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Shedding the Wheat with Gluten Free Bread

By New You Editorial
Posted On Mar 14, 2014

New You Health Tip: Say good-bye to white flour and start baking gluten free. 


Gluten Free Alternatives to White Flour:

  • Almond Flour:  This gluten-free alternative contains protein and healthy fats that prevent heart disease. It is also an abundant source of Vitamin E.  You can buy almond flour in your local health food store or make it from scratch using organic almonds. Almond flour works best as a coating for fish, meatballs, and crab cakes—basically anything that requires a breadcrumb coating.
  • Quinoa Flour:  This nutrient packed gluten-free flour contains twice the protein of corn and rice.  To eliminate quinoa’s natural bitterness, grind the quinoa and bake it in a parchment-lined sheet at 215 degrees Fahrenheit for 10 minutes. Quinoa’s grainy texture is best used in pancakes, crepes, muffins, and cookies.
  • Coconut Flour:  Coconut flour is a gluten-free option that is filled with healthy saturated fats that are essential to your immune system, skin and thyroid health. Its rich content of fiber aids in healthy digestion. Coconut flour is delicious in muffins, cookies, cakes, and pies.


Try this healthy recipe for a small loaf of gluten free bread:

6 organic eggs

1/2 cup grass-fed ghee, coconut oil or butter, melted

2 tbsp raw honey

1/2 tsp celtic sea salt

3/4 cup organic coconut flour, sifted

1 tsp aluminum-free baking powder


Preheat oven to 350 degrees F. In a medium-sized bowl mix eggs, ghee, honey and sea salt until well-blended. Combine sifted coconut flour and baking powder, and whisk them slowly into the batter until completely smooth. Spoon the batter into a small greased loaf pan (9x5x3 or smaller). Bake for about 40 minutes. Remove from pan, cool on rack and enjoy.


For more gluten free recipes, pick up our Spring Issue of New You for a full version of our gluten article and lots of other great information on newsstands now. Subscribe here