3 Healthy Bread Recipes Worth Talking About (gluten-free option included!)


Written by: Kate Whitley

In more ways than one, bread can be considered a comfort food. I mean, who doesn’t love blueberry muffins, or hot cinnamon rolls in the morning? Or biscuits and gravy, or crispy croutons on a fresh salad, or chicken noodle soup soaked into a sourdough bread bowl? But we’re still in the first month of the year and chomping down on carbs doesn’t bode very well when your resolutions for losing weight and feeling great are still fresh on your mind, right? Thankfully there is a way that you can still stick to your goals on eating healthy this year and enjoy a little taste of carb-comfort! These 3 recipes will do just the trick!

I’m quite fond of this first recipe for two reasons: 1) because somehow we always have 2-3 bananas that ripen beyond a desirable peeling point before they’re eaten and 2) because it was the first successful bread item that I made. Yes, there was a time when baking wasn’t my strong suit. When I came across this recipe, I had been using flaxseed in my morning shakes and I thought, “Flaxseed in baked goods? Weird, but why not?” Since then, I’ve made it several times and have tweaked it to perfection along the way. It’s now a household favorite and I make it as frequently.

Banana Nut Bread with Flaxseed

inspired by www.wholeliving.com

Healthy fact about this recipe:

Even though the bananas are very ripe, they’re still packed with antioxidants, plus an appetizing (not overly) sweet flavor!

Banana Nut Bread with Flaxseed
  • 1 tbsp coconut oil to grease pan
  • 2 tbsp unsalted butter, melted
  • ½ cup whole wheat flour
  • ¾ cup all-purpose flour, organic
  • ¼ cup ground golden flaxseed
  • ¾ tsp sea salt
  • ½ tsp baking soda
  • ½ tsp baking powder (aluminum free)
  • 2 large eggs, room temperature
  • ½ cup light brown sugar
  • 1 ½ tsp pure vanilla extract
  • 2 very ripe bananas, medium in size, mashed
  • ½ cup walnuts, toasted and coarsely chopped
  1. Preheat oven to 350 degrees. Grease a 9x5x3 loaf pan with coconut oil and set aside. (At this time, place the butter in an oven-safe bowl and allow it to melt as the oven warms, instead of using a microwave. This is a great time to toast the walnuts for about 5-7 minutes so they’re ready after you’ve mixed the ingredients.)
  2. Whisk together the flours, flaxseed, salt, baking soda and powder in medium bowl and set aside.
  3. Mix eggs in mixer with paddle attachment on medium-low speed until well combined, about 2 minutes.
  4. Add melted butter, sugar, vanilla and bananas and mix until combined.
  5. Add the flour mixture slowly while mixing on low speed until well incorporated. Stir in walnuts.
  6. Pour batter into greased pan. Bake for about 35 minutes or until golden brown.
  7. Insert toothpick in center of loaf to be sure it’s cooked in the center. Let cool for a few minutes then invert bread and place on cutting board and allow to cool a few more minutes before slicing.
I find it best served warm with coconut oil as a spread. Enjoy!

Now we can’t forget about the gluten-free crowd. Whether you are avoiding gluten because of severe allergies or because you simply feel better without it, it can be a struggle to smell that fresh baked bread and not salivate over the thought of shoving it in your mouth! This is an awesome recipe made by a woman who was so determined to make GOOD gluten-free bread that she vowed she would “die trying!” Good thing she discovered it before that happened.

Jillee’s Gluten-Free Bread That Doesn’t Suck

inspired by www.onegoodthingbyjillee.com

Healthy fact about this recipe:

If you’re not familiar with gluten-free flours, there are more than 10 to choose from! And many of the nuts flours – like almond, for instance – are as easy as grinding your own raw, unsalted nuts in a food processor to desired consistency (just be careful not to over process as it will turn into nut butter eventually).

