This gluten free breakfast bread is naturally protein packed with yogurt, cheese, ham, eggs, and spinach for extra nutrients! A delicious savoury bread that makes a wholesome and satisfying breakfast or snack. Toasted the next day with a poached egg … it’s absolutely amazing! A slice of this will definitely fuel your day! Whether you need a grab-and-go breakfast, or to pair it with soup or salad for lunch. This recipe is sure to become a favourite in your kitchen.
Step by Step Instructions for this Gluten Free Breakfast Bread
For this recipe you will need a kitchen scale, which is quicker to use, and the most accurate for weighing gluten free flour. Here is the link to the scale that I use, and there are many great options for kitchen scales.
1. Preheat Oven:
Preheat your oven to 177°C (350°F). Line a 9 x 5 inch loaf pan with parchment paper for easy removal.
2. Prepare Dry Ingredients:
In a large bowl, whisk together the brown rice flour, tapioca starch, sorghum flour, oat flour, ground flaxseed, psyllium, garlic powder, red pepper flakes, baking powder, salt and pepper
3. Mix Wet Ingredients:
In a separate bowl, whisk together the Greek yogurt milk and eggs. Next add the wet ingredients in to the dry ingredients and combine well.
4. Combine Mix Ins:
In a medium bowl combine the mix-ins, consisting of spinach, green onion, parsley, cheese and ham. Sprinkle in the brown rice flour. Toss to mix and coat.
5. Step 1 Assemble Gluten Free Breakfast Bread:
To the bottom of the loaf pan add about 3 scoops of the dough. Then add a thin layer of the Mix ins. Add layers to prevent the heavier mix-ins sinking to the bottom of the pan.
6. Add Remaining Mix-Ins To Batter:
Once the spinach, parsley, green onion cheese and ham have all been tossed in the brown rice flour, and some of it layered in the pan. Gently fold the remaining mix-ins into the remaining batter.
7. Step 2 Assemble Gluten Free Breakfast Bread
Scoop the combined batter and mix-ins into the loaf pan, on top of the first layers and spread evenly. Top with grated cheese.
8. Bake:
Bake for 45–50 minutes, or until a toothpick inserted into the centre comes out clean.
9. Cool and Serve:
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
10. Store
Keep this bread wrapped and in the fridge, and freeze any remainder after 3 to 5 days.
Gluten Free Breakfast Bread
Ingredients
- 150 g Greek yogurt
- 30 g warm milk
- 4 large eggs
- 90 g brown rice flour
- 40 g tapioca starch
- 40 g sorghum flour
- 60 g oat or quinoa flour
- 10 g ground flaxseed
- 9 g psyllium husk powder
- 1/2 tsp garlic and herb seasoning
- ½ tsp red pepper flakes
- 2 tsp baking powder
- 1 1/2 tsp salt
- 1/16 tsp black pepper
- 2 cups spinach chopped
- 3 medium green onions very finely sliced
- 2 tbsp parsley chopped
- 1 cup cheddar cheese grated
- 2 cups cooked ham finely diced
- 4 tbsp brown rice flour for coating
- 1/2 cup grated cheese for topping
Instructions
- Preheat the oven to 350°F and line a loaf pan with parchment paper.
- In a large bowl sift the brown rice flour, tapioca starch, sorghum flour, oat flour, ground flaxseed, psyllium husk, seasoning, red pepper flakes, baking powder, salt and pepper.
- In a medium mixing bowl whisk together the yogurt, milk and eggs and add them to the flour mixture. Mix well.
- In a separate bowl combine the mix ins – spinach, green onion, parsley, cheese and ham. Sprinkle on the brown rice flour and toss to mix and coat.
- To the bottom of the loaf pan add about 3 scoops of the dough, then a thin layer of the Mix ins. Add about two scoops of dough on top of the mix- ins to create layers and prevent the heavier mix-ins sinking to the bottom of the batter.
- Once there are layers of batter and mix-ins in the pan, then gently fold the remaining mix-ins into the remaining batter.
- Scoop the combined batter and mix-ins into the loaf pan, on top of the first few layers and spread evenly. Top with grated cheese.
- Bake at 350°F (177°C) for 45–50 minutes. When an inserted toothpick comes out clean, the bread is cooked.
Sounds delicious but too complicated for a beginner like me. Keep up the good work.