Gluten-Free Mediterranean Bread - Bravabod
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Gluten-Free Mediterranean Bread

Valentina

Homemade bread is one of life's great pleasures - so you can imagine how thrilled I was with this recipe. Cassava flour replaces traditional wheat flour here, but unlike most cassava recipes, the texture is here is actually fluffy. That's thanks to the addition of yogurt and eggs. Every slice is soft on the inside and crunchy on the inside with savory Italian spices and chunks of juicy tomatoes strewn throughout. No kneading, long hours proofing, or bakers yeast required.

How To MakeDiet Type: Classic

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Shopping List
    Bread
  • 1 cup + 1/3 cup cassava flour (200 grams)
  • 1/2 cup + 2 teaspoons plain Greek yogurt (125 grams)
  • 1/4 cup light olive oil (50 grams)
  • 3/4 cup chopped tomatoes
  • 2 eggs
  • 3 tablespoons nutritional yeast
  • 2 teaspoons baking powder
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon sea salt
  • red pepper flakes, to taste Egg Wash
  • 1 egg, beaten (for brushing on top)

Instructions
  1. Step 1: Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Step 2: Combine all ingredients, except the tomatoes, in a large bowl or mixer. Do not over-mix the dough. It will be ready when the dough consistency just comes together and no large lumps remain. Gently fold the tomatoes into the dough.
  3. Step 3: Place the dough on a lightly floured surface. Shape it into 1 long log(s), like a thick baguette. The dimensions of each log should be around 8 inches long x 2.5 inches wide x 1.5 inches tall. Keep in mind that the dough will not rise like a traditional yeasted bread. Place the bread onto the baking sheet and brush the top with beaten egg wash all over. This will give a golden crust.
  4. Step 4: Cook for 35 to 40 minutes, the bread will be done when it is lightly golden and firm. The cooking time will vary depending on the size of your loaf. The top will crack slightly, like a regular bread. Transfer the cooked bread to a wire rack to cool.
  5. Serve: Slice and enjoy. This bread is great on its own, dipped in olive oil, or eaten with prosciutto.

Recipe Notes

Note: If you can eat gluten, I've also had success making this bread with spelt flour. It's stickier to work with, but still tastes great.

Nutrition

Homemade bread is one of life's great pleasures - so you can imagine how thrilled I was with this recipe. Cassava flour replaces traditional wheat flour here, but unlike most cassava recipes, the texture is here is actually fluffy. That's thanks to the addition of yogurt and eggs. Every slice is soft on the inside and crunchy on the inside with savory Italian spices and chunks of juicy tomatoes strewn throughout. No kneading, long hours proofing, or bakers yeast required.

How To MakeDiet Type: Paleo

liked this

Freeze For 2-3 months

Best by 2-3 days


Shopping List
    Bread
  • 1 cup + 1/3 cup cassava flour (200 grams)
  • 1/2 cup + 2 teaspoons plain non-dairy yogurt, Note 1 (125 grams)
  • 1/4 cup light olive oil (50 grams)
  • 3/4 cup chopped tomatoes
  • 2 eggs
  • 3 tablespoons nutritional yeast
  • 2 teaspoons baking powder
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon sea salt
  • red pepper flakes, to taste Egg Wash
  • 1 egg, beaten (for brushing on top)

Instructions
  1. Step 1: Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Step 2: Combine all ingredients, except the tomatoes, in a large bowl or mixer. Do not over-mix the dough. It will be ready when the dough consistency just comes together and no large lumps remain. Gently fold the tomatoes into the dough.
  3. Step 3: Place the dough on a lightly floured surface. Shape it into 1 long log(s), like a thick baguette. The dimensions of each log should be around 8 inches long x 2.5 inches wide x 1.5 inches tall. Keep in mind that the dough will not rise like a traditional yeasted bread. Place the bread onto the baking sheet and brush the top with beaten egg wash all over. This will give a golden crust.
  4. Step 4: Cook for 35 to 40 minutes, the bread will be done when it is lightly golden and firm. The cooking time will vary depending on the size of your loaf. The top will crack slightly, like a regular bread. Transfer the cooked bread to a wire rack to cool.
  5. Serve: Slice and enjoy. This bread is great on its own, dipped in olive oil, or eaten with prosciutto.

Recipe Notes

Note 1: Use a thick, almost Greek-style non-dairy yogurt here. I have had success using COYO yogurt. Another dairy-free plain yogurt may be used, but should be strained overnight to remove excess liquid. An equal amount of coconut cream from a can of full-fat coconut milk be be used as well. To do so, chill the can in the refrigerator overnight and scoop out just the cream inside, not the liquid.

