Description
This No-Flour Bread is a simple, gluten-free bread alternative made with almond meal and ground flaxseed. Moist, flavorful, and perfectly spiced with optional cinnamon and vanilla, it’s ideal for those seeking a low-carb, nutrient-dense bread option without traditional flour.
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). Prepare a loaf pan by greasing it with oil 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 cinnamon if you choose to include it. Stir well to evenly distribute all dry components.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, olive oil, water, and vanilla extract if using. Make sure the mixture is smooth and homogenous.
- Combine Ingredients: Pour the wet ingredient mixture into the bowl with dry ingredients. Stir thoroughly until you have a thick, smooth batter with no lumps.
- Prepare to Bake: Pour the batter into the prepared loaf pan. Use a spatula to smooth the surface evenly for uniform baking.
- Bake the Bread: Place the pan in the preheated oven and bake for 30 to 35 minutes. The bread should turn golden brown and a toothpick inserted into the center should come out clean.
- Cool the Bread: Remove from oven and let the bread cool in the pan for 5 minutes. Then transfer it carefully to a wire rack to cool completely before slicing to preserve its texture.
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- The cinnamon and vanilla extract are optional but add a nice aromatic flavor.
- This bread is gluten-free and perfect for low-carb diets.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To freeze, wrap tightly and use within 2 months. Thaw before slicing.
