This flourless bread is gluten free, grain free, dairy free, egg free, and vegan. It’s quick and easy to make. This high fiber bread recipe is perfect for sandwiches and toasts up nicely.
Key Ingredients in This High Fiber Bread Recipe
This recipe calls for psyllium husk powder. Psyllium husk powder is derived from the seeds of the Plantago ovata plant. It’s known for its high fiber content and ability to enhance the texture of gluten-free and low-carb baked goods. Psyllium husk powder may be tricky to find at grocery stores, but many health food stores carry it or you can purchase it online.
Almond flour and coconut flour combine to give this high fiber bread a hearty, satisfying texture. This bread requires both types of flour to achieve the right texture so I don’t recommend substituting or omitting either of them.
Ground flaxseed is another high fiber ingredient that improves the texture of this bread. I like to purchase mine already ground, but you can buy whole flaxseed instead and grind it yourself using a blender, food processor, coffee grinder, or spice grinder if you prefer. Flaxseed is available at many grocery stores these days.
How to Make Flourless Bread
This high fiber bread recipe is quick and easy to make. Start by adding the almond flour, coconut flour, ground flaxseed, psyllium husk powder, baking powder, and salt to a large mixing bowl, then mix well.
Next you’ll add the warm water, olive oil, and apple cider vinegar to a separate bowl, then mix well.
Add the wet ingredients to the dry ingredients, then knead for 2-3 minutes or until a firm dough has formed.
Preheat the oven to 375 degrees Fahrenheit and let the dough rest for at least 10 minutes while the oven is preheating. Next you’ll transfer the dough to a medium sized loaf pan (my pan is 9.25 x 5.25 x 2.75 inches) lined with parchment paper.
Bake the bread at 375 degrees Fahrenheit for 55 minutes or until a toothpick inserted into the center of the bread comes out looking clean.
Let the bread cool off for at least two hours before removing from the pan and slicing.
Optional Additions
Add two tablespoons of sesame seeds, poppy seeds, sunflower seeds, and/or pumpkin seeds, to the bread, if desired. You can mix them in along with the dry ingredients.
Storage and Freezing
Store this bread in an airtight container in the fridge for up to five days or in the freezer for up to three months.
Flourless Bread Recipe
Equipment
- Medium sized loaf pan
- Parchment paper
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup ground flaxseed
- 1/4 cup psyllium husk powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups warm water
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
Instructions
- Add 2 cups almond flour, 1/2 cup coconut flour, 1/4 cup ground flaxseed, 1/4 cup psyllium husk powder, 2 teaspoons baking powder, and 1/2 teaspoon salt to a large mixing bowl, then mix well.
- Add 2 cups warm water, 2 tablespoons olive oil, and 1 tablespoon apple cider vinegar to a separate bowl, then mix well.
- Add the wet ingredients to the dry ingredients, then knead for 2-3 minutes or until a firm dough has formed.
- Preheat the oven to 375 degrees Fahrenheit and let the dough rest for at least 10 minutes while the oven is preheating.
- Transfer the dough to a medium sized loaf pan (my pan is 9.25 x 5.25 x 2.75 inches) lined with parchment paper.
- Bake at 375 degrees Fahrenheit for 55 minutes or until a toothpick inserted into the center of the bread comes out looking clean.
- Let the bread cool off for at least two hours before removing from the pan and slicing.
Notes
- Optional additions include two tablespoons of sesame seeds, poppy seeds, sunflower seeds, and/or pumpkin seeds. You can mix them in along with the dry ingredients.
- Store in an airtight container in the fridge for up to five days or in the freezer for up to three months.
Nutrition
More gluten-free baking recipes to try
- This nutritious buckwheat cake is moist, sweet, and chocolaty.
- These golden, subtly sweet corn muffins are made with corn flour.
- This vegan oat flour cake is fluffy and delicious.
Can I substitute anything for the coconut flour?
I haven’t tested any substitutions for the coconut flour, so I’m not sure, sorry!
If you don’t have psyllium powder, does it matter that much? Thanks
The psyllium husk powder is important because it acts as a binder in this recipe. The texture won’t be quite right without it.
Is it soft?
Yes, it has a soft, chewy texture.