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Try this healthy Keto-Friendly Einkorn Bread recipe!
Ingredients
•1/2 cup Einkorn flour
•1 cup almond flour
•1/4 cup coconut flour
•1/4 cup ground flaxseed
•2 teaspoons baking powder
•1/2 teaspoon salt
•1/4 teaspoon xanthan gum
•1/2 cup unsweetened almond milk
•4 large eggs
•1/4 cup melted butter
•1 tablespoon apple cider vinegar
•1 teaspoon stevia or erythritol (optional, for a sweeter taste)
•1/2 cup shredded cheese (optional, for a more savory flavor)
Instructions
1. Preheat oven to 350°F and grease or line a 9x5-inch loaf pan with parchment.
2. Combine dry ingredients (Einkorn, almond, and coconut flours, flaxseed, baking powder, salt, and xanthan gum). Mix until thoroughly combined.
3. In a separate bowl, whisk together the wet ingredients (eggs, melted butter, almond milk, apple cider vinegar, and sweetener). Ensure the wet ingredients are well blended.
4. Gradually add the wet ingredients to the dry ingredients. Stir gently until the mixture forms a thick batter. Be careful not to overmix.
5. Fold in optional ingredients such as shredded cheese, herbs, or spices.
6. Transfer the batter to the loaf pan and smooth the top with an offset spatula to ensure the mixture is evenly distributed.
7. Bake for 30 to 35 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil.
8. Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
9. Once the bread has cooled, slice it with a sharp bread knife. Serve it plain, toasted, or with your favorite keto-friendly toppings like avocado, butter, or cheese.
Einkorn is an ancient grain that has not been altered in a long time. Einkorn bread doesn’t have quite the same texture or mouthfeel as bread that's high in gluten, but it's close, and very few people have gut reactions to it.
Modern grains are very high in phytic acid—a compound that binds with minerals such as zinc, iron, magnesium, manganese, calcium, and copper. Phytic acid is not absorbed in the small intestine, so you won’t be able to absorb the minerals it binds with.
Some cultures that consume high amounts of bread have zinc and iron deficiencies because of the phytic acid.
In the U.S., bread sometimes contains BVO or potassium bromate, ingredients banned in Europe. Wheat in the U.S. is often dried out with glyphosate, the chemical found in Roundup. Toasting bread creates acrylamide, which may lead to cancer.
