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Food Pharmacy, Recipes

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Gluten-Free Garlic Bread With Almond Flour

What’s the best side to soup? Garlic bread, if you ask us! In other words, it’s a real mystery why it took us six years to share a recipe for a gluten-free garlic bread here on the blog.

The twilight of the gods so good! The breads can be prepared in advance if you only promise that the garlic butter (which is in fact a garlic oil) is brushed on just before the breads are to be eaten. This is what we did when we tried baking the breads this week and it turned out great. If we ate one of our good soups for them? In fact not, it was completely forgotten!

Well… no point in dwelling on the past. Anyways, here is a great gluten-free garlic bread Made with almond flour, psyllium husk and egg whites. It’s a classic one seasoned with garlic, salt and fresh parsley. Then crisped to perfection in the oven until crispy on the outside and soft on the inside, just as we want it to be. Absolutely perfect when served with any soup (see suggestions for soups from the blog at the bottom of this post).

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Gluten-free garlic bread with almond flour

  • By : Food Pharmacy
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Ingredients

Dough
1 1/4 cup almond flour
5 tablespoons psyllium husk
2 teaspoons baking powder
1 teaspoon flake salt
2 teaspoons apple cider vinegar
1 cup boiling water
3 egg whites

“Garlic butter”
1 dl olive oil
12 garlic cloves, crushed
2 tablespoons chopped fresh parsley
1/2 teaspoon flake salt

Instructions

Set the oven at 175C/350F and combine all of the dry ingredients for the bread together in a bowl. Whisk the vinegar and egg whites together and pour over the dry ingredients then immediately after stream the boiling water in while mixing everything together (preferably with an electric mixer because the dough quickly becomes firm quite quickly, however, only mix for a maximum of 30 seconds).

Divide into 10 pieces and roll into long sausage like forms. Wet or oiled hands makes this easier. Place on a baking sheet lined with parchment paper. Leave some space between the rolls because they will rise in the oven. Bake in the lower part of the oven for 40-50 minutes. They are finished when they sound hollow when you tap on the underside. While the breads are baking, you can make the garlic oil by mixing all the ingredients together.

Let the breads cool when they are done and then divide them the long way. Spread the garlic oil over each piece. Raise the heat in the oven to 225C/425F and bake the breads for 10-15 minutes until golden brown.

Soup recipes here on FP to pair with your garlic bread:

Beet Soup With Horseradish And Cumin

Mushroom Soup With Parsnip And Thyme

Dumplingsoppa med räkor och pak choi

Red Beet Soup With Mustard Seed And Horseradish

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