Description
A delicious gluten-free bread made with almond and coconut flour.
Ingredients
Scale
- 1–⅔ cup filtered water
- 1 cup coconut flour (measure 1 cup into a small bowl, then remove 1 Tablespoon)
- ½ cup blanched almond flour
- ¼ cup psyllium husk
- 2 tablespoons olive oil
- 1 Tablespoon flax seed meal
- 1 Tablespoon granulated sweetener
- 2 teaspoons apple cider vinegar
- 1 teaspoon baking soda (sifted)
- ½ teaspoon sea salt
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large bowl, stir together dry ingredients. Add wet ingredients and use an electric mixer to combine until just mixed. Use a spatula or your hand to form into a ball. Allow to rest for 10 minutes.
- Dump dough onto prepared baking sheet or work surface. Cut the dough into 6 even sections and form into 6 balls. Place on the prepared baking sheet. If desired, brush with water and sprinkle with seeds of choice or for non-vegan, brush with 1 egg yolk mixed with 1 tablespoon water for a golden finish.
- Bake for about 30 minutes, until browned on the bottom, golden on top and light when picked up.
Notes
- Cut balls can be brushed with water and sprinkled with seeds for extra texture.
- For a vegan version, avoid using egg wash.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 ball
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg