This gluten free bread has been a game changer at our house! Regular bread (even wheat) spikes your blood sugar, contains minimal nutrients and usually contains gluten. Gluten creates inflammation in the body especially to the digestive system and really stresses the thyroid out.
If you are wanting to loose weight, have digestive or suspected or known thyroid issues, drop the store bought bread and pasta (sprouted bread is okay but I believe this recipe is even better). This is a perfect alternative that won’t spike up your blood sugar and contains protein and healthy fats that will leave you more full after eating it versus craving more bread.
2 cups almond flour (Or put almonds in food processor/ninja and blend into flour)
2 TBS coconut flour
¼ cup ground flaxseed (Or put flaxseed into food processor/ninja and pulse till it is ground- doesn’t take much)
½ tsp baking soda
1 ½ TBS honey
1 TBS olive oil
1 TBS apple cider vinegar
Preheat oven to 325. Grease up loaf pan with a lot of coconut oil. Make sure it is completely covered because this bread can stick to the pan pretty easily after its cooked.
First add in all the dry ingredients (almond flour, ground flax, coconut flour, baking soda) and pulse in food processor. Then add in the wet ingredients and pulse to blend into batter.
Pour batter into greased loaf pan.
Bake for 20 minutes. THEN take a piece of foil and place on top of the loaf pan and bake for 10 more minutes or until toothpick comes out clean (it took my oven about 15 to 20 minutes).
Cool your bread for 20 minutes and enjoy! Keep leftovers in the fridge to make it last longer.
Top with homemade jam or your favorite nut butter! This even makes for great sandwich bread.