low fodmap ✓ | gluten-free ✓| lactose-free ✓ | soy-free ✓ | vegetarian ✓ | dairy-free ✓ | yeast-free ✓
This Flourless Bread comes together in less than 10min and is beginner-friendly, meaning anyone can make it! You don’t need to have any baking skills! This is an easy, healthy, and gut-friendly bread for every day!
Flourless Bread Recipe:
Why you will love it:
- Easy & Quick
- Healthy
- Naturally Gluten-Free
- Yeast-Free
- Dairy-Free
- Soft
- Rich & Wholesome
- No Kneading Is Required!
- Beginner-Friendly
- Gut-Friendly
- Low FODMAP
- Nutrient-Rich
- Nut-Free (option)
- Paleo Friendly
Ingredients for flourless bread
- Eggs: eggs are very important for this bread, as they bind all the ingredients together. For a vegan option, you could try using chia eggs instead, however, I’ve not tried this myself
- Water: This bread needs hydration so make sure to add the exact amount of water required.
- Walnuts: If you don’t like walnuts, you could use almonds or hazelnuts. To make it nut-free, you can substitute the walnuts with more sunflower or pumpkin seeds.
- Chia seeds: flax seeds
- Sunflower seeds: are incredibly nutritious and give the bread a lovely nutty flavor
- Pumpkin seeds: are incredibly nutritious and give the bread a lovely nutty flavor
- Sesame seeds: are incredibly nutritious and give the bread a lovely nutty flavor
- Baking powder– makes the bread light & fluffy.
- Salt: just a pinch
Step-by-step instructions
Here is how to make this Flourless Bread:
Step 1: Process all the seeds and nuts into a flour
Step 2: Mix all the ingredients together. Add the flour to a bowl together with the baking powder and a pinch of salt and stir. Next, add the water and the eggs and mix everything together.
Step3: Bake. Spoon the mixture into the tin, and press it down firmly using a spoon. Sprinkle the loaf with any leftover seeds(optional). Bake the bread for 45-50 minutes, until the top starts to brown and a toothpick inserted comes out clean.
How to make the best Flourless bread
This bread recipe is quite easy and forgiving, however, there are a few things that you will need to pay attention to if you want to make the best flourless bread.
- Make sure to use fresh nuts and seeds. When nuts or seeds are old they get rancid and they become bitter. Since seeds and nuts are one of the main ingredients here and the flavor of this bread depends on them, I would strongly suggest using fresh and good quality ones.
- Use fresh baking powder. Baking powder is the leavening agent for this bread and is the reason behind the light and fluffy texture. Old baking powder loses its potency and it is not very effective.
- Use a kitchen scale, if you can. Baking required precision. This flourless bread is more forgiving than other baked goods, however, it is still very important to get all the measurements right. For example, if you add a little bit more flour or less water, it will result in more dense bread.
HEALTH BENEFITS OF NUTS AND SEEDS:
Nuts and seeds are rich in healthy fats, fibers, vitamins, and minerals. They contain unsaturated fats and other nutrients that can against heart disease. Moreover, nuts and seeds are rich in fiber, which is important for gut health
Toppings Ideas:
Peanut Butter: This bread goes so well with peanut butter. If you are in the mood for something sweet you can add some fruit such as banana, berries, kiwi, and a drizzle of maple syrup.
Avocado: The good old Avocado Toast is a perfect option. To make it richer you can add tomatoes or scallions, eggs for more protein, and feta cheese.
Jam: My personal favorite is a thin layer of butter or cream cheese with your favorite jam.
FAQ:
Can I make it vegan? I’ve never tried to make a vegan version of this bread, however, I blive that it can work if you replace the eggs with chia eggs.
Can I make it nut-free? Yes, instead of walnuts you can use more sunflower or pumpkin seeds.
What kind of baking pan to use? I use a 9×5 loaf pan
Storing tip:
This bread freezes well. Once cooled, slice it and put it in your freezer (I use these reusable zip-lock bags to store it). When you want a slice of the bread, just take it out of the freezer and pop it in the oven or your toaster and enjoy it.
Gluten-free tip:
If you are celiac or highly sensitive to gluten, buy certified gluten-free baking powder. Baking powder is naturally gluten-free, however, depending on the manufacturing place and process it could be cross-contaminated.
more gluten-free bread recipes:
- Cornbread With Feta And Spinach
- Naan Bread
- Focaccia Bread
- Mozzarella and Pesto Stuffed Bread
- Gluten-Free Brioche Bread
Flourless Bread (Yeast-Free)
Equipment
- 9×5 loaf pan
Ingredients
- 4 eggs
- 100 ml water
- 90 g walnuts
- 90 g chia seeds
- 90 g sunflower seeds
- 90 g Pumpkin seeds
- 90 g Sesame seeds
- 1/2 tsp baking powder
- 1/4 tsp salt
- chives, oregano, chili flakes, olives (optional for savory version)
Instructions
- Place the walnuts, chia seeds, sunflower seeds, pumpkin seeds and sesame seeds in a food processor or high-speed blender and blend until a flour forms.
- Place the flour in a big mixing bowl and add the baking powder and the salt.
- Add the eggs and the water. And mix it well to combine all the ingredients.
- Preheat the oven to 180°C/360°F and grease a loaf tin with coconut or olive oil.
- Spoon the mixture into the tin, and press it down firmly using a spoon.
- Sprinkle the loaf with any leftover seeds(optional)
- Bake the bread for 45-50 minutes, until the top starts to brown and a toothpick inserted comes out clean.
- Remove from the oven and let cool completely while still in the loaf tin.
- Once cooled cut slices and enjoy them with your favorite toppings.
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Could you use a flax egg to replace the eggs in this recipe?
Hi Kat, I haven’t tried making it with a flax egg, so I can’t say whether it will work for this recipe.
It this recipe it talks about mixing with flour but I don’t see flour listed to know how much flour to add
Hi Jennifer,
The only flour that this recipe requires is the one that you make yourself by grinding the walnuts and all the seeds in a food processor or a blender. And the measurements for them are given. There is no other flour used.
Hope this helps, if you have any other questions please let me know.