I made these into muffins, and used chia seed instead of flax seed because that's what I had on hand. I also added about a teaspoon of cinnamon and one of stevia powder, and 2/3 cup of blueberries. Great muffins! Lots of protein, and perfect for my reactive hypoglycemia diet as well as my daughter's gluten free diet. It's a keeper.
Ok, made it a second time! This time I followed the recipe exactly, except i was short 1/4 cup almond flour so substituted coconut flour and I only had 3 eggs on hand so used a tad extra almond milk. And I shaped it as a loaf this time, again, it was great! I might add some rosemary next time? With the olive oil that might be nice.
Read More
I made this exactly as shown. It was a very dry dough and I figured more liquid should be added, but went ahead with it. The top was crumbly, but I allowed it to cool 10 minutes as stated. When I dumped it out...it completely fell apart...crumbly. However I did taste it and it does taste like a thick hardy bread. I will try this again, and add more almond milk
Read More
I made these into muffins, and used chia seed instead of flax seed because that's what I had on hand. I also added about a teaspoon of cinnamon and one of stevia powder, and 2/3 cup of blueberries. Great muffins! Lots of protein, and perfect for my reactive hypoglycemia diet as well as my daughter's gluten free diet. It's a keeper.
Ok, made it a second time! This time I followed the recipe exactly, except i was short 1/4 cup almond flour so substituted coconut flour and I only had 3 eggs on hand so used a tad extra almond milk. And I shaped it as a loaf this time, again, it was great! I might add some rosemary next time? With the olive oil that might be nice.
Read More
This recipe is excellent. My family says it tastes akin to cornbread, but it doesn't fall apart like cornbread does. Works great as sandwich bread, and I've been making it every week or so for specifically that purpose, or just as a snack with cream cheese. Very filling and a great low-carb option that still has some fiber! One of the few recipes I was able to find that didn't involve beating egg whites, which when I first made this I did not have access to a beater.
This may be obvious (though it wasn't to me) that the default 8 servings will not nearly be enough to fill a bread pan, or at least my bread pan. Had to go with the 16 servings option at the top there.
I have been using psyllium husk to add fiber to other breads, but have not tried it with this recipe. For a more fiber rich alternative, some or all of the flaxseed meal could probably be substituted for psyllium husk if you've got it!
Try adding more liquid (olive oil and milk) if your bread ends up really dense and hard to chew. I added an extra 1/4 cup of each and the batch turned really fluffy and delicious. My girlfriend will finally eat it!
Read More
I made this exactly as shown. It was a very dry dough and I figured more liquid should be added, but went ahead with it. The top was crumbly, but I allowed it to cool 10 minutes as stated. When I dumped it out...it completely fell apart...crumbly. However I did taste it and it does taste like a thick hardy bread. I will try this again, and add more almond milk
Read More
Fantastic Gluten Free No Carb Bread!
I made this bread exactly as described in the recipe except I used almond meal (basically ground almonds) instead of almond flour which doesn't have the almond skins. It really turned out great, better than I expected! I am not sure why another baker found the recipe too dry because I was worried that it was too wet. The picture also shows a square shaped bread but I used a loaf pan as in the recipe. The result was very "bread-like." Good sliced and toasted with butter and jam, good with peanut butter, or cream cheese and smoked salmon. I had several non gluten free friends and my husband try it and they all liked it too. Thank you so much!
Read More
I made this exactly as instructed and was pleasantly surprised how moist & delicious it came out. The dough is more like a batter when it was all mixed & used parchment paper in the loaf pan for easier extraction. The loaf took 30 minutes in my oven, it was golden brown & a knife inserted came out clean. I will make this again & again. I plan on trying to sweeten it a tad since I want to have this with my morning tea. Thanks to the original poster!
Read More
The recipe was easy to make. The bread looked amazing once I took it out of the oven. But Looorrrddddddd, I can't eat this . This has the worse taste I've ever put into my mouth. I tried to put peanut butter on it and fruit to make it taste better and it didn't help at all. Seriously, please.... find another recipe! Don't waste your money buying the ingredients to make this. The pictures look great, but it taste like butt.
Read More
I cut this recipe in half because you never know how these things will turn out when you're the first one :) Since I cut it in half, I made three mini loaves and cooked them about 25 minutes. Moist for almond bread and perfect for a low carb way of eating.
