It is DAY 11 of Gluten Free Baking With KitchenAid and we celebrate our 7-QT KitchenAid Stand Mixer Giveaway in spectacular fashion today with "Avocado Mania"! This is what the magnificent Colette Martin from Learning to Eat Allergy-Free calls it and I LOVE it! Those of you who have been following me for a while are WELL acquainted with my love affair with avocados! Oh, show me the way to Piggy Heaven!

Well this gluten free, nut free, soy free, vegan avocado chickpea quickbread is INCREDIBLE! Soft, moist, flavourful and versatile. You can jazz this vegan bread up with sweet or savoury spreads of your choice and enjoy with soup, make sandwiches, or slather with some jam with a cup of tea. I happily indulged in all three with my highly-coveted loaf. Scott and I were fighting over this bread, and he doesn't even like avocados!! Can you believe that I had never used avocado in bread before like this? ASTONISHING....considering I have used them in everything else! LOL! 

So, who is the creator of this fabulous gluten free vegan quickbread? 

Colette Martin is an allergen-free baker, food allergy mom, speaker, and author of Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts which will be published by The Experiment in June 2012. You can preorder a copy of this amazing book on Amazon or Barnes and Noble. In this book, Colette shares draws from her personal experience, having successfully navigated her way through the food allergy minefield in mindblowing splendour after her son was diagnosed with eosinophilic esophagitis and multiple food allergies (wheat, milk, soy, egg, and peanuts) in 2001. 

Colette changed the way her family ate and mastered the art of allergy free cookery along the way. In her soon-to-be-released book, she shares how with tips like: how to avoid the top eight food allergens plus gluten; substitutions and techniques to make your family favourite recipes allergy-free; hints on how to work with allergen-friendly ingredients; and over 75 incredible allergy-friendly recipes such cinnamon rolls, spicy cornbread, chocolate chunk cookies, and more! I am counting the days until this little gem of a book comes out. 

Until then, check out Colette's amazing allergy free recipes at Learning to Eat Allergy-Free. Once you taste this gluten free, vegan avocado chickpea quickbread and some of Colette's other delectable recipes, you (like me) are going to be pre-ordering yourself a copy of her book! June is really not that far away! WOO HOO! Delicious Allergy Free Colette Creations for all of us! 

I was really thrilled when Colette agreed to contribute to this KitchenAid gluten free baking event. She really is quite a remarkable woman. As I researched her, I found myself asking, "Is there ANYTHING this fabulous woman doesn't do?!" Colette is a contributing blogger to Living Harvest; a contributing writer to Forbes; and shares her views about life in corporate America, corporate culture, and working women's issues at When Fridays Were Fridays.  This woman really is incredible! AND boy, can she cook! 

Thankyou for so graciously contributing to this event Colette. I CANNOT wait to meet you this week at Nourished and GFAF Expo. 3 more sleeps! FYI - I will be the crazy fan holding you up in the corner picking your brilliant allergy-free brain! YOU ROCK!!!

I am submitting this recipe to Amy's Slightly Indulgent Tuesday and Adrienne's Allergy Free Wednesdays. Stop by and share YOUR recipe. 

Read Colette's original post for more information about this recipe.
Check out Colette Martin at Learning To Eat Allergy-Free.
Follow Colette on TwitterFacebook and Pinterest.
Preorder a copy of Colette's new book: Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts to be released by The Experiment in June 2012.

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Learning To Eat Allergy Free’s Avocado Quickbread

  • 1 ½ cups gluten-free flour blend (192 grams)
  • 1 cup hemp milk
  • 3/4 cup garbanzo bean flour (90 grams)
  • 1 medium avocado (mashed) (1/2 cup)
  • ½ cup light brown sugar
  • 3 Tbsp sunflower oil
  • 1 Tbsp lime juice
  • 3 tsp Ener-G egg replacer mixed with 4 tbsp warm water
  • 3 tsp gluten free baking powder
  • 1 tsp pure vanilla extract
  • ½ tsp xantham gum
  • ¼ tsp Celtic sea salt
  1. Preheat your oven to 180 / 350 F.
  2. Mash the avocado until it is mostly smooth.
  3. Combine the dry ingredients and set them aside.
  4. Combine the wet ingredients in your stand mixer on a low speed.
  5. Add the avocado and blend for a minute on a medium speed.
  6. Slowly add the dry ingredients and blend on a medium speed until smooth.
  7. Pour this batter into a well greased loaf tin.
  8. Bake at 350 degrees for about 42-44 minutes.
  9. *This makes a smooth bread that can be served with strawberry jam for breakfast, sliced for sandwiches at lunch, or served as a side with dinner. YUMMO!

Read Colette's original post for more information about this recipe.
Check out Colette Martin at Learning To Eat Allergy-Free.
Follow Colette on TwitterFacebook and Pinterest.
Preorder a copy of Colette's new book: Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts to be released by The Experiment in June 2012.


select perfect avocados

A ripe avocado will have a dark brown/green skin that yields just a little under pressure. Place your thumb on the top of the avocado and it should have a slight give. Really soft avocados have an unpalatable flavour and the brown discolouration indicates the presence of free radicals. I always buy my avocados rock hard so that I can control the ripening process on my bench top. Then I can check them every day and get them “just right”. I buy rock hard avocados every day and have a rotation so that I have at least one that is perfect for consumption every day! To slow down the ripening process place the avocados in the fridge once they are ripe and they should keep for a few days.

