Almond Coconut Bread Recipe

This recipe yields a 100% gluten-free bread made with almond and coconut flour, perfect for those with celiac disease, gluten sensitivity, or anyone seeking a healthy alternative. It’s rich in fiber, healthy fats, and protein, with a low glycemic index.

Ingredients (for 1 loaf, 8-10 servings)

• Almond flour: 2 cups (200 g)
• Coconut flour: 1/2 cup (60 g)
• Ground flaxseeds: 1/4 cup (25 g)
• Psyllium husk powder: 2 tablespoons (10 g)
• Baking soda: 1 teaspoon (5 g)
• Sea salt: 1/2 teaspoon (2 g)
• Eggs: 4 large (approx. 200 g)
• Coconut oil: 1/4 cup, melted (60 ml)
• Apple cider vinegar: 1 tablespoon (15 ml)
• Warm water: 1/2 cup (120 ml)
• Chia seeds (optional, for topping): 1 tablespoon (10 g)

Equipment

• Loaf pan (22 x 12 cm or 9 x 5 inches)
• Parchment paper
• Large mixing bowl
• Whisk or mixer
• Oven

Preparation Time

• Prep time: 15 minutes
• Baking time: 45-50 minutes
• Total time: Approximately 1 hour

Detailed Instructions

1. Preheat the oven: Set the oven to 180°C (350°F). Line the loaf pan with parchment paper to prevent sticking.
2. Mix dry ingredients: In a large bowl, combine almond flour, coconut flour, ground flaxseeds, psyllium husk powder, baking soda, and sea salt. Stir well to ensure even distribution.
3. Mix wetness: In a separate bowl, whisk together the eggs, melted coconut oil, apple cider vinegar, and warm water until fully combined.
4. Combine mixtures: Add the wet ingredients to the dry ingredients, stirring with a spatula until a thick batter forms. The batter will be denser than traditional bread dough due to the lack of gluten.
5. Transfer to pan: Pour the batter into the lined loaf pan, smoothing the top with a spatula. Optionally, sprinkle chia seeds on top for decoration.
6. Bake: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
7. Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Nutritional Information (per slice, approx. 80 g)

• Calories: 220 kcal
• Protein: 7 g
• Fat: 18 g (of which 6 g are saturated fats, primarily from coconut)
• Carbohydrates: 8 g (of which 5 g are fiber)
• Sugars: 1 g
• Sodium: 180 mg
• Glycemic index: Low (~30-40)

Note: Nutritional values may vary slightly depending on ingredient brands.

Health Benefits

1. Gluten-free: Suitable for individuals with celiac disease or gluten sensitivity, as it contains no wheat or other gluten-containing grains.
2. High in fiber: Psyllium husk and flaxseeds promote digestive health and help regulate bowel movements (Reference: McRorie, 2015, Journal of the American Association of Nurse Practitioners).
3. Healthy fats: Almond flour and coconut oil provide monounsaturated and medium-chain fatty acids, supporting cardiovascular and brain health (Reference: Eyres et al., 2016, Nutrition Reviews).
4. Low in carbohydrates: Ideal for ketogenic or low-carb diets, helping to stabilize blood sugar levels (Reference: Paoli et al., 2013, European Journal of Clinical Nutrition).
5. High in protein: Eggs and almond flour offer high-quality protein, essential for muscle repair and satiety.

Tips

• Storage: Store the bread in an airtight container in the refrigerator for up to 5 days or freeze in slices for up to 3 months.
• Substitutions: Coconut oil can be replaced with extra virgin olive oil, though the flavor will change slightly.
• Texture: Psyllium husk is crucial for providing structure in gluten-free bread; do not omit it.

Scientific References

• McRorie, J. W. (2015). Evidence-based approach to fiber supplements and clinically meaningful health benefits. Journal of the American Association of Nurse Practitioners, 27(7), 360-367. DOI: 10.1002/2327-6924.12203
• Eyres, L., Eyres, M. F., Chisholm, A., & Brown, R. C. (2016). Coconut oil consumption and cardiovascular risk factors in humans. Nutrition Reviews, 74(4), 267-280. DOI: 10.1093/nutrit/nuw002
• Paoli, A., Rubini, A., Volek, J. S., & Grimaldi, K. A. (2013). Beyond weight loss: A review of the therapeutic uses of very-low-carbohydrate (ketogenic) diets. European Journal of Clinical Nutrition, 67(8), 789-796. DOI: 10.1038/ejcn.2013.116