Flourless Bread Recipe
This flourless bread is gluten free, vegan, grain free, and much lower in carbs than wheat bread. This delicious high fiber bread recipe is perfect for sandwiches and toasts up nicely. It's quick and easy to prepare.
Servings: 12
Calories: 299.4kcal
Equipment
- Medium sized loaf pan
- Parchment paper
Ingredients
- 2 cups almond flour
- 2 cups warm water
- 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 tablespoons olive oil
- 1 tablespoon apple cider vinegar
Instructions
- Add the almond flour, coconut flour, ground flaxseed, psyllium husk powder, baking powder, and salt to a large mixing bowl, then mix well.
- 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.
- 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 to this high fiber bread recipe 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 this flourless bread in an airtight container in the fridge for up to five days or in the freezer for up to six months.
Nutrition
Serving: 1Slice | Calories: 299.4kcal | Carbohydrates: 16.7g | Protein: 9.7g | Fat: 24g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2g | Sodium: 181.2mg | Potassium: 28.2mg | Fiber: 10.7g | Sugar: 1.8g | Vitamin C: 0.02mg | Calcium: 131.8mg | Iron: 1.9mg