I love bread as much as you.
I also really like feeling my best *most* of the time. I’ve learned that too much gluten can weigh me down, affect my mood, thinking, skin and digestion.
So I still indulge when I really want to; during those moments I take my time to really really enjoy the hell out of it.
That doesn’t mean I never eat bread on those days that I’m not indulging. It does mean that I make wiser choices and sometimes that involves rolling up the sleeves and turning the oven on.
This is a very simple mix-it-and-dump-it gluten free bread recipe void of gluten and yeast. It won’t rise much so expect a denser bread. I prefer this bread (and almost all gf breads) toasted.
Try this Gluten Free Almond Flour Bread in this simple Avocado Toast recipe for hearty and filling meal anytime of the day!
GF Almond Flour Bread
2 1/2 cups almond flour, blanched
1/2 cup seeds (I used sunflower and pepitas)
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt, heaping
5 large eggs
1 tablespoon maple syrup
1 tablespoon extra virgin olive oil
1 tablespoon white or apple cider vinegar
Preheat the oven to 350°F. Line a loaf pan with parchment paper (see the image below).
In a food processor, pulse together the dry ingredients.
Add the eggs, maple syrup, olive oil and vinegar, pulse/blend until well combined, about 20 seconds, scraping down the sides as needed. The dough will be like a very thick batter, but should be thin enough that it doesn’t roll into a ball.
Pour dough into the parchment-lined loaf pan, the dough will fill about half way. Sprinkle with a few extra seeds if desired.
Bake for 30-35 minutes until golden brown. Test by inserting a toothpick; if it comes out clean from the center it’s done.
Remove from oven. Let it cool in the pan for 30 minutes before cutting. Wrap in foil and store in the fridge.
Line a loaf pan with parchment paper, overhanging the edges, for easy clean up.