No-Flour, No-Sugar Bread

Equipment

• 8 × 4-inch or similar loaf pan
• Mixing bowl
• Whisk
• Spatula
• Measuring cups and spoons
• Parchment paper
• Wire cooling rack

Ingredients

Main ingredients

• 1½ cups almond flour
• ½ cup ground flaxseed
• 2 tablespoons psyllium husk powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 4 large eggs
• ¼ cup extra-virgin olive oil
• ½ cup unsweetened almond milk or water
• 1 teaspoon apple cider vinegar
• 1 teaspoon lemon juice , optional

Optional additions

• 1 tablespoon sesame seeds
• 1 tablespoon sunflower seeds
• 1 tablespoon pumpkin seeds
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• 1 tablespoon chia seeds
• A small handful of chopped walnuts

Instructions

Step 1: Prepare the Oven

1. Preheat your oven to:
2. 350°F / 175°C
3. Line your loaf pan with parchment paper, leaving a little paper hanging over the sides. This makes removing the bread much easier.

Step 2: Mix the Dry Ingredients

1. In a large bowl, combine:
2. Almond flour
3. Ground flaxseed
4. Psyllium husk
5. Baking powder
6. Baking soda
7. Salt
8. Whisk thoroughly.
9. Make sure the psyllium husk is distributed evenly because it absorbs liquid and helps create the bread’s structure.

Step 3: Mix the Wet Ingredients

1. In a second bowl, whisk together:
2. Eggs
3. Olive oil
4. Almond milk or water
5. Apple cider vinegar
6. Lemon juice, if using
7. Whisk until the mixture is smooth.
8. Slowly pour the wet mixture into the dry ingredients.
9. Stir with a spatula until everything is incorporated.
10. The batter will become noticeably thicker as the flaxseed and psyllium absorb liquid.
11. Don’t worry if it doesn’t resemble traditional bread dough.
12. Allow the mixture to sit for approximately 5–10 minutes .
13. This is an important step.
14. The psyllium husk and flaxseed will absorb moisture and transform the loose batter into a thicker, bread-like mixture.
15. If the mixture becomes extremely thick, add 1 tablespoon of water at a time until it becomes thick but spreadable.
16. Spoon the mixture into your prepared loaf pan.
17. Smooth the surface with a spatula.
18. For a beautiful bakery-style appearance, sprinkle the top with:
19. Sesame seeds
20. Sunflower seeds
21. Pumpkin seeds
22. Gently press them into the surface.
23. Place the loaf in the center of the preheated oven.
24. Bake for approximately:
25. 40–50 minutes
26. The bread should become golden brown and firm.
27. A toothpick inserted into the center should come out mostly clean.
28. If the top is becoming too brown before the center is finished, loosely cover the loaf with aluminum foil during the final part of baking.
29. Remove the loaf from the oven.
30. Allow it to cool in the pan for approximately 10 minutes .
31. Then carefully lift it out using the parchment paper.
32. Transfer it to a wire rack.
33. Allow it to cool for at least 30–45 minutes before slicing .
34. This is extremely important.
35. If you slice the bread while it’s hot, the interior can appear wet or gummy because it hasn’t finished setting.
36. Once completely cool, use a sharp serrated knife to cut the loaf into approximately 10 slices .
37. You can enjoy it:
38. Toasted
39. With avocado
40. With eggs
41. With cheese
42. With hummus
43. With tuna
44. With turkey
45. With vegetables
46. With natural nut butter
47. The method behind this bread is different from conventional yeast bread.

Traditional bread

1. Traditional bread generally relies on:
2. Wheat flour → gluten → yeast fermentation → rising → baking
3. This recipe instead uses:
4. Almond flour + flaxseed + eggs + psyllium → binding → baking
5. There is no need to knead the dough or wait for yeast fermentation.

Notes

Allow the loaf to cool completely before storing. Place it in an airtight container or sealed bag. It should keep for approximately 5–7 days . Slice the bread before freezing. Place parchment between slices and store in a freezer-safe bag. It can generally be frozen for approximately 2–3 months . You can take out individual slices and toast them directly from frozen.

Nutrition

Calories: ~190–210 kcal · Protein: ~6–7 g · Fat: ~16–18 g · Carbohydrates: ~7–9 g · Fiber: ~4–5 g · Sugar: ~1 g or less