Gluten Free Kale, Gouda & Portobello Bread


Growing up, my mom always made pepperoni bread and before eliminating gluten from my diet, it was one of my favorite comfort foods to eat. I’d eat it warm, cold, on the go and of course while just lounging in front of the TV.  

Unfortunately, once I gave up gluten, I pretty much gave up treating myself to this carbolicious creation.  To be honest, I pretty much resided myself to the fact that it would just be something that I’d have to give up and I didn’t really miss it unless I was at a gathering or party where it was being served.  

So when my husband suggested that he was going to make spinach bread for Football Sunday recently I was kinda bummed- not only can’t I have gluten but I also react to spinach to due to my histamine intolerance.  Seeing my disappointment, he suggested we make gluten free kale bread as well! Um, yes please!

Gluten Free & Vegetarian Kale, Smoked Gouda and Portobello Bread Recipe for Meatless Monday

While this bread does include gouda and I typically don’t eat dairy, I figured eliminating 2 of my 3 triggers would be enough so I could enjoy a slice.  

That’s the thing about being histamine intolerant, it’s not a single ingredient that causes a trigger (though some cause a reaction quicker than others), it’s the culmination of the level of histamine in the food or irritant that causes a reaction.  

Anyway, for those of you who aren’t concerned with histamine, this gluten free bread stuffed with kale, gouda and baby portobello mushrooms is a slice of carb heaven!

Gluten Free & Vegetarian Kale, Smoked Gouda and Portobello Bread Recipe for Meatless Monday

Gluten Free & Vegetarian Kale, Smoked Gouda and Portobello Bread Recipe for Meatless Monday

Kale, Gouda & Portobello Bread {Gluten Free}



  • 1tbsp olive oil
  • 1 onion, chopped
  • 1 8oz carton baby portobello mushrooms, chopped
  • 1 8oz package of gouda, sliced
  • 1 head kale, stems removed, washed & chopped 
  • 1 package gluten free dough (I used Wholly Wholesome)
  • Gluten free flour or cornmeal for dusting 
You might also like:  Vega Bar Review



  1. Preheat oven to 400 degrees.
  2. Heat olive oil in a large wok then add in chopped onions.  Cook until no longer opaque then add in mushrooms. 
  3. Cook until soft then add in kale.  Continue to cook until wilted down. 
  4. Remove from heat and set aside. 
  5. On a large piece of parchment paper, roll out dough dusting with gluten free flour or corn meal so that it doesn’t stick.  
  6. Roll out until it forms a large oval then line the center with kale mixture. 
  7. Top with slices of gouda.
  8. Fold sides on top so that the mixture is completely covered. 
  9. Transfer to baking sheet and bake for approximately 15-20 minutes or until golden brown.
  10. Remove, slice, serve and enjoy! :) 

Have a recipe to share? Linkup below! 

Welcome back to our weekly Foodie Friday link up! I’m linking up with Farrah from Fairyburger, Esther from Chocolate Runner Girl and Jess from Hello to Fit.  Also, make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well! 

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This post was originally published in February 2016.  It is also shared with Confessions of a Mother Runner & A Whisk and Two Wands for Meatless Monday. 


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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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