This gluten free bread is great for toasting, to have with preserves or a fried egg. It’s a quick bread, meaning it uses baking powder instead of yeast to rise, so it’s super simple, quick and foolproof to bake.

healthy breakfast bread sliced on a cutting board

Why We Love This Recipe For Gluten Free Toast

I am a big fan of toast and eggs, so for me breakfast would be one of the hardest times to be strictly GF. So I started working on this gluten free toast for anyone on a gluten-free diet. This is the bread you’ve been missing!

It has a neutral taste, similar to regular sandwich bread. It makes perfect toast for sopping up runny egg yolks. It’s also amazing with all sorts of toppings from preserves and butter to sliced avocado and smoked salmon. Of course classic peanut butter and jelly, grilled cheese or any yummy sandwich ideas you have will work with this bread too.

Recipe Highlights

  • Just 20 minutes to get this in the oven
  • The crumb has a light and fluffy texture
  • Makes the best gluten free toast
  • Any leftovers can be sliced, frozen and then toasted whenever you’re ready
a loaf of gluten free quick bread on a cutting board

Key Ingredients For This Gluten Free Quick Bread

  • Sorghum & Brown Rice Flour: Sorghum flour has a mild, slightly sweet flavor and is a common ingredient for gluten free baked goods. Brown rice flour, made from ground brown rice, is also used in GF baked goods and can be used to thicken sauces or as a dredge for cutlets.
  • Unflavored Whey Protein Powder: When you remove gluten, which is a protein, from baked goods, it’s helpful if you add in another source of protein. That’s why I added the whey powder. I learned this GF baking tip from my low-carb and gluten-free friend Carolyn.
  • Buttermilk: You can also use almond milk or regular milk.
  • Staples: Canola oil, eggs, baking powder, kosher salt.
a slice of gluten free quick bread with a fried egg on top

Step-by-Step Instructions

Step 1: Preheat oven

Preheat oven to 350 degrees F. Coat a 8 ½-inch by 4 1/2 –inch loaf pan with cooking spray.

Step 2: Make gluten free quick bread batter

Whisk sorghum, brown rice flour, protein powder and baking powder in a large bowl. Whisk buttermilk, almond milk or milk in a glass measuring cup with oil and egg yolks. Pour into the flour mixture. Stir to combine. Beat egg whites and salt in a medium bowl until they form soft peaks. Fold egg whites into the batter. Spread bread batter in the prepared loaf pan and transfer to the oven.

Step 3: Bake bread

Bake until the bread is puffed and golden and set up in the center when touched lightly, 40 to 50 minutes. Let cool 20 minutes before turning out onto a cooling rack. Cool completely before slicing.

FAQs and Expert Tips

Can I make this bread ahead?

This bread does not keep well at room temperature or in the refrigerator. So if you want to keep it for later we recommend freezing it. See below.

How do I freeze the bread?

Let it cool, slice it, wrap it and freeze the slices. Defrost on the counter or in the refrigerator and toast individual slices as needed.

How do I toast this bread?

Toast this gluten free bread just like you would any bread. Put it in the toaster or the toaster oven. In a pinch you can toast it under the broiler in your oven, but keep a close eye on it so that it doesn’t burn.

Can I add seeds to this bread?

Although I have not tested this recipe with seeds in it, my guess is that it would be just fine. I would start by mixing a couple of tablespoons of sunflower, poppy seed, sesame seed or pepitas to the batter. Sprinkle another tablespoon on top before baking. Leave me a comment to let me know how it goes if you try it with seeds.

gluten free breakfast bread sliced on a cutting board

More Gluten Free Breakfast Recipes to Try:

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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gf breakfast bread

Gluten Free Toast


  • Author: Katie Webster
  • Total Time: 1 hour 40 minutes
  • Yield: 12 slices 1x

Description

This gluten free bread is great for toasting, to have with preserves or a fried egg. It’s a quick bread, meaning it uses baking powder instead of yeast to rise, so it’s super simple, quick and foolproof to bake.


Ingredients

Units Scale
  • 1 cup sorghum flour
  • 1 1/4 cup brown rice flour
  • 2 scoops unflavored whey protein powder (I used Cabot)
  • 1 tablespoon baking powder
  • 1 cup buttermilk, almond milk or milk
  • 1/2 cup canola oil, preferably organic
  • 2 eggs whites and yolks separated
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees F. Coat a 8 ½-inch by 4 1/2 –inch loaf pan with cooking spray.
  2. Whisk sorghum, brown rice flour, protein powder and baking powder in a large bowl. Wisk buttermilk, almond milk or milk in a glass measuring cup with oil and egg yolks. Pour into the flour mixture. Stir to combine. Beat eggwhites and salt in a medium bowl until they form soft peaks. Fold eggwhites into the batter. Spread bread batter in the prepared loaf pan and transfer to the oven.
  3. Bake until the bread is puffed and golden and set up in the center when touched lightly, 40 to 50 minutes. Let cool 20 minutes before turning out onto a cooling rack. Cool completely before slicing.

Notes

Make Ahead Tip: This bread does not keep well at room temp or in the fridge. The best way to keep it is to freeze it as follows: let it cool, slice it, and then freeze the slices. Defrost and toast individual slices as needed.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 202
  • Sugar: 1 g
  • Sodium: 159 mg
  • Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 21 g
  • Fiber: 2 g
  • Protein: 6 g

Keywords: Gluten free bread,breakfast bread,gluten free breakfast bread