Almond Flour Flaxseed Bread
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Blanched Almond Flour | 224 gr | 2 cups | ||
| Ground Flaxseed | 30 gr | 1/4 cup | ||
| Large Eggs, room temperature | 2 | 2 | ||
| Large Egg Whites, room temperature | 3 | 3 | ||
| Vegetable Oil | 50 gr | 1/3 cup | ||
| Baking Soda | 3 gr | 1/2 teaspoon | ||
| Baking Powder | 6 gr | 1 teaspoon | ||
| Apple Cider Vinegar or Lemon Juice | 15 ml | 1 tbsp | ||
| Maple Syrup (or honey), optional | 15 ml | 1 tbsp | ||
| Salt | 3 gr | 1/2 tsp |
Optional Ingredients :
| 6 gr / 1 tablespoon nutritional yeast | |
| 6 gr / 1 tablespoon hemp seeds | |
| 6 gr / 1 tablespoon garlic powder | |
| 6 gr / 1 tablespoon sesame seeds |
Equipment:
| Loaf pan 8.5in x 4.5 inch / 21.5cm x 11.5cm |
Steps:
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Comments:
Almond Flour Flaxseed Bread
While baking almond flour and flaxseed bread, a few challenges can arise:
Texture Issues: Since almond flour doesn't contain gluten, the bread may turn out too dense or crumbly if the right balance of ingredients isn't achieved. Overmixing or under-mixing the batter can also affect the texture.
Too Dry or Too Wet: The bread may dry out if it bakes for too long or at too high of a temperature. On the other hand, if there is too much liquid (like water or eggs), the bread may remain too wet inside, even after baking.
Uneven Rising: If the baking soda or baking powder isn't well incorporated, or if the bread isn't placed in the oven immediately after mixing, the rise may be uneven, causing the bread to collapse or not rise fully.
Crust Burning or Over-Browning: The almond flour can cause the crust to brown quickly. If the bread is in the oven for too long, it can get overdone, while the inside might not cook fully.
Under-baking: Almond flour breads tend to bake faster on the outside but take longer to cook through. If not baked long enough, the bread may have a raw or doughy center.
To avoid these issues, it’s essential to monitor baking time, adjust liquid ingredients carefully, and test the bread with a toothpick before removing it from the oven to ensure it’s fully baked.
Almond Flour Flaxseed Bread additional information:
Ana's Journey to Baking Her Second Loaf
Ana had always loved to bake, and after her first successful loaf of almond flour bread, she knew she wanted to try again. She wasn’t one to shy away from a challenge, and this time, she felt a little more confident. One cool morning, she woke up with a determined thought: “Today, I’m baking another loaf, but this time, I’ll make it even better.”
She had been thinking about the recipe for a while, trying to figure out how to perfect the texture and flavor. So, she gathered her ingredients: almond flour, flaxseeds, eggs, and a few special touches she had in mind to make the bread even more delicious.
Ana carefully followed each step, mixing the dry ingredients together with a focus that was becoming second nature to her. She combined the wet ingredients and could feel the dough coming together under her fingers. With each stir, she could tell she was improving her skills. The batter, though a bit thicker than before, felt just right.
Once the batter was ready, she poured it into the lined bread pan and smoothed the top with a spatula, making sure everything was just as it should be. Then, she placed the pan in the preheated oven, feeling a surge of excitement. For many, baking was a simple task, but for Ana, it was a step toward something bigger.
As the minutes passed, the house began to fill with the warm, inviting scent of the bread baking. About 40 minutes later, Ana carefully took the loaf out of the oven. The crust was golden and perfectly crisp, and the inside had the soft, airy texture she had been hoping for. “It looks even better than I imagined!” she exclaimed, feeling a deep sense of pride.
She let the loaf cool for a few moments before cutting a slice. As she took her first bite, she smiled. The flavor was delicate and nutty, with just the right amount of warmth from the flaxseeds. The bread wasn’t just good—it was a reflection of how far she had come on her baking journey.
Ana realized that baking wasn’t just about following a recipe; it was about learning, experimenting, and growing. And with each loaf she baked, she was one step closer to becoming the master baker she dreamed of being.