Easy gluten free/flour free bread recipe
If you are on a gluten-free diet then I’m sure you know one of the hardest things to find is good gluten-free white bread. This bread is so good. I have tried many, many gluten free recipes and most of the time the texture turns out to be spongy, rubber like or dense. This bread has a texture that reminds me of sponge cake. I know… it sounds strange, but it’s really nice. Fluffy and moist!
Not only is this gluten free bread delicious. It’s easy to make and comes out perfectly every time. There’s only 7 ingredients, no resting, no rising. Just mix in a bowl, pour, bake, slice, enjoy! Delicious, simple, and nutritious.
I can easily eat a whole loaf of this bread by myself in one week. I love enjoying it with a slice of cheese or just as it is, but if you’re not so keen on eating it all in one week, you can easily freeze this for later. To freeze, I recommend allowing the bread to completely cool, slice, then lay each sliced in a single layer in an airtight glass container.
1 bread á 22 slices (2 g carbs per slice)
1 1/2 cups + 2 tbsp almond flour
5 tbsp sesame seeds
5 tbsp of psyllium husk powder (What is psyllium Husk? Read more >> ) Buy it online here >>
2.5 tsp baking powder
5 Eggs
1/3 cup (75 grams) of melted butter or coconut oil
3/4 cup creme fraiche* (For milk-free – use coconut cream)
1/2 cup yogurt* thick, full fat, naturell. (For milk-free – use coconut cream)
*You can replace creme fraiche with yoghurt or replace yoghurt with creme fraiche.
Directions:
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- Grease a medium loaf pan with an optional fat.
- Pour in sesame seeds and shake until the sides are covered.
- Preheat the oven to 400 F (200) degrees
- Mix together the dry ingredients.
- Stir in egg + crème fraiche + Turkish yogurt.
- Throw in the melted butter / coconut oil and stir well.
- Work quickly and spread it evenly in the form.
- Put the bread in the oven for about 35 minutes.
- Let cool slightly before cutting into it.
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This almond flour bread may be the best low carb bread recipe yet!
This is so good to eat with some butter on
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102 Comments
Jael
February 7, 2018 at 2:55 amWhole psyllium husk or powder?
angelasheaven
February 7, 2018 at 6:09 pmHi Jael. Good question….I have to change that in the recipe. Thanks for commenting. Use psyllium powder.
Kelly
April 9, 2018 at 3:31 amWhy could you not have updated your post to say this? I literally just made the batch and would have vitamixed the psyllium had I known. I appreciate people posting their recipes but at the end of the day you get this sort of thing happen and that’s a heap of ingredients wasted. Psyllium husk is husks. Psyllium powder is psyllium husk powder.
Kelly
April 9, 2018 at 3:35 amOh my gosh I am SO SORRY. I just read back and you did change it. I’m such a horrible internet idiot. No excuse but my 4 year old was screaming because I let his cousin help me while he was playing cowboys until he realised what I was doing and it frazzled me. But no excuse! Gah please accept my apology. I shall try this again with psyllium powder!
angelasheaven
April 9, 2018 at 6:31 amHi Kelly.
I’m so sorry to hear that your bread didn’t turn out like you wanted. I understand your frustration…I have two kids and I know how stressful it can be trying new recipes while they are screaming. =)
I hope you do try this recipe one more time and that it turns out perfect. I’m sure you will love it.
Have a lovely day, Angela
Kelly
April 14, 2018 at 7:34 amMaking it again now and I’ve blended the psyllium in my little vitamix. Hopefully it will stay puffed up! It tasted great either way. Thanks again
Denise
January 24, 2019 at 2:58 pmThat sounds great but I don’t have psyllium powder I have inulin powder …do you know if anybody has tried substituting that?
angelasheaven
January 29, 2019 at 1:03 pmYou should be able to substitute psyllium husk for inulin, but I don’t know if you can use the same amount. I tried to google it, but i didn’t find anything. perhaps you can contact the supplier and ask?
