Gluten Free Toast Bread
Sarapan • Malaysia
How to Make Gluten Free Toast Bread (Traditional & Healthy Version)
Gluten Free Toast Bread is a wholesome and versatile breakfast staple that has gained popularity across Malaysia’s multicultural kitchens. With more Malaysians adopting gluten-free diets, this bread is a perfect fit for those seeking a nutritious start to their day without compromising on local flavors. Traditionally, Malaysian breakfasts include diverse bread varieties, often enjoyed with kaya, sambal, or a spread of fresh fruits. By making this bread gluten-free, everyone—including those with sensitivities—can indulge in the comforting experience of roti bakar. Infused with local ingredients such as santan (coconut milk) and optional pandan essence, this gluten free toast bread offers a subtly aromatic, moist, and slightly sweet flavor profile, reminiscent of classic Malaysian breads. It’s baked to a golden crust, ideal for toasting and pairing with your favorite spreads. Whether you are from Penang, Kuala Lumpur, or Sabah, this recipe celebrates Malaysian culinary unity and tradition while prioritizing health. Perfect for breakfast or brunch, it brings together the best of Malaysia’s food heritage in a gluten-free, vegetarian-friendly format.
Bahan-bahan(untuk 2 slices per serving)
- 1 cup Brown rice flour (beras perang)
- 1/2 cup Tapioca starch (kanji ubi)
- 1/2 cup Santan (coconut milk) (fresh, unsweetened)
- 2 large Eggs (grade A)
- 2 tablespoons Olive oil (minyak zaitun)
- 1 tablespoon Natural palm sugar (gula melaka, finely grated) - pilihan
- 1 teaspoon Baking powder (double acting)
- 1/2 teaspoon Sea salt (garam laut)
- 1/2 teaspoon Pandan essence (optional, for aroma) - pilihan
- 1 teaspoon Lime juice (jus limau nipis, helps leavening)
Arahan
- 1
Preheat your oven to 180°C (350°F). Line a small loaf pan with baking paper or lightly oil it with a bit of olive oil.
5 minutes
Make sure the oven is fully preheated for an even rise.
- 2
In a large bowl, whisk together brown rice flour, tapioca starch, baking powder, and sea salt until well combined.
3 minutes
Sifting the dry ingredients adds airiness to the bread.
- 3
In a separate bowl, beat eggs, then add santan, olive oil, lime juice, and pandan essence (if using). Mix until smooth.
3 minutes
Bringing ingredients to room temperature helps them combine better.
- 4
Slowly pour the wet mixture into the dry ingredients, stirring gently. Fold in gula melaka if using. Mix just until combined without overmixing.
4 minutes
Overmixing can make gluten-free bread dense.
Kenapa hidangan ini sihat
Choosing gluten free toast bread benefits those with gluten sensitivities and supports digestive health. It’s lower in saturated fat, high in fiber, and made with natural ingredients like santan and brown rice flour. The moderate sugar content and use of healthy fats make it an excellent option for a balanced, health-conscious diet. This recipe is vegetarian and free from artificial additives.
This gluten free toast bread is packed with complex carbohydrates from brown rice flour and tapioca starch, providing sustained energy. The eggs add high-quality protein, while santan contributes healthy medium-chain fats and a unique Malaysian aroma. Using olive oil instead of butter reduces saturated fats, making it heart-friendly. The bread is rich in B vitamins, minerals like magnesium, and contains no refined wheat or preservatives.
Petua
- 💡Tip 1: For extra aroma, add a few drops of fresh pandan juice instead of essence.
- 💡Tip 2: Toast slices in a dry pan for a crisp texture.
- 💡Tip 3: Use fresh, good-quality santan for the best flavor.
Penyimpanan & hidangan
Store cooled bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Toast slices before serving for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 85.0 kcal |
