Description
This No-Flour Bread is a simple, gluten-free loaf perfect for those seeking a healthy and delicious alternative to traditional bread. Made with almond meal, ground flaxseed, and a handful of wholesome ingredients, this bread offers a moist texture and a subtle nutty flavor. It’s easy to prepare, requiring minimal ingredients and time, making it a perfect choice for gluten-free diets or anyone looking for a quick homemade bread without 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 and Prepare: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to ensure the bread doesn’t stick.
- Mix Dry Ingredients: In a large bowl, combine the almond meal, ground flaxseed, baking powder, salt, and cinnamon if you’re using it. Mix these thoroughly to ensure even distribution.
- 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 well combined.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir until the batter is thick and smooth, making sure no lumps remain.
- Pour Batter Into Pan: Transfer the batter into the prepared loaf pan. Use a spatula to smooth the top evenly for consistent baking.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 30-35 minutes. The bread is done when it has turned golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for about 5 minutes. Then transfer it to a wire rack to cool completely before slicing to maintain its texture.
Notes
- You can omit the cinnamon and vanilla extract for a more neutral bread flavor.
- This bread is dense and moist; it is best sliced thinly and toasted for sandwiches.
- Store leftovers wrapped tightly in the refrigerator for up to 5 days or freeze for longer storage.
- Almond meal and flaxseed provide healthy fats and fiber, making this bread nutritious and filling.
