Gluten-Free Bread with Coconut & Almond Flours
Ingredients:
• 1/2 cup coconut flour
• 1/2 cup almond flour
• 5 tablespoons psyllium husk
• 1/2 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon garlic powder (optional)
• Salt to taste
• 1 teaspoon vinegar
• 8 egg whites, at room temperature
• 3 tablespoons olive oil
• 1/2 cup hot water (use only enough to achieve a loose mashed potato texture—discard the rest)
• Optional seasoning of your choice: oregano, turmeric, rosemary, cumin, dried herb blends, etc.
• Optional toppings: sesame seeds, flaxseeds, sunflower seeds, or chia seeds
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Instructions:
1. Preheat the oven to 350°F (175°C). Grease a small rectangular loaf pan or line it with parchment paper to prevent sticking.
2. Mix the dry ingredients:
In a large bowl, combine the coconut flour, almond flour, psyllium husk, baking powder, baking soda, garlic powder (if using), salt, and any other seasonings.
3. Add the wet ingredients:
Stir in the egg whites, vinegar, and olive oil. Mix with a whisk or spatula until combined.
4. Add hot water gradually:
Pour in just enough hot water to achieve a loose mashed potato consistency. You may not need the full 1/2 cup—discard any excess.
5. Transfer to the loaf pan and smooth the top with a spatula.
6. Decorate (optional):
Sprinkle your choice of seeds over the top of the batter before baking—this adds crunch, beauty, and extra nutrients.
7. Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean and the bread has a firm, golden crust.
8. Let the bread cool completely before removing from the pan, to allow the texture to set and avoid breaking.
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Extra Tips:
• Save the egg yolks for other recipes like custard, homemade mayonnaise, or a low-carb flan.
• This bread slices and toasts beautifully.
• Store in the refrigerator for up to 5 days or freeze individual slices for later use.