Whole30 Gluten-Free Wholemeal Bread
Discover the ultimate recipe for Whole30 Gluten-Free Wholemeal Bread, a wholesome and hearty alternative that's perfect for clean eating and dietary restrictions. Made with an irresistible combination of almond, coconut, and tapioca flours, this bread is entirely grain-free, dairy-free, and refined-sugar-free, making it ideal for Whole30, Paleo, and gluten-free lifestyles. The recipe features nutrient-packed chia seeds and rich coconut milk, ensuring a moist texture and a subtle nutty flavor. With a quick prep time of 15 minutes and a golden bake time of 40 minutes, this bread blends simplicity with nutrition. Enjoy it fresh or toasted, as a snack with your favorite spread, or as a base for sandwiches. Healthy homemade bread has never been more satisfying!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 0.5 cup coconut flour
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 4 large eggs
- 1 cup coconut milk
- 1 tablespoon apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chia seeds
- 0.25 cup water
Instructions
Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or grease it lightly with olive oil.
In a small bowl, combine chia seeds with 1/4 cup of water and let it sit for about 5 minutes until it forms a gel-like consistency.
In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, and sea salt until fully combined.
In a separate bowl, beat the eggs until fluffy, then add in the coconut milk, apple cider vinegar, olive oil, and the chia seed mixture. Stir until well mixed.
Pour the wet ingredients into the dry ingredients and mix until a thick, homogeneous batter forms.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Place the loaf pan in the oven and bake for 40 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 let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.9 g | 204% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2815 mg | 122% | |
| Total Carbohydrate | 217.3 g | 79% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 33.9 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 708 mg | 54% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 983 mg | 21% | |
*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.
