The Best Recipes for Bread with options for Gluten Free, Dairy Free, Vegan, Paleo, and Low Histamine
Most that go Gluten Free shift from regular store bought bread to gluten free store bought bread, but unfortunately equally unhealthy ingredients are used in both of these options. It’s more work but making bread at home is usually the healthier option. We don’t like standing in the kitchen for too long either so we always search for quick and easy recipes for gluten free bread.
As we’ve continued to try and heal our bodies by testing different foods and eliminating certain ingredients suggested by our functional medicine doctor, we’ve tried out a lot of different bread recipes. Everything we’ve tried is always Gluten Free, Dairy Free, and Soy Free, but we’ve also tried some options that are also completely Vegan, Paleo, and Low Histamine.
Keep reading to find the best Quick And Easy Recipes For Gluten Free Bread, Gluten Free and Vegan Bread, Gluten Free and Paleo, and Gluten Free Low Histamine Bread.
*When we are at home we make as much of our own food as possible, avoiding packaged or processed items, but when we are traveling we can’t always do that. We try to remain as healthy as possible with these recipes while not stressing over every detail. It’s important for us to stay healthy, but it’s also important for us to continue to live and enjoy traveling.
Gluten Free Vegan Bread
About a year ago we had to eliminate all egg yolks from our diets for a 3 month period, before testing it back in. For the most part it was easy to just not eat eggs, but finding a decent bread recipe that didn’t use eggs was a little difficult.
We tried a few different recipes, but heated up, this one tasted and felt the best for a gluten free and vegan bread. It’s really simple and easy and doesn’t take too long to make.
When you heat this bread up before eating, it feels as close to that fluffy bread feeling as you can get with allergy friendly ingredients. Make sure to check out the tips to make this bread the best.
We found this recipe online and the original recipe for the gluten free vegan bread can be found here: Recipe. We have made a couple of adjustments to the ingredients and measurements and we provide some tips that work great for us with this recipe.
A Few Tips to make this Gluten Free Vegan Bread Great:
– It is really great toasted and reminds us of the way English muffins get little crispy pieces when toasted. Be careful though because the bread crumbles easily and gets little pieces stuck in the toaster that burn.
– Heat the bread up at least 15 seconds on both sides before making a sandwich. It will make the bread much softer and fluffier. It is a little weird for a peanut butter and jelly style sandwich because it is warm, but it works great for all other styles of sandwiches.
– Also heat up the bread before making a sandwich even if you’re taking it with you for later. It won’t keep it as fluffy and fresh when you go to eat it, but it will still help a little.
– The bread can stay outside of the fridge for a little while but it would be best to make just before you travel and then refrigerate once you get where you’re going. We’ve left it out overnight just after making it and then put it in the fridge in the morning.
– To keep the bread as long as possible, you can freeze it and then just toast or heat it up straight from the freezer.
– Whether in the fridge or in the freezer, we suggest using little square pieces of parchment paper in between each slice of bread. It is a little annoying having to do this each time but the bread does sometimes stick together so it is better than ripping or breaking the bread.
– We’ve also made this into burger buns and they were pretty good that way as well.
Adjustments We’ve Made to the Ingredients and Directions:
These adaptions work for using a 13 x 4 inch size pan. We got and tried the USA Pan Bakeware Pullman Loaf Pan from amazon, and absolutely love it. We tried a few different sizes but this pan made the bread into the perfect square sandwich size. It is also made PTFE, PFOA and BPA free.
Also for homemade bread, we got the Mercer Culinary Millennia Bread Knife from amazon, and really love it for slicing bread. All of our other knives tore or destroyed the bread but this one cut through and kept it perfectly intact.
– 2 1/2 cups of Chickpea Flour
– 2 1/2 cups of White Rice Flour
– 4 Tablespoons of Arrowroot Flour
– 8 teaspoons of Baking Powder
– 1/2 teaspoon of Baking Soda
– 1/2 teaspoon of Himalayan Salt
– 3 1/3 cups of Water
– 2 Tablespoons of Apple Cider Vinegar
*All organic for the healthiest option
Follow the directions exactly from Rhian but bake the bread for 68 minutes. We know some ovens can vary a bit but at 350 degrees, 68 minutes gets the bread perfectly done in our oven.
