22+ Easy Gluten Free Egg Free Bread Recipes You’ll Actually Want to Make

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Finding the perfect bread recipe can be a challenge—especially when you’re avoiding both gluten and eggs.

Whether you’re managing celiac disease, food allergies, or following a plant-based lifestyle, having access to gluten free egg free bread recipes that are delicious, reliable, and easy to make is a game changer.

This curated collection of 22+ gluten free egg free bread recipes brings together a wide variety of textures, flavors, and baking styles.

From rustic artisan loaves and soft sandwich breads to chewy flatbreads and high-protein seed-based slices, each recipe is designed to be allergen-friendly without sacrificing taste or structure.

Forget dry, crumbly breads or complicated ingredient lists.

These recipes prove that you can enjoy warm, fresh-from-the-oven bread with clean ingredients, simple instructions, and impressive results—no gluten or eggs required.

Whether you’re meal prepping, baking for your family, or simply seeking a healthier option, there’s a loaf here for every mood and occasion.

22+ Easy Gluten Free Egg Free Bread Recipes You’ll Actually Want to Make

With these 22+ gluten free egg free bread recipes at your fingertips, you’ll never have to compromise on texture or taste again.

Whether you’re baking a soft loaf for sandwiches, a rustic seed bread for breakfast, or a flatbread for wraps and dipping, each recipe offers a nourishing solution to your dietary needs.

Keep experimenting, find your favorites, and enjoy the freedom of fresh, wholesome bread—completely customized to your lifestyle.

Vegan Gluten-Free Sandwich Bread

This soft and fluffy sandwich bread is a staple for anyone needing both gluten-free and egg-free options.

Made with wholesome flours and psyllium husk as a binder, it holds together beautifully while offering a neutral taste perfect for both sweet and savory toppings.

It slices easily, toasts well, and stores conveniently.

Ingredients

  • 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
  • ½ cup sorghum flour
  • ¼ cup tapioca starch
  • 2 tablespoons ground flaxseed
  • 1 tablespoon psyllium husk
  • 1 ¼ teaspoons salt
  • 1 tablespoon sugar or maple syrup
  • 1 tablespoon olive oil
  • 1 tablespoon baking powder
  • 1 ½ cups warm water (more if needed)
  • 1 teaspoon apple cider vinegar

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan.
  2. In a large bowl, whisk together all dry ingredients.
  3. In a separate bowl, mix the water, olive oil, and vinegar.
  4. Pour the wet ingredients into the dry and mix until a sticky dough forms.
  5. Let the dough rest for 10 minutes to allow the flax and psyllium to gel.
  6. Scoop into the prepared loaf pan and smooth the top with a damp spatula.
  7. Bake for 55–65 minutes until golden brown and a toothpick comes out clean.
  8. Let cool in the pan for 10 minutes, then transfer to a wire rack.

This sandwich bread is an excellent base for toast, grilled sandwiches, and avocado toppings.

Its flexible structure and subtle flavor make it a go-to recipe for daily use.

Easy Buckwheat Bread

This hearty buckwheat bread offers a dense yet moist crumb, rich in whole grain flavor.

It’s ideal for those avoiding gluten, eggs, and refined ingredients.

The combination of buckwheat flour and chia seeds not only adds texture but also provides a protein boost and earthy taste.

Ingredients

  • 2 cups buckwheat flour
  • ¼ cup ground chia seeds
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1 ½ cups water
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
  2. In a bowl, mix buckwheat flour, chia seeds, baking soda, and salt.
  3. In another bowl, combine water, lemon juice, and olive oil.
  4. Pour the wet into the dry mixture and stir until fully incorporated.
  5. Let the batter rest for 10–15 minutes so the chia thickens the dough.
  6. Transfer the dough to the prepared pan and smooth out the top.
  7. Bake for about 60 minutes or until a knife comes out clean.
  8. Cool completely on a rack before slicing.

This bread is dense, nutrient-rich, and keeps well for several days.

It’s excellent with nut butter, soups, or as a breakfast slice topped with jam.

Oat and Millet Bread

Combining the mildness of oats and the lightness of millet, this recipe creates a balanced, soft loaf without eggs or gluten.

It’s slightly sweet from the natural oat flavor and works well with both savory spreads and sweet additions like honey or fruit preserves.

