1-2-3 Bread (Dairy-Free)
I don’t remember how many experiments were needed that I was satisfied with this recipe. I just can say many, and maybe some more. I wanted to have a really simple recipe for easy gluten-free low-carb bread made from ingredients you can find from almost every grocery store, or at least every health food store. Something which is easy to vary and makes a nice base for sweet or savory toppings.
Finding the best ratio between these simplest ingredients took looong time. Luckily my toddler loved most of the results, so did my parents whenever they happened to visit us and I was in the mood for baking (well, I’m always in the mood for baking…) Okay, stop talking, give the recipe, here it is, aquí está:
I always bake this bread in a small loaf pan since the bread doesn’t rise much and I prefer a high bread anyway. If you use normal-sized (9 X 5 inch = 23 X 13 cm) loaf pan the bread will be quite flat. Another option is to double the recipe for the normal-sized pan, however then the baking time is longer, approximately an hour. I haven’t found small silicone loaf pans, mine is ceramic and I’ve found it from the nearest store. I really prefer silicone pans, the bread releases so much easier from them.
In case you don’t have a silicone loaf pan which usually doesn’t need greasing, it’s good to butter the glass or ceramic loaf pan generously with melted butter or with some other fat. Extra virgin coconut oil suits well for this. Also extra virgin olive oil is worth trying in case you don’t use butter. It might give its characteristic flavor to the bread, so if you use sweet toppings it might not be the best option. Sprinkling almond flour on the butter or coconut oil helps even more that the bread will nicely pop out of the pan.
Unlike my other bread recipe for Simple and Fluffy Gluten-Free Low-Carb Bread, this bread is a bit crumblier. It does hold nicely together and it’s nicely moist, but you cannot slice that thin slices than from the Simple and Fluffy Gluten-Free Low-Carb Bread.
I’ve tried few different brands of almond flour when developing this recipe. The best results I got with Bob’s Red Mill, which I actually don’t use normally. Unfortunately it’s not organic and I cannot find it very easily. I’ve also tried normal fat organic almond flour and other normal fat non-organic almond flour both of which I found from the nearest grocery store. Unfortunately I’ve got no idea about the brands. All I know is that the organic almond flour comes from Spain and non-organic from the USA. Both of them were working pretty well for this bread. I also tried organic fat-reduced almond flour from Ölmühle Solling, but that didn’t work very well, it left the bread flat and too dense.
This simple bread doesn’t have any added salt not only because I wanted it to suit both sweet and savory toppings, but also because I wanted to make it child-friendly. Even I usually use unrefined sea salt which is healthy, I don’t want to fill up my toddler with too much salt anyway. If you prefer bread with a salty touch, please feel free to add some salt, a teaspoon or even two depending on the salt you use and the preferred saltiness. Few drops of liquid stevia or a tiny amount of other sweetener enhances the flavors even more.
Another reason to make the recipe so simple is, that it’s easy to add some extras, like spices, herbs, nuts, seeds, dried fruit, flavors or even sweeteners depending on the mood and the purpose of use. How about banana bread? Dried or frozen cranberries and orange flavor? Chopped walnuts? Sun-dried tomatoes and olives? Zucchini? Pick your favorites and use your imagination!
And of course, last but not least, a simple recipe is easy to remember. Just 1 teaspoon baking powder, 2 cups almond flour and 3 eggs. 1-2-3 and there we go!
Do you have a recipe for a favorite bread you bake over and over again? Do you prefer plain, simple bread, or bread with all the fixings?
1 teaspoon aluminium-free baking powder
2 cups = 480 ml = 8 oz = 230 g almond flour
3 extra large organic eggs
- Preheat the oven to 300 °F (150 °C).
- Mix the baking powder with the almond flour in a medium bowl.
- In a large bowl, beat the eggs with an electric mixer until almost white and fluffy. The mixture will expand remarkably.
- Fold the almond flour mixture gently to the eggs preferably with a rubber spatula until there are no lumps.
- Put the dough into a generously greased small loaf pan or a silicone loaf pan and level the top with a rubber spatula.
- Bake for 30–40 minutes or until a stick inserted into the loaf comes out dry.
- Let cool and cut into slices.
Images, text and recipe fully copyrighted by Low-Carb, So Simple
|Per slice if 10 slices in a loaf:
|Per slice if 15 slices in a loaf:
|Per slice if 20 slices in a loaf:
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