Gluten Free Almond Flour Bread
I found the following Gluten Free Recipe on YouTube and have made it a few times. It is tasty and has a Corn Bread type consistency and mouth feel. It’s really delicious toasted with butter or nut butter. I don’t recommend it for meat sandwiches because of its crumbly nature, but it does hold up to things like avocado, tomato and melted cheese.
This bread is high in protein, coming in at a whopping 92 grams for the loaf. Per my approximation (Sorry, I didn’t get out the ruler) there are 20 slices the size of the one pictured, so that makes it 4.6 grams of protein per piece.
My intent in making this bread, is to find a recipe that replaces the overly refined flours used in most gluten free products. Those gluten free flour mixes use thing like refined rice flour, sorghum flour, tapioca starch and potato starch to mimic the taste and consistency of wheat bread.
High Protein Almond Flour Bread
2 Cups Almond Flour
1/4 Cup Golden Flax Meal
2 Tablespoons Coconut Flour
5 Eggs
1/4 Teaspoon Sea Salt
1/2 Tablespoon Baking Soda
1 Tablespoon Raw Honey
1 Tablespoon Coconut oil plus oil for greasing the pan
1 Tablespoon Apple Cider Vinegar
Almond bread out of the oven
Place Almond Flour, Flax Meal, Coconut Flour together and mix. Melt coconut oil and soften raw honey. Add eggs to the flour mixture and mix. Add coconut oil, honey and vinegar.
The mixture will come out like a sticky quick bread dough. Turn into a greased bread pan.
Bake at 350° for 35-45 minutes.
Tips: I melt the honey in a glass custard dish which I place in the oven as it is pre-heating. In my oven it takes 3 minutes. After I scrape the honey out, I place the room temperature coconut oil in and leave it on the counter. Since the glass is still hot, the coconut oil melts. This saves taking out saucepans to make a water bath or using a double boiler.
I have mixed this by hand and used a mixer, thinking the mixer might more evenly distribute the baking soda and vinegar and give it a better rise. No difference and more utensils to wash.
This bread is high in protein, but not much higher in calories than traditional wheat bread. Because of the extra protein, I found it satisfying, filling and it kept me from being hungry for much longer than traditional bread or pre-packaged gluten free breads.
Again, using my approximation which counts 20 slices out of this loaf, the calories count is 110.
In comparison:
White bread is 79 calories per slice with only 2.7 grams of protein. Whole Wheat bread is 69 calories with only 3.6 grams of protein. Corn bread is 94 calories per serving with 1.9 grams of protein.