Wheat free bread

Wheat free bread


  • Dry Ingredients:
  • 1 cup almond flour
  • 1 cup arrowroot flour
  • 1/3 cup coconut flour
  • 1 tsp. sea salt
  • 2 tsp. active dry yeast
  • 1 ½ tbsp. very finely ground chia seed
  • 2 tbsp. organic psyllium husk powder

Wet Ingredients:

  • 1 ¼ cup filtered water
  • 2 tsp. Maple Syrup (This is consumed by the yeast, which lowers the glycemic index)
  • 1 egg

1. In a large bowl, whisk together the almond flour, arrowroot flour, coconut
flour and sea salt.

2. Heat water to 105-110 °F. Add 2 tsp of Maple Syrup and stir. Add the yeast
and let stand for 10 minutes. The yeast should bubble or foam – if it doesn’t
start over.

3. Stir the finely ground chia and psyllium powder into the yeast mixture. Let
stand 1 minute to thicken, then whisk.

4. Pour thickened yeast-chia mixture into the dry ingredients and mix with a
wooden spoon until thick and fully combined. The dough will be slightly
sticky, but workable. Knead for 1 minute.

5. Put kneaded dough back into the bowl, cover with a damp cloth and place in
a warm spot to rise for one hour.

6. Preheat the oven to 425 °F. Place a pizza stone (or cooking sheet) in oven to

7. Divide dough into two balls. Place dough balls on a square of parchment
paper or a cutting board. Dip your hands in water and shaped into nice
rounded shapes. Brush with egg wash, if desired. Use a serrated knife to cut a
tic-tac-toe pattern on the top.

8. Slide the prepared dough onto the preheated stone or cooking sheet. Bake
35-40 minutes. PLEASE NOTE – baking time can vary – the measure of
doneness is an internal temperature of 205-210 °F.

9. Let cool completely on a wire rack. (Not allowing the loaf to fully cool before
cutting may result in a gummy interior.) When completely cool, slice and
serve or store in an airtight container. To re-crisp crust, toast or reheat in a
375 °F oven for 5-10 minutes.

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