Gluten Free Bread Recipes
Created with Almond Flour
Our Recipes:Garden Herb Bread
2 ½C Almond Flour
1 T Baking Powder
½ tsp Baking Soda
½ tsp Salt
½ tsp Minced Garlic
1 tsp Dried Parsley Flakes
1 tsp Basil
½ tsp Oregano
½ tsp Paprika
½ tsp Apple Cider Vinegar
3 T Canola Oil
3 Whole Eggs
¼ C Water
Combine ingredients in large bowl and mix until blended. Lightly grease loaf pan. (Either 2 small loaves, or 1 large loaf) Bake at 325 degrees for 45 minutes, or until a toothpick comes out clean. Best kept in freezer for longest shelf life.
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Sundried Tomato & Basil Bread
2 ½C Almond Flour
1 T Baking Powder
½ tsp Baking Soda
½ tsp Salt
½ tsp Minced Garlic
1 tsp Dried Parsley Flakes
2 tsp Dried Basil
½ tsp Dried Oregano
1 tsp Paprika
½ tsp Apple Cider Vinegar
3 T Canola Oil
3 Whole Eggs
¼ C Water
4 T Sundried Tomato (either in oil or reconstitute dried tomato in water until soft)
Combine ingredients in large bowl and mix until blended. Lightly grease loaf pan. (Either 2 small loaves, or 1 large loaf) Bake at 325 degrees for 45 minutes, or until a toothpick comes out clean. Best kept in freezer for longest shelf life.
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Spinach and Artichoke Bread
2 ½C Almond Flour
1 T Baking Powder
½ tsp Baking Soda
1 tsp Salt
1 tsp Minced Garlic
1 tsp Dried Parsley Flakes
1 tsp Onion Powder
½ tsp Apple Cider Vinegar
3 T Canola Oil
3 Whole Eggs
¼ C Water
3 T Chopped Frozen Spinach (Let Thaw)
3 T Artichoke Hearts (Drained & Pressed)
Combine dry ingredients in large bowl and mix until blended. Combine wet ingredients in separate bowl and mix well. Combine dry and wet ingredients until blended. Lightly grease loaf pan. (Either 2 small loaves, or 1 large loaf) Bake at 325 degrees for 45 minutes, or until a toothpick comes out clean. Best kept in freezer for longest shelf life.
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