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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