Ingredients

  • 1 cup oat flour (certified gluten-free)
  • 1 cup millet flour
  • ½ cup tapioca starch
  • 1 tablespoon ground flaxseed
  • 1 tablespoon maple syrup
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 ½ cups warm water

Instructions

  1. Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper.
  2. In a mixing bowl, combine all dry ingredients.
  3. In a separate bowl, whisk together water, olive oil, and maple syrup.
  4. Stir wet ingredients into dry until a uniform dough forms.
  5. Let the mixture sit for 5–10 minutes so the flax can thicken the dough.
  6. Pour into the loaf pan and level the top.
  7. Bake for 50–60 minutes or until firm and golden on top.
  8. Let it cool in the pan briefly before transferring to a cooling rack.

This oat and millet bread provides a soft interior with a golden crust.

It’s great for kids’ sandwiches or morning toast and offers a gentle texture for sensitive diets.

Rustic Vegan Gluten-Free Bread

This rustic-style bread offers a chewy crust and soft interior without the need for eggs or gluten.

Crafted using a mix of gluten-free flours, it’s hearty, flavorful, and perfect for those who enjoy an artisanal bread experience without allergens.

Ingredients

  • 1 cup brown rice flour
  • ½ cup almond flour
  • ½ cup tapioca flour
  • 2 tablespoons ground flaxseed
  • 1 tablespoon psyllium husk
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ cups warm water

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet or loaf pan with parchment.
  2. In a large bowl, combine all dry ingredients and stir well.
  3. In a separate bowl, mix warm water, maple syrup, and olive oil.
  4. Add the wet mixture to the dry and mix into a sticky dough.
  5. Let the dough rest for 10–15 minutes to thicken.
  6. Shape into a rustic round loaf or press into the loaf pan.
  7. Bake for 50–60 minutes until the crust is golden and firm.
  8. Cool completely before slicing.

This bread delivers an earthy, satisfying flavor with a chewy texture reminiscent of traditional peasant bread.

It’s perfect alongside soups, stews, or simply served with a smear of dairy-free butter.

Gluten-Free Vegan Irish Soda Bread

A simple, no-yeast bread, this Irish soda bread is adapted for gluten-free and egg-free diets while keeping its signature tang and craggy crust.

With just a few ingredients, it comes together quickly and makes a fantastic side for any meal.

Ingredients

  • 2 cups gluten-free all-purpose flour (with xanthan gum)
  • 1 cup almond milk with 1 tablespoon vinegar (for buttermilk)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons maple syrup (optional)
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 400°F (200°C). Lightly grease a baking tray.
  2. Mix the almond milk and vinegar in a small bowl and set aside to curdle.
  3. In a large bowl, whisk together flour, baking soda, and salt.
  4. Add the “buttermilk,” maple syrup, and olive oil to the dry ingredients.
  5. Stir until a thick dough forms.
  6. Turn dough onto the tray and form a round loaf.
  7. Slice a deep “X” into the top of the dough.
  8. Bake for 30–35 minutes until golden and a knife comes out clean.
  9. Let cool for at least 10 minutes before serving.

This quick bread has a lovely crumb and subtle tang from the faux buttermilk.

It’s ideal for those seeking a speedy, homemade bread option with a firm crust and tender center.

Teff Flour Bread

Made with ancient teff grain, this naturally gluten-free and egg-free bread offers a slightly nutty, rich taste with a moist, soft crumb.

It’s packed with nutrients like iron and fiber, making it a great healthy bread option.

Ingredients

  • 1 cup teff flour
  • 1 cup tapioca starch
  • ½ cup sorghum flour
  • 1 tablespoon ground chia seeds
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups warm water

Instructions

  1. Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper.
  2. Mix teff, sorghum, and tapioca flours with baking powder, baking soda, and salt.
  3. In a separate bowl, combine water, chia seeds, maple syrup, and olive oil.
  4. Mix wet and dry ingredients together until smooth.
  5. Let the dough sit for 10 minutes to thicken slightly.
  6. Pour into the loaf pan and smooth the top.
  7. Bake for 55–60 minutes until firm and lightly browned.
  8. Let the bread cool completely in the pan before slicing.

Teff flour bread is a flavorful and nourishing loaf with a mild sweetness and earthy finish.

