gf breakfast bread

gluten free breakfast bread

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 slices 1x
  • Cuisine: American


Gluten-free breakfast bread perfect 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. 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.


  • 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

Get my FREE ebook, The Best Weeknight dinners!

It includes 15 of my family's favorites -- recipes and meals we go back to over and over again -- including simple to follow instructions and easy to find ingredients.

You have Successfully Subscribed!