Healthy Cooking

Make This Easy, Gluten-Free Bread for a Week’s Worth of High-Fiber Breakfasts

Tehrene Firman

Consider this your guide to healthier baking. Chef Mia Rigden and Jenny Dorsey team up to show you how to revamp some of your favorite baked goods to make them healthier and loaded with better-for-you ingredients—without skimping on flavor. See All

Everyone seems to be unleashing their inner baker right now. Friends I’ve only ever known to cook mac and cheese are now showing off delicious-looking casseroles and patisserie-level desserts on Instagram, and I’m here for it. So what better time than now to use what’s in your pantry to prepare a gluten-free bread option that won’t just impress your followers, but also provide a week’s worth of high-fiber breakfasts?

In a past episode of Well+Good’s Alt-Baking Bootcamp, chefs Mia Rigden and Jenny Dorsey were put to the test to create a healthier gluten-free bread recipe. This one is loaded with fiber, filled with protein, and way better than anything you’ll find at the grocery store.

In the recipe, the chefs use coconut flour, ground flax, almond flour, apple cider vinegar, and other star ingredients, resulting in a fluffy loaf you can slice up, toast, and top with smashed avocados and peanut butter for healthy breakfast options. You can also use it to make sandwiches (have you seen these veggie-packed options?), eat it alongside soup… the options are endless. Here’s exactly how to make it at home.

Easy gluten-free bread

Makes 8-10 slices

Ingredients
1/2 cup coconut flour
1/4 cup ground flax
2.5 cups almond flour
6 organic pasture-raised eggs
4 organic pasture-raised egg whites
1/2 cup ghee, plus more for greasing the loaf pan
1 Tbsp sesame seeds
2 Tbsp apple cider vinegar
1 tsp baking soda
2 Tbsp miso
everything bagel spice

1. Preheat oven to 350°F, and generously grease a 9-inch loaf pan with ghee.
2. Mix almond flour, flax, coconut flour, baking soda, and sesame seeds in a medium sized bowl. Whisk to combine.
3. Next, add wet ingredients, eggs, ghee, miso, and apple cider vinegar into a high speed blender and blend until frothy.
4. Fold egg mixture into dry ingredients and mix until fully combined. Pour into loaf pan, then give it a couple good taps on the counter to settle and ensure there aren’t any bubbles in the dough.
5. Generously top with everything bagel spice or a sprinkle of sea salt. Bake for 45 to 50 minutes, or until a cake tester or knife comes out clean.

For other recipes you can make using items in your pantry, try these delicious vegan donuts or some healthy plant-based Instant Pot soups that provide all the comfort.

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