Grain Free High Protein & Fiber Bread (xanthan/guar gum free)
Serves: one 9"x5" loaf
  • Dry Ingredients:
  • 1 cup blanched almond flour
  • 1 cup tapioca starch
  • 1/2 cup raw sunflower seeds, ground into flour
  • 1/2 cup flax meal
  • 1/2 cup whole psyllium husk
  • 1 1/2 teaspoons sea salt
  • Wet Ingredients:
  • 3 large eggs
  • 2 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • Yeast Ingredients:
  • 1 1/4 cup hot water (between 110 – 115 degrees F)
  • 2 teaspoons honey
  • 2 1/2 teaspoons dry active yeast
  1. In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
  2. Using a heavy duty mixer with a paddle attachment, combine the dry ingredients.
  3. In a separate mixing bowl, whisk together the eggs, oil, and vinegar.
  4. When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like, and then slowly add the yeast mixture. The dough will appear very watery, but don't panic. As the whole psyllium husk expands and absorbs the water the dough will become thicker. Using your mixer’s low speed setting, mix for 30 seconds. Scrape the sides of the bowl then mix on medium for 3 minutes. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)
  5. Pour dough into a parchment lined and well greased 9 x 5 metal bread pan (the only pan I recommend for this recipe is a metal one, you will not have the same results using other pans). The dough will be very sticky, so wet a spatula and use it to evenly smooth the dough into the bread pan. Cover with plastic wrap and let it rise for about an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered). When bread is finished rising, bake in a preheated 375 degrees (F) oven for about 30 minutes.
  6. Remove loaf from pan and cool on a wire rack. Cool for at least 10 minutes before slicing.
Recipe Notes from Megan
Make sure you read my The Everything Guide to Making Gluten Free Bread - Including Troubleshooting Tips prior to making this recipe to ensure the best results!

This loaf will fall slightly while it cools (about 1/4-1/2 an inch), so don't be alarmed. The grain free ingredients used in this recipe are heavy, which 1). causes the loaf to fall and 2). does not allow the loaf to rise to a lofty height like a regular loaf of bread would. I've made this recipe many times testing different measurements of yeast, longer rise times, less moisture, etc. and found this recipe works/rises the best.

Store in an airtight plastic bag. Use within 3 days, or slice, wrap with plastic wrap, place in a plastic bag and freeze for later use.
Recipe by Allergy Free Alaska at