Flourless Almond and Coconut Bread Recipe
This easy and delicious flourless bread recipe uses a blend of almond flour, coconut flour, and psyllium husk powder to create a gluten-free, dense, and moist loaf perfect for those avoiding traditional wheat flour. Enhanced with ground flaxseed for extra fiber and nutrients, this bread is simple to make and free of grains, making it suitable for gluten-free and low-carb diets.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten Free
Ingredients
Dry 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
Wet Ingredients
- 2 cups warm water
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine almond flour, coconut flour, ground flaxseed, psyllium husk powder, baking powder, and salt. Stir well to evenly distribute all the dry components.
- Add wet ingredients: Pour in the warm water, olive oil, and apple cider vinegar into the dry mixture. Stir thoroughly until a thick batter forms. The psyllium husk will help bind the ingredients and provide structure.
- Transfer to loaf pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing to prevent crumbling.
Notes
- This bread is dense and moist due to the absence of gluten and traditional flour.
- Slicing is easier when the bread is fully cooled.
- Store the bread in an airtight container in the refrigerator for up to one week or freeze slices for longer storage.
- Psyllium husk powder is crucial for texture and binding, do not omit.
- You can substitute olive oil with avocado oil if preferred.
