Whole30 Ancient Grain Bread
Elevate your grain-free baking game with this Whole30 Ancient Grain Bread, a wholesome and satisfying loaf that's gluten-free, paleo-friendly, and perfect for clean-eating enthusiasts. Made with a nutrient-rich blend of almond flour, coconut flour, and tapioca starch, this bread boasts a hearty texture enhanced by the goodness of chia seeds and flaxseed meal. With just a hint of apple cider vinegar and extra virgin olive oil, it achieves a tender, moist crumb that pairs beautifully with any topping, from avocado to almond butter. Ready in under an hour, this easy-to-make bread is perfect for meal preppers, offering eight slices of savory goodness that can be enjoyed fresh or stored for later. Whether you're following a Whole30 diet or simply looking for a healthy bread alternative, this recipe is proof that clean eating can be utterly delicious.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cup coconut flour
- 0.5 cup tapioca starch
- 2 tablespoons chia seeds
- 2 tablespoons flaxseed meal
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 4 large eggs
- 0.5 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.25 cup extra virgin olive oil
Instructions
Preheat your oven to 350°F (175°C). Grease a small loaf pan with extra virgin olive oil and set aside.
In a large mixing bowl, combine the almond flour, coconut flour, tapioca starch, chia seeds, flaxseed meal, baking soda, and sea salt. Whisk together until well combined.
In another bowl, whisk together the eggs, almond milk, apple cider vinegar, and olive oil. Be sure these wet ingredients are thoroughly mixed.
Pour the wet ingredients into the dry ingredients. Stir with a spatula until you achieve a thick batter-like consistency. The batter should be well-combined with no visible lumps of flour.
Spoon the batter evenly into the prepared loaf pan. Smooth the top with the back of the spoon to ensure even baking.
Place the loaf pan on the middle rack of the oven and bake for about 45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes.
Carefully remove the bread from the pan and transfer it to a wire rack to cool completely before slicing.
Slice the bread and serve. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
2491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.7 g | 218% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2852 mg | 124% | |
| Total Carbohydrate | 195.0 g | 71% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 15.8 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 835 mg | 64% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 924 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