As we mentioned earlier, because it is better to heat up this bread before making a sandwich, Nut Butter and Jelly style sandwiches are a little weird warm. It’s not a huge deal if you really want a PB&J, but some of our favorite ways to eat sandwiches with this bread are:
– Organic Turkey, Miyoko’s Cheese, Organic Lettuce, and Sir Kensington’s Spicy Brown Mustard
– Vegan Mayo, Organic Lettuce, Organic Roma Tomato, and Nitrate Free Bacon
– Organic Ham, Miyoko’s Cheese, Miyoko’s Butter ~ Toasted on cast iron skillet
– Organic Chicken, Miyoko’s Mozzarella, Organic Roma Tomato, Dairy Free Pesto Sauce
– It is also great heated up and dipped in Organic Olive Oil and Spices (like at Carrabba’s Restaurant)
– And we also love it in the morning for breakfast toasted with peanut, almond, or cashew butter, and Miyoko’s Cream Cheese
Gluten Free Paleo Bread
This is one of the better quick and easy recipes for gluten free bread that we’ve tried that is also paleo. It’s a little bit heavier and denser so slicing it thin would be best. It has a decent number of ingredients but it is pretty simple to prepare and doesn’t require too much other than waiting on it in the oven.
We found this recipe online at the Paleo Running Momma and it can be found here. We follow it pretty closely and don’t really have any adaptions from the original recipe.
– 2 cups almond flour
– 2 tablespoons coconut flour
– 1/4 cup ground flaxseed
– 1/2 cup arrowroot flour
– 1/2 teaspoon baking soda
– 1 1/2 teaspoons aluminum free baking powder
– 3/4 teaspoons salt
– 3 large eggs
– 2 large egg whites
– 6 tablespoons almond milk
– 1/2 tablespoon apple cider vinegar
– 1/4 cup refined coconut oil
*All organic for the healthiest option
Follow the directions exactly from Paleo Running Momma. Once it’s finished, slice the bread thin because it is a much denser bread. You can refrigerate or freeze.
Gluten Free Low Histamine Bread
Towards the end of 2021 our functional medicine doctor wanted us to try a low histamine diet to see if some of our problems were caused by a histamine intolerance. We were supposed to follow this diet for 3 months before reintroducing things back, but we really dragged our feet after doing some research on the low histamine diet.
It’s one of the hardest things we’ve done food wise, not really because of the food but rather the amount of time and effort that goes into cooking every single thing you eat. We’ve finished our 3 month elimination period but we really do like a lot of the ideas and food choices from the low histamine diet.
This bread however is not one of the best tasting breads we’ve made, but it is amazing if you are on the low histamine diet and have no other options. We found this recipe in the
The 4-phase Histamine Reset Plan book by Becky Campbell. It was at our local library so check that out first if you don’t mind not owning it.
We’ve made a few adjustments to the measurements to fit in our 13 x 4 USA Pan Bakeware Pullman Loaf Pan (tripling the original recipe). We’ve also made a smaller loaf in the 9 x 4 Pullman Pan (doubling the original recipe).
– 3 cups almond flour (2 cups for the 9×4 pan) we’ve been really happy with the Terrasoul brand.
– 3/4 cups cassava flour (1/2 cup for 9×4 pan)
– 3/4 cups tapioca or arrowroot flour (1/2 cup for 9×4 pan)
– 3 teaspoons baking aluminum free powder (2 tsp for 9×4 pan)
– 1.5 teaspoons salt (1 tsp for 9×4 pan)
– 9 large eggs (6 for 9×4 pan)
– 1 cup applesauce (2/3 cups for 9×4 pan)
*All organic required for Low Histamine Diet
This recipe follows the normal directions as most bread recipes and you can check that out in the The 4-phase Histamine Reset Plan book. After we mix all of the ingredients, we don’t have to use parchment paper with the Pullman Loaf Pans, when it’s done we just carefully flip it upside down and the bread slides right out. Our oven usually takes a little longer to cook the bread so we usually leave it in for about 60 minutes.
The bread has a fairly strong applesauce flavor but I feel like that somewhat disappears when you toast it. For low histamine you have to freeze it right away but it’s fine right out of the freezer either toasted or making a sandwich.
We’ll keep adding all the quick and easy recipes for gluten free bread that we find so that everyone can find something that works for them, whether that’s Vegan, Paleo, or Low Histamine. None of them are going to be as fluffy and tasty as regular bread, but if you just give them a few tries they will grow on you and they are much much healthier than regular or even store bought gluten free bread.
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