Description
This No-Flour Bread is a simple, gluten-free bread option made from almond meal and ground flaxseed, perfect for those seeking a healthy, low-carb alternative. With a moist texture, subtle sweetness from cinnamon and vanilla, and a quick preparation time, it’s ideal for breakfast or snacks.
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 Oven: Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing it or lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, thoroughly combine the almond meal, ground flaxseed, baking powder, salt, and cinnamon if you’re using it. This ensures even distribution of leavening and flavor.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, olive oil, water, and vanilla extract if desired. This mixture adds moisture and richness to the bread.
- Combine Mixtures: Pour the wet ingredient mixture into the bowl of dry ingredients. Stir everything together until you achieve a thick, smooth batter with no lumps.
- Prepare for Baking: Pour the batter into the prepared loaf pan. Use a spatula to smooth the top evenly for uniform baking.
- Bake: Place the loaf pan in the preheated oven and bake for 30 to 35 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 5 minutes, which helps it set. Then, transfer it to a wire rack or plate to cool completely before slicing and serving.
Notes
- Optional ingredients like cinnamon and vanilla extract add subtle sweetness and flavor but can be omitted for a more neutral taste.
- Ensure the baking powder is fresh for proper rising.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread is best served fresh but can be toasted for a crispy texture.
- Almond meal can sometimes vary in coarseness; for best results, use finely ground almond flour.
