Bread Loaf

Prep Time:

15 Minutes

Cook Time:

+50 minutes

Serves:

16 Servings

Level:

Beginner

Ingredients

I buy my ingredients from Azure Standard.

DRY INGREDIENTS

300 g Almond Flour (not almond meal)

60 g Coconut Flour

40 g Flaxmeal ground

40 g Psyllium Husk ground

1 Tablespoon Baking Powder

7 g Sea Salt (1 tsp heaping)

LIQUID INGREDIENTS

30 ml Olive Oil (2 Tablespoons)

5 ml Apple Cider Vinegar (1 tsp.)

480 ml Lukewarm Water (2 Cups)

Directions

Preheat oven 350°F. Line a cookie sheet with parchment paper and set aside.
Measure all your ingredients carefully before you start. In a large mixing bowl, whisk together all the dry ingredients.
Add apple cider vinegar and lukewarm water about 90-100°F. Mix in mixer on low for about 1 minute. It will be very liquid at first and get dryer as you go. It should come together to form a dough.
Now the dough should be soft, elastic, and slightly moist but should hold perfectly together. If it’s too dry add 1 tsp of water at a time but don’t make it sticky. Too moist add ½ tsp psyllium husks at a time
Shape a cylinder, bread loaf shape. I like to make a long skinny loaf. Don't press the dough too much. It's a gluten-free loaf as it won't rise. If you press too much, it will be very dense and doughy. Keep the top in a round shape as that will help to create a bread loaf that is soft and light with holes in the crumb.
Place the loaf onto the prepared cookie sheet and cover it with parchment paper. Set it aside on the counter for 10 minutes to let the fiber absorb all the water and hold the ingredients together.
If cracks appear on top, wet your fingers with water and massage the top of the bread to fix cracks.

BAKING

Bake in the center of the oven for 50-55 minutes. Fan bake mode works best. After 50 minutes check for doneness by inserting a skewer. If it comes out clean, it is cooked. If the bread is still moist on the inside cover with a piece of parchment paper or foil. Reduce the heat to 300°F and bake for 20-30 minutes or until the middle is cooked.

Remove from the oven and cool on a rack for 4 hours or overnight before slicing.

HOW TO SERVE

The texture is dense, soft, and can be slightly packed or moist at the bottom if you press the dough too much or your husk is too thick (change brand next time for a better result!). If so, toast the bread slices to add some crispiness and dry out. Otherwise, serve directly as a sandwich bread with butter, avocado, spinach, lettuce, chicken, or cheese.

STORAGE

Store up to 5 days in the fridge. Slice when needed to keep the bread moist.

Slice into 16 slices and freeze the slices in a zip lock bag.

Defrost the day before and toast before using it.

Net cards per slice, carb takeaway fiber, 3.3 g net carbs.

NUTRITION