About the Recipe
This gluten-free almond bread is a delicious and nutritious alternative to traditional wheat-based bread. Made with finely ground almonds, it has a soft, moist texture and a subtly nutty flavor. Perfect for sandwiches, toasting, or enjoying on its own, this bread is packed with protein and healthy fats, making it a great choice for anyone following a gluten-free or low-carb lifestyle.
Ingredients
2 cups almond meal
4 tablespoons chia seeds (soaked in 60 mls of water)
60ml water (this is used to soak the chia seeds - do this whilst preparing the dry mix)
1 1/2 cups arrowroot or tapioca
1 teaspoon bi-carb (baking soda)
4 tablespoons apple cider vinegar (or use lemon juice if you cannot have vinegar)
6 eggs
Preparation
Preheat oven to 175C
Soak chia seeds in water whilst preparing the dry mix in a bowl. Ensure the seeds are stirred into the water.
Add arrowroot and bi-carb soda to a bowl
Use a whisk to combine the dry ingredients breaking up any lumpy bits
Add eggs, soaked chia seeds and apple cider vinegar
Combine everything well until there are no lumps (about 30 seconds of whisking) don't be tempted to add any liquid - this mix is meant to be thick
Pour mix into a baking tin lined with non-stick baking paper or a silicon bread mold lightly oiled with olive oil
Bake for 30-40 minutes until the bread is firm (single loaf) to the touch and bounces back when lightly pressed. The top should be golden in color and firm to the touch.
Remove bread from the oven and turn out onto a cooking rack
Slice with a bread knife. (I like to store mine in the freezer pre-sliced)