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Roasted Jalapeño Green “Bread” {GF & Flour-Less}

Gluten-free. There, I said it. Let’s talk gluten-free for a second. Just one.

First, I admit that the term, “gluten-free,” irritates me to no end, like a broken record. I see it everywhere, hear it all the time and as far as I’m concerned, everyone is gluten-free (my boyfriend and myself included most of the time).  For people who aren’t so hot on grains and prioritize vegetable consumption, this collard greens bread is perfect. You can continue eating sandwiches, pizza, paninis and consume great nutrition in the process.  Before you curl your upper lip, hear me out.

Months ago, G drove past a pizzeria, got a pizza hankering and determined spinach would be the foundation of a pizza he would ravage.  He then aggressively pursued the perfect recipe for spinach “bread”. After countless batches, he pegged down the appropriate quantity of eggs, oil, temperature, and the length of time to make this green bread recipe. (This is the same man that will cylce for 200 miles, ride a motorcycle, participate in the Tough Mudder, fix his pickup truck, re-build a snow mobile, fashion a muzzle break from scrap metal…all this PLUS a pro gluten-free baker? Someone pinch me).

We adapted the original recipe, (which G adapted from Mark Sisson’s Primal Blueprint Cookbook) to use collard greens instead of spinach because we like the flavor better.  While this recipe does require time and attention, I wouldn’t say it takes any more effort than a standard homemade loaf of bread.  You can customize the recipe to no end to include all sorts of ingredients and flavors. Our go-to recipe includes sun-dried tomatoes, basil and garlic. I thought a nice roasted jalapeño would do well in the recipe.  And it does.

If your upper lip hasn’t curled yet, explore the options for this recipe with me.  You can use it as panini bread for your favorite meat/cheese/veggie Panini. You can use it for pizza (and you really, really should). You can use it as sandwich “bread” or even treat it like a cracker and eat it with sliced cheese or salami on top.  This is your gateway. It tastes great, it can be made in large quantities and you will get all sorts of high fives from your gluten-free friends once they’ve uncurled their lips.  By the way, this stuff tastes great.  I haven’t come across a single person who doesn’t like it yet; so contemplate what you miss putting on a piece of bread and then put it on a piece of this!

Roasted Jalapeño Green “Bread” {GF & Flour-Less}

Roasted Jalapeño Green “Bread” {GF & Flour-Less}

Yield: 12 slices of green bread


  • 32 ounces frozen chopped collard greens, 2 bags, or spinach
  • 6 cloves garlic, roasted and finely chopped
  • ½ red bell pepper, roasted and chopped
  • 2 jalapeños, roasted, seeded and finely chopped
  • 3 eggs
  • 3 tablespoons grapeseed oil
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper


  1. Preheat your oven to 375 degrees. Begin by roasting the garlic, jalapenos and bell pepper. Leave the skin on the garlic cloves, wrap in tin foil and place wrapped garlic and all peppers on a cookie sheet; roast for 20 - 25 minutes, until veggies look puffy and skin is browned and flaying away from the flesh of the peppers. A few minutes after putting the garlic and peppers in the oven, open both bags of collard greens, spread the greens over a cookie sheet and place in oven for 12 minutes with the roasting peppers in order to thaw the greens.
  2. Remove the greens and roasted veggies from the oven; allow to cool. While cooling, crack the eggs into a large mixing bowl add the grapeseed oil then mix.
  3. Once the greens are cool enough to handle, take large handfuls of the collard greens and squeeze all the water out of them over the sink.
  4. Using your fingers, remove the skin from the peppers, remove the seeds and chop into small pieces. Remove the garlic cloves from the foil, remove the skin and coarsely chop the garlic. Add chopped peppers and garlic to the mixing bowl with the squeezed collards and egg.
  5. Add salt and crushed red pepper to the mixing bowl. Using a fork, mix everything together until everything is coated with egg.
  6. Line a baking sheet with parchment paper. Turn the collard mixture out on top of the parchment paper.
  7. Using a fork, press mixture firmly into the parchment paper. There is enough in this recipe to cover a 12” x 17” baking sheet, though be prepared to do a lot of pressing in order to evenly disburse the mixture over the full sheet.
  8. Bake in the oven for 30 – 35 minutes until the edges are just barely beginning to brown and the collards feel dry and firm to the touch.
  9. Allow to cool and pulling the edges of the parchment paper, place on a chopping block. Chop the “bread” into desired sizes. This makes 12 decent sized squares. Use for sandwiches, paninis, personal-sized pizzas or eat plain as a snack.
Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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