I was not looking for a grain-free bread recipe when I found this one posted online, and I apologize for not taking note where I spotted it, because now I can’t remember. Nor do I recall what recipe I was originally looking for (it most likely involved chocolate), because once I discovered this easy recipe for a loaf of grain-free bread, I decided to try it right away. Especially since I had all the necessary ingredients.
Instead of grain flours, this bread is made with almond flour, (I’m still working my way through my bag from Honeyville), flaxseed meal (which is seriously healthy stuff, by the way), and coconut flour. The original recipe calls for melted butter, but I prefer to use coconut oil.
The recipe is supposed to bake in a smaller loaf pan than I have, so my first attempt came out a bit short and flat. As did my second, for that matter, since I used the same loaf pan. It probably didn’t help that I forgot to allow the eggs to come to room temperature.
Still, the bread is delicious and has a nice mild flavor. It’s rather dense and has a texture like quick breads, but that’s what it is. I’ve tasted it with both sweet (honey) and savory (cheese and pickle) toppings, and the mild flavor goes fine with both.
I made a second loaf yesterday. All ingredients were room temperature, including the almond flour, which I keep in the freezer and almost always forget to take out ahead of time.
As an experiment, I also added some cinnamon and nutmeg with the dry ingredients and subbed maple syrup for the honey. The loaf made with honey browned better and was slightly sweeter. Also, I can barely taste the cinnamon and nutmeg, so the 1/2 teaspoon of each that I added to the second loaf clearly wasn’t enough.
Spray loaf pan really well with cooking spray and preheat oven to 350 degrees.
Mix all dry ingredients together until well combined.
Lightly beat eggs. Add eggs and the rest of the ingredients. Mix well.
Pour into loaf pan and bake for 30-45 minutes, until the bread tests done.