It pairs well with savory toppings, making it perfect for breakfast or sandwiches.

Quinoa Bread

Quinoa bread offers a nutty, hearty flavor and a firm yet soft texture, making it an ideal gluten-free and egg-free alternative.

Quinoa is naturally high in protein and fiber, giving this loaf an added nutritional punch.

It works wonderfully for sandwiches, toast, or as a simple side.

Ingredients

  • 1 cup cooked quinoa (cooled)
  • 1 cup oat flour (certified gluten-free)
  • ½ cup tapioca starch
  • 2 tablespoons ground flaxseed
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup or agave
  • 1 teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon salt
  • 1 cup water

Instructions

  1. Preheat oven to 375°F (190°C). Grease a loaf pan and line with parchment paper.
  2. In a large bowl, mix oat flour, tapioca starch, flaxseed, baking soda, and salt.
  3. In another bowl, combine cooked quinoa, water, maple syrup, oil, and vinegar.
  4. Add the wet mixture to the dry and stir until combined.
  5. Let the dough rest for 5–10 minutes to thicken.
  6. Transfer to the loaf pan and smooth the top.
  7. Bake for 50–55 minutes or until golden and a toothpick inserted comes out clean.
  8. Let cool before slicing for best results.

This quinoa bread delivers a chewy, dense loaf with subtle sweetness and rustic appeal.

It stores well and makes a versatile base for both savory and sweet toppings.

Cassava Flatbread

Cassava flatbread is a soft, pliable bread ideal for wraps, dipping, or serving alongside curries and stews.

Made with cassava flour—a naturally gluten-free root flour—it requires no eggs or yeast and cooks quickly in a skillet.

Ingredients

  • 1 cup cassava flour
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ½ cup warm water (more if needed)

Instructions

  1. In a medium bowl, mix cassava flour and salt.
  2. Add olive oil and warm water gradually, mixing until a smooth dough forms.
  3. Divide the dough into small balls and flatten each into a thin round using a rolling pin.
  4. Heat a nonstick or cast-iron skillet over medium heat.
  5. Cook each flatbread for 1–2 minutes per side until golden spots form.
  6. Keep covered with a clean towel to stay warm and soft.

These flatbreads are naturally egg-free and extremely flexible.

Their mild flavor makes them perfect for pairing with bold dishes or stuffing with veggies, hummus, or spreads.

Sweet Potato Bread

Sweet potato bread is soft, slightly sweet, and packed with earthy flavor.

Using mashed sweet potato adds moisture and color while reducing the need for gums or eggs.

It’s perfect for breakfast toast or afternoon snacks.

Ingredients

  • 1 cup mashed sweet potato
  • 1 cup gluten-free oat flour
  • ½ cup almond flour
  • ¼ cup tapioca starch
  • 2 tablespoons ground chia seeds
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon (optional)
  • ¼ teaspoon salt
  • 1 tablespoon maple syrup
  • ¾ cup water

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment.
  2. In a bowl, combine all dry ingredients.
  3. In another bowl, mix mashed sweet potato, maple syrup, and water.
  4. Stir wet and dry ingredients together until a thick batter forms.
  5. Let sit for 10 minutes to hydrate.
  6. Pour into the pan and smooth the top.
  7. Bake for 45–55 minutes or until a toothpick comes out clean.
  8. Cool completely before slicing.

This sweet potato bread is comforting, nourishing, and subtly sweet.

It’s a wonderful option for those looking to enjoy a cozy, soft-textured loaf without any gluten, eggs, or dairy.

Millet Sandwich Bread

Millet sandwich bread is a soft, tender loaf with a slightly nutty taste.

Millet flour gives it a warm, wholesome flavor, while a combination of starches and binders helps it stay moist and slice cleanly—perfect for everyday sandwiches or toast.

Ingredients

  • 1 cup millet flour
  • ½ cup potato starch
  • ½ cup tapioca flour
  • 1 tablespoon ground flaxseed
  • 1 tablespoon psyllium husk
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 ½ cups warm water

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and line a loaf pan with parchment.
  2. In a mixing bowl, whisk together the millet flour, starches, flax, psyllium, salt, and baking powder.
  3. In a separate bowl, combine the warm water, maple syrup, and olive oil.
  4. Mix the wet ingredients into the dry until a sticky dough forms.
  5. Let the dough rest for 10–15 minutes to thicken.
  6. Spoon into the prepared pan and smooth the top.
  7. Bake for 55–60 minutes until golden and a toothpick inserted comes out clean.
  8. Cool completely before slicing.

