There are many reasons to try gluten-free bread, from gluten intolerance to simply wanting to diversify your diet. This recipe is versatile and fits into any nutritional strategy. It's simple to make, with ingredients that are easy to find or substitute.
Gluten-free oat-almond bread
Mix all the ingredients in a large bowl. Transfer the dough to a baking dish lined with parchment paper and bake at 180°C for 30–40 minutes. Let the bread cool completely before slicing — this step is essential for the texture. Gluten-free breads are always denser and more moist due to the lack of gluten, which is natural. However, it’s easy to toast slices in a skillet or toaster, or brown them with a little butter for extra flavor.
Paleo version with buckwheat flour
For those following a paleo diet, this version is a great alternative. It’s denser and more crumbly, making psyllium essential for improved texture. It’s simple and fits into any nutritional protocol or strategy. Paleo breads are primarily made with seeds and nuts, but a small amount of gluten-free grains can also be added.
*The preparation and baking process is the same as in the first recipe.
Gluten-free oat-almond bread
Mix all the ingredients in a large bowl. Transfer the dough to a baking dish lined with parchment paper and bake at 180°C for 30–40 minutes. Let the bread cool completely before slicing — this step is essential for the texture. Gluten-free breads are always denser and more moist due to the lack of gluten, which is natural. However, it’s easy to toast slices in a skillet or toaster, or brown them with a little butter for extra flavor.
Paleo version with buckwheat flour
For those following a paleo diet, this version is a great alternative. It’s denser and more crumbly, making psyllium essential for improved texture. It’s simple and fits into any nutritional protocol or strategy. Paleo breads are primarily made with seeds and nuts, but a small amount of gluten-free grains can also be added.
*The preparation and baking process is the same as in the first recipe.
