Avocado Allergy-Free Bread


April 11, 2012

This avocado allergy free bread recipe comes from Colette Martin.

This allergy free bread is moist, flavorful, and works with sweet or savory toppings. Enjoy a slice with soup, make sandwiches out of it, or slather on some jam and enjoy with a cup of tea for a delicious afternoon snack

Colette is an allergy-free baker, food allergy mom, speaker, and author of Learning to Bake Allergen-Free. In this book, Colette shares her personal experience about how she coped when her son was diagnosed with eosinophilic esophagitis and multiple food allergies (wheat, milk, soy, egg, and peanuts) in 2001.

Colette changed the way her family ate and mastered the art of allergy free cooking. In her book, she shares great tips for how to avoid the top eight food allergens; substitutions and techniques to modify some of the tip family recipes; hints on how to work with allergy-friendly ingredients; and over 75 incredible allergy-free recipes such cinnamon rolls, spicy cornbread, chocolate chunk cookies, and more.

Read Colette’s original post for more information about this allergy free bread, and check out her site for more allergy free recipes.

 

Avocado Allergy-Free Bread

This gluten-free and vegan quick bread is incredibly flavorful and versatile.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 Loaf
Author Tess Masters

Ingredients

  • 1 medium avocado, mashed (1/2 cup)
  • 1 1/2  cups gluten-free all-purpose flour
  • 3/4 cup  garbanzo bean flour 
  • 1/2 cup light brown sugar
  • 3 teaspoons  gluten-free baking powder
  • 1/2 teaspoon  xantham gum
  • 1/4 teaspoon  Celtic sea salt
  • 1 cup unsweetened hemp milk
  • 3 tablespoons sunflower oil
  • 1 tablespoon fresh lime juice
  • 3 teaspoons Ener-G egg replacer (mixed with 1/4 cup warm water)
  • 1 teaspoon natural vanilla extract

Instructions

  1. Preheat the oven to 350°F (180°C). 
  2. Preheat the oven to 350°F (180°C). 
  3. Mash the avocado until it is mostly smooth.
  4. Mash the avocado until it is mostly smooth.
  5. Combine the dry ingredients and set them aside.
  6. Combine the dry ingredients and set them aside.
  7. Combine the wet ingredients in your stand mixer on a low speed. Add the avocado and blend for a minute on a medium speed. Slowly add the dry ingredients and blend on a medium speed until smooth.
  8. Combine the wet ingredients in your stand mixer on a low speed. Add the avocado and blend for a minute on a medium speed. Slowly add the dry ingredients and blend on a medium speed until smooth.
  9. Grease a loaf tin, and pour the batter in. 
  10. Grease a loaf tin, and pour the batter in. 
  11. Bake for about 45 minutes, until cooked through. 

Recipe Notes

Recipe from Colette Martin
Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 48

  1. This sounds so delicious. Even if it didn’t include two of my favorites (avocados and chickpeas), I’d want to give it a try. Thanks, Tess, for keeping so many great ideas coming and for introducing us to so many talented and inspiring bloggers!

    1. This IS so delicious Kim.
      Colette is AMAZING and it is MY PLEASURE to feature all of you wonderfully talented ladies this month. Thanks for supporting Colette.
      Can’t wait to feature YOU later this month 🙂

  2. Oh Tess, you make me sound like a celebrity! You are so sweet (is that an appropriate term to describe piggies?) Thanks so much for inviting me to join this month of recipes, and thanks to everyone who tries my bread!

    1. LOL! Yes! All lovely feedback is appropriate!
      You ARE a rockstar and deserved to be celebrated. I can’t wait for your wonderful book to be released! YUMMMO!
      Thanks for being a part of it.
      Can’t wait to meet you this week. Two more sleeps 🙂

  3. Yum! I love this recipe, definitely going to try a version of this. I just made a banana bread with avocado and it was deeeelish. Thanks for sharing another fab recipe and blogger Tess!

    1. Can’t wait to hear what you think Maggie!
      I LOVED this bread. Just delicious!
      Ooooh…I would LOVE to try your banana bread with avocado. YUMMO!

  4. I am in love with this recipe! I love baking with avocado as an egg sub, and just happen to have some in my fridge at this very moment. . . hoping I have time to bake up a loaf before the Nourished conference! 😀

  5. Wow, that recipe sounds so interesting! The Moroccan members of our family love avocado and chickpeas, and we always have those ingredients at home! Yum!!!
    Lisa

  6. I’ll try ANYTHING that has avocado as an ingredient! Sounds like such a healthy, wholesome bread. Can’t wait to make it!!

  7. Alex, when you think of avocado as a fruit puree (just like applesauce) it’s easier to imagine how it works in baking.

  8. Colette,
    This bread sounds and looks amazing. There is something in nearly every recipe that we need to alter to make it safe for my kids… so here’s my question… ever make it with just GF flour? My son cannot eat legumes at all- anaphylaxis- but I would love to make this bread. We eat avocados like candy here!
    Thank you so much Colette!!
    Sarah

    1. Sarah, yes, this would absolutely work with whatever your favorite gluten-free flour blend is instead of the combo with garbanzo bean flour. It will be just a bit milder in taste. I suggest weighing the flour (for a total of 282 grams) if you can. If not, then use 2 1/4 cups and subtract a tablespoon. (Garbanzo bean flour is just a bit lighter than most GF flour blends).

      1. Oh Colette! You are just a wealth of allergy-free knowledge! This is so helpful for people! So everyone can enjoy this recipe!
        You just ROCK!

  9. Great! Thank you and I will definitely try it! I don’t have a scale… Do I need yet another kitchen appliance? 🙂 Thanks again, Colette!

  10. i just made my first bread a few weeks ago and this will definitely be a good next step! love this recipe and can’t wait to try it!!!

  11. Hmmm…. well, it’s not a yeast bread. Does your bread maker make quick breads? If not, I would say just do it in a loaf pan.

  12. It worked out wonderfully! I used it on the cake setting and it was wonderful. I even put some walnuts in at the add ingredient setting. I am not gluten free but vegan so I used cornmeal and whole wheat flour, I was out of chickpea. Either way i’m sure anyone else could make it the same way I did gluten free or not. :]

  13. Colette, I love using avocado as an egg substitute. Gotta try it in a cake now! Thanks so much this recipe! You rock!

  14. I wanted to know if anyone made this and if so, how did it turn out?

    I’m looking for a gf-bread that does NOT crumble…

    1. I made it and it is wonderful. There are also other great GF bread recipes here on the site. Just click on recipe categories underneath the icon set, then head to “bread recipes”. Amy Green’s gluten free baguettes and Cybele’s pita breads are amazing too.

  15. Thank you! My son who is nut, egg, yeast & wheat free loves this bread. After this success I am too excited to follow & try other recipes on this site! FYI I replaced hemp milk w/ another liquid w/ no problems.

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