This millet bread is great for sandwiches, with a mild flavor that complements both sweet and savory fillings.

It keeps well and toasts beautifully.

Chickpea Flour Flatbread

Chickpea flour flatbread (also known as “socca”) is a protein-packed, naturally gluten-free and egg-free bread that’s quick to make.

It’s slightly crisp on the outside and tender inside—perfect as a base for toppings or as a side dish.

Ingredients

  • 1 cup chickpea flour (besan)
  • 1 cup water
  • 1 tablespoon olive oil (plus more for the pan)
  • ½ teaspoon salt
  • Optional: fresh herbs or garlic for flavor

Instructions

  1. In a bowl, whisk together chickpea flour, salt, water, and olive oil until smooth.
  2. Let the batter rest for 20–30 minutes.
  3. Preheat the oven to 450°F (230°C). Place a cast iron or ovenproof skillet inside to heat.
  4. Carefully remove the hot pan, add a little olive oil, and pour in the batter.
  5. Bake for 12–15 minutes until golden and crisp around the edges.
  6. Optionally broil for 1–2 minutes for extra browning.
  7. Slice and serve warm.

This flatbread is incredibly versatile.

Use it as a pizza crust, wrap, or side bread. Its savory, earthy flavor pairs well with dips, roasted vegetables, or greens.

Brown Rice Bread

Brown rice bread is a hearty, dense option with a satisfying chew and subtle grainy flavor.

This recipe focuses on simplicity, relying on whole grain brown rice flour and gentle binders to achieve a rustic, nourishing loaf.

Ingredients

  • 1 ½ cups brown rice flour
  • ½ cup tapioca starch
  • 1 tablespoon ground chia seeds
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon maple syrup
  • 1 ¼ cups warm water

Instructions

  1. Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper.
  2. Mix the brown rice flour, tapioca starch, chia seeds, salt, baking powder, and baking soda in a large bowl.
  3. In another bowl, stir together water, vinegar, maple syrup, and olive oil.
  4. Combine the wet and dry mixtures into a thick batter.
  5. Let rest for 10 minutes to allow the chia to absorb moisture.
  6. Pour into the prepared pan and smooth the top.
  7. Bake for 55–60 minutes or until firm and a tester comes out clean.
  8. Cool thoroughly before slicing.

This brown rice bread delivers satisfying texture and wholesome flavor.

It’s ideal for hearty sandwiches or slathered with plant-based butter and jam.

Sorghum Bread

Sorghum bread has a mildly sweet, nutty flavor and bakes into a soft, tender loaf with a rustic appeal.

Sorghum flour is naturally gluten-free and adds fiber and minerals to the bread.

This version uses a mix of flours to create a balanced, sliceable loaf ideal for breakfast or sandwiches.

Ingredients

  • 1 cup sorghum flour
  • ½ cup potato starch
  • ½ cup tapioca starch
  • 1 tablespoon ground flaxseed
  • 1 tablespoon psyllium husk
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon salt
  • 1 ½ teaspoons baking powder
  • 1 ½ cups warm water

Instructions

  1. Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper.
  2. In a large mixing bowl, combine all dry ingredients.
  3. In another bowl, mix water, olive oil, and maple syrup.
  4. Pour wet mixture into the dry ingredients and stir well to form a thick batter.
  5. Let sit for 10 minutes so the flax and psyllium can gel.
  6. Transfer the batter to the prepared pan and smooth the top.
  7. Bake for 55–60 minutes until a toothpick inserted into the center comes out clean.
  8. Let cool completely before slicing.

Sorghum bread offers a soft crumb with a touch of sweetness, making it a great everyday option for those avoiding gluten and eggs.

It pairs well with nut butters, soups, or avocado.

Rice Flour Flatbread

Rice flour flatbread is a fast, stovetop recipe that yields soft, thin rounds—perfect for wraps, dipping, or folding around fillings.

It’s made with just a few pantry ingredients and comes together in minutes without any eggs or leavening.

