fbpx Print

Gluten-free garlic bread with almond flour



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


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.