Description
After the success of my Almond Flour Rolls, I knew I had to scale the recipe up into a loaf of bread. The result is easily the best gluten free bread I've ever made or had (sorry Gluten Free Millet Bread, you've been dethroned). This almond flour bread is able to perfectly mimic the texture of standard wheat based bread, without the gluten and refined grains. Plus, this bread is higher in healthy fats, protein, and fiber than traditional bread. All without any yeast, meaning there's no waiting time.
Time
Prep Time:
10 minutes
Rest Time:
10 minutes
Cook Time:
1 hours
15 minutes
Total Time:
1 hours
35 minutes
Cost
Total Cost:
Cost per Serving:
$0.26
Ingredients
Serving(s)
Dry Ingredients
- 2 1/2 cup Almond flour
- 14 tbsp Psyllium husks, whole
- 1/2 cup Coconut flour
- 2 tbsp Baking powder
- 2 tbsp Ground flaxseed
- 1/2 tsp Salt
Wet Ingredients
- 2 tbsp Apple cider vinegar
- 2 cup Water
Instructions
Cook Mode Off: Prevents screen dimming
- Preheat your oven to 375F, and lightly grease a 9x5" bread pan
- Whisk together your dry ingredients in a large bowl - almond flour, psyllium husk, coconut flour, baking powder, ground flax, and salt
- Pour the water into a glass, and microwave for 1 minute. Add the water and apple cider vinegar to the dry ingredients, and mix until you have a fully combined dough
- Shape the dough into a large ball, and let the dough rest for about 10 minutes
- Transfer the dough to the loaf pan, and firmly press down
- Bake for about 75 minutes at 375F, or until lightly browned on the top, and a toockpick comes out totally clean. Transfer to a wire rack to cool before slicing
Notes
- The sandwich pictured below and above combines 2 slices of this almond flour bread with 1 sliced banana, a dash of cinnamon, and a peanut butter spread consisting of the following
- 1/4 cup (24 g) Powdered peanut butter
- 1 tsp (4 g) Granulated monk fruit
- 1/2 tsp (2.5 g) Almond extract
- Tiny pinch (0 g) Salt
- 3 tbsp (45 g) Unsweetened almond milk
- This is my healthier take on a Peanut Butter Banana Sandwich, which has healthy fats and fiber from the almond flour bread, protein from the powdered peanut butter, and complex carbs from the banana, while avoiding the simple carbs from white bread and hydrogenated oils and added sugar of conventional peanut butter. I could have used natural peanut butter here, but with the bread already being high in fat, I wanted a lower fat peanut spread. The sandwich has the following macros
------------------------------------------
Total Fat: 16.6g (21%
21 % of Daily Value (78 g)
)
Sodium: 413mg (18%
18 % of Daily Value (2300 mg)
)
Total Carbohydrate: 51.7g (19%
19 % of Daily Value (275 g)
)
Fiber: 15.9g (57%
57 % of Daily Value (28 g)
)
Net Carbs: 35.8g
Total Sugar: 17.6g
Protein: 20.8g (42%
42 % of Daily Value (50 g)
)
Nutrition Facts
------------------------------------------
Total Fat: 6.4g (8%
8 % of Daily Value (78 g)
)
Saturated Fat: 0.7g (4%
4 % of Daily Value (20 g)
)
Polyunsaturated Fat: 1.5g
Monounsaturated Fat: 3.8g
Cholesterol: 0mg (0%
0 % of Daily Value (300 mg)
)
Sodium: 155mg (7%
7 % of Daily Value (2300 mg)
)
Total Carbohydrate: 7.1g (3%
3 % of Daily Value (275 g)
)
Fiber: 4.6g (16%
16 % of Daily Value (28 g)
)
Net Carbs: 2.5g
Total Sugar: 1.0g
Protein: 3.0g (6%
6 % of Daily Value (50 g)
)
------------------------------------------
------------------------------------------
Vitamin B12: 0.0mcg (0%
0 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.0mcg (0%
0 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 89mg (7%
7 % of Daily Value (1300 mg)
)
Iron: 1.4mg (8%
8 % of Daily Value (18 mg)
)
Magnesium: 33mg (8%
8 % of Daily Value (420 mg)
)
Potassium: 235mg (5%
5 % of Daily Value (4700 mg)
)
:
:
------------------------------------------
:
------------------------------------------
22.4
:
1.6
------------------------------------------
:
9.6
------------------------------------------
This post may contain affiliate links