Kesia
April 9, 2019 at 12:30 amHi!! I just baked my first low carb bread…thanks to Angela!
It does taste delicious…but my bread it’s dark color inside, purpleish…does anyone know why?
Thank you
angelasheaven
April 9, 2019 at 5:09 amHi Denise!
Some brands of psyllium husk powder turn purple after cooking. I’ve never seen it myself, but I’ve had a few comments about it.
It’s safe to eat, but looks unusual.
=)
Angela
Debbie
March 15, 2019 at 5:28 pmAngela, I love this bread! It’s the best Keto bread I’ve tasted so far. What does 1 kHz per slice mean? Also, do you cut it into 12 slices or 22?
angelasheaven
March 16, 2019 at 10:53 amHi Debbie! I’m so happy you liked the bread. I noticed that I haven’t translated my recipe correct. It’s supposed to say “2 g carbs per slice! and “servings 22”.
Thanks you so much for commenting and helping me edit my post!
Have a great day,
Angela
Jael
February 8, 2018 at 11:11 pmSo Can I do 3/4 creme fraiche and 1/2 greek yogurt?
I don’t have to do dairy free.
Gad
March 21, 2018 at 11:24 amHi,
Thanks for the great recipe.
What size of pan you used?
angelasheaven
March 21, 2018 at 11:29 amHi.
I’m using a a pan that’s 10cm x 30cm.
=)
Angela
Sylvia
March 30, 2018 at 4:19 amFor the folks who baked this bread, how did you like the recipe?
Kelly
March 30, 2018 at 11:55 amThis is the FIRST low carb bread my picky 11 year old likes! he went back for more.. yay! thank you!
angelasheaven
March 30, 2018 at 1:36 pmWow! That’s great!! I’m so happy for you. I know what it feels like when your kids don’t want to eat and I know the feeling when they finally do… especially if it’s nutritious food. It’s pure joy! =) Angela
Forestjad
March 30, 2018 at 5:53 pmWhat are the nutrition facts for this. I’m doing keto and I need the total carbs. Thanks. It looks good.
angelasheaven
March 31, 2018 at 10:11 amI’m sorry, but I don’t have the exact nutrition facts. Google almond flour and psyllium husk and see if there are any carbs in it. I don’t think there is. Good luck!
=)
Angela
Ryan
March 30, 2018 at 10:47 pmDo I need to do the crepe fraiche AND yogurt, or is it one or the other?
angelasheaven
March 31, 2018 at 10:07 amHi Ryan!
It’s supposed to be both. I haven’t tried using only creme fraiche, but I think that will be great to. If you try it it would be great if you let me know how it turned out.
=)
Angela
Melody
April 1, 2018 at 6:10 amWhat is the conversion from the 75 grams of melted butter or coconut oil in cups? I have never heard of beryllium husk powder, creme fraiche or Turkish yogurt. What are they and where do I buy them?
angelasheaven
April 2, 2018 at 7:05 pmHi Melody.
I just measured it and it’s 1/3 cup of melted butter or oil.
Angela
Beverly
April 2, 2018 at 4:41 amHi, I live in the US and have never heard of Turkish yogurt. Where would I find it?
Thank you
Beverly
angelasheaven
April 2, 2018 at 6:36 pmHi Beverly. Turkish yogurt is a thick, full fat naturell yoghurt. You can use any naurell yoghurt.
Angela
Jacqueline
April 2, 2018 at 11:01 amCould you use sour cream instead of the creme fraiche and yogurt?
angelasheaven
April 2, 2018 at 6:45 pmI’m not sure. I haven’t tried. Is sour cream very sour? I think the texture of the bread would be the same, but perhaps it would taste a bit more sour. If you do try it it would be great if you let me know how it turned out. =) Angela
Sharon
April 3, 2018 at 3:50 amCould you make this bread without eggs to make it vegan?
angelasheaven
April 3, 2018 at 1:55 pmHi Sharon.
No, I don’t think you can make this bread without eggs. The eggs makes the bread really spongey and soft. I’m sorry.
