You Can Dough It! Mixing Up Easy and Healthy Gluten-Free Bread


By Teri Arranga
Contributing Writer
Kirkman Group, Inc.

Going gluten free doesn’t have to be a burden and can still be chock full of healthful foods and nutrients!

Here is a recipe for yummy bread that is sure to please!  It is delicious, nutritious and filling. It is convenient for travel and doesn’t take too long to make. You can vary the recipe and rotate various ingredients for different flavors, appearance (design with blueberries!), textures and more. You can bake this like cake, bars or cookies with regard to thickness.


½ – ¾ bag Bob’s Red Mill Almond Flour

1/8 bag Bob’s Red Mill Coconut Flour

6 eggs

A small amount of bottled water (can add more if the mixture is too stiff)

A small amount of extra virgin, first cold pressed olive oil

A dash of Himalaya salt

2-3 ripe bananas – from the food processor – or sliced

A bunch of blueberries according to taste – from the food processor or whole


In a large mixing bowl add the almond flour, eggs, water, oil, salt, bananas and blueberries. Stir until combined.

Add the coconut flour to the mixture very slowly, stirring often until the mixture is an appropriate consistency.

Line a baking pan with parchment paper and spread the mixture out evenly in the pan.

Bake at 350 degrees Fahrenheit for 20-35 minutes. Check bread at 20 minutes and bake until golden brown and cooked through. 

You can feel really good about this high quality, fortifying food for your family.


This is a very flexible recipe. You will know if the mixture is too stiff or too loose just by stirring it or from its consistency on your baking pan.  The fruits and vegetables can be varied according to preference.  You can make this bread with cilantro, zucchini, mushrooms, red or green pepper, chopped celery, hemp seeds and chopped cauliflower.

For a real treat, add Paskesz Real Semi-Sweet Chocolate Chips, which are available on Kirkman’s website.  You can bake these in, or you can wait until the bread is almost done and “draw” a smiley face or write your child’s initials on the top of the bread with the chocolate chips.  Or, for something like a simple banana loaf, drizzle Kirkman’s maple, strawberry, or wild cherry syrup as a topping.

And remember, Kirkman’s Calcium with Vitamin D-3 Powder mixes easily in food and can be used in baking at moderate temperatures. It has been successfully incorporated into cookies, muffins and other baked goods. 


Teri Arranga

About Teri Arranga

Teri Arranga is a consultant to Kirkman® Labs.
This entry was posted in Gluten Free / Casein Free, Vitamins, Minerals, and Nutrition. Bookmark the permalink.

One Response to You Can Dough It! Mixing Up Easy and Healthy Gluten-Free Bread


    What a great recipe. What a great idea to have a gluten free bread recipe that is so versatile. Thank you very much.

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