze it for up to three months. Just be sure to wrap it tightly in freezer-safe packaging. When you’re ready to eat it, thaw the bread overnight in the refrigerator before slicing and serving.
To add freshness to a slice of bread, place it in the toaster for 1 minute. This is not to toast it but to give it that fresh-tasting flavor it had the day it was baked. Or in the microwave for 30 seconds.
There are a few reasons why savory loaf is healthier than fruit loaf. For one, savory loaf generally doesn’t contain sugar. Additionally, savory loaf often includes herbs which are packed with antioxidants.
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Finally, adding veggies to savory bread adds fibre and makes the bread more nutritious, and a great way to include veggies to your meal in the morning,
When it comes to gluten free savory breakfast bread, there are a few key takeaways to keep in mind. First and foremost, make sure to use a gluten free flour blend as your base.
Measure the flour correctly. This means, fill your measuring cup using a spoon, then level it off with a knife. If you dip the measuring cup into the flour, you will have too much flour and the bread will be dense and dry.
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Secondly, don’t be afraid to experiment with different flavorings and mix-ins. From herbs and spices to vegetables, cheese, and proteins, the possibilities are endless to make your perfect gluten free savory breakfast loaf.
You can make the bread in advance. Having a hearty, nutritious slice of bread on hand when needed stops you from reaching for something processed or fried and ladened with salt and unhealthy fats.
And lastly, remember to have fun in the kitchen! Baking should be enjoyable, so don’t stress if things turn out differently. The beauty of baking is that even imperfections can often taste good.
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I hope you try this gluten-free savory bread because it is nutritious and tasty, and the recipe is easy to make. Plus, all you need is one slice to provide you with lasting energy.
Oh my deliciousness! Such a colorful and exciting bread to look at – I can’t wait to make this! Thank you thank you thank youYou may remember my recipe for gluten free banana bread with butternut squash. It’s one of my favorites of all time. Yes, all time. But I couldn’t help but strip it down to the absolute essentials and take it back to classic banana bread land.
The ingredients for this scrumptious, hearty bread begin with three overripe bananas. Then come essentials you likely alreadyhave on hand, such as eggs (or chia/flax eggs), vanilla and coconut oil. To sweeten things up a bit more I relied on a mix of honey, cane and brown sugar for a variance of flavor and texture.
Recipe Info Vegan And Gluten Free Breakfast Bread
Then comes the gluten-free goodness: a mix of gluten free oats, almond meal and my favorite gluten-free flour blend (or sub other gluten-free blends with varied results). Check out our Guide to Gluten-Free Flours for more guidance!
I could hardly wait to slice in, but patience is key here. You need to wait a good hour before cutting into this baby, else it will crumble and fall apart. That’s what you don’t want.
This is what you do want. A hearty loaf that holds its shape and converts even the most suspicious of eaters into gluten-free banana bread lovers. Hubba hubba.
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If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo # on Instagram. Cheers, friends!
*GOOD NEWS! Several people have tried this recipe vegan-ized by swapping the egg for 1 chia or flax egg and have reported that it works well! To do so, just combine 1 Tbsp chia seed or flaxseed meal with 2.5 Tbsp water, mix and let set for 5 minutes to activate. Then add to the recipe when I note to add the egg. *We recommend aluminum-free baking powder for best flavor. Brands with aluminum sometimes create a metallic taste. *Adapted from my GF Banana Butternut Squash Bread, originally adapted from TakeAMegabite. *Nutrition information is a rough estimate calculated with avocado oil and with lesser amount of maple syrup.
Serving: 1 slices Calories: 307 Carbohydrates: 46.2 g Protein: 5 g Fat: 12.6 g Saturated Fat: 1.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 379 mg Potassium: 301 mg Fiber: 4 g Sugar: 17.7 gMy favorite easy gluten free banana bread – this recipe is unbelievably simple to make, moist and super flavorful. It can also be made dairy free!
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One of the very first recipes I posted when I started this blog was for banana bread. At the time, I thought it was amazing. Over time, I slowly continued to adapt it and it has evolved into one of my very favorite quick breads.
Speaking of quick breads, you should try my cookbook: The Gluten-Free Quick Breads Cookbook. My easy gluten free banana bread recipe really helped get What The Fork off the ground and running and is extremely popular!
The base of this recipe helped me develop the recipes for my double chocolate banana bread and my gluten free pumpkin banana bread. I’ve also got several other versions of this simple banana bread recipe with oil that I haven’t shared on my blog yet – all from this one delicious base recipe.
Chickpea Flour Banana Bread (gluten Free!)
I’ve mentioned before how I always ALWAYS have over-ripe bananas. It’s a blessing and a curse. I will only eat bananas when they’re just barely ripe, even still a bit green around the top and bottom. As soon as there’s even just one little speck of brown, it’s too ripeso I’ll let them sit until they’re ripe enough to bake with. I feel like I’m always baking with bananas!
That’s not always a bad thing though. That means I’ve baked dozens upon dozens of this super moist banana bread over the years. And even with all those homemade banana breads, we still haven’t gotten sick of it. That just goes to show just how good this easy quick breadis!
Step 1. First, in a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, granulated sugar, and brown sugar. Break up any clumps of brown sugar if necessary. Stir in the chopped walnuts.
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Step 4. Then, in a separate bowl, whisk together the oil, eggs, milk, mashed banana, and vanilla extract. After that, pour the wet ingredients into the dry ingredients and stir to combine.
Step 7. Pour the batter into the prepared loaf pan (parchment paper) and bake at 350 degrees for 50-60 minutes or until a toothpick orcake testercomes out clean. Cooking time will vary depending on your oven – mine is usually done around 55 minutes.
Step 9. Finally, cool the bread in the pan on a cooling rack for 15 minutes then remove from the pan and cool completely on the cooling rack. To store, wrap tightly in plastic wrap and store in a zip-lock bag. It will stay fresh up to 3days. This bread also freezes well!
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I’ve also made this recipe many, many times with regular flour and regular milk. I often make this
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