Gluten Free Heirloom Bread and Chicken Noodle Soup

Difficulty: Easy

Prep time: 10 min

Cook time: 40 min

Servings: 4


  • 2 ½ C. Gluten-free All Purpose Flour
  • 2 tsp. Baking Soda
  • 1 tsp. salt
  • 2 C. Buttermilk
  • ½ C. Molasses
  • 1 C. Raisins
  • 1 C. Chopped Dates
  • 24 oz. Boulder Organic Gluten-free Chicken Noodle Soup


  1. Preheat oven to 350 degrees and prepare 6 mini bread loaf pans with oil.
  2. In a large mixing bowl, sift together the gluten-free flour, baking soda and salt.
  3. Separately, whisk together the buttermilk and molasses.
  4. Whisking, pour the wet ingredients into the dry ingredients and fully incorporate.
  5. Fold in the raisins and dates.
  6. Allow the batter to rest at room temperature for a half hour before filling the loaf pans.
  7. Bake for 35 – 40 minutes, until a toothpick comes out clean.
  8. Turn the loaves out onto a kitchen towel to cool.
  9. Serve the mini loaves with butter alongside warm bowls of Chicken Noodle Soup.


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