Today I bring you a recipe for those who love ultra-healthy bread, free from gluten, yeast, and flour, and very easy to make. This bread is delicious and the whole family can enjoy it for breakfast, lunch, or a snack. Try this keto gluten-free bread recipe with Psyllium. It´s a must!
This bread helps reduce inflammation and also promotes healthy gut transit.
Keto Gluten-Free Bread Recipe with Psyllium
This bread is ideal for keto diets, alkaline diets, or anyother healthy diet you know. It is also suitable for people with celiac disease or gluten intolerance, or for those who simply want to try something different.
This recipe is very simple.
As a base, it has coconut flour, a very healthy flour that smells and tastes great, provides a mild sweetness, and can replace other flours such as wheat flour.
Coconut flour contains dietary fiber, less carbohydrates and less starch. It´s a healty bread as it contains proteins, healthy fats like lauric acid, minerals, and trace elements such as selenium and manganese.
The recipe also includes almond flour, which is not only very alkalizing but also ideal for celiacs and those with gluten intolerance. It is low in carbohydrates with a low glycemic index. It is also very rich in fiber, healthy fats, minerals such as calcium, iron, phosphorus, magnesium, zinc, and vitamins B and E.
These two flours together bear a great resemblance to wheat flour.
I have also included chia seeds for their enormous benefits and possibilities. They will make our bread fluffy while adding healthy substances such as fiber, protein, and essential Omega-3 fatty acids.
And lastly, but not least, this super bread contains Psyllium, an extraordinary fiber that´s not absorbed in the gut and helps regulate intestinal transit.
Apart from this, this fabulous fiber is of great help in providing extra fluffiness to breads and buns.
Are you ready? Here are the ingredients:
- 1 cup of organic coconut flour
- ½ cup of organic almond flour
- ⅓ cup of organic Psyllium husk
- 2 tablespoons of organic chia seeds
- ½ teaspoon of sea salt
- ¾ scoop of Phour Salts (yeast substitute) as a leavening agent
- 2 teaspoons of organic apple cider vinegar
- 550 ml of warm water
Necessary utensils:
- 1 basic rectangular loaf pan
- Extra virgin coconut oil
- Baking paper
- 1 large bowl
- 1 medium bowl
Preparation:
-
- Preheat the oven to 160ºC.
- You will need 2 bowls, a large and a medium one.
- Add to the large bowl all the dry ingredients except Phour Salts. Mix the ingredients well (coconut flour, almond flour, Psyllium, chia seeds).
- In the other bowl, add the warm water, the scoop of Phour Salts, and the vinegar to activate it. Stir the liquid well before mixing it with the dough; you will see it foam (reaction of a base with an acid) essential for the bread to increase in volume.
- Then add the liquid to the dough in 3 batches; this process is essential for it to mix well. Here I recommend using a silicone spatula.
- Then knead the dough vigorously with your hands for about 3 or 4 minutes; this way we activate the Psyllium, chia seeds, coconut flour, and almond flour so they can absorb all the water well. The texture should be dense.
- To make our bread, we will use the classic rectangular baking mold in the shape of a loaf.
- First, grease the sides with extra virgin coconut oil, then add the baking paper just in case, as we don’t want the dough to stick.
- Place all the dough into the mold, making sure it reaches the corners well.
- Put it in the oven at a temperature of 175ºC and let it bake for 1½ hours.
- Take it out and let it cool.
- Once cooled, I advise you to cut it into thin slices and toast them if you want.
It is delicious with jam or any savory accompaniment. And although it may seem difficult, I assure you it is very easy to make.
It’s delicious! Will you give it a try?