Read More
It is very fluffy and tastes close to a whole wheat bread, I would give 5 star but, unfortunately mine ended up getting stuck to the bottom of the pan, I definitely cooked it enough and greased the pan ( did the toothpick test and all ) but still it stuck, so there is a small hole in the bread on the bottom, so next time I will use parchment paper as well.
Edit: The reason mine is fluffy is because I beat the eggs until frothy before adding everything else, also as others have said you should double the recipe, even with me beating the eggs the loaf was still small.
Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made these into muffins, and used chia seed instead of flax seed because that's what I had on hand. I also added about a teaspoon of cinnamon and one of stevia powder, and 2/3 cup of blueberries. Great muffins! Lots of protein, and perfect for my reactive hypoglycemia diet as well as my daughter's gluten free diet. It's a keeper.
Ok, made it a second time! This time I followed the recipe exactly, except i was short 1/4 cup almond flour so substituted coconut flour and I only had 3 eggs on hand so used a tad extra almond milk. And I shaped it as a loaf this time, again, it was great! I might add some rosemary next time? With the olive oil that might be nice.
This recipe is excellent. My family says it tastes akin to cornbread, but it doesn't fall apart like cornbread does. Works great as sandwich bread, and I've been making it every week or so for specifically that purpose, or just as a snack with cream cheese. Very filling and a great low-carb option that still has some fiber! One of the few recipes I was able to find that didn't involve beating egg whites, which when I first made this I did not have access to a beater.
This may be obvious (though it wasn't to me) that the default 8 servings will not nearly be enough to fill a bread pan, or at least my bread pan. Had to go with the 16 servings option at the top there.
I have been using psyllium husk to add fiber to other breads, but have not tried it with this recipe. For a more fiber rich alternative, some or all of the flaxseed meal could probably be substituted for psyllium husk if you've got it!
Try adding more liquid (olive oil and milk) if your bread ends up really dense and hard to chew. I added an extra 1/4 cup of each and the batch turned really fluffy and delicious. My girlfriend will finally eat it!
I made this exactly as shown. It was a very dry dough and I figured more liquid should be added, but went ahead with it. The top was crumbly, but I allowed it to cool 10 minutes as stated. When I dumped it out...it completely fell apart...crumbly. However I did taste it and it does taste like a thick hardy bread. I will try this again, and add more almond milk
Fantastic Gluten Free No Carb Bread!
I made this bread exactly as described in the recipe except I used almond meal (basically ground almonds) instead of almond flour which doesn't have the almond skins. It really turned out great, better than I expected! I am not sure why another baker found the recipe too dry because I was worried that it was too wet. The picture also shows a square shaped bread but I used a loaf pan as in the recipe. The result was very "bread-like." Good sliced and toasted with butter and jam, good with peanut butter, or cream cheese and smoked salmon. I had several non gluten free friends and my husband try it and they all liked it too. Thank you so much!
I made this exactly as instructed and was pleasantly surprised how moist & delicious it came out. The dough is more like a batter when it was all mixed & used parchment paper in the loaf pan for easier extraction. The loaf took 30 minutes in my oven, it was golden brown & a knife inserted came out clean. I will make this again & again. I plan on trying to sweeten it a tad since I want to have this with my morning tea. Thanks to the original poster!
The recipe was easy to make. The bread looked amazing once I took it out of the oven. But Looorrrddddddd, I can't eat this . This has the worse taste I've ever put into my mouth. I tried to put peanut butter on it and fruit to make it taste better and it didn't help at all. Seriously, please.... find another recipe! Don't waste your money buying the ingredients to make this. The pictures look great, but it taste like butt.
I cut this recipe in half because you never know how these things will turn out when you're the first one :) Since I cut it in half, I made three mini loaves and cooked them about 25 minutes. Moist for almond bread and perfect for a low carb way of eating.
It is very fluffy and tastes close to a whole wheat bread, I would give 5 star but, unfortunately mine ended up getting stuck to the bottom of the pan, I definitely cooked it enough and greased the pan ( did the toothpick test and all ) but still it stuck, so there is a small hole in the bread on the bottom, so next time I will use parchment paper as well.
Edit: The reason mine is fluffy is because I beat the eggs until frothy before adding everything else, also as others have said you should double the recipe, even with me beating the eggs the loaf was still small.
