Flourless Bread Recipe

A loaf of flourless bread with two slices cut.

4.38 from 29 votes

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.

Prep Time20

Cook Time55

Cooling Time2

Total Time3 15

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 299.4kcal

Author: Jennifer Bell

Equipment

9 inch 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 9-inch loaf pan lined with parchment paper.
Bake 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