Marlene Free
April 3, 2018 at 11:42 amAn husk powder be omitted? Can coconut flour be substituted for almond flour?
angelasheaven
April 3, 2018 at 1:52 pmHi Marlene.
I think the bread will be less soft and “spongey” if you don’t use fiber husk, but I haven’t tried.
I’ve made this bread many times, but I haven’t used coconut flour. I’m sure that would be great to, but it will have another flavor.
If you try it, I’d love to know how it turned out.
=)
Angela
Sabrina
April 3, 2018 at 12:55 pmDo you have to use the sesame seeds in order to ensure that the bread does not stick? I would prefer not to use them. Thank you
angelasheaven
April 3, 2018 at 1:48 pmHi Sabrina.
No, you don’t have to use sesame seeds. You can use ordinary flour, breadcrumbs or something else.
If you can’t find creme fraice, it’s ok to use only yoghurt.
Have a nice day, Angela
Sabrina
April 3, 2018 at 1:12 pmAlso, if you can’t find the cream fraiche then you use a total of 1 1/4 c of Yogurt, correct? Again, thank you.
angelasheaven
April 9, 2018 at 6:21 amHi Sabrina.
I’m sorry for the late reply. Yes, it’s ok to use yoghurt instead of cream fraiche if you can’t find it.
Have a nice day,
=)
Angela
Heather
April 4, 2018 at 1:06 pmI made this this morning. It’s very spongy, but in a good way. There is a slightly eggy taste and texture. I added a bit of salt for more flavor and I think next time I’ll add about 1/2 tsp. I don’t care for the sesame seeds. I love the crust. I made four mini loaves. I used butter for the fat and coconut cream in place of the dairy. Mine is very dark unlike those pictured on this blog. My psyllium husk powder was dark. I found this near the laxatives at the grocery store in the US.
Debby
March 12, 2019 at 6:21 pmI’ve not enjoyed a lot of keto bread due to the taste of eggs. I can’t stand that. I’ve eaten so many eggs in keto, I don’t to smell them in my bread! Thanks for the tip, i’ll go without.
Jimmie
April 6, 2018 at 12:49 amCan chia seeds be used in place of psyllium?
Jimme
angelasheaven
April 9, 2018 at 6:25 amHi Jimme.
No, I don’t think chia seeds could replace psyllium husk flour. Psyllium gives the bread it´s soft texture and I don’t think chia seeds would do that, but it would probably be great to combine both in the recipe to add more nutrition and healthy fats from the chia seeds.
Angela
Liza
April 11, 2018 at 5:40 amso good and oh so easy! eating a slice as i type. thanks for sharing
Julie
May 17, 2018 at 10:29 amWow, I’m really impressed with the taste of this bread. I’ve only made one other keto bread from recipes on-line, and the other one tasted way too eggy for me. My bread was a little bit “wet” though. I’m wondering if I used 4 eggs instead of 5, and added a little more almond flour, do you think it would help? I used coconut oil and plain greek yogurt instead of creme fraiche (so I had 3/4 cup yogurt + 1/2 cup yogurt). Any ideas? I appreciate any suggestions.
Thanks for a wonderful recipe share, I will try to tweek it a little.
Julie from Ontario, Canada
angelasheaven
May 17, 2018 at 12:25 pmHi Julie!
I’m so happy you liked the bread. =)
I havent tried using greek yoghurt myself…is it thick or runny? Creme fraiche is very thick and if the yoghurt you used was a bit thinner, than maybe that’s the problem. If you make the bread once more and switch the greek yoghurt to full fat creme fraiche it should turn out perfect. Measure the ingreadients carefully and if it’s still seems too wet – use a little more almond flour.
Don’t use four eggs instead of five. The eggs makes the bread fluffy and moist.
Good luck and let me know if you have any other questions.
=)
Angela
Jenni
June 5, 2018 at 3:49 amWonder how i can do this in my bread maker. I have a glutten free option. I might try that. I also wonder if you add a little yeast and a tiny bit of raw honey would help it taste more like real bread. Thoughts?
angelasheaven
June 6, 2018 at 7:35 amHi Jenni! I have never used a bread maker and I’m not sure how this recipe would turn out if you tried making it in it.
