Gluten-free and wheat-free delicious bread alternative. For dairy-free, please skip Parmesan.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5-inch loaf pan.
Stir almond flour, Parmesan cheese, ground flax seeds, baking soda, and salt together in a large bowl with a fork until well-combined.
Whisk eggs, almond milk, vinegar, and olive oil together in a large bowl until well-mixed.
Pour egg mixture over flour mixture and whisk well until dough comes together, about 1 minute. Dough will be very thick. Pour dough into pan and smooth top.
Bake loaf in the preheated oven until golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
Set pan on a wire rack to cool for 5 minutes. Cover pan with plate or cooling rack and invert to tip loaf out. Let cool down for 20 to 30 minutes before serving.
Per Serving: 227 calories; protein 10.8g; carbohydrates 6.9g; fat 18.2g; cholesterol 83.4mg; sodium 268mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.