This sounds so delicious.  Even if it didn’t include two of my favorites (avocados and chickpeas), I’d want to give it a try.  Thanks, Tess, for keeping so many great ideas coming and for introducing us to so many talented and inspiring bloggers!


This IS so delicious Kim.
Colette is AMAZING and it is MY PLEASURE to feature all of you wonderfully talented ladies this month. Thanks for supporting Colette.
Can’t wait to feature YOU later this month :)

Kim, I hope you like it. Let me know what you think after you try it.

Oh Tess, you make me sound like a celebrity! You are so sweet (is that an appropriate term to describe piggies?) Thanks so much for inviting me to join this month of recipes, and thanks to everyone who tries my bread!


LOL! Yes! All lovely feedback is appropriate!
You ARE a rockstar and deserved to be celebrated. I can’t wait for your wonderful book to be released! YUMMMO!
Thanks for being a part of it.
Can’t wait to meet you this week. Two more sleeps :)

Yum! I love this recipe, definitely going to try a version of this.  I just made a banana bread with avocado and it was deeeelish.  Thanks for sharing another fab recipe and blogger Tess!


Can’t wait to hear what you think Maggie!
I LOVED this bread. Just delicious!
Ooooh…I would LOVE to try your banana bread with avocado. YUMMO!

Ooooh, banana and avocado sounds good… wheels are turning…

Ooooh….I can’t wait to see what you come up with! OINK!!!!!

I am in love with this recipe!  I love baking with avocado as an egg sub, and just happen to have some in my fridge at this very moment. . . hoping I have time to bake up a loaf before the Nourished conference! :D


Great idea Ricki! Or, maybe you should make it as muffins so they’re easy to take with you :-)

YES! Ricki….bring some and share with your new best piggy friend! (Wink)

Wow, that recipe sounds so interesting! The Moroccan members of our family love avocado and chickpeas, and we always have those ingredients at home! Yum!!!


You will LOVE this bread Lisa. It is SOOO good!

I’ll try ANYTHING that has avocado as an ingredient!  Sounds like such a healthy, wholesome bread.  Can’t wait to make it!!


Me too! I’ve been on a bit of an avocado kick lately (can you tell?)

Me too! This bread is SOO good Heather!

I have never made bread with avocado before. This looks so interesting. I am going to go out of my comfort zone and give it a try.
I am really enjoying learning about all of your favorite bloggers Tess. Thanks for sharing them.


Alex, when you think of avocado as a fruit puree (just like applesauce) it’s easier to imagine how it works in baking.

Thanks Colette! That is a fantastic way to get people to try eggless vegan breads!

This bread sounds and looks amazing.  There is something in nearly every recipe that we need to alter to make it safe for my kids… so here’s my question… ever make it with just GF flour?  My son cannot eat legumes at all- anaphylaxis- but I would love to make this bread.  We eat avocados like candy here!
Thank you so much Colette!!


Sarah, yes, this would absolutely work with whatever your favorite gluten-free flour blend is instead of the combo with garbanzo bean flour. It will be just a bit milder in taste. I suggest weighing the flour (for a total of 282 grams) if you can. If not, then use 2 1/4 cups and subtract a tablespoon. (Garbanzo bean flour is just a bit lighter than most GF flour blends).

Oh Colette! You are just a wealth of allergy-free knowledge! This is so helpful for people! So everyone can enjoy this recipe!
You just ROCK!

Great!  Thank you and I will definitely try it!  I don’t have a scale…  Do I need yet another kitchen appliance?  :)  Thanks again, Colette!


Ha! no, that’s why I also suggested just skimming a tablespoon off of 2 1/4 cups—that should work.

Oh yum! This recipe looks sooooo good!!! Gotta get in the kitchen and try it real soon!!
Thanks Tess!


Yes! This is SOOO good!
YOU and your boys will LOVE this recipe!

i just made my first bread a few weeks ago and this will definitely be a good next step!  love this recipe and can’t wait to try it!!!


Anna! This bread is SOOO good!

Good for you! Once you start baking you won’t want to stop!

peaceful-wanderer - Apr 21, 2012 at 05:16am #

I wonder if I can try this in the bread maker. What do you guys think?


Hmmm…. well, it’s not a yeast bread. Does your bread maker make quick breads? If not, I would say just do it in a loaf pan.

peaceful-wanderer - Apr 22, 2012 at 02:22am #

Yep it does! I’ve put it in i’ll tell you guys the results :)

peaceful-wanderer - Apr 23, 2012 at 02:31am #

It worked out wonderfully! I used it on the cake setting and it was wonderful. I even put some walnuts in at the add ingredient setting. I am not gluten free but vegan so I used cornmeal and whole wheat flour, I was out of chickpea. Either way i’m sure anyone else could make it the same way I did gluten free or not. :]


Thanks for letting us know!
That is AWESOME!
This will be so helpful for other people.

Terrific! I’m glad it worked!

Colette, I love using avocado as an egg substitute. Gotta try it in a cake now! Thanks so much this recipe! You rock!


Carla, I’m so glad you like the idea!


I wanted to know if anyone made this and if so, how did it turn out?

I’m looking for a gf-bread that does NOT crumble…


I made it and it is wonderful. There are also other great GF bread recipes here on the site. Just click on recipe categories underneath the icon set, then head to “bread recipes”. Amy Green’s gluten free baguettes and Cybele’s pita breads are amazing too.

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