Gluten Free Almond Meal Bread

My Gluten Free Almond Meal Bread is GAPS friendly and only uses 4 ingredients.  Most Gluten Free Breads on the market can be chalky and a bit dry.  I love the moist texture of this bread.

I have also found that it lasts ages if you cut it into slices and place parchment paper between the slices and freeze.  You can also make muffins from this recipe and it’s an easy lunchbox addition.

The best way to eat this bread, in my opinion, is freshly baked with lashings of butter.  If you can find some locally produced honey, it is delicious with this bread.

This Gluten free Almond Meal Bread is a wonderful replacement for bread and grains and is nutritionally dense.  It also uses good fats, which are essential for the absorption of fat soluble vitamins such as Vitamin A,D,E and K.  Fats are also essential for brain development and nourishing the nervous system.  Have you ever tried to make your own bread?

Be careful not to eat too much of this bread if your goal is weight loss.  Almonds and other nuts are high in fats and for some people can be hard to digest.  Bread should not be your staple food source, but rather an occasional treat.

Try this easy and delightful recipe.  Feedback is always appreciated!

Print

Gluten Free Almond Meal Bread

A delicious, dense and filling bread which is an amazing replacement for bread or sourdough. Completely Gluten Free and a perfect replacement.

Ingredients

• 2 Cups Almond Meal Fermented or plain
• 1/2 Tsp Salt Sea salt
• 4 Med Eggs free range
• 1/4 Cup Homemade Yogurt, Coconut Oil, ghee or melted butter either one of these

Instructions

1. Preheat the oven to 180 deg C

2. Line a loaf tin with parchment paper and grease with a good fat. You can also use cupcake liners which have been greased.

3. Beat the eggs and add the fat (yogurt, coconut oil, ghee or melted butter). Stir through.

4. Add the almond flour in small amounts and stir through until all the almond flour is combined with the wet mixture. It should have a porridge consistency.

5. Pour the mixture into the lined loaf tin or cupcake liners and place in the oven for 15-20 minutes (for cupcakes) and 45-60 minutes (for the loaf).

6. Use a skewer to test when it is done. Remove from the oven and allow to cool. Serve with good quality butter.

7. You can cut the bread into slices and place parchment paper between the slices and freeze the bread or you can freeze the muffins.