Posted on January 5, 2014December 2, 2017 by Gluten Free Recipes Admin
One of my Facebook followers requested a gluten free paleo bread recipe with almond flour. Neither my husband or I are on a paleo diet, but it sounded wonderful. While many paleo dieters avoid yeast, other do consume it. This recipe is yeast-based. I will make another one in the near future using baking powder and/or baking soda for those who do not consume yeast. Meanwhile, this bread has a soft crust due to the psyllium husk powder, the texture enables you to fold the bread, and is truly delicious. Enjoy!
Grain-Free Gluten Free Bread with Almond Flour (Gum-Free)
5
Yield: Makes about 16 slices.
A grain-free gluten free bread with almond flour, soft enough to fold, and made without gums. Instead of gums it contains psyllium husk powder.
Ingredients:
- 1-1/3 cups water
- 2 Tablespoons honey
- 2-3/4 teaspoons instant yeast
- 1-1/3 cup blanched almond flour
- 1-1/4 cups potato starch (or cornstarch, though not grain-free)
- 1/2 cup tapioca flour
- 1/4 cup flax seed meal
- 3 Tablespoons psyllium husk powder
- 1 teaspoon salt
- 4 large egg whites, at room temperature
- 2 teaspoons apple cider vinegar
- 1/4 cup cooking oil
Instructions:
- Preheat oven to 170 to 200°F. Oil a 9 x 5-inch loaf pan and set it aside.
- Add the honey and water together, heat it to no higher than 115°F, stir in the yeast, and allow it to rest until it is nice and foamy on top, about 5 minutes.
- In a medium-size bowl, combine almond flour, potato starch, tapioca flour, flaxseed meal, psyllium husk powder, and salt.
- In the bowl of your mixer, beat egg whites for 30 seconds or until bubbly.
- Add oil, vinegar, and yeast mixture and beat on low speed for about 15 seconds or until combined.
- Add flour mixture all at once and beat on low speed just until moistened. Increase speed to high and beat with a high-powered mixer for 6 minutes and about 8 minute with a low-powered mixer.
- Scoop dough into the prepared pan, drop about 12 drops of water on top and smooth out with a rubber spatula dipped in water.
- Place pan on middle shelf of oven, turn oven off, and leave door open about 8 inches. Allow the dough to rise until it is about 1/2-inch over the rim of the pan, about 20 minutes.
- Remove risen loaf from oven and preheat oven to 375°F.
- Place loaf pan back in the oven and bake for approximately 40 minutes.
- Immediately remove bread from pan and transfer to a wire rack to cool completely, about 2 hours.
- Slice using an electric slicer, electric knife, or a serrated knife.
© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.
Nutrition Facts
16Servings
Amount Per Serving:
Calories165.6
Total Fat8.7g
Saturated Fat0.8g
Polyunsaturated Fat0.5g
Monounsaturated Fat2.5g
Cholesterol0.0mg
Sodium2.3mg
Potassium1.4mg
Total Carbohydrate20.4g
Dietary Fiber4.5g
Sugars2.5g
Protein5.2g
Grain-Free Gluten Free Bread with Almond Flour (Gum-Free)
5
Yield: Makes about 16 slices.
A grain-free gluten free bread with almond flour, soft enough to fold, and made without gums. Instead of gums it contains psyllium husk powder.
Ingredients:
- 1-1/3 cups water
- 2 Tablespoons honey
- 2-3/4 teaspoons instant yeast
- 1-1/3 cup blanched almond flour
- 1-1/4 cups potato starch (or cornstarch, though not grain-free)
- 1/2 cup tapioca flour
- 1/4 cup flax seed meal
- 3 Tablespoons psyllium husk powder
- 1 teaspoon salt
- 4 large egg whites, at room temperature
- 2 teaspoons apple cider vinegar
- 1/4 cup cooking oil
Instructions:
- Preheat oven to 170 to 200°F. Oil a 9 x 5-inch loaf pan and set it aside.
- Add the honey and water together, heat it to no higher than 115°F, stir in the yeast, and allow it to rest until it is nice and foamy on top, about 5 minutes.