Jillee’s Gluten-Free Bread That Doesn’t Suck
  • 4 cups Brown Rice Flour Blend (see below recipe)
  • 1⅓ cups brown rice flour
  • 1⅓ cups tapioca flour/starch
  • 1⅓ cups cornstarch
  • 1 tablespoon potato flour
  • mix all ingredients together
  • 1 tablespoon xanthan gum
  • 1 tablespoon gluten-free egg replacer
  • 2 teaspoons salt
  • ½ cup non-dairy milk (hemp, coconut or almond are best)
  • 3 large eggs at room temperature
  • ¼ cup butter at room temperature
  • 2 teaspoons cider vinegar
  • ⅓ cup raw honey or pure maple syrup
  • 1 package (2¼ teaspoons) active dry yeast (not INSTANT dry yeast)
  • 2 cups warm water
  1. Lightly grease two 8-inch bread pans with coconut oil, grass-fed butter or ghee.
  2. Add the yeast to the 2 cups of warm water and stir until mixed. Set this aside to activate while you mix the rest of the ingredients.
  3. Mix the flour blend, xanthan gum, gluten-free egg replacer, salt, and non-dairy milk together in a medium-size bowl and set aside.
  4. Put eggs, butter, vinegar, and honey in the bowl of your mixer. With the paddle attachment, mix together for about 30 seconds. The butter will be chunky, that's OK.
  5. Add half the dry ingredients to the wet mixture in the mixer. Mix just until blended, and then add the remaining dry ingredients and mix for another 30 seconds, until blended.
  6. With the mixer on low speed, slowly add the warm water and yeast mixture, then turn the mixer to medium-high speed and beat for 4 minutes.
  7. After the 4 minutes your bread dough should resemble thick cake batter.
  8. Spoon the dough into your greased bread pans. Dip your fingers in water to smooth the top of the dough, if desired. Set aside in a warm place to rise for approximately about 50 to 60 minutes. While dough rises, preheat oven to 375 degrees.
  9. When the dough has risen to about an inch above the top of the pans, place the pans in your preheated oven on the middle rack and bake for 45 to 55 minutes or until the bread's internal temperature reaches 200 degrees with an instant-read thermometer.
  10. Remove the bread from the oven and let cool in pans for 10 minutes. Then remove loaves from pans and place on a rack to cool.

Have you ever wondered what to do with all that pulp leftover from your fresh pressed juices? I always knew there had to be something I could make out of it instead of guiltily throwing it away and this bread proves it! (Side note: throwing your pulp into the compost instead of the trash is a great way to get rid of the pulp AND nutrify your gardening soil at the same time.) I’m a huge fan of juicing, but not a huge fan of leaving leftovers to waste so when I found this recipe, I was stoked!


inspired by www.fitting-it-all-in.com

Healthy fact about this recipe:

A study on women by the American Journal of Clinical Nutrition showed that those who consumed whole grains, like whole wheat flour, were 49% less likely to gain weight than those who ate foods from refined grains (those are the ones with many of the important nutrients removed)!

  • 1½ cups juicing pulp (any recipe will do - the greener the better!)
  • ½ cup grass-fed butter or ghee
  • ½ cup raw honey or pure maple syrup
  • 2 eggs, beaten
  • 1 teaspoon alcohol-free vanilla
  • 1½ cups whole wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder (aluminum free)
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon
  • ½ cup nuts or seeds, chopped
  • ½ cup raisins (optional)
  • ½ teaspoon nutmeg
  1. Preheat oven to 350 degrees.
  2. Beat together butter and honey, then add eggs, vanilla and juicing pulp.
  3. Sift dry ingredients and add to pulp mixture.
  4. Stir in nuts last (with a spoon instead of a mixer).
  5. Bake in greased 9” loaf pan for 45-60 minutes.

So there you have it! Three wonderfully delicious, healthier bread recipes that you can feel comfortable and confident enjoying, without the guilt. Healthy comfort foods can and should be tasty so give ‘em a try and comment below to let me know what you think!



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Kate Whitley

Certified Health Coach at The Healthy Host
Kate Whitley is a Certified Health Coach who offers insight and education to mamas who want to raise healthy families. She focuses on the relationship between 1) how the body works and 2) what it needs to function properly and how these two concepts can be easily understood by mamas and kids alike. Kate teaches mamas how to incorporate healthy choices for their families without emptying out the pantry each day.

Based on her own experiences and educational background, Kate offers tips and tricks for balancing life, family and personal growth. She also offers individual coaching.
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