A delicious bread, low on carbs and gluten-free.

I tried making a few gluten-free bread recipes but ended up with either a mushy or a crumbly texture. Here is a recipe that hit the right note. I will keep coming back to this one when I feel like eating bread yet want to watch carbs and stay on a Keto diet. It feels and looks just like regular wheat bread but is gluten-free and delicious!

Ingredients:

• 2 cups fine textured and blanched Almond flour
• 1/4 cup Psyllium husk powder
• 1/4 cup Raisins (optional)
• 1 tbsp baking powder (use Gluten-free if you please)
• 1/2 tsp sea salt (or any fine salt)
• 4 large eggs (beaten)
• 1/4 cup coconut oil (measured solid, then melted) – You can use butter if coconut oil is not your thing.
• 1/2 cup warm water

Method:

• Preheat the oven to 350 degrees F (177 degrees C).
• Line the bottom of a 9×5 in loaf pan with parchment paper.
• In a large bowl, stir together the almond flour, Psyllium husk powder, baking powder, and sea salt.

• Stir in the eggs and melted coconut oil, then finally the warm water.

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• Add raisins to the dough. Mix it well until you see air bubbles.

• Transfer the batter to the lined baking pan.
• Smooth/press the top evenly with your hands, forming a rounded top.

• Bake for 55-70mins, until an inserted toothpick comes out clean and the top is very hard, like a bread crust.
• Important: The bread will appear nice and crusty on the top but inside might still be soft (under-cooked). Leave the bread for more 10 mins to make sure the inside gets cooked as well.
• Cool completely before removing from the pan.

Here is my gluten-free raisin bread. Loved the texture, sliced it to perfection and tasted delicious – moist and super soft. 😍

Try it out and let met know what you think!😊