Almond flour is a great low carb flour to use as a substitute when making homemade bread. If you are on a keto diet or a grain free diet then this 90 second bread will be right up your ally. There are also a lot of health benefits to using almond flour... check the end of this post for those benefits.
I began using almond flour right after switching to a grain-free diet because it was all that was around at that point. I quickly found that my baked goods seemed to be too moist and greasy, so I started introducing just a bit of coconut flour into my recipes to help absorb some of the moisture. The combination of the two seemed to work well, and I stuck exclusively to those for a while. I noticed though, that eating too many baked goods with almond flour too often caused my stomach to act up, so I limit the amount of treats I eat, and also now like to use other grain-free flours like cashew and sunflower seed flour to change things up a bit. I also recently started experimenting with arrowroot powder, green banana flour too.
Tips for the perfect 90 second bread
The finer the almond flour is ground, the better your baked goods will turn out. If you use a courser ground flour, your product will be much more grainy and the texture will be as if you added nuts to the batter. 90 second bread doesn't have to be grainy so take your time and grind it longer.
Be careful, nut flours can burn easily. That is why this recipe calls for a lower baking temperature and longer time than you would use with a normal flour recipe. Since all ovens heat differently be sure to watch your oven temp and check your bake times.
Almond flour can get expensive, but you can get a discount if you buy in bulk. You can store almond flour in your refrigerator for about a month and in your freezer for around 6-8 months. If you store it in your freezer, just remove the portion of this low carb flour that you need for your recipe and let thaw at room temperature for around 25-30 minutes.
Almond Meal is different than Almond Flour. Almond Meal is ground almonds with the skin on, while Almond Flour is blanched almonds with the skin removed. I notice that my cakes and cookies are denser and more “mealy” textured, when almond meal is used.
Homemade Low Carb Almond Flour
If you are feeling like you are up for a decent challenge, you can skip buying almond flour and grind it yourself. Even though most of the directions out there say you can just grind up blanched, peeled almonds, however, I the best way to get a high quality finely blended low carb flour is to use a grain mill. If you do decide to blend this yourself make sure that you don't blend too long or you will end up with almond butter.
Health Benefits of Almond Flour
Almonds are high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil, which have been associated with reduced risk of heart disease.
Did you know that substituting nuts for an equivalent amount of carbohydrate in an average diet resulted in a 30% reduction in heart disease risk. Researchers calculated even more impressive risk reduction of 45% when fat from nuts was substituted for saturated fats. In addition to their cholesterol-lowering effects, almonds' ability to reduce heart disease risk may also be partly due to the antioxidant action of the vitamin E found in the almonds, as well as to the LDL-lowering effect of almonds' monounsaturated fats.
People who pass on the pre-meal bread basket aren’t usually doing so because we don’t like bread. In fact, for most of us, it’s the exact opposite! As a self-proclaimed former “Carb Queen”, I’ll admit I absolutely LOVE the taste of bread. However, what I don’t love about it is:
- Bread lacks true nutritional value. Most breads are devoid of any real nutrients, but are “fortified/enriched” with vitamins and minerals. That means that things like calcium, vitamin E, iron, and fiber are added back into breads after their ingredients have been so highly processed that the nutrients have been stripped from them. That is cool and all, but many experts argue that the body does not absorb and utilize the nutrients that are added in the same way as it would absorb nutrients that occur naturally.
- Bread is packed full of junk. Think things along the lines of high fructose corn syrup, trans fats, and lots of other unpronounceable ingredients. The sugars can send your pancreas into overdrive and the preservatives can stay lodged in your stomach for years. Most breads also contain gluten which can cause bloating, stool inconsistency, damage to the wall of the intestinal tract, and tiredness.
- Bread puts you on a blood sugar roller coaster. When you eat these processed carbohydrates, your blood sugar spikes and insulin levels rise then your blood sugar crashes and you feel like you need to take a nap, so you eat more carbs to bring yourself back out of the food coma. The impact on blood sugar causes the vicious cycle of eating, getting hungry, then eating again.
When I cut bread out of my diet completely a few years ago, I started to feel so much better in terms of energy levels, lack of bloating, and inflammation. At that point, I also came to the sad realization that I would likely never get to eat delicious bread again...but, thankfully, I was wrong!!
That was when I got really interested in finding alternative bread recipe options. I have tested many recipes that I found while surfing the internet and even came up with some gems of my own along the way.
Here are some of my other favorite go-to recipes:
http://insidekellyskitchen.com/recipe/perfect-protein-bread (This is honestly the perfect bread. It has actual nutritional value with 8 grams of protein and 70 calories per slice. It is great as toast, sandwich bread, croutons, and can easily be flavored with spices to make it even more tasty.)
http://insidekellyskitchen.com/recipe/whey-better-biscuits (I’m not joking when I say these are legit biscuits. The mix doesn’t come from a box, but they seriously have the Bisquick taste. I’ve used them with homemade sausage gravy and have made breakfast sandwiches with them as well.)
http://insidekellyskitchen.com/recipe/corn-free-cornbread (WHAT?! Corn-free? Yep, that’s right. I dunno about you, but I love some cornbread with my chili and this recipe totally fits the bill in terms of texture and taste. If I didn’t tell you, you’d never know it wasn’t the real thing!)
http://insidekellyskitchen.com/recipe/kellys-krazy-breadsticks (Again, tons of protein in this recipe at a whopping 10 grams per breadstick. These things are absolutely awesome dipped in tomato sauce. Serve them with a side salad and you’ve got a well balanced, delicious meal.)
http://insidekellyskitchen.com/recipe/banana-almond-bread (This recipe is made in my house at least once a month. Believe it or not, my picky 5 year old actually asks me to make it for him! Breakfast protein options are really tricky since he’s not a fan of eggs, kefir, yogurt, or cottage cheese, so this bread has been a staple on the menu. It comes in at 8.5 grams of protein per slice and has 135 calories, which makes it a pretty good way for my little guy to start the day.)
90 Second Almond Bread
- Mix almond flour, egg, and baking powder together in microwavable container
- Stir in coconut oil (or butter) and spices, if desired, until well combined
- Microwave for 90 seconds
- Cool for a minute
- Slice in half
- Toast in toaster or lightly brown each side in skillet over med-high heat