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Gluten-Free Dairy-Free Bread Loaf


"The healthiest bread around!"
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1 h 35 m servings 268 cals
Original recipe yields 10 servings (1 loaf)

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan with cooking spray.
  2. Sift potato starch, almond flour, sorghum flour, tapioca starch, baking powder, xanthan gum, baking soda, and salt in a large bowl; whisk until well combined.
  3. Whisk water, olive oil, honey, and apple cider vinegar in a small bowl.
  4. Pour honey mixture into flour mixture; stir briefly with a wooden spoon until batter is very thick and evenly mixed. Add water, 1 tablespoon at a time, as needed.
  5. Pour batter into the prepared loaf pan; spray top lightly with cooking spray. Cover with aluminum foil.
  6. Bake in the preheated oven for 60 minutes. Remove aluminum foil and bake until top is brown, about 10 minutes more. Cool in pan briefly, before turning out onto a wire rack to cool completely.


  • Cook's Note:
  • Fold in flax seeds, raisins, pumpkin seeds in step 4, if desired.

Nutrition Facts

Per Serving: 268 calories; 10.3 g fat; 40.8 g carbohydrates; 4.4 g protein; 0 mg cholesterol; 709 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Good bread! I did make a couple substitutions (had to use part corn starch as I didn't have enough tapioca starch. Loaf turned out really well and lasted almost a week and was fairly fresh!