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Updated: Dec 20, 2022

Oh my God this bread! When I had to go gluten free, what I kind of moan for a while was the toasted bread in the morning. I'm not going to lie to you, it wasn't easy to find the way to eat tasty gluten free bread. Non gluten flours are not easy to work with and buying GF bread in the supermarket is almost impossible, due to all the "unwanted" ingredients they contain (that's my peronal category for additives, colorantes, starches, etc.). If I was going gluten free to fight inflammation, the less I wanted was to introduce inflammatory ingredients through other sources.

So, when I finally "got it" on how to use different types of flours, and after trying and trying...I came up with this awesome recipe! I love it and my kids love it! Hope you enjoy it too.


*Preheat oven to 356 F degrees.

*You need a rectangular silicone mold.


Dry ingredients

1 cup oat flour

½ cup almond flour

½ cup coconut flour

2 tsp baking powder

¼ tsp psyllium husk

½ tsp granulated garlic

½ tsp sea salt

½ tsp herbs de provence (or oregano, dill, etc)

¼ tsp black pepper

Place all the ingredients in a bowl and mix well.

Wet ingredients

1 ½ cup warm filtered water

2 tbsp olive oil

2 beaten eggs


Place all the ingredients in a bowl and beat until well incorporated.

Add the dry ingredients and mix very well with the help of a spatula. The mixture should be semi thick.

Transfer to a rectangular silicone mold and bake for 40 to 50 minutes.

Once ready, remove from the oven, let it cool a bit and unmold carefully so it doesn’t break. Place on a plate with a piece of paper towel at the base, otherwise the bread gets very wet and ends up with a mushy consistency.

Bonus, how to make your own "Herb de provence"

1 tablespoon fennel seeds

2 tablespoons dried rosemary

1/4 cup dried thyme

3 tablespoons dried marjoram

3 tablespoons dried summer savory, optional

1 tablespoon dried tarragon

1 tablespoon dried basil

1 teaspoon dried chervil, optional

1 teaspoon dried mint

1 teaspoon dried lavender, optional

Grind the fennel seeds and rosemary in a spice grinder. Mix the remaining herbs, mix well and store in a glass jar.

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