When you are dairy free, gluten free, soy free, egg free and just about everything free, finding a good substitute for bread is nearly impossible. I love my bagel recipe and love the life changing bread but this gluten free almond bread recipe is another one to add to the favorite list.
I’d have to say its up there with the bagel for how easy it is to make. Minimal ingredients and just mix it up and toss in the over – 40 mins later you have a nice loaf of bread.
The recipe below make a good little loaf, although I have been testing out ways to make it rise so when cut the pieces are bigger. I will adjust the recipe or edit it if I do find a solution. My advice would be though to double this batch and maybe bake it for 5-7 mins longer. Regardless, its super delish the way it is. I love it fresh out of the oven or toasted. It will last for about 5-7 days in a sealed container in the fridge, or of course you can cut it and freeze to enjoy toasting one slice at a time for much longer.
Prep time: 4-6 mins
Cook time: 40
Total time: 46 mins
Makes: 8-10 slices
Ingredients:
- 1 1/4 cup of ground almonds or almond meal
- 1 1/4 gluten free baking flour (I used an almond base one)
- 1/4 teaspoon baking soda
- 2 heaping teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 1 tablespoon of apple cider vinegar (you can use lemon juice or coconut vinegar as a substitute to ACV)
- Seed for topping
- Coconut oil spray
Directions:
- Mix together all the dry ingredients
- In a separate bowl mix the almond milk and ACV – mix well
- Mix the wet to the dry and stir well so its all mixed up.
- Line a bread baking pan with parchment paper
- Fill pan with batter
- I sprayed the top with coconut oil then topped with the seeds
- Pop in the oven at 350 for 40 minutes or until a toothpick comes out of centre clean.
- Let cool on a rack for 5-10 mins before cutting.
- Enjoy!
