Gluten-Free Bread Recipe
Gluten-Free Date, Seed, and Nut Bread
- 1 cup pitted dates, chopped
- 1/2 cup flaxseeds
- 1/2 cup almonds, chopped
- 2 cups gluten-free all-purpose flour blend
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups water
Preheat the oven to 350°F (175°C). Grease a standard-sized loaf pan with cooking spray or line it with parchment paper for easy removal.
In a mixing bowl, combine the chopped dates, flaxseeds, almonds, gluten-free all-purpose flour blend, baking powder, baking soda, and salt. Stir well to evenly distribute the ingredients.
Slowly pour the water into the bowl with the dry ingredients. Stir the mixture thoroughly until all the ingredients are well combined. The batter should be thick and sticky.
Pour the batter into the prepared loaf pan, using a spatula to smooth the top.
Place the loaf pan in the preheated oven and bake for approximately 45-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
Once completely cooled, slice the bread into desired thickness and serve. It can be enjoyed as is or toasted with butter, nut butter, or your favorite spread.
Store any leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
This gluten-free loaf is delicious, enjoy the bread as a tasty and nutritious option for breakfast with butter or as a gluten-free snack throughout the day.