Adding yeast and honey for a more breadlike flavor sounds like a great idea. Try it! I’m not sure how almond flour reacts to yeast though….maybe it’s not the same as ordinary flour. Perhaps you should google it first and see if anyone else has made bread with almond flour and yeast.
If you do try it I’d love to know how it turns out.
=)
Angela
Karen
June 5, 2018 at 10:17 amI didn’t see the carb count on this. Maybe I missed it?
angelasheaven
June 6, 2018 at 7:47 amHi Karen. Thanks for your question. There are many aking the same question so I used a calculator on the internet to figure out exactly how many carbs is in this bread and it turns out there is a few, but not many. I have made a picture with all the details and put it in the blog post.
=)
Angela
Cheryl
June 7, 2018 at 9:14 pmBy far best Almond/ low carb bread recipe I have tried! I made it the first time exactly the way the recipe said to except with full fat yogurt. It turned out great. the next time I added Chia seeds about 3 T. , ground flax seed 3 T. you can use more or less. I also used sour cream. I think it is even better.
angelasheaven
June 8, 2018 at 7:52 amHi Cheryl. I’m so happy you liked it and I agree…it’s my favorite low carb bread too. =)
What a great idea to add chia seeds and flax seed. I’ll try that next time. Didn’t the cia seeds give the bread a crunchy texture or did you ground them?
Thanks for your ideas!
=)
Angela
cheryl
June 11, 2018 at 9:00 pmHi Angela. Know I didn’t grind the chia seeds. Didn’t give it a crunchy texture but the chia and flax seed gave it more of a wheat flour texture. I also lined pan with sesame seeds and chia seeds. taste great.
I also made this bread and put vanilla, cinnamon, and monk sweetener and made it the regular way.
Kind of like a sweet cake. It was great for when I need something sweet! Made a spread of cream cheese, Coco, monk sweetener, and heavy cream to put on it.
I think i will try cheese in it next. the sky’s the limit.
Cheryl
angelasheaven
June 12, 2018 at 4:58 amWow, that sounds great. Thank you for the inspiration!
=)
Angela
CeCe
June 10, 2018 at 12:53 amHi, just to clarify, I can use all coconut cream in place of creme fraiche and yogurt?
Thanks in advance!
angelasheaven
June 10, 2018 at 6:16 pmI haven’t tried using coconut cream, but that’s a good question. Especially for everyone who doesn’t want to use dairy products. I can’t see why it wouldn’t work, but it will give the bread another flavor. I migh try that next time. If you try it I’d love to know how it turned out.
=)
Angela
CeCe
June 10, 2018 at 12:54 amAlso, what brand almond flour do you use?
angelasheaven
June 10, 2018 at 6:12 pmHi.
I’m always buying different organic brands and I’ve never been disappointed with any of them. I don’t think it matters that much which brand you use.
Angela
Sharon
July 5, 2018 at 1:56 amStill looking for one I truly like! I hope this is it! Can’t find a print button however. Hope I can find it again tomorrow so I can copy and paste on my laptop. Too tired for that right now.
angelasheaven
July 5, 2018 at 2:53 pmHi Sharon! I don’t have a print button, but that’s a good idea. I have to look into that and find out how I can add a print button to all of my recipes.
=)
Angela
Patrice Robins
July 14, 2018 at 10:06 pmI just made your almond flour bread, and I like it so much that I baked a second loaf to freeze. Thank you for this amazing recipe!
Patrice in Los Angeles
angelasheaven
July 15, 2018 at 11:31 amThank you!! I’m so happy to hear you liked it. It’s one of my favorites too. =)
I have a new recipe coming up soon. It’s a healthy bread that you can make in the microwave in just two minutes. Very low carb. I’ve been meaning to post it, but I haven’t found the time yet.
