Gluten Free Bread

The Healthiest Bread in the World!


1 cup almond flour
1 cup arrowroot flour
1/3 cup coconut flour
1 tsp sea salt
2 tsp active dry yeast
1 ½ Tbsp very finely ground chia seeds
2 Tbsp organic psyllium husk powder

1 ¼ cup filtered water
2 tsp maple syrup (This is consumed by the yeast, which lowers the glycemic index.)
1 egg

In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.

Heat water at 105-110 °F. Add 2 tsp of maple syrup and stir. Add the yeast and let the mixture stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start all over again.

Stir the finely ground chia and psyllium powder into the yeast mixture. Let it stand for 1 minute to thicken, then whisk.

Pour the thickened yeast-chia mixture into the dry ingredients, and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.

Put the kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for 1 hour.

Preheat the oven at 425 °F with a pizza stone (or cooking sheet) inside.

Divide the dough into two balls. Place one of the dough balls on a square parchment paper or a cutting board. Dip your hands in water and shape the other big dough ball into small round balls. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top.

Slide the prepared dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. Please note that baking time can vary; the measure of doneness is an internal temperature of 205-210 °F.

Let your baked goodies cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) Once completely cooled, slice and serve, or store in an airtight container. To re-crisp crust, toast or reheat at 375 °F for 5-10 minutes.

In this video, we’re going to share with you a fantastic recipe for the healthiest bread in the world! This is the ultimate low carb bread recipe. It’s delicious, and it’s flourless, gluten-free, and completely keto-friendly.

We use almond flour, coconut flour, and arrowroot flour in this recipe. Arrowroot is a low-glycemic flour made from a root, and in small amounts, it’s perfectly good.

Let’s be honest. Many healthy alternative breads out there are not very good. But, this keto recipe is different. This is really the tastiest and healthiest bread in the world. This keto bread is a perfect healthy alternative for those of you on the healthy keto diet. Many people miss having bread when they’re on the healthy keto diet, but you don’t have to anymore. You can toast this keto bread, use it for sandwiches, or simply add some butter and enjoy!

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Gluten Free Marble Rye Bread


  • White Dough
  • 200 g cold water
  • 6 g fresh yeast
  • 1 tbsp olive oil
  • 2 tbsp honey
  • 7 g psyllium husk powder
  • 1/2 tsk kummin
  • 1/2 tsp salt
  • 30 g of each: brown rice flour, white teff flour, sorghum flour, potato starch, corn starch
  • Dark Dough
  • 215 g cold water
  • 6 g fresh yeast
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 2 msk cocoa
  • 7 g psyllium husk powder
  • 1/2 tsk kummin
  • 1/2 tsp salt
  • 30 g of each: brown rice flour, white teff flour, sorghum flour, potato starch, corn starch


Start with the white dough: Dissolve the fresh yeast in the cold water. Add honey and olive oil and mix until it’s dissolved. Add the psyllium husk powder and whisk until even. Set aside and allow to swell for 10 min.

Dark dough: Repeat the exact same process as for the white dough but add 2 tbsp of cocoa powder to the bowl together with the honey and olive oil.
Mix the flours, salt and cumin for the white dough in a big bowl. Make a well in the middle and add the white liquid ingredients which should now have a gel consistency.

Mix together with a wooden spoon until it can somewhat hold together. Transfer to a clean work surface and start kneading the dough with your hands until all the flour is incorporated. Use a dough scraper to loosen the dough from the work surface, then you won't need to add so much flour. Add a little white teff flour if it’s too sticky.

Divide the dough in two and shape into balls.
Repeat steps 3, 4 and 5 for the dark dough and use the same big bowl for the dry ingredients.
Cover the doughs with a clean tea towel and allow to rise for 1 hour.
Roll out the doughs to rectangles(not too thin or it won’t rise properly) and place them on top of each other with the white dough on the bottom. Roll together into a tight swirl and cut off the edges. Place the roll on a parchment paper and allow to rise for 1 hour covered with a tea towel.
Preheat your oven to 200°C/ 390°F with a baking tray inside.
Transfer the parchment paper with the roll to your hot baking tray.
Bake in the middle of the oven for 1 hour.
Let cool completely on a wire rack before you slice it.