Ingredients

  • 1 cup white rice flour
  • ¼ teaspoon salt
  • 2 teaspoons olive oil
  • ½ cup boiling water (plus more as needed)

Instructions

  1. In a bowl, mix rice flour and salt. Add olive oil and boiling water gradually while stirring.
  2. Mix into a soft dough, adding more water if needed to hold together.
  3. Divide into 4–6 equal pieces and roll into balls.
  4. Flatten each ball into a thin round using a rolling pin, between sheets of parchment paper.
  5. Heat a skillet over medium-high and cook each flatbread for about 1–2 minutes per side until lightly browned and cooked through.
  6. Keep warm by covering with a clean towel.

This flatbread is neutral in flavor and perfect as a side for curries, spreads, or stuffing with grilled vegetables.

It’s soft, flexible, and free of both gluten and eggs.

Zucchini Oat Bread

This moist and flavorful quick bread incorporates shredded zucchini and oats, making it a healthy, egg-free, and gluten-free treat.

It’s lightly sweetened and works well as a breakfast or snack loaf. The zucchini keeps it tender without needing any dairy or eggs.

Ingredients

  • 1 ½ cups gluten-free oat flour
  • ½ cup almond flour
  • 1 cup finely grated zucchini (moisture squeezed out)
  • ¼ cup maple syrup
  • 2 tablespoons ground flaxseed
  • 1 tablespoon olive oil
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup water or plant-based milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a loaf pan.
  2. In a large bowl, combine oat flour, almond flour, flaxseed, baking soda, cinnamon, and salt.
  3. Add the grated zucchini, maple syrup, oil, and water. Mix well into a thick batter.
  4. Let rest for 5–10 minutes.
  5. Spoon batter into the loaf pan and smooth the top.
  6. Bake for 50–55 minutes or until firm and golden.
  7. Let cool in the pan before transferring to a rack.

Zucchini oat bread is soft, slightly sweet, and filled with wholesome ingredients.

It’s a great way to use up extra zucchini and enjoy a nutrient-dense, allergen-friendly loaf.

Flaxseed Bread

Flaxseed bread is a fiber-rich, hearty loaf made almost entirely from ground flaxseeds.

It has a nutty taste and dense texture, similar to rye bread. It’s naturally egg-free and gluten-free, and perfect for slicing thin and toasting.

Ingredients

  • 2 cups ground flaxseed (golden or brown)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 ¼ cups water

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment.
  2. In a large bowl, mix ground flaxseed, baking powder, and salt.
  3. Add water, vinegar, and olive oil, and stir until well combined.
  4. Let sit for 5–10 minutes to allow the mixture to thicken.
  5. Pour into the prepared pan and smooth the top.
  6. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool completely before slicing.

Flaxseed bread is dense and filling, making it ideal for open-face sandwiches or toasted with toppings.

It’s especially good with avocado, nut butter, or savory spreads.

Lentil Bread

Lentil bread is a unique, high-protein loaf made from soaked red lentils. It’s free from gluten, eggs, dairy, and yeast.

The texture is soft and firm enough for slicing, and the flavor is earthy and mild.

Ingredients

  • 1 cup red lentils (soaked in water for 3–4 hours, then drained)
  • ½ cup water
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • Optional: garlic powder, herbs, or cumin for flavor

Instructions

  1. Preheat oven to 375°F (190°C). Line a small loaf pan with parchment.
  2. In a blender, blend soaked lentils with water, oil, salt, and baking powder until smooth.
  3. Pour batter into the prepared loaf pan.
  4. Bake for 40–45 minutes or until the top is firm and golden.
  5. Cool completely before removing and slicing.

Lentil bread is savory, rich in plant-based protein, and works wonderfully with soups, dips, or as a base for veggie-packed sandwiches.

Tapioca Rolls (Pão de Queijo-Inspired, No Cheese)

These soft, chewy tapioca rolls are inspired by Brazilian cheese bread but made entirely without dairy or eggs.

They’re naturally gluten-free and have a delightfully crisp crust with a chewy center.

Ingredients

  • 1 cup tapioca flour
  • ¼ cup mashed potatoes (cooled)
  • 2 tablespoons olive oil
  • ¼ cup water (plus more as needed)
  • ½ teaspoon salt
  • Optional: garlic powder or nutritional yeast for flavor

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
  2. In a bowl, combine mashed potatoes, tapioca flour, oil, salt, and water.
  3. Mix into a dough that holds together but is soft and sticky. Add more water if needed.
  4. Form small balls and place them on the tray.
  5. Bake for 20–25 minutes or until puffed and lightly golden.
  6. Let cool slightly before serving warm.