It’s coming soon though…
=)
Angela
Erin
July 17, 2018 at 5:08 pmHi, I just made this bread for the second time today. It’s my favourite low carb bread so far. I love how the sesame seeds give the crust a crunchy texture.
One issue I’ve had both times is that it looks amazing coming out of the oven but as it cools the top sinks down and ends up being more flat. What causes this?
angelasheaven
July 17, 2018 at 10:22 pmHi Erin. I’m not sure what causes the bread to sink down, but I just read on another blog that how much your bread will rise (and fall!) post-bake depends quite a bit on your altitude. I’m not sure if thats true, but I haven’t had any problems with my bread sinking more than just a little.
Another interesting detail I read about on the same page that I’m going to try is adding whey protein isolate. It says it’s will ensure your bread doesn’t collapse post-bake.
Read more on this page. It has lots of great information…
https://www.gnom-gnom.com/gluten-free-paleo-keto-bread/
The quality of the almond flour can vary much from the different brands and if you are using a finely ground almond flour it would probably not sink as much.
I hope this information was helpful.
=)
Angela
Karen
July 19, 2018 at 10:35 pmI made this recipe twice. The first one I used the coconut cream but after making it I realized the amount of sugar was very high. The second one I used coconut milk and made the coconut cream to make it sugar free. Turned out really well. I geared this for my anti-inflammatory program.
Loved how easy it is to make. You are in and out of the kitchen.
I would like to know if any other flour can be used? I would like to pass this recipe on but the person is alergic to almonds.
Thanks so much. Do you have other recipies?
angelasheaven
July 20, 2018 at 7:48 amHi Karen! I haven’t tried using any other flours than almond flour in this recipe, but I’m sure you can replace it with something else. I have just started making keto friendly vegetarian recipes and I’m still experimenting, but I found a great blogpost about keto flour substitutions. I think you will find what you’re looking for here…
https://www.ruled.me/keto-flour-substitutions/
I have a whole bunch of goodies waiting to be posted. The next recipe is going to be a two minute low carb bread that you can make in the microwave. One of my favorite keto recipes so far is a Swedish cheesecake. It’s perfect as healthy snack together with raspberries. I’ll try to take a picture of it and post it as soon as possible. =)
Angela
Mita
August 11, 2018 at 10:39 pmHi. I just made your bread. The taste is quite good, but the loaf is not white like yours, it’s almost purple. Please advise.
angelasheaven
August 12, 2018 at 10:19 amHi Mita.
Some brands of psyllium husk powder turn purple after cooking. This is safe to eat, but looks unusual.
=)
Angela
Monica
August 15, 2018 at 8:41 amHi I’m going to make this now, but what makes it rise?
I’m in South Africa and want to make it for my family as we’re gluten free and I need a bread that they’ll enjoy and won’t feel deprived.
Thanking you
Monica
angelasheaven
August 15, 2018 at 9:41 amHi Monica.
It’s the baking powder that makes the bread rise.
Have a great day,
Angela
liz
September 19, 2018 at 5:26 pmthis bread was so good .thank you. Having diabetes not being able to have breadhis helps a lot
angelasheaven
September 19, 2018 at 5:49 pmI’m so glad you liked it!
If you are looking for healthy, gluten free bread I have a few more recipes coming up. Sign up for the newsletter if you would like to have them as soon as they are published.
Have a great day,
Angela
Janine
September 23, 2018 at 6:48 pmI made this bread yesterday, it puffed up beautifully while in the oven, but dropped once it started to cool. Is there a doneness tip? Also it is a lot darker than the one pictured. Is that the psyllium husk? 5 tablespoons seems a lot. It tasted okay but is a little moist, but maybe it wasn’t cooked enough?
angelasheaven
September 25, 2018 at 7:12 pmHi Janine!
I have made this bread many times and it always sinks a little, but not much. You can see in my pictures that my loaf has kind of a wrinkle on top. If your bread turned out more flat than in my pictures it’s probably one of the ingredients and I don’t think it’s the psyllium husk. Maybe the almond flour, but I’m not sure.
