Dairy Free

Gluten & Grain Free

Low Disaccharide

I love this bread, and freeze it in bags with 2 slices each, allowing me to have bread ready for toast or a sandwich anytime.

Serves: Makes 1 loaf

Prep time: 15 mins

Cooking time: 70-75 mins


  • 1½ cups ground almonds
  • ½ cup coconut flour
  • ½ cup psyllium husks
  • 1 tbsp baking powder
  • 12 eggs
  • ¾ cup olive oil
  • 2 tbsp lemon juice
  • ½ tsp salt


  • Preset oven to 160°C (300°F).
  • Grease and line a 20cm x 10cm loaf tin.
  • In bowl or mixer, combine all dry ingredients.
  • Add the rest of the ingredients, and mix quickly and thoroughly.
  • Pour mixture into prepared tin and flatten top.
  • Bake in oven for 70-75 minutes, until an inserted skewer comes out clean.
  • Turn oven off and open door, leave loaf to half cool there, then transfer to wire rack.
  • Remove when cool and slice to freeze, or keep in fridge for up to 1 week.
  • Store in an airtight container in the fridge


I slice this bread and keep 2 slices in packets in the freezer for a quick sandwich or piece of toast.


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