Gluten-Free Eggplant Bread


I know, I know: Eggplant in loaf form. It doesn’t sound appetizing, right? But once you try this bread, you won’t go back. And besides, what’s with the prejudice? Why is it that you can so easily accept a loaf made with zucchini, but not one made with the lonely ‘ol eggplant (aka aubergine… the Brits try to make it sound fancy, and thus more appetizing).

Enough with the guilt trip. In all seriousness, this loaf rose SO well, and has a sweet, wholesome taste to it. Best of all, it’s LIGHT, which is a descriptive term I rarely use to describe gluten-free bread! I thought it may have been luck with round one, but subsequent attempts at this recipe (with a bit of tweaking along the way!) found similar results.


  • 1/2 cup water
  • 2 tsp. Active Yeast
  • 1/2 cup plus 1 Tbsp. Brown Sugar
  • 1 tsp. Vanilla
  • 5 Egg Whites
  • 3/4 cup Milk
  • 1 medium size Eggplant, unpeeled and grated or shredded (I shredded in the food processor)
  • 2 Bananas, sliced
  • 1 cup Rice Flour
  • 1 cup Potato Flour
  • 1/2 cup Tapioca Starch
  • 1 Tbs. Cinnamon
  • 1 tsp. Sea Salt
  • 2 tsp. Baking Soda
  • 2 tsp. Baking Powder
  • 1 tsp. Xanthan Gum


Preheat oven to 170 F (the lowest temperature most ovens go). Once it reaches that temperature, turn it off. Do not open the oven door.

Grease a loaf pan. Next, place a sheet of parchment paper on the loaf pan so that it goes overboard on each of the sides to form ‘handles’.

Put the water, yeast, and 1 Tbsp. brown sugar in a large bowl. Let rest for 15 minutes while yeast activates.

In a large bowl, mix the rice and potato flour, tapioca starch, cinnamon, sea salt, baking soda, baking powder, xanthan gum, and 1/2 cup brown sugar.

Add the vanilla, egg whites, milk, eggplant, and bananas to the yeast mixture. Once all of the ingredients are incorporated, add the dry ingredients a small amount at a time. Continuously scrape the sides of the bowl. Mix well (use the paddle attachment if you’re using a standup mixture).

Next, place the bread mix in the prepped loaf pan.

Place the loaf pan in the oven. Leave for 20 minutes. Then turn the oven up to 350. Bake for 75 minutes, turning the loaf around midway through baking to ensure an even cook.

Let the pan rest on the counter for 5-10 minutes, then use the handles to carefully loosen and remove the bread from the pan. Place the bread on a cooling rack. Once the bread is completely cooled, slice and enjoy. If you’re like me, this is utterly impossible. I just cut the very end piece off when it’s steaming hot and smother it with almond butter. If you have self-restraint, good on ya!

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