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  • Scott Adams
    Scott Adams

    Almond Flour Bread (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Susan Carmack.

    Dry Ingredients:
    1 cup of brown rice flour
    1 cup almond flour
    ¾ cup white rice flour
    ¼ cup tapioca flour
    2 ½ teaspoons guar gum or xanthan gum
    1 teaspoon salt
    2 teaspoons instant yeast

    Wet Ingredients:
    2 eggs
    2 tablespoons honey
    2 tablespoons olive oil
    1 teaspoon vinegar or lemon juice
    1 - 1 ¼ cups warm water

    Mix dry ingredients in food processor. Add the wet ingredients. Process until it is thick like a cake mix. Add more water as needed. Pour into pan and rise as high as ¾ of the pan. Bake at 350F for 30 minutes.

    For cinnamon raisin or date loaf, add ½ cup of soaked raisins - (5 min in boiling water) and 2 teaspoons of cinnamon. For pizza, spread the dough onto a cookie sheet using lots of olive oil to press it down. Bake at 400F for 10 minutes. Add toppings and cook another 10 minutes.


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    I make this bread with 3/4 cup brown rice and 1/4 c. teff flour. Teff adds more vitamins and iron. This recipe works great in the bread machine. Set for 1.5 lb. loaf, sweet bread and light crust. My 5 yr. old grandson asks for this bread all the time. Even non-celiacs love this bread!

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    This was my first gluten free bread making experience, and it went fabulously!! When you cut it right out of the oven, it steams, smells, and tastes just like regular bread! I do not suffer from celiac disease, but I'm studying medicine and would like to pursue gastroenterology. I figure if I try a gluten free diet, I'll know what my patients are going through. All in all, loved this recipe!!

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    Hi All, I am excited about this bread but as with many other wheat free breads they keep turning out bad. Can someone tell me, how long do you let the dough rise before putting it in the oven?

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    Just tried this out and it turned out great although it was not fully cooked in the center, I just put it back in for another 5 minutes. But it's delicious, great texture, fluffy inside and crunchy crust and my 3 year old loves it! Toasts beautifully too. I actually only let it rise for about 5 minutes (it didn't seem to be rising at all and I was pressed for time) But it rose beautifully in the oven, may be more dense than if I'd waited for it to rise, but then, gluten free bread usually is. Thanks for the recipe.

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    This is a great recipe.. my favorite by far. I use 1 cup rice flour (which ever I have on hand) and 1 3/4 cup almond flour ( I like the "brown bread" taste it gives). I also add 1 tsp. baking soda to make it a little fluffier. I bake it in a smaller loaf tin, at 325F for 45 min and let cool completely.

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    This bread is excellent! I have no experience at making bread, but this was really easy, fast, and turned out great! Texture and flavor are exceptional. Variation: the 2nd time I made it, I added 1 tsp. gelatin plus additional 1/4 cup water (to compensate), and came out with a very nice sandwich bread - a bit more of a spongy texture like regular bread. So, if that's what you're after, worked great. However, I will go back to the original, as I prefer the 'meal' texture. Thanks for this great recipe!

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    Thank you for this recipe. I have an intolerance to gluten, wheat, dairy, eggs, almonds, yeast. I tried this recipe and substituted the yeast with a heaped teaspoon of baking powder, swapped out the almonds for hazelnuts and used 'No Egg' in place of real eggs. I was very impressed with the result. Love the taste! I would definitely make this again. After a bit more tweaking, I think this will be a regular feature in our house. Thanks again. It's always nice when you find a recipe that you can add to the book when you are just starting out.

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    Thank you! My son has a wheat & corn allergy and this bread was my first experience with wheat free baking. It is delicious!! I add 3 tablespoons potato starch, slit the loaf down the middle and drizzled honey. This was beyond my expectations and my son can now take sandwiches to school for lunch again. Thank you bunches.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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