Almond Flour Bread

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www.theconsciousplantkitchen.com

This Almond Flour Bread 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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Prep Time10

Cook Time45

Total Time55

Servings: servings (2 slices each)

Calories: 239.9kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Almond Flour (note 1)
½ cup Oat Flour (note 2)
4 tablespoons Psyllium Husk (note 3)
2 teaspoons Baking Powder
1 cup Water
½ teaspoon Salt
1 tablespoon Olive Oil (note 4)

US Customary - Metric

Instructions

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.
Preheat the oven to 350 °F (180 °C). Line a baking sheet with parchment paper. Lightly oil the paper. Set aside.
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.
Place the dough ball on the prepared baking sheet - don't bake in a loaf pan! It stays too moist in the center if you do.
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.

Notes

Note 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.

Note 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.

Note 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.

Note 4: Any oil works, like avocado oil

Troubleshooting Purple Bread - 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.

Nutrition