Spinach-Filled Gluten Free Bread Loaf

Ingredients for dough

  • 1 cup of almond flour
  • 1 cup of garbanzo bean flour
  • 1/2 cup of potato startch
  • 2 teaspoons of garlic powder
  • 1 teaspoon of baking powder
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of salt
  • 1/4 cup of warm water (not hot)
  • 1 tablespoon of yeast
  • 1/8 teaspoon of sugar
  • 1/4 cup of water

Ingredients for filling

  • 3 heaping tablespoons of sour cream
  • 2 tablespoons of milk
  • 1/2 tablespoon of garlic powder
  • 1/4 cup of chopped spinach leaves


First, combine your dough ingredients except for the warm water, yeast, and sugar in a large bowl. in a small bowl, combine the rest of your ingredients and let it sit for about 10 minutes until bubbly and foamy. Stir ocasionally. When that is done, add to your mixture in the large bowl and knead for about 5 minutes. Cover with a towel and put in a warm place like in front of a window that gets a lot of sun. let it rise of for 10 minutes and preheat your oven to 350℉. While it is rising, combine the ingredients for your filling in a medium/small bowl. If your spinach was frozen, make sure it is dry before adding to mixture. Next, take your dough out of the bowl and divide it into 2 equal sections. Press one half into a loaf pan and push some dough up onto the edges, making a little boat shape. Pour your filling in but do not let it run to the sides. Put the other half on and press it so that it covers the filling. bake for 10 minutes and then turn your oven down to 325℉ and bake for a final 15 minutes. Enjoy!

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