Some brand of psyllium husk can make bread dark and sometimes purple. If the bread is too moist I’d say it needs a few more minutes in the oven. It is supposed to be fluffy and moist, but not too moist as if it has been undercooked.
=)
Angela
Pat
September 26, 2018 at 12:59 amCould you tell me the size of your loaf pan in inches. thank you. I plan to bake your bread tomorrow.
angelasheaven
September 26, 2018 at 5:57 amHi Pat!
I googled the measurement and the loaf pan is 11.8 x 4.3 inches.
Happy baking!
=)
Angela
Carmine
November 20, 2018 at 10:58 pmI rarely feel the need to comment but felt I had to with this ‘bread’ – and that’s because it’s absolutely amazing!
Lovely soft texture with a beautiful brown crust –
(My only feedback is that it needs a little salt)
Thank you so much for the recipe
angelasheaven
November 23, 2018 at 10:13 amHi Carmine!
Thank You for your comment. I’m so happy you liked the recipe. I love getting comments like this. It made my day.
=)
Angela
Daniel
November 27, 2018 at 3:22 amIs it supposed to be creme fraiche AND yogurt, or is supposed to be creme fraiche OR yogurt?
angelasheaven
November 27, 2018 at 6:15 amHi Daniel. It’s supposed to be both, but you can also replace creme fraiche with yoghurt or replace yoghurt with creme fraiche.
=)
Angela
Daniel
November 27, 2018 at 8:50 pmThank you for your reply. When I made it, it was exceedingly heavy and moist. It was also purplish. I threw it away and will try it again tonight. I did read that grinding may solve the purple problem, from oxidation of psyllium husk powder. I am completely clueless of why my bread was so different from yours.
angelasheaven
November 28, 2018 at 7:00 amHi Daniel.
I don’t know why the bread turned out heavy. It’s supposed to be very light and fluffy. If you make it again, perhaps you could try with another brands of almond flour and psyllium husk. I have heard another woman saying that her bread turned out purple and when I googled it I found out that some brand of psyllium husk can make bread dark and sometimes purple.
Angela
Cathy
December 2, 2018 at 9:03 pmThank you so much for your recipe hands down the best low carb bread I’ve ever had but next time I’ll add some salt
angelasheaven
December 3, 2018 at 11:41 amThank you so much!
=)
Angela
Daniel
January 1, 2019 at 11:24 pmAngela, do you have a certain brand of psyllium husk powder? I have now made this 4 times, using 2 different brands of psyllium, and even made my own baking powder this time. In the U.S. (at least where I have looked) creme fraiche doesn’t exist, so I made it. Psyllium husk powder only seems to be available in the laxative section. I am certain there has to be something else available.
Thank you.
Daniel
Joyce Green
January 24, 2019 at 5:45 pmMost psyllium husk powder recipes that I have read require boiling water. Yours does not. How do you get away with that and still make this bread any good?
angelasheaven
January 29, 2019 at 12:50 pmHi Joyce!
Psyllium husk powder swell up and develop a gel-like coating when mixed with water and it doesn’t matter if it’s in cold or hot liquids. I almost always use psyllium husk powder in cold liquids. Just remember to stir it well for about 10 seconds to avoid lumps.
=)
Angela
Kendra
January 31, 2019 at 4:27 amI just made this bread it is very tasty a bit soft but I will add 5 mins next time that might fix that issue. But mine is purple it looks cool but did I do something wrong?
angelasheaven
January 31, 2019 at 2:19 pmHi Kendra.
Several people have commented and said their bread turned out purple. You haven’t done anything wrong. Some brands of psyllium husk powder turn purple after cooking. It’s completely safe to eat, but looks unusual.
