Grain Free Bread Loaf
I stumbled upon this bread creation when I re-introduced eggs in my diet this past year to get more quality protein in. The idea of having a scramble in the morning wasn't too appetizing.. but toasted bread with some hot coffee? I'm down to party. So we took the eggs, and we made bread.
Not as impressive as what Jesus did, but I think he'd like this bread too.
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This grain free bread loaf is now my baked-go-to when I want a bread to pair with any meal or as a base for a sweet or savory toast without much mess, expense or time analyzing the bread-isle labels for simple ingredients. My other favorite thing? It's packed with protein and fiber, two nutrients I'm really focusing on this year to optimize my metabolism, my muscles, and give some love to my digestion. The combo of protein + fiber will keep you super satiated, another big plus for my busy-work-bees that need to fuel for long days.
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About the bread: I use almond flour to keep it naturally gluten free, I think it's delicious but does give the bread a more nutty and grainy vibe. If you're sensitive to almonds, or don't favor the flavor, you can opt for a gluten free flour that is a 1:1 ratio, usually made from rice and potato.
Be cautious of added ingredients like fillers, gums and other things we can't pronounce, as they may throw a bad party in your gut. A good gluten free flour "brand" is Bob's red mills, see photo below!
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INGREDIENTS:
Dry:
2 cups almond flour
1/4 cup ground flaxseeds
1 tsp baking soda
1/2 tsp salt
Wet:
3 eggs, 1 egg white
1 tiny splash apple cider vinegar
2 tbsp extra virgin olive oil
Optional:
for a savory bread you can add sliced olives, cherry tomatoes and some rosemary herb.
for a sweet bread you can add a tbsp of honey and sub the olive oil for butter.
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DIRECTIONS:
Prep the oven to 380 degrees.
Mix all the dry ingredients well
Add the wet ingredients to the bowl starting with the eggs, then ACV, and olive oil
Mix well until forming a dough consistency: using the almond flour the dough may seem more sticky/wet than a flour dough, do not fret. If too runny, add more flour. If too dry and flacking apart, add a splash of lukewarm water.
Roll into a dough and let rest for 10 minutes, cover with a paper towel.
Get your 8x4 inch loaf pan and line it with butter or parchment paper. I prefer using parchment to really avoid any sticking.
Take your dough ball and form your loaf using a 8x4 inch loaf pan.
*For a higher/stubbier bread you can use a smaller pan.
Bake at 380 for 15-18 minutes, checking in about half way through. The loaf is ready when you can prick a toothpick in that comes back clean and the top is golden brown.
Let the dough cool for about 10-15 minutes, then cut into thin or thick pieces to your liking, and make that delicious meal!
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My favorite ways of enjoying this bread: along side a warm fall soup, as an avocado toast with some sprouted greens on the side, or with light ghee/butter and homemade chia seed jam for breakfast.
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