Gluten Free - Dairy Free - Refined Sugar Free
Whether you're gluten free or not, this bread is a delicious treat. It's a great bread option to have for dinner parties or gatherings, as it's incredible moist with a mild hint of sweetness. This is not meant as a gluten free replacement for sandwich bread. Think of this as more of a sliced bread to eat on its own. That said, that's not the only way to eat our almond bread. Try topping it with grass-fed butter/ghee, honey cinnamon spread, chocolate almond butter, bruschetta, avocado slices, tuna/egg salad, etc.
Gluten free baking can turn out a few different ways. You can hit the nail on the head and have a perfect loaf (we aim for this, but many of you gluten free bakers out there know that this doesn't always happen straight out of the gate). You can over-bake and end up with a dry loaf that leaves you screaming for a glass of water. Or you can under-bake the loaf out of nervousness of over-baking, which leads to sad faces when making that first cut into wet, mushy bread.
Well, I'm here to tell you that this is what I like to call a "no fail" recipe. Even with the mishap of under or over-baking the loaf, there is still a way to save the day. If your bread stays in the oven too long and is dry and crumbly, that sucks. But try to think outside the box! Now, you have some gluten free bread crumbs for chicken/eggplant parmesan or the start of some delicious bread pudding. If you under-baked the loaf, intentionally or not, then it's time to make some crackers! Slice the bread as thin as possible and spread onto a parchment lined baking sheet. Spray with avocado or olive oil and bake at 400 F for 8-15 minutes extra on each side. Depending on how par-baked your bread was, this amount of time will change. Watch closely because I don't know how to help you out with burnt crackers. Either way, experiment and have fun with it. Maybe even go into it planning to par-bake, so that you can make crackers! If that's the case, try playing around with adding fresh herbs, dried fruit, or nuts. I really like the flavor combination of rosemary and unsweetened dried cherries. All of that said, this loaf is fairly straight forward though, so I see success in your near future.
GF Almond Bread
Prep time: 15 min., Bake time: ~35 min., Total time: ~50 min.
Makes: 1 loaf
- 2 cups fine almond flour
- 1/3 cup arrowroot flour/starch/powder
- 1/4 cup brown rice flour
- 2 Tbsp. ground flax meal
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. sea salt
- 2 Tbsp. raw pumpkin seeds
- 2 Tbsp. raw sunflower seeds
- 3 eggs
- 1/4 cup dairy free milk
- 1/4 cup organic grass-fed butter/ghee or coconut oil, melted
- 2 tsp. raw honey
- 1 1/2 tsp. apple cider vinegar
- Sesame seeds
- Preheat the oven to 350° F*
- Line a ceramic/glass loaf pan with parchment paper or grease all sides of the pan.
- Sift the dry ingredients together in a large mixing bowl. Once sifted, add the pumpkin and sunflower seeds. Stir to incorporate all of the flours.
- In a small bowl, whisk the eggs until nice and fluffy.
- Add the remaining wet ingredients to the egg mixture. Whisk to combine.
- Pour wet ingredients into dry and stir until ingredients are just combined (avoid over mixing).
- Pour evenly into a greased or parchment lined loaf pan and sprinkle the top with sesame seeds.
- Bake for 35 – 40 min. until the bread is lightly golden and bounces back when the top is gently pressed.
- Remove the bread from the oven and cool on a cooling rack for 15 minutes before removing loaf from the pan. Place the loaf directly onto the cooling rack and allow to cool for 45 minutes more.
*High elevation baking: increase oven temp. to 360° F. Bake for 33-35 minutes.
Prep: Have dry ingredients pre-combined and stored in a sealed mason jar in the refrigerator. This way, whenever you want bread, you just have to add the wet ingredients. Major time saver.
Storage: Bread keeps well in a sealed container or wrapped in Abeego beeswax wrap once cooled. I find that it holds longer and maintains moistness when stored in the refrigerator after the first day of baking.
Don’t Be Scared: Don’t be alarmed if your sunflower seeds turn a bit green after baking. This happens because sunflower seeds contain chlorophyll (acid), which reacts with baking soda and powder after it has been heated and cooled. This is still safe to eat, just looks a touch funny at times. Omit sunflower seeds and increase pumpkin seeds if you want to avoid this.
Serving: This bread is great on its own; with our chocolate almond butter or honey cinnamon spread; toasted with smashed avocado, sea salt, and lime; or as an open faced sandwich (two slices can be tricky because it can become crumbly over time).
Hazelnut Flavor: Try using a combination of almond and hazelnut flour. Use 1 cup almond flour and 1 cup hazelnut flour vs. 2 cups almond flour.
What are some creative ways that you plan on eating this bread?