Have a lovely day,
Angela
Kendra
January 31, 2019 at 4:39 pmOk Perfect thank you I was thinking it must be the psyllium powder
Mary
February 5, 2019 at 8:28 pmWhy do you use psyllium powder, can it be omitted?
angelasheaven
February 6, 2019 at 8:54 amHi Mary! In gluten-free baking psyllium husk powder is important, as it allows for the binding of moisture, which creates a less crumbly gluten-free baked good. It gives the bread the structure that gluten normally provides. If you don’t have any psyllium husk fiber powder or don’t like using it, try replacing it with:
Chia seeds or flax seeds. For a recipe that calls for a 1/3 cup of psyllium husk fiber powder, a 1/3 cup of ground chia seeds or ground flax seeds will work. Make sure you take into account the calories and macros from the seeds you use if you are tracking your macros.
Xanthan gum. You can use a 1:1 ratio to replace psyllium husk with xanthan gum as well.
Keep in mind that these substitutions may not be able to add exactly the right texture and qualities to some recipes that you might expect. You may need to experiment with these replacement ratios a bit until you get it right.
=)
Angela
Susan
February 6, 2019 at 3:56 pmI made it and the taste is great but the texture I get is too soft as if it didn’t rise enough or cook long enough….I live in North Georgia and just wondering if I need to cook at same or a lower temp for longer, not put as much psyllium husk powder, or what? mine definitely doesn’t look as fluffy and bread texture as yours…help 🙂
angelasheaven
February 6, 2019 at 4:13 pmHmmmm, I’m not sure why your bread won’t rise. If it’s still wet/soft, I’m guessing it should have stayed in the oven a little longer.
Keep the psyllium husk – it gives the bread its spongey, fluffy texture and bake at the same temperature. Did you have enough baking powder? Perhaps add a little more next time. You shouldn’t have to, but just to make sure it will rise, you could give it a try. Measure the ingredients carefully. If the dough is too wet or too dry it could affect the result. I hope it will work out well for you.
Angela
Susan
February 7, 2019 at 6:44 pmThanks Angela, I will try that next week and let you know.
Mat
February 12, 2019 at 7:51 pmI’m going to try to make this vegan with chia seed/water mix instead of the eggs (wish me luck!) but I wanted to know for the creme fraiche and yogurt substitutes… should I use BOTH 3/4 and 1/2 cups coconut cream?
Thanks!
angelasheaven
February 13, 2019 at 11:43 amHi Mathew.
Yes, that’s correct. You need to use 3/4 cup plus 1/2 cup of coconut cream to replace the creme fraiche and yoghurt.
=)
Angela
Eloisa
February 14, 2019 at 4:31 amThis looks good. Since the psyllium powder is a laxative, will the bread have a laxative effect?
angelasheaven
February 14, 2019 at 8:45 amHi Eloisa! What a beautiful name you have. =)
You don’t have to worry about the psyllium husk being laxative. It’s relatively small amounts in the bread so you can eat as much as you want.
=)
Angela
Liz
February 16, 2019 at 5:38 pmCould flax meal be used instead of the pysilium?
angelasheaven
February 17, 2019 at 6:59 amHi Liz. I don’t think you could replace psyllium husk with flax meal, but I’m not sure. I haven’t tried it. Psyllium gives the bread it’s spongy, moist texture. I’m just guessing that flax meal would make the bread a little more dense.
=)
Angela
Evelyn
March 11, 2019 at 9:32 pmCould I use oat fiber in place of the psyllium?
Thanks so much!
Evelyn
angelasheaven
March 12, 2019 at 6:30 amHi Evelyn!
I don’t think you can use oat fibre instead of psyllium. Psyllium is an important ingredient in this bread. It creates a gel like substance that binds to water and makes the bread more moist.
Have a great day,
Angela
Jolanta
July 2, 2019 at 7:57 pmDid it first time today and I am impressed. Didn’t expect it to be so good! Nice, golden on outside and has light, airy, moist texture. Psyllium husk – didn’t use the powder as the one I have is quite dark and gets lumpy very quickly too, so just used psyllium husk and added a bit more yoghurt. Didn’t drop much as I switched off the oven and left it to rest for a wee while after baked. Definitely will do again!
angelasheaven
July 3, 2019 at 7:58 amI’m so happy you like the recipe! Thanks for commenting.
Have a beautiful day, Angela