Keto/LCHF/Gluten-Free Bread
Delicious non-eggy bread that holds together and bakes in an oven, not a microwave. Makes two slices. Gluten-free, keto and diabetic friendly (as a special treat) -- but "regular folks" will love it too!
Servings 2
Calories 121kcal
Carbs (g):
Ingredients
- 2-1/2 tablespoons almond flour
- 1/2 tablespoon psyllium husk powder
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- dash salt
- 1 egg
- 1 tablespoon coconut oil
- 1 tablespoon water
Instructions
- Preheat oven to 350 degrees F. (175 C.).
- Grease 5-3/4" by 3" pan with a bit of coconut oil.
- In a small cup or bowl, mix the almond flour, psyllium husk powder, xanthan gum, baking powder and salt. Mix well as the xanthan gum will form lumps if not well mixed in.
- Mix together the egg, coconut oil and water in another cup.
- Add the wet ingredients to the dry ingredients and stir to mix well. Dough will be thick.
- Spread dough in pan.
- Bake at 350 degrees F. (175 C.) for 25 minutes. Test for doneness with toothpick inserted in center -- it should come out clean.
- Cut and serve immediately. I cut loaf in half, then cut each piece horizontally (like a biscuit) to make two "slices."
Notes
May be baked in a 4" x 4" square pan or a 5" round pan.
Psyllium husk fiber may be omitted and almond flour increased to 3 tablespoons. The texture is not as good but the carb count goes down to 2.
This bread is fairly dense. Add another tablespoon of water for a lighter bread. Baking time is the same.