Bakery, Dairy-free, Diet, Gluten-free, Keto, Kid-friendly, Meals, Recipes, Vegan, Vegetarian

Gluten-free breads Recipe

Gluten-free breads recipe

Here is our Gluten free breads recipe. They are made vegan, gluten free and suitable for keto regime.

Ingredients for 4 small Gluten-free breads:

  • 150 g almonds, finely ground
  • 30 g coconut flour
  • 20 g flaxseed, ground
  • 20 g husk
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 15 g olive oil
  • ½ tsp. vinegar
  • 240 г g warm water
Gluten-free breads recipe

Instructions for Gluten-free breads recipe

Preheat oven to 180 ° C with the fan on.
Cover a baking tray with baking paper.

In a bowl, mix all the dry ingredients: the ground almonds, coconut flour, flaxseed, husk, baking powder, and salt. In another bowl, mix the olive oil, vinegar, and warm water.

Pour the liquid in three parts to the dry ingredients, stirring with a spoon after each addition of liquid. Leave the dough for 10 minutes so that the dry ingredients absorb the liquid well. Knead by hand. You need to get a soft dough that does not stick.

Divide the dough into four equal parts and form into breads.

Lightly moisten their surface with water and sprinkle with sesame seeds or other seeds and nuts of your choice.

Bake in the preheated oven for about 20-25 minutes – the breads need to have a slightly golden and hard to the touch crust, and if you insert a stick in the centre, it should come out clean.

Allow the ready breads to cool completely before eating.


Katerina Rangelova

Katerina Rangelova started her confectionery as a hobby, which gradually rose to a professional level. She devotes almost all her free time to culinary courses and lessons, constantly looking for new recipes, techniques, and interesting tastes. She is a connoisseur of quality food and believes that there is nothing tastier than homemade cakes.

Since 2014 he has been leading confectionery courses at Amus Bush Culinary School and working on various culinary projects. Attends a number of trainings and master classes of the best Bulgarian and a number of foreign confectioners, as well as certified training of the famous Parisian school LeNotre.

Katerina Rangelova is the author of the blog

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