One of the biggest challenge to adopting a low-carb grain-free lifestyle is finding a bread that actually taste like the real deal thing. Finding one that’s not dry as a desert, of heavy like a brick or don’t taste eggy or cakey. Also won’t fall apart with a sandwich or will hold up to a burger. This versatile bread recipe will make you happy. It’s great as a loaf/sandwich bread, makes soft fluffy burger buns and rolls, toasts up beautifully and even makes a crusty baguette.
I spent almost 6 years experimenting with every combination of grain free flours I could get my hands on. Anyone who’s been down this path already know that just using almond flour or coconut flour either on their own or in combination will NOT give the results that you need. I realize that the ingredient list looks long but I’m telling you these flours and only in these amounts/ratios along with these exact wet ingredients will give you that amazing bread that tastes like the real thing.
Dry Ingredients
3/4 (84g) cup fine Almond flour
3/4 (90g) cup cassava flour
1/4 cup (40g) tapioca flour
1/4 cup (40g) arrowroot powder
1 TBS (6g) golden flax seed meal
2 TBS (14g) coconut flour
1 tsp (4g) psyllium husk powder
1 tsp (3g) xanthan gum
1/2 tsp (4g) salt
2 TBS (24g) dry yeast granules
Wet ingredients
2 egg whites
1 whole egg
1 tsp apple cider vinegar
2 tsp olive oil
2 TBS honey (or sugar)
1 1/4 cup (for baguette use only 1 cup water)
Directions: DO NOT PREHEAT OVEN
1. Add all dry ingredients including yeast to a large bowl and mix well.
2. Make a well in the center of the dry mix and add egg whites, whole egg and the olive oil.
3. Warm the water in the microwave for about 30 seconds to warm. Add honey (or sugar) to warm water and add it to the dry ingredients while beating with electric mixer (or very fast with wire whisk) to make a batter. Mix well for about 4 to 5 minutes
4.
a. To make a loaf bread – The mixture should have the consistency of a thick batter. Spoon the batter into a standard 9 x 5 bread loaf pan lined with parchment paper. Gently smooth batter with spatula heaping the batter high to the center (do not mash down).
b. To make baguette - Line a baguette pan or a baking sheet with parchment paper. If using just a baking sheet hold up both sides of the parchment paper with rolled up foil to create a u-shape. Transfer the batter to the parchment paper and use a spatula to shape and form the baguette loaf. Can divide to make two narrow baguettes. Use sharp knife to make several diagonal slits across the batter.
c. To make rolls – divide batter into a muffin pan wells lined with parchment paper to make 16 rolls.
d. To make burger buns – Use 1 1/2 cup of water to make batter. Divide batter into these 3.5 x 1.25 inch baking molds, sprayed with cooking spray or oil from a spritzer. Smooth batter and bake.
5. To bake - Place pan in a cold oven on the middle rack and turn oven to 425 degrees. The total time baking is 50 to 55 minutes for loaf bread and 30 to 35 minutes for rolls and burger buns . As the oven temperature rises the bread will rise. After 15 minutes use a sharp knife to make 2 or 3 diagonal slits across the top of loaf After 25 minutes then turn down oven to 375 degrees and bake for another 25 to 30 minutes (only another 15 minutes for rolls and burger buns) until bread turns golden brown. Transfer bread to cooling rack immediately and allow it to cool completely (at least 3 hours) on cooling rack before slicing. Store bread wrapped in plastic in the refrigerator. Makes 16 to 18 half inch slices for the loaf, 7 to 8 burger buns and same for rolls.
Note:
If the crust becomes too brown while baking loosely tent a piece of foil or parchment paper across the top.
