This bread is sooooo delicious, you won’t be able to have just one! It’s hard to believe that it’s also healthy and isn’t going to ruin your weight loss efforts. I prefer to make the bread as biscuits so they’re a single serving size. Another option is to divide the dough in half and make 2 loafs (same baking time). You can even freeze these and reheat them for later and they’re just as delicious! To reheat, put in oven at 350 for 10 minutes and then check it. My fav topping is a little big if Ghee 🙂
Gluten Free Bread Biscuits
- 1 cup Almond Flour
- 1 cup Arrowroot Flour
- 1/3 cup Coconut Flour
- 1 tsp Sea Salt
- 2 tsp Active Dry Yeast
- 1 1/2 Tbs Finely Ground Chia Seed
- 2 Tbs Psyllium Husk Powder
- 1 1/4 cup Filtered Water
- 2 tsp Maple Syrup
- 1 Egg
In large bowl, mix together the almond flour, arrowroot flour, coconut flour, sea salt
Heat water in glass bowl (3 mins in microwave). Add 2 tsp maple syrup and stir. Add the yeast and let it stand for 10 mins. The yeast should bubble or foam.
Sir the finely ground chia and psyllium powder into the yeast mixture. Let it stand for 1 min, then whisk.
Pour thickened yeast-chia mixture into the dry ingredients and mix with wooden spoon until fully combined. Knead for 1 minute.
Put kneaded dough back into the bowl. Cover with a warm damp cloth and place in warm spot to RISE FOR ONE HOUR
Preheat oven to 425 and place baking sheet in oven to warm
Divide dough into 9 to 10 small balls. Dip your hands in water and shape so they are nicely rounded. Place on Parchment paper.
Transfer the parchment paper & dough to the preheated baking sheet
Bake for 40 mins (baking time may vary)