Back to School Gluten Free Bread Nutty Bread

With the holidays coming to an end and back to school fast approaching, why not out our flavorsome nutty gluten free bread to add some variety to breakfast or the kids lunch box. Get the kids involved and have them cook up a batch!

Gluten Free Bread (adapted from a personal recipe), image from Elana’s Pantry



Ingredients : (Makes 1 loaf)
2 eggs
3 Tablespoon butter
2 Tablespoon honey
1 tsp vanilla essence
1 cup cooked sweet potato or yam (equivalent one medium potato)

¼ cup of oats
1 cup rice flour or quinoa flour
1 cup coconut flour
2 tsp baking powder
1/4 tsp salt
1 tsp bicarbonate of soda
½ cup milk or milk substitutes rice /almond / coconut milk

Optional: ¼ cup mixed pumpkin and flax seeds

Optional: ½ cup chopped walnuts

Packed full of nuts and seeds for added protein to support growth, blood sugar control and energy levels, and beneficial omega 3 & 6 polyunsaturated fats to support cardiovascular health and provide anti-inflammatory and antioxidant properties.


Pre-heat the oven to 180C.
Beat together the eggs, butter and honey.
Add mashed sweet potato and vanilla essence.
Beat again until combined.
Sift in the flours and baking powder, salt and bicarb. Stir in the walnuts.
Mix with a wooden spoon – do not beat.
Add rice milk and pour into a bread loaf dish.
Bake for 40 – 45 minutes, or until cooked.
Optional: Sprinkle with seeds of choice 5 minutes before taking out the oven.