Description
This No-Flour Bread is a simple and delicious gluten-free option, perfect for anyone looking to enjoy homemade bread without traditional flour. Made from almond meal and ground flaxseed, it is packed with healthy fats and protein, baked to a golden brown with a moist, tender crumb. Whether for breakfast or a snack, this bread offers a nutritious and satisfying alternative to regular 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 bowl, combine the almond meal, ground flaxseed, baking powder, salt, and cinnamon if you decide to use it. Stir these ingredients together until evenly mixed.
- Whisk Wet Ingredients: In a separate bowl, beat the eggs along with olive oil, water, and vanilla extract (if using) until thoroughly combined and smooth.
- Combine Ingredients: Pour the wet ingredient mixture into the dry ingredients and stir gently until you achieve a thick, smooth batter with no lumps.
- Prepare for Baking: Pour the batter into the prepared loaf pan, using a spatula to spread and smooth the top evenly for uniform baking.
- Bake the Bread: Place the loaf pan in the oven and bake for 30 to 35 minutes. The bread is done when it turns golden brown on top, and a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for about 5 minutes to set, then transfer it carefully to a wire rack to cool completely before slicing.
Notes
- This bread is naturally gluten-free and low-carb, making it great for gluten sensitivity and keto diets.
- The cinnamon and vanilla are optional but add a subtle flavor that complements the nutty ingredients.
- Ensure eggs are fresh for the best rise and texture.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- This bread freezes well; slice before freezing for easy thawing.
