Almond Flour Flaxseed Bread (Gluten-Free, Dairy-Free Option) Recipe
This Almond Flour Flaxseed Bread is a gluten-free, dairy-free friendly loaf packed with wholesome ingredients like almond flour and flaxseeds. It's moist, slightly nutty, and perfect for those seeking a healthy, low-carb bread alternative. Easy to bake in under an hour, it makes a great breakfast or snack option.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/3 cup + 1 tablespoon ground flaxseeds
- 1 tablespoon whole brown flaxseeds
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup tapioca starch
Wet Ingredients
- 6 tablespoons butter, melted
- 4 eggs, beaten
- 1 teaspoon apple cider vinegar
- 1/2 cup unsweetened plain Greek yogurt
Toppings
- 1 tablespoon whole brown flaxseeds
- 1 tablespoon white sesame seeds
Instructions
- Preheat & Grease: Preheat the oven to 350°F (180°C) and grease a 9"x5" loaf pan thoroughly to prevent sticking.
- Whisk Dry Ingredients: In a large bowl, combine the almond flour, ground flaxseeds, whole flaxseeds, salt, baking powder, and tapioca starch. Mix well until all ingredients are evenly distributed.
- Melt Butter: Melt the butter in a small saucepan over low heat, then let it cool for about 5 minutes to avoid cooking the eggs when combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, beaten eggs, apple cider vinegar, and unsweetened Greek yogurt until the mixture becomes light and fluffy.
- Form Batter: Gently fold the wet ingredients into the dry ingredients, mixing just until combined to avoid a dense or oily texture.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan. Sprinkle the top evenly with the whole brown flaxseeds and white sesame seeds for a crunchy topping.
- Bake Until Ready: Place the loaf pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
- Cool and Slice: Remove the bread from the oven and let it cool in the pan for 10 to 15 minutes to settle. Then remove from pan, slice, and serve.
Notes
- Do not overmix the batter to maintain a light texture.
- Let the melted butter cool before mixing with eggs to prevent curdling.
- Use a toothpick to check doneness before removing from the oven.
- This bread can be stored in an airtight container for up to 4 days or frozen for longer storage.
- For a vegan version, substitute eggs with flax eggs and use a plant-based yogurt alternative.