Gluten Free Bread Recipe
Soft, tender slices of homemade goodness—this Gluten Free Bread Recipe is healthy, easy, no-yeast, and low carb.
Ingredients
- 2 cups blanched almond flour Bob’s Red Mill is my go-to
- 1/2 cup fine coconut flour sifts easily for even texture
- 3 tablespoons psyllium husk powder key for structure—don’t skip!
- 2 teaspoons baking powder gluten free, aluminum-free preferred
- 1 teaspoon fine sea salt
- 4 large eggs at room temperature
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 cup warm water or unsweetened almond milk for extra moisture
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 9×5-inch loaf pan with parchment paper, letting the ends hang over the sides—this makes removal a breeze.
- In a large bowl, whisk together almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Make sure there are no lumps. You want a uniform base for the best rise.
- In a separate bowl, whisk eggs briskly until frothy. Stir in olive oil and apple cider vinegar until smooth.
- Pour the wet mixture into the dry. Stir gently with a spatula until almost combined—then slowly pour in the warm water while stirring. The batter should be thick but pourable.
- Scrape the batter into your prepared pan. Gently smooth the top with a wet spatula.
- Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the loaf rest in the pan for 10 minutes, then lift out using the parchment “handles” and place on a wire rack. Cool completely before slicing.
Notes
During testing, I learned that even slight variations in psyllium can change crumb. I recommend measuring by weight if possible. For extra moisture, swap half the water for unsweetened almond milk. Want a fluffier lift? Separate the egg whites, whip them to soft peaks, then fold in gently.
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