Description
Gluten free bread recipe made with almond flour and psyllium husk. Easy, wholesome, and ready in under 90 minutes. Perfect for sandwiches and toast.
Ingredients
2 cups gluten free all purpose flour blend
1/2 cup almond flour
2 tbsp psyllium husk powder
2 tsp baking powder, aluminum free
1 tsp instant yeast (optional, omit for no yeast version)
1 tsp fine sea salt
1 tsp apple cider vinegar
3 large eggs, room temperature
1 1/4 cups warm water (110°F)
2 tbsp olive oil or melted butter
1 tbsp raw honey or maple syrup
Instructions
1. Preheat oven to 375°F. Grease a 9×5 inch loaf pan. Whisk all dry ingredients in a large bowl until fully combined.
2. In a separate bowl whisk eggs, warm water, olive oil, apple cider vinegar, and honey. Add to dry ingredients and stir to a thick sticky dough.
3. Rest dough 5 to 10 minutes. If using yeast, cover and rest 30 to 40 minutes in a warm spot until slightly risen.
4. Scoop dough into prepared pan and smooth top with wet fingers. Score top lightly with a knife.
5. Bake 50 to 60 minutes at 375°F until deep golden and internal temperature reaches 205°F. Cool completely on a wire rack before slicing.
Notes
Store at room temperature in a sealed container for up to 3 days.
Freeze sliced loaf with parchment between slices for up to 3 months. Toast directly from frozen.
For no yeast version: omit yeast and increase baking powder to 1 tablespoon. No rising time needed.
For almond flour version: replace 1 cup GF flour with 1 additional cup almond flour for a denser grain free loaf.
For bread maker: add wet ingredients first, then dry, then yeast last. Use gluten free or basic light crust cycle.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Comfort Food, Family Bakes, Wellness
- Method: Bake
- Cuisine: American, Family Heritage, Wellness
Nutrition
- Serving Size: 1 slice
- Calories: 148
- Sugar: 2g
- Sodium: 195mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 47mg