Almond Flour Bread, Keto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
8 1/4 Cup (2 cups) Almond Flour, Wellby's Superfine 1 tbsp Now Psyllium Husk Powder 4 tbsp Flaxseed1 tsp Baking Powder (Calumet) 1 tsp salt1 tsp Xanthan Gum 1 tsp Inulin 2.25 tsp Yeast, Red Satr Active Dry Yeast4 tbsp warm H2O9 tbsp melted Butter, salted 7 large Eggs, fresh, whole, raw
PREP: After rising, pre-heat oven to 350 °F. Add large pan or bowl of H2O on bottom of oven to pre-heat. Spray grease 1 (one) Gluten-Free bread pan or 1 (one) regular-size Pyrex bread pan. Seasoned folded steel bread pans work well, too. Just don't use uncoated aluminum bread pans without lining with parchment paper. I don't recommend the latter.
MIX: Flour, Psyllium Husk Powder, Baking Powder, Flaxseed and salt until well blended. Make a well in the middle of the bowl all the way to the bottom. Expose plenty of bottom. Put the Inulin in the bottom and sprinkle the yeast over the top of the inulin. May be gently mixed together for better blending but not necessary. Sprinkle the warm H20 over the yeast and inulin, let set for about 10 minutes to make sure the yeast is rising. Add the eggs all at once to the yeast-in-inulin blend, mix well. Add butter to eggs, etc., and mix well. . Quickly bring in dry ingredients to egg and butter, mix well. Scrape bowl often. Pour or scoop into prepared loaf pan. tap and shake on counter top to level and shake out bubbles. Allow to proof in warm, draft-free area until about double in size. Cover with damp cloth while rising to prevent crust from drying out. May have to re-dampen periodically depending on how long it takes to rise. I use my oven with the light on. The successful loaf took about 4 hours to rise, even with a bowl of warm water in the oven and the oven light on.
BAKE: Bake at 350 °F for about 10 minutes, reduce to 325 °F for an additional 35 minutes. Do the toothpick test after full 45 minutes. If not clean, put pan back in oven and bake for additional 15-minute increments until toothpick comes out clean. Remove from oven, cool in pan on rack for 10 minutes. Turn loaf out of pan onto cooling rack. May have to loosen sides with knife for easier release. Cover with dust-free cloth. When fully cooled (give it at least two hours), may be bagged and stored in refrigerator. 24-hour storage prior to eating enhances flavor.
Serving Size: Makes 1 loaf, approximately 1 pound. Serving = 1/16 loaf
MIX: Flour, Psyllium Husk Powder, Baking Powder, Flaxseed and salt until well blended. Make a well in the middle of the bowl all the way to the bottom. Expose plenty of bottom. Put the Inulin in the bottom and sprinkle the yeast over the top of the inulin. May be gently mixed together for better blending but not necessary. Sprinkle the warm H20 over the yeast and inulin, let set for about 10 minutes to make sure the yeast is rising. Add the eggs all at once to the yeast-in-inulin blend, mix well. Add butter to eggs, etc., and mix well. . Quickly bring in dry ingredients to egg and butter, mix well. Scrape bowl often. Pour or scoop into prepared loaf pan. tap and shake on counter top to level and shake out bubbles. Allow to proof in warm, draft-free area until about double in size. Cover with damp cloth while rising to prevent crust from drying out. May have to re-dampen periodically depending on how long it takes to rise. I use my oven with the light on. The successful loaf took about 4 hours to rise, even with a bowl of warm water in the oven and the oven light on.
BAKE: Bake at 350 °F for about 10 minutes, reduce to 325 °F for an additional 35 minutes. Do the toothpick test after full 45 minutes. If not clean, put pan back in oven and bake for additional 15-minute increments until toothpick comes out clean. Remove from oven, cool in pan on rack for 10 minutes. Turn loaf out of pan onto cooling rack. May have to loosen sides with knife for easier release. Cover with dust-free cloth. When fully cooled (give it at least two hours), may be bagged and stored in refrigerator. 24-hour storage prior to eating enhances flavor.
Serving Size: Makes 1 loaf, approximately 1 pound. Serving = 1/16 loaf
Nutritional Info Amount Per Serving
- Calories: 186.5
- Total Fat: 16.6 g
- Cholesterol: 98.8 mg
- Sodium: 109.8 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 3.1 g
- Protein: 6.4 g
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