These rolls are chewy and satisfying, great as snack bread or served alongside soups and salads.

They’re especially appealing for kids and easy to customize with herbs or spices.

Pumpkin Seed Bread

This hearty seed-based bread is loaded with pumpkin seeds, sunflower seeds, and flax.

It’s dense and nourishing, with no flour required—perfect for those who prefer whole foods over processed mixes.

Naturally free of gluten, eggs, and yeast, this loaf is both satisfying and rich in fiber and healthy fats.

Ingredients

  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • ½ cup flaxseeds
  • ½ cup chia seeds
  • ½ cup gluten-free rolled oats
  • 2 tablespoons psyllium husk
  • 1 teaspoon salt
  • 1 tablespoon maple syrup
  • 3 tablespoons olive oil
  • 1 ½ cups water

Instructions

  1. Combine all dry ingredients in a large bowl and mix well.
  2. Add water, maple syrup, and olive oil. Stir until thick and sticky.
  3. Let the mixture rest for 1 hour to absorb moisture.
  4. Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper.
  5. Transfer the mixture into the loaf pan and press it down firmly.
  6. Bake for 50–60 minutes or until firm and golden on top.
  7. Cool completely before slicing.

Pumpkin seed bread is chewy, satisfying, and full of texture. It’s excellent toasted with a spread or eaten plain as a nourishing snack.

Amaranth Flatbread

This flatbread uses ancient grain amaranth flour, offering a nutty flavor and soft, pliable texture.

It’s quick to make and perfect for wraps, tacos, or as a side to soups. No rising, no eggs, and no gluten—just wholesome, earthy flavor in every bite.

Ingredients

  • 1 cup amaranth flour
  • ½ teaspoon salt
  • 2 teaspoons olive oil
  • ½ cup hot water (more if needed)

Instructions

  1. Mix flour and salt in a bowl. Add olive oil and hot water gradually while stirring.
  2. Form into a smooth dough and divide into small balls.
  3. Roll each ball into a flat round between parchment sheets.
  4. Heat a skillet over medium heat and cook each flatbread for about 1–2 minutes per side.
  5. Keep warm wrapped in a clean towel until ready to serve.

Amaranth flatbread is soft and naturally flavorful, ideal for pairing with dips, hummus, or vegetable fillings.

Its rich mineral content makes it a nourishing alternative to traditional wraps.

Sweet Rice Bread

Sweet rice bread is moist, slightly chewy, and subtly sweet, made from glutinous rice flour (despite its name, it’s still gluten-free).

It’s a great base for both sweet and savory applications, and its simplicity makes it a fun, flexible option for breakfast or snacks.

Ingredients

  • 1 ½ cups sweet rice flour (mochiko)
  • ¼ cup tapioca flour
  • 2 tablespoons ground flaxseed
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ cups water

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a small loaf pan.
  2. Mix all dry ingredients in a bowl.
  3. In a separate bowl, combine water, maple syrup, and olive oil.
  4. Stir wet mixture into dry until fully combined.
  5. Let the batter rest for 10 minutes.
  6. Pour into the pan and bake for 50–55 minutes, or until the center is set.
  7. Let cool before slicing—it will firm up as it rests.

Sweet rice bread has a bouncy texture and gentle sweetness.

It pairs well with fruit spreads, tahini, or even savory toppings like avocado and herbs.

Conclusion

Bread can still be a joyful, daily staple—even on a gluten-free, egg-free diet. These 22+ recipes are more than just alternatives—they’re wholesome, satisfying creations made with ingredients that nourish and support your well-being. No artificial fillers, no allergens—just pure, honest bread. So go ahead, grab your mixing bowl and bake your way to better health and happier taste buds.

Ruth J. Pickett

Ruth J. Pickett is the founder of Foodline24.com, a website dedicated to sharing all kinds of recipes for cooks of every level. With a deep love for food and years of kitchen experience, Ruth curates simple, flavorful dishes that inspire everyday cooking. Her mission is to make cooking easy, enjoyable, and accessible to everyone.

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