- In a medium-size bowl, combine almond flour, potato starch, tapioca flour, flaxseed meal, psyllium husk powder, and salt.
- In the bowl of your mixer, beat egg whites for 30 seconds or until bubbly.
- Add oil, vinegar, and yeast mixture and beat on low speed for about 15 seconds or until combined.
- Add flour mixture all at once and beat on low speed just until moistened. Increase speed to high and beat with a high-powered mixer for 6 minutes and about 8 minute with a low-powered mixer.
- Scoop dough into the prepared pan, drop about 12 drops of water on top and smooth out with a rubber spatula dipped in water.
- Place pan on middle shelf of oven, turn oven off, and leave door open about 8 inches. Allow the dough to rise until it is about 1/2-inch over the rim of the pan, about 20 minutes.
- Remove risen loaf from oven and preheat oven to 375°F.
- Place loaf pan back in the oven and bake for approximately 40 minutes.
- Immediately remove bread from pan and transfer to a wire rack to cool completely, about 2 hours.
- Slice using an electric slicer, electric knife, or a serrated knife.
© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.
I would like to try this recipe but I don’t have potato starch and I have an allergy to corn starch. Can I use more tapioca flour to replace the potato flour? Or do you think cassava flour would work?
ReplyFacebook comment,
“This recipe is one of my favorites and works great in my bread machine!”
ReplyHelp. I am just starting a wheat free diet and looking for bread machine glutin free bread recipes, without eggs. I am severaly allergic to eggs. Two recipes I tried without eggs were disasters. I hope someone can come to the rescue. I can substitute Egg Replacer for one egg but not more.
ReplyTrudy,
The only egg-free gluten-free bread recipe I have is this one – https://glutenfreerecipebox.com/dairy-free-gluten-free-egg-free-bread/. I haven’t tried it in a bread machine though.
Currently, I have two bread recipes and one pizza dough recipe for bread machines here: http://glutenfreerecipebox.com/category/recipes/bread/gluten-free-bread-machine-recipes-bread/, but they contain egg. If you try them with egg replacer, please let us all know how it works out.
You may also be interested in reading all of the egg substitutes I have run across online at http://glutenfreerecipebox.com/gluten-free-egg-substitute/. However, for bread baking, following the egg-free recipe above has been the most successful for me.
With that said, the best gluten free bread is not made in a bread machine. It’s worth investing in a high-powered mixer such as a KitchenAid.
Good luck!
CarlaReply
Facebook Comment – Jan. 21, 2013,
“I just wanted to say thank you SO much for the wonderful Paleo-type bread recipe you created using almond flour. I made another loaf last night, this time substituting 1 1/3 cups of almond flour for 1/3 cup almond flour, 1/3 cup coconut flour, 1/3 cup mung bean flour and 1/3 cup chestnut flour. I also added some seeds into the mix, and sprinkled some seeds on top too. It is AMAZING. This has to be the best gluten-free loaf I have ever made and I cannot thank you enough for this wonderful recipe.
“Well, Carla, praise where praise is due. I have found gluten-free bread notoriously difficult to make, and I have had various levels of success with other recipes. Yours is head and shoulders above anything else I’ve made, and I want to acknowledge that. Not only that, this recipe is also grain free. I honestly did not think I would achieve anything as good as this. So thank you from the bottom of my heart. X”
~J.S.
Replycan i use 2 whole eggs instead of egg whites??
ReplyHi Diane,
If you use egg yolk in this bread, it will create a drier bread with more crumbs.
I hope this helps.
Carla
Reply
Facebook Comments – January 10, 2014:
“Just trying out this recipe, Carla. I have used ground almonds, as like others couldn’t find almond flour, and have sprinkled a few flax and sesame seeds on top. The bread is in the oven now, and it’s looking good! I’ll report back soon! Thank you for the recipe!“It’s out of the oven, cooling. It feels light, springy and fabulous. Can’t wait for it to cool so I can try it! Thank you, thank you, thank you!!!
“Seems like the ground almonds worked – a treat!”
~ J.S.
Reply
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