1 HOUR | NOT TOO TRICKY | Makes 1 loaf
Nutrition per serving:
140 Cals, 3g Protein, 20g Carbs, 4g Fat, 2g Sugar
Ingredients
Dry Ingredients
- 1 ½ cups (180g) corn flour
- 1 cup (120g) tapioca flour
- 1 tsp salt
- 2 tsp baking powder
Wet Ingredients:
- 3 large eggs (room temperature)
- ½ cup (120ml) milk (or plant-based alternative)
- 3 tbsp olive oil (or melted butter)
- 1 tbsp honey (optional, for a touch of sweetness)
Optional Additions:
- 1 tsp dried herbs (e.g. rosemary or thyme)
- 2 tbsp sesame seeds or flaxseeds for topping
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
Mix Dry Ingredients:
In a large mixing bowl, whisk together corn flour, tapioca flour, salt, and baking powder.
Combine Wet Ingredients:
In a separate bowl, whisk the eggs, milk, olive oil, and honey until smooth.
Form the Batter:
Gradually add the wet ingredients into the dry ingredients, mixing well until you get a thick but spreadable batter. Add herbs or seeds if desired.
Fill the Pan:
Pour the batter into the prepared loaf pan. Smooth the surface with a spatula. Sprinkle seeds on top if using.
Bake:
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Drink Pairing Suggestions
- Afternoon/Evening: A latte or iced coffee complements this bread beautifully.
- Morning: Pair with a cup of herbal tea or fresh orange juice.
This gluten-free bread combines the mild sweetness of corn flour with the elasticity of tapioca flour, creating a soft and slightly chewy loaf. Ideal for sandwiches, toast, or simply enjoyed fresh with butter, it’s a perfect option for those avoiding gluten.
