Whole30 Gluten-Free Wholemeal Bread
Satisfy your bread cravings without compromising your health goals with this Whole30 Gluten-Free Wholemeal Bread! Made with a nutrient-rich blend of almond flour, tapioca flour, and coconut flour, this wholesome loaf is completely grain-free and dairy-free, perfect for those following a Whole30, paleo, or gluten-free lifestyle. The addition of chia seeds creates a soft, moist texture, while coconut milk and olive oil lend a subtle richness to each slice. Quick to prepare in just 15 minutes, it bakes to golden perfection in 40 minutes, making it an ideal option for healthy breakfasts, sandwiches, or snacks. Free from refined sugars and preservatives, this bread is a nutrient-dense alternative, proving that clean eating can still be delicious and satisfying. Try it toasted with avocado or almond butter for a simple yet indulgent treat!
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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
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or grease it lightly with olive oil.
Step 2
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.
Step 3
In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, and sea salt until fully combined.
Step 4
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.
Step 5
Pour the wet ingredients into the dry ingredients and mix until a thick, homogeneous batter forms.
Step 6
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 7
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.
Step 8
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.
Step 9
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
| Serving size | (948.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2499.6 |
| Total Fat 158.9g | 0% |
| Saturated Fat 26.4g | 0% |
| Polyunsaturated Fat 4.8g | |
| Cholesterol 744mg | 0% |
| Sodium 2814.9mg | 0% |
| Total Carbohydrate 217.3g | 0% |
| Dietary Fiber 53.0g | 0% |
| Total Sugars 33.9g | |
| Protein 81.4g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 708.1mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 983.2mg | 0% |
Source of Calories