Individual grain-free, vegan and oil-free bread made with almond meal–no other flours, starches or flax! 3 ingredients and half an hour are all you need to make these versatile, delicious mini breads.
Hi all! I have been working on a simple, versatile bread that I hope you will enjoy. I know that I am loving it. It is a breeze to prepare and has a soft tender texture, perfect for toasting and making mini sandwiches.
Also, it has merely 3 ingredients.
It’s my 3-ingredient Almond Bread.
Traditional bread recipes have a minimal number of ingredients. Very often it is little more than flour, yeast and water. Shouldn’t grain-free breads be just as simple? That was my inspiration for this recipe. The bread is:
The ingredients? Almond meal, baking powder and psyllium husk (plus water and optional salt). I’ll get to the almond meal in a moment. First, the psyllium husk.
Psyllium husk is made from the seeds of the plantago plant. The seeds are covered with an outer layer, or “husk,” that are high in both soluble and insoluble fiber. The husk is called mucilage, and, when mixed with liquid, forms a gel that can be used as an egg replacement in some baking recipes! Pretty nifty!
I have used it in quite a few recipes here on powerhungry (use the search bar, type in “psyllium). It turned out to be exactly what this bread needed to work. If you are new to using psyllium husk, it looks like this:
You can use coarsely ground whole husks or ground psyllium husk; both are pale brown, or have pale brown flecks. Just avoid refined psyllium powder (umm, Metamucil) for culinary uses.
Psyllium lends essential structure that the protein in gluten or eggs provides in traditional bread recipes. It is quite different from any other egg replacement, so I cannot recommend any subs for it in this recipe.
Mix the psyllium kusk with cold water to accelerate the gelling. Here’s what it looks like when gelled with a ration of 2/3 cup water to 2 teaspoons psyllium husks:
Now, the almond meal. This bread only works with almond meal, not finely ground blanched almond flour. The reason? it needs the extra fiber from the almond skins to work (it simply does not work with blanched almond flour; trust me, I have tried!).
Determining the difference between almond meal and almond flour can be confusing, as sometimes almond meal is labeled as almond flour, or (even more confusing) “almond flour/meal.”
But there is no need to fret, as your eyes will tell you everything you need to know: almond meal is made with almonds that still have their skins, resulting in a brown-flecked, slightly coarser product than finely ground almond flour (which is made from blanched almonds; i.e., no skins). If what you have is pale and uniform in color, it is made from blanched almonds.
To ensure that this bread is 100% grain-free, use a baking powder that uses tapioca starch or arrowroot instead of cornstarch. Other than that, baking powder needs no further explanation. So let’s get baking!
First up, make the aforementioned psyllium gel by mixing the psyllium husks with cold water. Give it the full amount of time to thicken. Next, combine the psyllium mixture with the almond meal and baking powder. 10 seconds later, you have dough. Specifically, a dough that is light and springy in texture and easy to handle.
Divide the dough into six even portions, shaping each portion into a patty. Place each patty in the greased/sprayed well of a standard-size muffin tin.
Time to bake! It will take about 30 minutes, at 350F, for the breads to bake. Once fully baked, the centers should have no more than the slightest indentation, if any, and should be firm to the touch.
Hello, delicious bread.
Cool the breads completely on a wire rack, then enjoy! The breads slice beautifully, and the texture is incredibly light.
These breads will only work when made in a muffin tin, but rest assured, I am working on larger loaf options! I just ordered umpteen more bags of almond meal for testing. Until then, enjoy the minis, and happy baking!
- ⅔ cup water
- 2 teaspoons whole psyllium husks (or 1-1/2 teaspoons ground psyllium husk powder)
- 1 and ⅔ cups almond flour/almond meal
- 2 teaspoons baking powder
- Optional: ¼ teaspoon fine sea salt
- Preheat oven to 350F. Greasy or spray 9 cups in a standard muffin tin.
- In a small bowl or cup, combine the water and psyllium; let stand 10 minutes to thicken.
- In a medium bowl, whisk together the almond flour/meal, baking powder and salt; stir in the water-psyllium mixture until blended into a dough.
- Divide mixture into 9 portions (about 3 tablespoons each) and shape into a patty about the size of the muffin cup. Place patties in prepared muffin cups.
- Bake in preheated oven for 27 to 30 minutes until just set at center. Transfer to rack and let cool in tin 10 minutes. Remove breads from cups. Serve warm, room temp, or chilled.
Storage: Store in an airtight container in the refrigerator for up to 5 days or freezer for up to 3 months.