Gluten Free Toast
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.
Table of contents
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
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.
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
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.
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.
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.
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.
More Gluten Free Breakfast Recipes to Try:
- Paleo egg muffins are packed with protein to keep you satisfied.
- I like to make these Apple Protein Pancakes in the Fall during apple season.
- And these Paleo Pancakes are good any time of the year!
- These Gluten Free Biscuits from Taste of Home would be awesome with apricot jam.
- Socca is a naturally gluten free bread because it’s made with chickpea flour.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! 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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Gluten Free Toast
- 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
- 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
- Preheat oven to 350 degrees F. Coat a 8 ½-inch by 4 1/2 –inch loaf pan with cooking spray.
- 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.
- 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
Excellent. I used Bob’s Red Mill all purpose gluten free flour. Added 4 tsp xanthan gum. Nice flavor and texture. Thanks!