Last updated on April 17th, 2018.
I’ve been eating oatmeal for breakfast on weekdays for years. Oatmeal 5 days a week for years. YEARS. And I dreaded the day that I would get tired of it, because oatmeal for breakfast is so easy, so healthy, and most importantly, so portable for work. I am not a morning person, so I barely make it out of the house to get to work on time, so bringing oatmeal in a container to eat at my desk was the perfect solution for me…. until recently. And then I got tired of having the same thing for breakfast every day.
Instead of oatmeal, I have tried bringing in yogurt (no good – I never feel satisfied even after a large bowl with fruit and nuts and granola and agave), I have tried bringing in milk and cereal (no good – too complicated). And then I came up with this bread recipe! It is perfect. I bring in a thick chunk of bread to work, pop it in the toaster, and eat it with my morning cup of coffee. It is just so satisfying and filling and delicious. At home I put butter on it, but at work it is good enough by itself. I don’t like sweet things for breakfast so it is perfect for me. It might not be perfect for others as breakfast, but if you like the texture of vegan-paleo-type breads then this recipe is worth trying (though it is obviously not vegan or paleo, it just has that same ‘healthy’ texture).
I really like the texture and flavor of this bread – it is very nutty and delicious. And I like that I can bake this on Sunday night and it will last me all week.
I came up with this recipe after trying several versions of coconut flour pancakes (none of which were awesome 🙁 ), and as I looked up recipes for coconut flour bread, I really thought that this bread really needed some kind of flour that would bind, not just ground up almonds or coconut. So I made a flour out of oatmeal. I’ve been using this flour as a partial substitute for wheat flour and I’ve really been liking it, so I will try to create more recipes with it. But until then, here is the recipe for the Gluten Free Breakfast Bread.
Gluten Free Breakfast Bread
Makes: 8 servings. Total time: 40 minutes.
- 1/2 cup coconut flour
- 1/2 cup oat flour* (See notes below)
- 3/4 cup almond flour
- 1/4 cup ground flax seed
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 4 eggs
- 1/2 cup milk
- 1/4 cup olive oil (or any oil of your choice)
Note: You can make your own oat flour by processing quick cooking or instant oatmeal in a food processor or a magic bullet for a few seconds until a flour forms. In order to have true gluten-free bread, you must use oatmeal or oat flour that is specifically labeled gluten-free, otherwise, oats often contain traces of wheat.
1. Preheat oven to 350F. Grease a small bread loaf pan with butter or spray with non-stick spray. I used an 8 x 4 inch loaf pan.
2. Combine all the dry ingredients (coconut flour, oatmeal flour, almond flour, flax seed, salt & baking soda) in a large bowl and mix well.
3. Combine the eggs, milk, and oil in a large bowl and mix with a whisk until combined.
4. Add the dry ingredients to the wet ingredients and stir well until all the clumps are broken up.
5. Add the batter to the greased baking dish and bake at 350F for 35 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove from heat and allow to cool before slicing.
7. Serve warm with a juicy smear of salted butter. Mmmm!