Description
This No-Flour Bread is a simple and delicious gluten-free loaf made with almond meal and ground flaxseed. It’s easy to prepare, moist, and perfect for those seeking a healthy low-carb alternative to traditional bread.
Ingredients
Scale
Dry Ingredients
- 1/2 cup almond meal
- 1/2 cup ground flaxseed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
Wet Ingredients
- 4 large eggs
- 1/4 cup olive oil
- 1/4 cup water
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it well or lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the almond meal, ground flaxseed, baking powder, salt, and optional cinnamon. Stir until evenly distributed.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, olive oil, water, and optional vanilla extract until smooth and combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir thoroughly until the batter is thick and smooth without lumps.
- Prepare to Bake: Transfer the batter into your prepared loaf pan, spreading it evenly and smoothing the surface with a spatula to ensure uniform baking.
- Bake: Place the pan in the oven and bake for 30-35 minutes, or until the bread is golden brown on top and a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a sweeter flavor, add cinnamon as suggested or increase vanilla extract slightly.
- This bread is best stored in an airtight container and consumed within 3-4 days.
- You can toast slices for added texture and flavor.
- Almond meal can be substituted with other nut flours but may affect texture.
- Ensure baking powder used is gluten-free if sensitivity is a concern.
