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4 Ingredient Gluten Free Bread Recipe

4 Ingredient Gluten Free Bread

iamwinfred
This 4 ingredient gluten free bread is a simple, no-fuss loaf made with blanched almond flour, psyllium husk powder, baking powder, and eggs. It bakes up soft and golden with a lightly crisp crust, slices cleanly without crumbling, and works beautifully for toast, sandwiches, or just a warm slice with butter. No mixer, no bread machine, and no complicated technique required.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Snack
Cuisine American
Servings 10 slices
Calories 165 kcal

Equipment

  • 9x5 inch loaf pan Standard size; high-sided pans encourage better rise
  • Large mixing bowl
  • Whisk or fork
  • Digital kitchen scale Recommended for accurate almond flour measurement
  • Rubber spatula or wooden spoon
  • Parchment paper For easy loaf removal
  • Oven mitts
  • Wire cooling rack Essential for cooling the loaf before slicing

Ingredients
  

  • 2 cups blanched almond flour 200g; super-fine grind recommended, not almond meal
  • 2 tablespoons psyllium husk powder Do not reduce; provides bread structure
  • 1 tablespoon gluten free baking powder Check freshness date for best rise
  • 3 large eggs Room temperature preferred
  • 1/4 teaspoon salt Optional but recommended for flavor

Instructions
 

  • Preheat your oven to 350°F (175°C) and position a rack in the center. Line a 9x5 inch loaf pan with parchment paper, letting the excess hang over the long sides as handles, or grease it thoroughly with cooking spray.
  • Add the almond flour, psyllium husk powder, gluten free baking powder, and salt to a large mixing bowl. Whisk for about 30 seconds until fully combined with no lumps.
  • Crack all 3 eggs directly into the bowl and whisk vigorously for about 60 seconds until the mixture comes together into a thick, sticky dough with no dry patches remaining.
  • Let the dough rest for 3 to 5 minutes to allow the psyllium husk to fully hydrate and firm up. Do not skip this step, as it is essential for proper bread structure.
  • Scoop the rested dough into the prepared loaf pan and smooth the top with wet fingertips or a wet spoon. Optionally, score a shallow line down the center with a sharp knife to encourage even expansion.
  • Bake on the center rack for 50 to 60 minutes, without opening the oven during the first 40 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes, then lift it out using the parchment handles and transfer to a wire rack. Cool for at least 30 to 45 minutes before slicing with a serrated knife.

Notes

  • Always weigh your almond flour to 200g using a digital scale. Volume measurements can vary significantly and lead to a dense loaf.
  • Use blanched super-fine almond flour, not almond meal. Almond meal has the skin included and creates a grainier, denser texture.
  • Do not reduce the psyllium husk powder. It is the structural binder that replaces gluten and is essential for the bread to hold together when sliced.
  • Room temperature eggs incorporate more evenly into the dough. Remove them from the refrigerator about 20 minutes before baking.
  • Test your baking powder freshness by dropping 1 teaspoon into hot water. If it bubbles vigorously, it is still active. Old baking powder is the most common cause of a flat or dense loaf.
  • Do not slice the bread while it is still warm. The interior continues to set as it cools, and cutting too early will produce a gummy center even if the outside looks done.
  • To make this vegan, substitute each egg with a flax egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes before using.
  • Store at room temperature wrapped tightly for up to 2 days, refrigerated in an airtight container for up to 5 days, or freeze sliced with parchment between slices for up to 3 months.
  • To reheat from frozen, place slices directly in a toaster or bake at 350°F for 8 to 10 minutes. No thawing needed.
  • For a savory variation, add 1 teaspoon garlic powder and 1 tablespoon dried rosemary to the dry ingredients before mixing.

Nutrition

Serving: 1SliceCalories: 165kcalCarbohydrates: 6gProtein: 7gFat: 14gSaturated Fat: 1.2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 56mgSodium: 90mgPotassium: 55mgFiber: 3gSugar: 1gVitamin A: 3IUCalcium: 8mgIron: 6mg
Keyword 4 ingredient gluten free bread, almond flour bread, easy gluten free bread, gluten free bread recipe, grain free bread
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