Pâine cu făină de migdale (7g proteine, fără gluten)

Aceasta Pâine cu făină de migdale is a simple 5-ingredient bread loaf made with gluten-free flours and loaded with over 7 grams of protein and 8 grams of fiber per serving.

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I love making healthy bread with alternative flours, like my Pâine cu semințe de in, Pâine de mei, Pâine cu făină de ovăz as varying flours brings different nutrients to the body. This almond flour bread is a simple bread loaf made with just a few healthy ingredients that tastes delicious.

While the whole recipe is just below, don’t miss my ingredient selection and swap suggestions, baking tips, and step-by-step process shots further down!

Pâine cu făină de migdale

Aceasta Pâine cu făină de migdale is a simple 5-ingredient bread loaf made with gluten-free flours and loaded with over 7 grams of protein and 8 grams of fiber per serving.

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Timp de pregatire: 10 minute min

Timp de gătit: 45 minute min

Timpul total: 55 minute min

Curs: Mic dejun, Garnitură

Bucătăria: american

porţii: 6 servings (2 slices each)

calorii: 239.9 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

1x2x3x

Ingrediente

SUA obișnuită - metric

• ▢ 1 ½ cupe Faina de migdale - (nota 1)
• ▢ ½ ceaşcă Făină de ovăz de casă - (nota 2)
• ▢ 4 linguri Husk psyllium - (nota 3)
• ▢ 2 lingurițe Praf de copt
• ▢ 1 ceaşcă Apa
• ▢ ½ linguriță Sare
• ▢ 1 lingură Ulei de masline - (nota 4)

Instrucțiuni

• In a mixing bowl, whisk the dry ingredients: almond flour, oat flour, husk, baking powder, and salt.
• Add lukewarm water – about 105 °F (40 °C) – olive oil, and stir with a rubber spatula. The batter is super wet and runny at first. As you stir, it dries and forms a moist ball. Set it aside for 10 minutes to give the fiber time to absorb the moisture.
• Preîncălziți cuptorul la 180 °C. Acoperiți o tavă de copt cu hârtie de copt. Ungeți ușor hârtia cu ulei. Dați deoparte.
• If your batter is still too wet at this point, it means your husk is not absorbing enough liquid – add more of it and stir until it forms a bouncy and firm dough ball.
• Shape a dough ball about 6 inches x 5 inches x 1.2 inches (16 cm x 12 cm x 3 cm). Don't make the dough ball higher than 3 cm/1.2 inches or the bread will never bake in the middle and be gummy. This bread won't rise at all. The shape you give it now is the shape you will end up with.
• Așezați bila de aluat pe tava de copt pregătită – nu coaceți într-o tavă de chec! Dacă faceți asta, va rămâne prea umedă în centru.
• The dough forms cracks on the sides, wet your fingers with a bit of olive oil and massage the dough ball to fix the cracks.
• If you like, sprinkle sesame seeds or bagel seasoning on the bread for flavor.
• Bake the bread for 50-55 minutes at 350 °F (180 °C) until a toothpick inserted in the center comes out mostly clean. It's fine if there are a few tiny crumbs sticking on it, but not much.
• Cool down on a cooling rack overnight, or 3 hours, before slicing.
• Slice the next day into 12 slices and serve 2 as a serving. The bread should be crusty but soft and moist on the inside.
• Troubleshooting: If it is too moist, it has never happened to me, but it can happen if you didn't bake it long enough or used the wrong kind of husk. Then, simply toast the bread slices or place them in the oven to dry them out.

notițe

Notă 1: I am using ultra-fine blanched almond flour. Do not use defatted almond flour. Almond meal works as well, but the bread will be dryer and a bit gritty. 

Notă 2: You must add oat flour, or the bread won’t hold its shape. To make yours, add rolled oats to a blender, blend for 30 seconds until a flour forms. Use gluten-free certified oats if needed. 

Notă 3: You can’t swap or remove the psyllium husk for something else. I did try flaxmeal instead of husk, this doesn’t work, do not try. You can use whole or ground psyllium husk in the same amount. But watch out for brands like Metamucil, they are not made for baking; they are food supplements made with only 50% husk, and the recipe will not work with it.

Notă 4: Any oil works, like avocado oil 

Depanarea problemelor cu pâinea mov – Some readers notice a reaction with some psyllium husk brands that could turn the bread purple-blue. This doesn’t change the bread’s taste. You can use another brand of husk to prevent this from happening.

Mod cuptor: Eu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15°C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

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Nutriţie

servire: 2felii | calorii: 239.9kcal | Carbohidrați: 18.2g | Proteină: 7.4g | Gras: 17.1g | Grăsime saturată: 1.5g | Grăsimi polinesaturate: 0.6g | Grasime monosaturata: 2g | Sodiu: 339mg | Potasiu: 37.4mg | Fibră: 8.3g | Zahăr: 1.1g | Calciu: 144mg | fier: 1.6mg | Magneziu: 15.2mg | Fosfor: 74.4mg | Zinc: 0.3mg

Ingrediente și înlocuiri

You only need 5 simple ingredients for this recipe. Here’s how to pick them.

• Faina de migdale – Provides the bread’s base, adding protein and healthy fats. I recommend using ultra-fine blanched almond flour. Almond meal works, but the bread will be drier.
• Făină de ovăz – Essential for structure and binding. It cannot be omitted. Make your own by blending rolled oats.
• Husk psyllium – This acts as a binder, crucial for this gluten-free bread. Whole or ground psyllium husk can be used, but avoid supplement brands like Metamucil, as they contain additives.
• Praf de copt – Helps the bread rise (though it won’t rise much).
• Apa – Use lukewarm water.
• Sare – Enhances flavor (it’s optional though).
• Ulei de masline – Adds moisture. Any oil, like avocado oil, will work.

How to Make Almond Flour Bread

This recipe is super easy to whip up, here’s how in a few pictures.

Combine all the dry ingredients in a small mixing bowl.

Incorporate the water gradually and form a dough ball.

Transfer the dough to a large baking sheet and shape it with wet hands.

Sprinkle and press sesame seeds and bake it for 50-55 minutes at 350 °F (180 °C).

Sfaturile de copt ale lui Carine

Permiteți-mi să vă împărtășesc câteva sfaturi pentru o pâine perfectă.

• Husk Quality – Use psyllium husk from the baking aisle, not the supplement section. Supplements are not pure husk and will make the recipe fail.
• Consistența aluatului – Adjust psyllium husk if the dough is too wet or runny.
• Grosimea aluatului – Keep the dough ball thin (no more than 1.2 inches) for even baking.
• Timp răcire – Cool the bread completely (overnight or 3 hours) before slicing.
• Husk Type – Whole psyllium husk is preferable to powder, as powder can make the bread drier and cause a purple hue.
• Cracked Dough Fix – Wet your fingers with olive oil to smooth out cracks in the dough.
• Baking Sheet Only – Do not use a loaf pan; it will trap moisture and result in a gummy center.
• Toothpick Test – A toothpick with a few crumbs is okay, but it should not be very wet.
• Toasting Option – If the bread is too moist, toast the slices or bake them to dry them out.
• Temperatura apei – Use lukewarm water to help activate the psyllium husk.

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