Nutrition

Homemade bread is one of life's great pleasures - so you can imagine how thrilled I was with this recipe. Cassava flour replaces traditional wheat flour here, but unlike most cassava recipes, the texture is here is actually fluffy. That's thanks to the addition of yogurt and aquafaba. Every slice is soft on the inside and crunchy on the inside with savory Italian spices and chunks of juicy tomatoes strewn throughout. No kneading, long hours proofing, or eggs required.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2-3 months

Best by 2-3 days


Shopping List
  • 1 cup + 1/3 cup cassava flour (200 grams)
  • 1/2 cup + 2 teaspoons plain non-dairy yogurt, Note 1 (125 grams)
  • 1/4 grams light olive oil (50 grams)
  • 3/4 cup chopped tomatoes
  • 5 tablespoons aquafaba (Note 2)
  • 3 tablespoons nutritional yeast
  • 2 teaspoons baking powder
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon sea salt
  • red pepper flakes, to taste
  • light olive oil, for brushing on top

Instructions
  1. Step 1: Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Step 2: Combine all ingredients, except the tomatoes, in a large bowl or mixer. Do not over-mix the dough. It will be ready when the dough consistency just comes together and no large lumps remain. Gently fold the tomatoes into the dough.
  3. Step 3: Place the dough on a lightly floured surface. Shape it into 1 long log(s), like a thick baguette. The dimensions of each log should be around 8 inches long x 2.5 inches wide x 1.5 inches tall. Keep in mind that the dough will not rise like a traditional yeasted bread. Place the bread onto the baking sheet and brush some oil.
  4. Step 4: Cook for 35 to 40 minutes, the bread will be done when it is lightly golden and firm. The cooking time will vary depending on the size of your loaf. The top will crack slightly, like a regular bread. Transfer the cooked bread to a wire rack to cool. Brush on an additional light layer of olive oil all over the crust.
  5. Serve: Slice and enjoy. This bread is great on its own or dipped in olive oil.

Recipe Notes

Note 1: Use a thick, almost Greek-style non-dairy yogurt here. I have had success using COYO yogurt. Another dairy-free plain yogurt may be used, but should be strained overnight to remove excess liquid. An equal amount of coconut cream from a can of full-fat coconut milk be be used as well. To do so, chill the can in the refrigerator overnight and scoop out just the cream inside, not the liquid.

Note 2: Aquafaba is the starchy liquid found in cans of beans. In baking, it can act as a great egg substitute. Every 1 (15-ounce) can of chickpeas or white beans will hold between 8 to 12 tablespoons of aquafaba.

Note 3: If you can eat gluten, I've also had success making this bread with spelt flour. It's stickier to work with, but still tastes great.

Nutrition

Homemade bread is one of life's great pleasures - so you can imagine how thrilled I was with this recipe. The dough here is based off of the very popular 'fathead' dough, which uses shredded cheese as its base. Every slice is remarkably fluffy on the inside and crunchy on the inside with savory Italian spices and chunks of juicy tomatoes strewn throughout. No kneading, long hours proofing, or bakers yeast required.

How To MakeDiet Type: Low-carb

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Freeze For 2-3 months

Best by 2-3 days


Shopping List
  • 4 cups + 2.5 tablespoons shredded mozzarella cheese (Note 1)
  • 2 1/2 cups blanched almond flour
  • 3 3/10 ounces plain Greek-yogurt
  • 66666667/100000000 cup chopped tomatoes
  • 1 tablespoon + 2 teaspoons baking powder
  • 1 1/2 teaspoons Italian seasoning
  • red pepper flakes, to taste

Instructions
  1. Step 1: Preheat oven to 400°F. Line a baking sheet with oiled parchment paper.
  2. Step 2: Stir together the almond flour, Italian seasoning, pepper flakes, and baking powder. Transfer to a food processor. Set aside.
  3. Step 3: Heat the mozzarella in a microwave or double boiler until it is melted and easy to stir. This should only take about 30 seconds. Keep an eye on it to avoid burning. Once melted, stir it together with the yogurt until incorporated. If it hardens, place it quickly (~10 seconds) in the microwave again to loosen.
  4. Step 4: Add the melted cheese mixture to the food processor with the flour blend. Pulse until the dough combines. The cheese should be well incorporated into the dough. Don't over-mix here. Fold in the tomatoes with a spatula.
  5. Step 5: Place the dough on a lightly floured surface. Shape it into 1 long log(s), like a thick baguette. The dimensions of each log should be around 8 inches long x 2.5 inches wide x 1.5 inches tall. Keep in mind that the dough will not rise like a traditional yeasted bread. Place the bread onto the baking sheet and brush the top with beaten egg wash all over. This will give a golden crust.
  6. Step 6: Bake for 20 to 25 minutes, or until the bread is firm to the touch and golden. The cooking time will vary depending on the size of your loaf. Remove from the oven and set on a cooling rack to cool completely. Brush with extra olive oil if desired.
  7. Serve: Slice and enjoy. This bread is great on its own, dipped in olive oil, or eaten with prosciutto.

Recipe Notes

Note 1: For the cheese, it is important to use a hard shredded variety. For example, a fresh soft mozzarella ball will not work - but a hard shredded mozzarella will.

Nutrition

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Gluten-Free Mediterranean Bread

PT45M 1 cup + 1/3 cup cassava flour (200 grams) 1/2 cup + 2 teaspoons plain Greek yogurt (125 grams) 1/4 cup light olive oil (50 grams) 3/4 cup chopped tomatoes 2 eggs 3 tablespoons nutritional yeast 2 teaspoons baking powder 2 teaspoons Italian seasoning 1/2 teaspoon sea salt red pepper flakes, to taste 1 egg, beaten (for brushing on top) Gluten Free Paleo Vegan Low-Carb 10 Servings Ingredients:

10 Servings

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