Gluten-Free Rustic Bread

Bowls, measuring cups/spoons, whisk/spatula/wooden spoon, 9×5 inch loaf pan

10 minutes

55 minutes

Gluten-Free

Gluten-Free, Rustic Bread, Almond Flour, Tapioca Flour, Psyllium Husk Powder

Bread

Baking

Gluten Free

1

2 cups almond flour

1/2 cup tapioca flour

2 tablespoons psyllium husk powder

1 teaspoon baking soda

1 teaspoon sea salt

2 tablespoons olive oil or melted coconut oil

2 tablespoons apple cider vinegar or lemon juice

1 cup warm water (110°F)

Preheat the oven to 350°F. Grease a 9×5 inch loaf pan with olive oil or coconut oil.

In a large bowl, combine the almond flour, tapioca flour, psyllium husk powder, baking soda and sea salt. Stir until combined.

Add the olive oil or melted coconut oil and apple cider vinegar or lemon juice to the dry ingredients and mix until combined.

Slowly add the warm water to the mixture and stir until a thick dough forms. The dough should be slightly sticky but not too wet. If it’s too wet add more almond flour one tablespoon at a time until it reaches the desired consistency.

Transfer the dough to the greased loaf pan and spread evenly with your hands or a spatula. Bake for 40-45 minutes until golden brown on top and cooked through in the center (a toothpick inserted into the center should come out clean). Let cool before slicing and serving.

Calories – 230 kcal; Fat – 12 g; Carbohydrates – 25 g; Protein – 6 g; Fiber – 5 g

This gluten-free rustic bread is made with almond flour, tapioca flour, psyllium husk powder, baking soda and sea salt for an easy yet delicious bread that’s perfect for sandwiches or toast! It takes 10 minutes of preparation time followed by 45 minutes of cooking time for a total of 55 minutes from start to finish!

5

The region of the Basque Country is known for its spicy dishes, such as piperade and axoa.