Gluten Free Bread Recipe made with almond flour makes a delicious, fluffy bread that you won’t be able to tell is gluten free. Say so long to the problematic protein and hello to a world of gluten free bread possibility.
Gluten Free Bread is a staple in our household in part because it works well for the non-gluten free eaters as well. Life without gluten doesn’t mean life without bread.
Gluten Free Bread 101
Gluten free doesn’t have to be limiting. Some key details:
- Properly store bread: As with any bread, airtight is key. A plastic bag and tie work well, but make sure to eliminate the air and prevent moisture as best you can. This bread can last up to a week.
- Freezing bread: Yes, you can freeze your bread. Freezing bread can have some unintended consequences with crystallization and sogginess after the fact. We can help with that. Place slices of your bread on a baking sheet uncovered and freeze, then put slices in portioned freezer bags. To thaw, allow your bread to remain in the refrigerator overnight. Frozen bread will be good for up to to a month.
- Prevent crumbly bread: Parchment paper is your secret weapon to keep your bread loaf from falling apart when you remove the pan. It’s very important to allow your bread to fully cool prior to removal.
Options for your bread
- French toast is one of our favorite ways to take advantage of gluten free bread. There is something magical about French toast for breakfast … or lunch, dinner, snack – we’re an equal opportunity french toast household. Just don’t forget the bacon!
- Simple toast is a breakfast staple as well. Or if you’re feeling fancy, avocado toast.
- Garlic bread is quick and easy with a little butter, minced garlic and Parmesan.
- Sandwiches, everything from Peanut Butter and Jelly to Bacon, Lettuce and Tomato.
Bonus: Gluten free bread crumbs
There are plenty of recipes that call for bread crumbs.
Recipes that use bread crumbs include breaded chicken/meats, meatballs, meatloaf and casseroles, to name a few. Homemade bread crumbs have more flavor, in our humble opinion. Plus we like knowing exactly what is in our food.
To easily make crumbs with your unused or stale bread, use a food processor to grind down. Spread your crumbs in a thin layer on a baking sheet and bake for 10 minutes at 300 degrees. You can also add a little seasoning if desired at this stage.
Some other recipes you might enjoy:
- 1 1/2 cups almond flour
- 1/4 cup psylium husk fiber
- 2 tbsp baking powder
- 6 whole eggs
- 3/4 cup coconut oil melted
- 1/4 teaspoon salt
- Preheat oven to 375 degrees F. Line a standard bread loaf pan with parchment paper.
- In a medium mixing bowl, whisk together all of the ingredients until well combined.
- Pour the batter into the loaf pan and "tap/drop the pan" from about a 1/2 inch height onto your counter top a few times to work the air bubbles out of the batter.
- Bake for 30 minutes or until a knife inserted into the middle of the loaf pulls out clean.
- Allow bread to fully cool in pan before removing and slicing.
Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 120Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 47mgSodium 162mgCarbohydrates 2gFiber 1gSugar 0gProtein 3g