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This WHOLESOME Gluten-Free High Fiber Bread is dairy-free, egg-free, yeast-free, and xanthan gum-free. It’s the perfect healthy bread in every way. This low-allergen loaf is moist, slices beautifully without crumbling, has a rustic light rye flavor, a satisfying crust, and is incredibly easy to make.With no yeast required, this High Fiber Bread comes together in just minutes, making it quick and simple to prepare for baking.
Gluten-Free High Fiber Bread: A Perfect Blend of Nutrients
This Gluten-Free High Fiber Bread recipe is created with ingredients that offer both nutrition and flavor. The fiber in this recipe comes from a combination of almond flour, flaxseed, and psyllium husk, ensuring a hearty and wholesome loaf.
Nutrient-Rich Ingredients
Cassava flour, a key ingredient in this bread, is not only gluten-free but also a great source of essential nutrients like vitamin C, thiamine, riboflavin, and niacin, contributing to the overall health benefits of this bread.
Balanced Flavor for a Delicious Loaf
A small amount of rice flour is added to the recipe to help balance the flavors, resulting in a well-rounded and tasty bread that is exceptionally delicious!
Easy steps to make this High Fiber Bread,
To make this healthy High Fiber Bread couldn’t be simpler. First, you whisk the dry ingredients, then combine warm water with olive oil and apple cider vinegar and mix it into the dry ingredients.
Transfer the dough into a parchment paper-lined loaf pan, form into a loaf and bake—no kneading or waiting for the dough to rise, honestly the easiest gluten-free bread recipe ever.
Simple Steps for Healthy High Fiber Bread
Making this healthy High Fiber Bread couldn’t be easier. Here’s the simple process:
Whisk the Dry Ingredients: Start by combining all the dry ingredients in a bowl.
Mix Wet Ingredients: In a separate bowl, combine warm water with olive oil and apple cider vinegar.
Combine Wet and Dry: Mix the wet ingredients into the dry ingredients until fully combined.
Easy Baking Process
Shape the Dough: Transfer the dough into a parchment paper-lined loaf pan and shape it into a loaf.
Bake: Place the loaf in the oven and bake—no kneading or waiting for the dough to rise.
This is truly the easiest gluten-free bread recipe ever!
Lower in Net Carbs, Higher in Protein
You’ll love that this High Fiber Bread is not only lower in net carbs than most gluten-free breads, but it’s also higher in protein, making it a nutritious choice for any meal.
Give It a Try!
Please give this High Fiber Bread Recipe a try. I’m sure you’ll be pleasantly surprised by its perfect texture and flavor.
Preheat oven to 400 F and line a loaf pan with parchment paper
2.
Using a large bowl, mix dry ingredients
3.
In a small bowl, whisk together water, olive oil and apple cider vinegar and pour into dry ingredients
4.
Using a spatula, mix to combine until you form a ball of dough. Do not over mix. Set the batter aside for 20 minutes, the moisture will be absorbed by the dry ingredients
5.
Transfer batter into the prepared loaf pan shaping the dough into a bread loaf with a round top. Do not flatten the top of the loaf, or it will become dense
6.
Bake for 55 minutes, then loosely cover with foil paper reduce oven temperature to 375 F and continue baking for 35 more minutes
7.
Lift the loaf from the pan using the parchment paper and place on a cooling rack to cool fully before slicing. This takes 2 - 3 hours. Enjoy
Nutrition Info
Nutritional Value (Per Slice, 1/12 of the loaf) | Calories: 150 | Protein: 5g | Total Fat: 12g | Carbohydrates: 10g | Fiber: 6g | Sugars: 0g | Net Carbs: 4g | Sodium: 200mg | (Note: These values are approximate and can vary depending on ingredient brands and exact measurements used.)
Leave a Comment
Carole Enisman
Delicious!!! Easy to make, easy to eat!
Kristina
sorry Nancy, we do not. There are number of apps out there that can help you with the macro information and fiber content. Sorry we couldn’t help.
Nancy
Hello! Just found this recipe and am excited to try it. Do you macro information and the amount of fiber in this bread. I am prediabetic qq well as being highly sensitive to gluten. Thanks!!
Kristina
Maria I used US cups for measurements. Here is cups to grams converter link https://www.thecalculatorsite.com/cooking/cups-grams.php I hope this helps
Maria
Is it possible to have the measurements in grams. All cup measurements vary, depending on the cup ysed. Thanks
Kristina
thats great Joan, thank you for sharing
Joan
I just finished baking this bread, it turned out beautifully. I waited for 20 minutes before I put it in the oven. Thank you
Kristina
Hi Penny, I have made this recipe using only almond flour. You can try to use gluten-free all purpose-flour, however I don’t know how well it will work. Almond flour gives the bread moisture, so by using all-purpose flour the bread may be dryer. If you do try the recipe with this flour please please let us know how the bread turned out. thank you,
Penny Barney
Not exactly a review but I want to try this recipe and my daughter cannot have almond flour so what alternative would you recommend (still gluten free)
Kristina
I made a small revision to the recipe. Once you mix the dry ingredients with the wet mixture, let the batter sit for about 20 minutes. This should solve the problem. The liquids will be absorbed by the dry ingredients and the bread will bake up nicely.
Kyla
I had the same issue. It seems there is too much water in it. This did not form a ball, it was like muffin batter and I poured it into the loaf pan. After the initial cooking time, I covered it and it fell. I cooked it another 30 mins and it still is gummy inside and flat. It will probably dry out if I freeze it and reheat it in the toaster oven. With it being wet, maybe it overleavened and fell? The flavor of it was great! Almost a hint of bacon flavor.
Kristina
I am sorry, we always triple test our recipes and this bread cooked perfectly. The convection oven may have made a difference. Did you use exactly the same ingredients, no substitutions? Sometimes the oven times differ by 5 to 10 minutes, depending on the oven.
carolyn
We just made this for the first time. It tasted great but the outside cooked perfectly and the inside was still wet. Our oven temp is correct and we have never had this issue before. We cooked it in a convection oven in an Emile Henry break baker.
We cooked it longer than required and still had to cut it in half and cook the sides for an additional 15 minutes. It does taste fantastic though...not sure what to do with it other than use for a thick pizza crust.
Kristina
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