This Cauliflower Bread with Gruyère is gluten-free, healthy and delicious. It’s perfect to toast for breakfast, to serve as a side dish or for sandwiches.
Cauliflower bread is unlike typical sandwich bread. The texture is soft, somewhat dense and a tiny bit crumbly. It more or less behaves like a loaf of short bread.
This bread bursts with the savory flavors of fresh thyme and garlic, and it’s so tasty that you will want slice after slice.
What’s in this recipe?
- avocado oil
- fresh thyme
- super fine almond flour
- baking powder
- Gruyère cheese
- salt, sugar
How to Make Cauliflower Bread
– Rice the cauliflower with a food processor or hand grater, and then steam it until it’s tender.
– With a kitchen towel, wring out the cauliflower to remove any excess liquid. (It should be as dry as possible for the cauliflower bread to be the right texture.) You can see the difference between the riced cauliflower before and after wringing it out in the above and below images.
– Mix the cauliflower, oil, thyme, garlic, salt, sugar and egg yolks. Then add the almond flour and baking powder and set aside.
– Whip the egg whites until they form stiff peaks, and immediately fold them into the batter. The stiff egg whites are what make the cauliflower bread rise in the oven.
– Quickly pour the batter into a prepared loaf pan and evenly sprinkle the grated Gruyère on top.
– Place the loaf pan in a 375°F oven. Bake until the bread no longer jiggles and is golden on top, about 40 minutes. Let it cool before removing it from the pan.
(More detailed instructions are below.)
Recipe Tips and Substitutions
- There are two keys to the success of this recipe: 1) It’s very important to drain as much liquid as possible out of the cauliflower after it’s been riced and steamed. It’s quick and easy to do this (see photos above, and instruction no. 2 below in the recipe). 2) The eggs whites must be whipped until stiff and then immediately folded into the batter gently so you don’t remove too much air.
- To save time you can purchase pre-riced cauliflower (you need 1½ cups).
- I use avocado oil in this cauliflower bread recipe. It’s healthy and has a very mild flavor that’s barely detectable. You can also use olive oil, bearing in mind the flavor is slightly stronger (but one that works well with the other ingredients).
- Use any fresh herbs you like! The thyme is delicious — rosemary, oregano or dill would also add great flavor.
- This recipe calls for super fine almond flour. I’ve also made it with coconut flour — it’s a bit more dry, but also works.
- What can you substitute for Gruyère? You can use almost any grated hard cheese you like on top of the bread. I love the nut-like flavor of Gruyère with cauliflower — Swiss, Mozzarella, and Parmesan would also be lovely. Or feel free to skip the cheese if you’d like.
- Since this bread is soft, if you want to toast it, it might be easiest on a baking sheet in a hot oven. To use a toaster, be sure it’s been out of the oven for at least a few hours.
Can you make Cauliflower Bread ahead?
As with most baked goods, this is best the day it comes out of the oven. However, it can still be great if it’s stored properly.
Room temperature. Cauliflower bread will keep for one day in a tightly sealed container at room temperature.
Refrigerator. It will keep well for about four days in a tightly sealed container in the refrigerator.
Freezer. This recipe will keep well for a month in a heavy-duty zip-lock bag with all of the air removed in the freezer.
I hope you enjoy this Cauliflower Bread with Gruyère as much as we do!
More unique gluten-free bread recipes:
- Gluten-Free Almond Butter Bread Recipe
- Gluten-Free Macadamia Honey Bread
- Gluten-Free Hatch Chile Zucchini Bread
- Gluten-Free Sweet Corn Bread
Cauliflower Bread with Gruyère
- about ¾ pound cauliflower (about ½ small cauliflower), washed and dried
- ⅓ cup avocado oil
- 1 tablespoon fresh thyme, washed and dried, finely chopped
- 1 teaspoon garlic, minced
- ½ teaspoon salt
- ½ teaspoon granulated sugar
- 5 large eggs
- 1 cup super fine almond flour
- 1 tablespoon baking powder
- ⅓ cup Gruyère cheese, grated
- Set the oven and prepare the pan. Preheat the oven to 375°F and adjust a rack to the center of the oven. Line an 8½ x 4½ x 3-inch loaf pan with parchment paper.
- Prepare the cauliflower. Remove the greens and cut out the core of the cauliflower. Use a food processor with the grater attachment to “rice” the cauliflower. (You can also use a hand grater.) You need 1½ cups riced cauliflower. Place a steamer rack into a pot with the water level just below it. Over high heat, bring the water to a boil and then add the cauliflower to the rack, turn the heat to low and cover. Please note that if the holes in the rack are larger than the bits of cauliflower, you’ll need to first place a piece of cheesecloth inside to line it. Alternately, you can use a fine mesh strainer instead of the rack. Steam until the cauliflower is tender, about 15 minutes. Then pour it onto a kitchen towel, wrap it tightly and wring it out to remove as much moisture as possible (there should be a lot). Do this a few times until you no longer see any liquid dripping from the cloth. The cauliflower has to be as dry as possible. Once you’ve removed all of the liquid, it should only measure about ½ packed cup.
- Begin making the batter. Add the cauliflower, oil, thyme, garlic, salt and sugar to a food processor fitted with the blade attachment. Blend until smooth. Now separate the eggs and add the yolks to the food processor and the whites to a clean mixing bowl. Set the whites aside. Blend the yolks into the cauliflower mixture and then spoon the batter into a large mixing bowl. Use a large spoon to mix the almond flour and baking powder into the batter. Set aside.
- Whip the egg whites and finish the batter. Use an electric mixer to whip the whites until stiff peaks form. Immediately add the whites to the bowl with the batter and mix just until it’s well incorporated. Very quickly pour the batter into the prepared loaf pan. Evenly sprinkle the grated Gruyère on top.
- Bake. Place the loaf pan on a baking sheet and into the preheated 375°F oven. Bake until the bread no longer jiggles and is golden on top, about 40 minutes.
- Cool. Let it cool in the pan for at least 5 minutes. Then use the edges of the parchment to very gently lift it out and onto a cooling rack. (The bread will sink a little in the center.) Wait for it to be completely cooled before slicing.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.