Gluten-Free Bread Three Ways: Recipes From A Healthpreneur & Chef

4 Mins Read

Ifat Kafry Hindes is a Hong Kong-based health entrepreneur. She founded Choice Healthy Foods, Hong Kong’s first gluten-free cafe and bakery after years of battling various health problems. A devoted wife and mother of three children, Ifat is now working on her healthy food blog Here In A Nutshell and her upcoming cookbook of gluten-free, family-friendly recipes. Green Queen is thrilled to be able to showcase her go-to healthy bread recipes, with a variation for every occasion. The recipes are easy to follow, designed for those who don’t cook regularly and adaptable to your needs.

Note From The Chef: “I tend to have issues with breads containing yeast. I’m still experimenting with sourdough and working towards a gluten-free version. Fast-acting yeast tends to disrupt my digestive system: I get bloated and swollen, and suffer from a host of other issues. That’s why I love quick breads: they don’t need to rise and they are jam-packed with nutrients. The recipes I am sharing are all on the sweeter side, though I regularly enjoy a pumpkin bread slice with avocado, salmon and eggs for breakfast.”

gluten free breads and spreads

 

Ima’s Pumpkin Bread (Gluten-Free, Refined Sugar-Free)

Ingredients

  • 1/2 cup grass-fed butter (at room temperature)
  • 1 cup homemade pumpkin puree*
  • 2 organic eggs
  • 2/3 cup coconut sugar
  • 1 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1.5 cups gluten-free flour mix (my favourite is Bob’s Redmill 1 to 1 Baking Flour)

*Peel and cut into chunks, brush with olive oil and roast in the oven at 180 C until soft, about 30 to 40 minutes. Cool down then puree.

Directions

  1. Heat oven on 170 C.
  2. Combine all wet ingredients in a small bowl and set aside.
  3. Combine all dry ingredients and mix well.
  4. Make a well in the bowl with the dry ingredients and add all wet ingredients
  5. Fold all wet ingredients into dry mix until well combined.
  6. Cover 9” x 5” bread pan in baking paper and fill with bread batter.
  7. Bake for 45-60 minutes until a toothpick comes out clean.

gluten free berry bread

Leah’s Berries Loaf (Gluten-Free, Refined Sugar-Free)

Ingredients

  • 1 cup mixed berries
  • 1.5 cups gluten-free flour mix (my favourite is Bob’s Redmill 1 to 1 Baking Flour)
  • 1/2 cup coconut sugar + extra for berries
  • 1/2 cup date sugar
  • 1/2 tsp baking soda
  • 1/2 cup virgin coconut or olive oil
  • 2 organic eggs

Directions

  1. Heat oven on 170 C.
  2. Roughly chop berries and sprinkle with a pinch of coconut sugar, and set aside for 30 minutes.
  3. Combine all wet ingredients in a small bowl and set aside.
  4. Combine all dry ingredients and mix well.
  5. Make a well in the bowl with the dry ingredients and add all wet ingredients
  6. Fold all wet ingredients into dry mix until well combined.
  7. Cover 9” x 5” bread pan in baking paper and fill with bread batter.
  8. Bake for 45-60 minutes until a toothpick comes out clean.

gluten free bread

Aba’s Banana Bread (Gluten-Free, Vegan, Refined Sugar-Free)

Ingredients

  • 2 cups gluten-free oat flour
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 salt
  • 4 big ripe bananas
  • 1 tbsp virgin coconut or olive oil
  • 1/3 cup coconut sugar
  • 2 tsp vanilla extract
  • 2/3 cup vegan chocolate chips or chunks (I break up Raiz The Bar chocolate bars)
  • 3 tablespoons Oatmeal

Directions

  1. Heat oven on 170 C.
  2. Roughly chop berries and sprinkle with a pinch of coconut sugar, and set aside for 30 minutes.
  3. Combine all wet ingredients in a small bowl and set aside.
  4. Combine all dry ingredients and mix well.
  5. Make a well in the bowl with the dry ingredients and add all wet ingredients
  6. Fold all wet ingredients into dry mix until well combined.
  7. Fold in chocolate chips.
  8. Cover 9” x 5” bread pan in baking paper and fill with bread batter.
  9. Bake for 45-60 minutes until a toothpick comes out clean.

Serving Notes:

  • Let the breads cool completely when out of the oven. Once cool, slice and serve within three days.
  • You can also freeze them if you want to save them, and toast from frozen when you want to serve. Make sure to wait a day after cooking before freezing: this ensures that you get a crispy on the outside and soft on the inside slices!
  • We love to serve the breads with spreads, just make sure the spreads are at room temperature.

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