Toastable 'Bread' Recipe

(super-easy, gluten-free, nut-free, dairy-free loaf)

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This is another healthy recipe I’ve been working on for ages. In some form or another I’ve been making gluten-free bread since I quite eating wheat, about four years ago now. Originally I made a lot of loaves using almond flour and other nut flours (my peanut cashew bread was delicious!). Unfortunately, I discovered that eating nuts was causing many of my health issues. I’ll write up a piece on that soon.


Those issues got much worse after I quit eating gluten because I started eating so many nuts. I was eating them in baked goods, in other savory recipes, and also by the handful for snacks. All types of nuts- walnuts, almonds, cashews, pecans, pistachios, brazil nuts- and all of the seeds as well... including tahini and peanut butter on top of the nut-flour breads.


So, when I discovered nuts were causing health problems for me, I had to go back to the drawing board with my gluten-free bread recipes. A major requirement was that they couldn’t require any commercial wheat-free flour mixes or special ingredients like xantham gum. I just can’t find stuff like that here in Argentina. (I can’t even buy coconut flour.)


The following ‘bread’ recipe has now been a staple for some time. It's pretty much allergen-free. It’s my go-to bread that I store in the refrigerator to eat with meals, to use as sandwich bread, or to have for an easy gluten-free snack. It’s just the right texture to hold together well when you slice it (even in the pop-up toaster) and yet isn’t stick-in-your-throat dry, which can be a problem with some wheat-free baked goods. It’s also super quick to prepare and no-fuss, which is how I like my recipes.


I love slices of this easy loaf toasted with a drizzle of good olive oil, a sprinkle of salt, and fresh avocado slices on top. I also enjoy it with scrambled eggs, with soup, and with various leftovers spread on top. (Try it with my Ratatouille!)


It’s got just a touch of sweetness, which lends it a slightly bread-like yeasty flavor, yet it’s mild enough to go with just about anything. Give it a try and let me know what you think!







Recipe for Toastable ‘Bread' (Gluten-Free, Nut-Free & Dairy-Free)


Active prep time: 10 minutes max

Baking time: 40 minutes max





1 medium banana (fresh ripe or frozen thawed)

1/4 cup molasses or maple syrup (I use 'miel de caña' in Argentina)

1 tablespoon lemon juice

4 eggs


1 cup chickpea flour (aka garbanzo flour)

1 cup oat flour (or finely ground traditional oats, but not whole groats)

1 tablespoon cornstarch (or thickener of choice)

1 teaspoon salt

1 teaspoon baking soda


Coconut oil (or butter) and olive oil for the pan




Preheat your oven to 350F (175C).


Heat the bread pan in the oven until hot.


Meanwhile, combine the wet ingredients above. Then blend in the dry ingredients in batches. I use a food processor but you can also do it by hand.


Double grease the hot loaf pan. I use coconut oil to coat the bottom and sides of the pan and then a tiny drizzle of olive oil in the bottom. (And my loaves always just slide right out of the pan.)


Pour the batter into the prepared pan.


Bake 35-40 minutes in the center of the oven until golden brown and a knife inserted in the middle of the loaf comes out clean.


Let cool and remove from pan.


Keeps in the fridge for a week or so.


To reheat, cut slices and toast in toaster.





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