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
PrintGluten 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
Nice images. Well explained. This made me motivated to go for this. Really mouthwatering and healthy too. Thanks
I am gluten/dairy/soy intolerant. Not by choice!!!! What can I substitute for the whey protein. Thank you. The bread sounds wonderful and I look forward to trying it if I can do it without the protein powder.
I would first try it without anything in place of it, and if it doesn’t have a nice rise try 3 T. skim milk powder. I haven’t tried either option, so I can’t say for sure. If you do try it, will you stop back to let us know how it goes?
mmmm this looks awesome!
Do you think I could substitute the whey powder for skim milk powder?? Thanks, this looks lovely
Thanks so much for asking Megan, I think it would work fine. It may make it brown a bit more, but I think it should work.
I have never made my own breakfast bread before! Great recipe.. you can definitely consider that I will be recreating it!
So glad to hear it Thalia!
Wow, this looks so good! It looks like it holds together perfectly too!!
And my answers to your questions:
– No morning is complete without breakfast.
– Omelets/frittatas are my favorite way! I’ve always found egg yolk just a little weird (that’s just me).
– I’m mostly gluten-free due to my annoying digestive system. So it’s pretty much gluten-free food with the occasional spelt flour for me (so I go nuts whenever I smell fresh bread!)
For a little while, my GI thought I might be gluten-intolerant, and I just about died when I realized I could never have French bread again… Thank goodness that was a misdiagnosis, but at least you’ve made an awesome GF option. It looks just as moist as regular bread! 🙂 Pinned!
P.S. I’d fill in the blank with “day” and “dark chocolate.” That’s always where my mind is!
I have yet to try making my own gluten-free bread (with the exception of one loaf made entirely of nuts ands seeds) but would love to try! Thanks for the recipe!
All nuts and seeds? I love that idea! Did it come out?
This looks incredible. Pinning
Thanks so very much Allie. I appreciate the compliment and the pin!
Used to bake my protein bread with brown rice, but noticed it still has rather high carbs..so later I changed recipe and used ground legumes. Your bread has come out perfect..both crust and crumb..absolutely delicious. I bring some pumpkin butter over and let’s have breakfast together :-))
I haven’t tried any of the ground legume flours. They sound intriguing. I think the pumpkin butter sounds like a plan! See you for breakfast 😉
Officially drooling!!! Although I always reach for the coffee first, this poached agg on homemade GF would be a fabulous 2nd choice. With all my GF cooking/baking, I’ve actually done VERY little bread baking, so this looks like a delicious recipe to experiment with 🙂
Ah, yes we need our coffee don’t we? Totally agree with you EA. I hope you like this bread.
No day is complete without chocolate. Is that bad? I love trying out new bread recipes, and thanks for the storage tips! As an aside, is it a general rule that gluten-free breads can’t be kept out in room temperature for too long? I usually don’t buy gf loaves, so I’m just curious.
No, not bad at all, and I agree! I think it may the protein in this bread that makes it stale quickly. I am not sure though, that’s a great question Lisa.
I don’t need to eat gluten free, but I love the idea of this bread and would be more than willing to devour the entire loaf myself, Katie 🙂 Pinned and Stumbled!
That sounds like a ringing endorsement Becca! ha ha! Thank you 🙂
Your photos are beautiful – that egg on toast is making my stomach growl. This recipe is a must try, as my niece has just been diagnosed with celiac disease. What a wonderful suggestion to freeze the slices and use as needed. I’ll try that with all of our homemade loaves! The blanks? It would have to be “No day is complete without cheese”. And runny yolk, please.
Karla, I think I would have to agree about the cheese too! Ha ha 🙂 Thank you for the compliments. Hope you and your niece enjoy the bread.
I have been looking for a good gluten free breakfast bread for so long as the store bought ones cost an arm and a leg! I love the tips you gave; never thought to add protein back in but it makes sense!
Excited to try this recipe!
Thank you so much Meg. Glad you stopped by this morning.