Thu, 29 Nov 2012

Almond Flour Recipes

Gluten-free Dairy-Free Yeast Bread

The texture of this bread is probably the closest I've come to non-cakelike texture, something I've missed since going gluten-free.

Yeast Almond and Teff Bread

Preheat oven to 350F


    • 2 cups almond flour
    • 3/4 cup teff flour
    • 1 cup tapioca flour
    • 1/2 teaspoon salt
    • 2 tsp. cream of tarter
    • 1 tsp. baking soda
    • 2 teaspoons guar gum
    • 1 cup coconut milk, at room temperature
    • 2 teaspoons yeast
    • a few grains of sugar for the yeast
    • 3 eggs at room temperature
    • Optional: 1/4 cup sugar added with the flours


    Combine the flours with salt, cream of tarter, baking soda and guar gum and and 1/4 cup sugar if using, and mix well. Set aside. Put the room-temperature coconut milk in a small bowl and add the yeast. Allow it to sit for about 5 minutes, adding a few grains of sugar to help it to dissolve. Beat the three eggs until frothy and add them to the flour mixture without stirring. Add the coconut milk-yeast mixture and stir until combined. Scrape batter into loaf pan and allow to rest for 1 1/2 hours to rise.

    Bake at 350F for 40-45 minutes.

    posted at: 12:53 | path: /non-gluten | permanent link to this entry | 2 comments | "