Easy Low-Carb Gluten-Free Bread

Three slices of bread with different methods and descriptions.

4 from 4 votes

Easy Low-Carb Gluten-Free Bread

This bread is light, airy, crusty on the outside, and chewy on the inside. Super-simple low-carb almond bread that only requires 20 minutes hands-on time!

Prep Time20

Cook Time1

Total Time1 20

Course: Bread

Cuisine: American, International

Keyword: almond flour bread, gluten-free almond bread, low-carb almond bread, low-carb bread, low-carb gluten-free bread

Servings: loaf

Calories: 1459kcal

Author: Natasha Levai

Cost: 6

Equipment

1 electric mixer
1 8x4'' or 9x5'' baking loaf pan

Ingredients

½ cup water
10 grams whole psyllium husk I don't recommend using powder
4 large eggs
200 grams almond flour finely-milled
2½ teaspoon baking powder make sure it is fresh
6 g sea salt

Metric - US Customary

Instructions

Start preheating the oven to 350F/175C. Add psyllium husk and water in a medium bowl and whisk immediately to prevent lumps.
Set the bowl aside to let psyllium gel form.
Separate egg yolks from egg whites. It is very important that none of the yolks get into the whites, not even a little drop.
This is why I recommend separating each egg in a different bowl and then adding that egg white to the rest, so that if by any chance the egg yolk breaks, it doesn't contaminate all of the whites.
If there is any trace of fat in the whites, they won't whip to the stiff peaks!
First, beat the egg whites to the consistency of a stiff meringue. It should take you a few minutes at a high speed with an electric mixer.
You can use either a hand or a stand mixer with a whipping attachment.
Then, whip the yolks until they become pale in color. Yolks won't puff up nearly as much as the whites.
Add psyllium gel to the egg yolks, and mix with an electric mixer until evenly incorporated.
Then, add all the dry ingredients together and mix to combine.
Add dry ingredients to the yolks with psyllium and mix using the electric mixer. The mixture will be lumpy, but that is okay for now!
Finally, add the pasty dough to the whipped egg whites and mix with the electric mixer until evenly incorporated.
Don't overmix, we want to keep as much air in the dough as possible!
I recommend making cuts in your parchment paper leading from each corner toward the center about ½ of the way.
This will allow you to line the baking pan in its entirety without too many wrinkles.
Line the 8x4 inch (20x10 cm) baking loaf with parchment paper. You can also use the traditional 9x4 inch (22.5x12.5 cm) in which case your bread will be flatter and longer (like mine).
You can also use a silicone baking loaf to save baking paper.
Finally, transfer the batter to the baking bread pan and bake at 350F/175C for 1 hour. Check your bread after 40 minutes and cover it with foil (shiny side up) if it is starting to brown too much.
Don't use the convection setting as that might dry the outside too soon and leave you with a gummy middle.
ake until you see a crusty golden brown exterior. Insert a toothpick or a knife into the bread to make sure has cooked through. If it comes out clean, you are good to go! Let the bread cool on a wire rack until no longer warm to the touch, then slice!
The bread is still fragile when hot, but it does firm up during cooling.

Notes

Pro tip: avoid storing this bread at room temperature! Due to high levels of moisture, this bread will go moldy in no time if sealed in a bread box or a container at room temp. I recommend either leaving it uncovered or freezing it (details below).

Substitutions

Almond flour - I don't recommend substituting almond flour for anything else in this recipe. Coconut flour won't work either because it absorbs much more liquids (here is a coconut flour bread recipe). I also have 100% millet flour bread if you'd like a whole-grain version.

Psyllium husk - while there are substitutes for psyllium, I haven't tested this recipe using anything else as a binder. I recommend you stick to psyllium husk, but you can try chia or flax seeds as well.

Eggs - when using water in place of eggs, you get a very strong almond flavor which I personally don't like. You can make a vegan version by using more water and more psyllium husk in place of eggs, but you won't get as much rise in your loaf.

Baking powder - you can use baking soda with an additional 1 tablespoon of apple cider vinegar for baking soda to activate.

Storing tips

If storing at room temperature, leave the bread uncovered. If you seal it in a bread box or a container, it will go moldy within a couple of days. Not a sight you want to witness! On the other hand, if the bread gets hard and dry, use it for French toast or croutons.

You can also keep the bread covered in the fridge (up to 5 days) but I recommend freezing! To freeze:

Slice the bread with a serrated knife
Arrange the slices on a tray and place it in the freezer
After about 30 minutes, transfer the slices into an air-tight container or a freezer bag
Keep for 3-6 months.

Or, alternatively, you can simply put pieces of parchment paper between the slices and freeze the bread in a container right away.

To reheat:

Pop the sliced into the microwave for 30 seconds

Reheat in a toaster.

See the post for serving suggestions and variations.

Nutrition