Almond Flour Bread in 1 Hour
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Blanched Almond Flour | 200 gr | 2 cups | ||
| Whole Psyllium Husks | 20 gr | 1/4 cup | ||
| Eggs | 4 | 4 | ||
| Vegetable Oil | 50 gr | 1/4 cup | ||
| Baking Powder | 12 gr | 2 teaspoons | ||
| Salt | 6 gr | 1 teaspoon | ||
| Warm Water | 125 ml | 1/2 cup |
Equipment:
| Loaf pan 8.5in x 4.5 inch / 21.5cm x 11.5cm |
Steps:
Step 1
Step 2
Step 3
Step 4
Step 5
Comments:
Almond Flour Bread
Some common difficulties you might encounter while baking almond flour bread and how to address them:
1. Dense Texture
- Cause: Not enough leavening or overmixing the batter.
- Solution: Ensure the baking powder is fresh and properly measured. Stir the batter just until combined to avoid deflating the eggs.
2. Cracking or Uneven Top
- Cause: Oven temperature too high or batter spread unevenly.
- Solution: Preheat the oven to the correct temperature and smooth the batter evenly in the pan.
3. Undercooked Center
- Cause: Insufficient baking time or oven calibration issues.
- Solution: Test the bread with a toothpick inserted into the center—it should come out clean. If needed, bake for a few extra minutes.
4. Bread Sinking in the Middle
- Cause: Batter too wet, or oven door opened during baking.
- Solution: Follow the recipe measurements precisely, and avoid opening the oven until the bread has set.
5. Crumbling When Sliced
- Cause: Not allowing the bread to cool completely.
- Solution: Let the bread cool fully before slicing to ensure it holds together.
6. Bland Flavor
- Cause: Missing seasonings or add-ins.
- Solution: Enhance the base recipe with herbs, spices, or seeds to boost flavor.
7. Overly Dry Bread
- Cause: Overbaking or incorrect measurements.
- Solution: Double-check the wet-to-dry ratio, and bake just until the top is golden and a toothpick comes out clean.
8. Greasy Texture
- Cause: Too much oil or incorrect balance of wet and dry ingredients.
- Solution: Stick to the recipe’s measurements, especially for oil and almond flour.
Almond Flour Bread in 1 Hour additional information:
Ana’s First Loaf: A Journey of Flour and Confidence
Ana, a bright-eyed 10-year-old with a growing passion for cooking, was ready for her biggest challenge yet: baking her first loaf of almond flour bread. It all started one sunny Saturday morning when her grandmother handed her a recipe card with a knowing smile.
“This,” her grandmother said, pointing to the neatly written instructions, “is a recipe for bread that even the best bakers would be proud of. Let’s see what you can do.”
Gathering the Ingredients
Ana carefully measured the almond flour, whole psyllium husks, baking powder, and salt, checking her measurements twice. “Precision is key,” her grandmother reminded her, and Ana took the words to heart, leveling each cup and spoon.
She arranged the eggs, vegetable oil, and warm water nearby, proud of her orderly setup.
Mixing the Magic
Ana sifted the dry ingredients into a bowl, watching the almond flour cascade like golden snow. She added the psyllium husks and baking powder, stirring with care. The kitchen was filled with the light scent of almonds, and Ana felt a thrill of excitement.
“Now for the wet ingredients,” Ana murmured, cracking eggs into a separate bowl. She whisked them vigorously before pouring in the warm water and oil. Combining everything in the large mixing bowl, she stirred until the batter was smooth and thick.
“What if I add sesame seeds on top?” Ana asked, glancing at her grandmother.
“A touch of sesame never hurt a loaf,” her grandmother chuckled, handing her a small dish of seeds.
Preparing the Pan
Ana lined the bread pan with parchment paper, making sure it fit snugly. She then poured the batter into the pan, smoothing the top with a spatula. A sprinkle of sesame seeds added a final flourish.
“Looks perfect already,” her grandmother said, peeking over Ana’s shoulder.
Into the Oven
The preheated oven was ready. Ana slid the pan inside with both hands, feeling the weight of her effort and anticipation. “Now we wait,” she said, setting the timer for 40 minutes.
As the bread baked, the kitchen filled with a nutty, inviting aroma. Ana and her grandmother sipped tea at the table, stealing glances at the oven.
The Moment of Truth
When the timer chimed, Ana carefully pulled the loaf from the oven. The bread was golden brown, its crust dotted with toasted sesame seeds. She let it cool, though the temptation to slice it right away was almost unbearable.
Finally, Ana made the first cut. The knife glided through the loaf, revealing a soft, tender crumb beneath the crispy crust. She held up a slice for her grandmother, who took a bite with a hum of approval.
“This is fantastic, Ana,” her grandmother said, her smile warm. “The crust is perfect, the texture is lovely, and the flavor is just right. You’ve made a baker’s bread.”
Ana beamed with pride, savoring her own slice. The bread was everything she’d hoped for: comforting, flavorful, and proof that she could bake with confidence.
From that day on, the kitchen became Ana’s favorite place—a space where ingredients turned into magic, and every loaf told a story of care and creativity.