Moist and Airy Gluten Free Bread

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"My first mission when I was diagnosed with celiac disease was to make a great tasting loaf of bread that is moist and airy. It took many attempts; I tried loads of different recipes from various magazines and recipe sites and I found nothing that really impressed me. After studying the different types of flours and how they relate to each other, I came up with this, a combination of many many recipes."

Original recipe yields 14 servings


  • Serving Size: 1 (67.7 g)
  • Calories 169.8
  • Total Fat - 6 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 44.9 mg
  • Sodium - 360.1 mg
  • Total Carbohydrate - 26.1 g
  • Dietary Fiber - 2.7 g
  • Sugars - 7.6 g
  • Protein - 4.8 g
  • Calcium - 20.4 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Fit a stand mixer with the paddle attachment.

Step 2

Place the coconut milk, bacon drippings, water, sugar, molasses, agave nectar, eggs and yeast in the bowl of a stand mixer and mix on low speed for a few seconds until well blended.

Step 3

Add remaining ingredients and mix for 5 minutes on medium speed. (This should have the consistency of a thick muffin batter.)

Step 4

Coat a Pyrex loaf pan with hardened bacon drippings, pour the batter into the loaf pan using a sturdy spatula and place in a warm draft free place and allow rising for 45 minutes.

Step 5

Place in a preheated 350 degree Fahrenheit oven on the middle rack and bake for 35 to 40 minutes, until loaf is a nice golden brown.

Step 6

Allow to cool and remove from pan.

Step 7

Slice and serve.

Tips & Variations

No special items needed.

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