Almond Flour Bread

Almond flour bread.jpeg

For bread lovers who are eating a gluten-free diet- you know how difficult it is to find a bread you enjoy that doesn’t contain the inflammatory additives found in many store-bought gluten-free breads. If this sounds like you, we suggest that you give our almond flour bread a try! It has only 10 wholesome ingredients and is free of common inflammatory foods, such as gluten, corn, soy, dairy, and eggs. 


This bread also has lots of good fibers in it, like psyllium, ground flax seed meal, and arrowroot powder. These fibers have beneficial prebiotic effects on the gut. They can improve digestion and create a healthier microbiome.


This recipe is for one medium bread pan. We typically use an 8.5 inch x 4.5 inch glass bread pan. 


Ingredients:

  • 2 cups blanched almond flour

  • ¼ cup psyllium husk powder

  • ¾ teaspoon baking soda

  • ½ teaspoon salt

  • ⅛ cup arrowroot powder

  • 4 flax eggs (mix 4 tablespoons of ground flax seed with 10 tablespoons of water- allow to thicken in the refrigerator for 10-15 minutes)

  • 1 ½ teaspoons apple cider vinegar

  • 2 tablespoons raw honey (optional)

  • ¼ cup coconut oil (measured solid, then melted)

  • ½ cup filtered warm water


Directions:

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Mix ground flaxseed meal and 10 tablespoons of water together in a small bowl to make flax eggs. Set aside in the refrigerator for 10-15 minutes.

  3. In a large bowl, mix together almond flour, psyllium husk powder, baking soda, salt, and arrowroot powder.

  4. When flax eggs have thickened, mix them into the dry ingredients, along with apple cider vinegar, raw honey, and coconut oil. Use a hand mixer, and mix well. 

  5. Pour in filtered warm water, and mix well once again. Mixing it well twice (before adding in the water and then after) will help create the air bubbles needed for it to rise. 

  6. Place in bread pan greased with coconut oil. 

  7. Bake in the oven for 70-80 minutes. The bread should pass the toothpick test and be hard on the top of the loaf as well. 

  8. After it’s cooled, it’s normal to have a slight indentation in the middle of the loaf. We like to cut into the half-sized pieces shown above. Enjoy!

Ryan Vermeesch