Fill in the blanks: No ___________ is complete without _______________. I doubt you’re stumped with ideas for what to put into that sentence, and given that I have just shown you a giant dripping egg draped over a slice of toast, your mind may have strayed in one particular direction. I don’t know, maybe I’m wrong. Maybe you’re thinking “no sandwich is complete without bacon” or “no morning is complete without a cup of coffee” or how about “no outfit is complete without dog hair.” Eww. And I doubt it. You’re thinking about that egg and that bread. I know I am. No egg is complete without toast. There I said it. If over the last few months or years you have made the transition, that so many have made, away from gluten either completely or partly, then you may be thinking about the lack of options in the egg:bread equation at breakfast time. Why bother having an egg, if you have no bread to mop up the magical yolk sauce? Why. Even. Bother? Why get out of bed? Well I guess there is coffee, but you get my drift. As you know I am not gluten-free, but I do try to keep gluten-containing grains in check in my diet. My belly seems to be happier when I do, and it isn’t too much of a bother for me since I am not super strict about it. For others, it is not a matter of choice, but they actually HAVE to be gluten free. This is a big deal, and having been a personal chef for a number of years, I know what a huge amount of work it can be to stay strictly GF. Breakfast is no exception, especially when it comes to the world’s most perfect breakfast of a single slice of toast and a crispy-edged fried egg with a sprinkle of coarse salt and a grind of white pepper. That’s why I started working on this bread. I wanted neutral bread for toasting and topping with an egg. Though if you must know it is also quite happly toasted or not and then smeared with a bit of butter or preserves. Or you can always spread some mashed avocado or ham on top. Or try melting cheese over it! I could go on. But really the big one, was being a vehicle for an egg. Below you’ll find the breakfast bread I came up with. Cooks Notes: I used sorghum four (which I fell in love with over the summer when I made these gluten-free peanut butter cookies) and brown rice flour. So it is a whole grain bread! Woot! Also worth noting is that I used whey protein in it too because my low-carb and gluten-free friend Carolyn pointed out that when you remove gluten (which is a protein) from baked goods, you need to add protein back in. So I tried that. I love the way this bread rose, and I love the slightly cheesey flavor the whey adds to it. It is almost a little yeasty flavored. I also tested it a few times, and I liked what whipping the egg whites does to the batter. It really lightens it up nicely. Oh, and one final thing. The idea here is you can make this on the weekend. It will not keep at room temp all week. And it will go stale in the fridge too quickly. So my suggestion for keeping for 12 days of breakfast, is to let it cool, slice it, and then freeze the slices. Then defrost and toast them for your yolk mopping needs all week long.
How would you fill in those blanks?
Do you like a yolky egg, or do you prefer your eggs cooked another way?
Are you gluten-free all the time, sometimes, or not at all?
Gluten-free breakfast bread for toasting, to have with preserves or an egg.
- 1 cup sorghum flour
- 1 ¼ cup brown rice flour
- 2 scoops unflavored whey protein powder (I used Cabot)
- 1 tablespoon baking powder
- 1 cup buttermilk, almond milk or milk
- ½ cup canola oil, preferably organic
- 2 eggs whites and yolks separated
- ½ teaspoon salt
- 1. 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.