Almond Flour Bread Food

EASY LOW CARB BREAD RECIPE (ALMOND FLOUR BREAD)

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of an 8x4 in loaf pan with parchment paper.
• In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
• Stir in the eggs and melted coconut oil, then finally the warm water. Try to mix it well to create air bubbles.
• Transfer the batter to the lined baking pan. Smooth/press the top evenly with your hands, forming a rounded top.
• Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it's completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan.

ALMOND FLOUR BREAD

Steps:

• In a small microwave-safe bowl, heat the coconut oil in 15-second bursts, just until it melts. Set aside to cool to room temperature.
• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a 9x5-inch baking pan with nonstick spray. Line the pan with parchment paper so that the paper overhangs both sides, then lightly coat with spray again.
• In a large mixing bowl, whisk together the almond flour, flaxseed meal, baking soda, cinnamon (if using), and salt. In a separate bowl, whisk together the eggs, egg white, honey, apple cider vinegar, and cooled coconut oil until smooth. And the wet ingredients to the dry ingredients and, with a whisk or rubber spatula, stir until well combined. The batter will be thick and wet, like a muffin batter. Transfer to the prepared loaf pan and smooth the top.
• Bake until the top is toasty golden brown and a toothpick inserted in the center of the loaf comes out clean, about 35 to 40 minutes. Place the pan on a cooling rack and let cool in the pan for 10 minutes. Transfer from the pan to the rack (use the parchment overhang) and let cool completely. Slice and serve.

KETO BREAD

Steps:

• Preheat the oven to 350 degrees F and butter a 9-by-5-inch loaf pan. Line the pan with a piece of parchment paper long enough to have a 2-inch overhang on 2 sides (this will help you lift the bread out of the pan).
• Whisk the almond flour, baking powder and salt together in a large bowl. Whisk in the egg yolks and butter.
• Beat the egg whites in another large bowl with an electric mixer on medium-high speed until they hold soft peaks. Stir about a third of the whipped egg whites into the almond flour mixture. Then gently fold in the remaining egg whites, being careful not to overmix (it's okay if there are some egg white streaks in the batter).
• Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the pan on a rack. Use the parchment to help lift the bread out. Slice for sandwiches or toast or eat with a slather of butter. Wrap and store at room temperature for up to 5 days.

ALMOND SANDWICH BREAD

Steps:

• Beat almond flour, eggs, Greek yogurt, salt, and baking soda together in a bowl with a mixer at high speed until creamy.
• Heat a skillet over medium heat; add just enough olive oil to cover the surface.
• Ladle 1/4 cup of the batter into the center of the hot skillet; cook until browned, 1 to 2 minutes per side. Repeat with remaining batter.

ALMOND FLOUR BANANA BREAD

Steps:

• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a 9 x 5-inch loaf pan with parchment paper so that two opposite sides of the paper overhang like handles. Coat the pan and paper with nonstick spray.
• In a large mixing bowl, mash the bananas until very smooth (a hand mixer is a nice shortcut). Double check that you have 1 ½ cups and if not, adjust accordingly. Whisk in the eggs, maple syrup, oil, and vanilla until smoothly combined. Sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt over the top. Whisk to combine.
• Sprinkle the almond flour and flaxseed over the top. With a rubber spatula, fold the batter, just until the almond flour and flax disappear.
• Scrape the batter into the prepared loaf pan and smooth the top. Bake for 20 minutes, then loosely tent the pan with foil. Continue baking about 20 to 25 minutes more, or until a toothpick inserted in the center of the loaf comes out clean and the loaf is very dark golden at the edges and top. Place the pan on a wire rack and let cool in the pan for 10 minutes, then with the parchment paper "handles" gently lift the loaf onto the rack to finish cooling completely before slicing.
• For the chocolate drizzle: In a small microwave-safe bowl, place the chocolate chips and coconut oil. Microwave for 30 seconds, then stir. Continue to microwave in 15-second busts, until the chips are almost but not completely melted. Remove from the microwave and stir, letting the residual heat melt the chocolate the rest of the way. Drizzle over the cooled loaf and let the chocolate set a few minutes. Slice and enjoy!

ALMOND FLOUR BANANA BREAD

Steps:

• Preheat oven to 350 degrees F, line metal 9 x 5 loaf pan with parchment paper or leave non-stick as is. Spray only bottom and lower 1" with cooking spray. Set aside.
• In a large mixing bowl, add bananas and mash with a masher. Then add eggs, sweetener, oil, vanilla, cinnamon, baking soda, baking powder and salt; whisk until combined.
• Add almond flour and stir and mix gently with spatula to combine.
• Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
• Remove almond flour banana bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Remove bread from a loaf pan and let it cool off completely. Slice with sharp serrated knife - works best with breads to keep them from falling apart.

LOW-CARB ALMOND FLOUR BREAD RECIPE

Steps:

• Place all the dry ingredients in a mixing bowl.
• Add the eggs, coconut oil and warm water. Mix until combined well. Do not over mix.
• Pour into a lined loaf tin or a silicon loaf tin. Bake at 180C/350F for 30 minutes, or until golden on the outside and cooked thoroughly inside. It appears some ovens require a longer cooking time, so please be guided by your oven.

LOW CARB ALMOND FLOUR BREAD

Steps:

• Preheat oven to 350°F (180°C). Line a 9x5-inch loaf pan with foil and spray with cooking spray.
• To a bowl, add almond flour, psyllium husk powder, baking powder, and salt. Whisk to combine.
• In a separate bowl, beat the egg yolks until fluffy. Add oil and water and beat to integrate.
• Add dry mixture into the wet and mix well. Set aside.
• Separately, whip up the egg whites to medium peaks.
• Gently fold whipped egg whites into batter-but don't over-mix! (This will help the bread rise and maintain its lift without yeast or gluten.)
• Transfer batter to prepared loaf pan and bake until golden brown, about 50 minutes. The top should be firm and a bit crusty.
• Allow to cool in the pan for 10-20 minutes. Transfer bread loaf to a wire rack and allow to cool completely before slicing and enjoying! (Slice to desired thickness, 10-14 slices depending on preference.)

ALMOND FLOUR BREAD RECIPE

Steps:

• Preheat the oven to 350°F.
• Grease a 9×5 loaf pan. You can use parchment paper if you like.
• In a food processor, combine the dry ingredients.
• Pulse them until well combined-about 10 pulses.
• Add the wet ingredients and mix until well combined-about 20 seconds. Remember to scrape down the edges.
• Add the optional fresh herbs.
• Pulse another 5 or 6 times to mix the herbs into the dough without puréeing them. The dough will be like a very thick batter, but should be thin enough that it wouldn't roll into a ball.
• Pour dough into your prepared loaf pan. There should be enough to fill the pan about halfway up.
• Bake for 30-35 minutes or until a toothpick comes out clean from the center. It should look golden brown on top, like regular bread.
• Remove from oven. Let it cool in the pan for 30 minutes to room temperature before serving.

ALMOND FLOUR BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan lightly.
• Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until smooth dough forms. Transfer to prepared loaf pan.
• Bake in preheated oven until top is golden brown, about 40 minutes. Cool in loaf pan 10 minutes before transferring to a wire rack to cool completely.