Gluten and Dairy Free Bread
A moist and flavorful gluten and dairy free bread that's perfect for cozy fall days, using simple pantry staples.
Ingredients
Dry Ingredients
- 2 cups gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsweetened applesauce
- 1/2 cup maple syrup Can be substituted with agave nectar or honey
- 1/4 cup coconut oil, melted Can be substituted with melted butter or another oil
- 2 large eggs
Optional Add-Ins
- 1 cup chopped walnuts or pecans Optional
- 1 cup dairy-free chocolate chips Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the gluten free flour, baking soda, ground cinnamon, and salt.
- In another bowl, mix the melted coconut oil, unsweetened applesauce, maple syrup, and eggs until well combined.
- Gradually add the wet ingredients to the dry mixture, stirring until just combined.
- If using, gently fold in chopped nuts or chocolate chips.
Baking
- Pour the batter into a greased loaf pan or muffin tin.
- Bake for about 50-60 minutes for a loaf or 20-25 minutes for muffins, or until a toothpick inserted in the center comes out clean.
- Allow your dish to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Store baked goods in an airtight container at room temperature for up to three days or freeze them for longer storage. For variations, consider adding pumpkin puree or dried fruits.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 4gSodium: 120mgFiber: 2gSugar: 10g
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