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How to Make Bread Without Flour or Yeast / Only 2 Ingredients!

there's smells like a french fry hey,guys what's up in today's video we're,going to try to make bread without flour,or yeast depending where you live flour,can be hard to come by we had difficulty,finding whole wheat flour so I thought,this would be a good video and a good,experiment to see if we can make bread,just using potatoes and oats so the,inspiration for this video comes from,tattie scones if you're not familiar,with those it's basically just a little,flat potato pancake looking thing the,first time I had them was in Scotland,and you just have them a little like,breakfast sandwiches or you can have,them just on their own but they're,really good so it's basically what I'm,going for except I'm not going to fry,them I'm just going to roll them out,like chapati also I figured this would,work because we made a sweet potato oat,flour pizza and that was inspired by so,vegans recipe so this is going to be,just a version of that so yeah today I'm,going to try to make a potato flatbread,using steamed potatoes and oat flour so,today we use a kilo of potatoes you,could probably leave the peels on but I,think the texture might be better,without the peels so we just washed,peeled them and then cut them up into,small chunks we're using a collapsible,metal steamer basket so this just fits,right into the pot then you just add a,little bit of water so it just barely,covers the top of the basket and just,put all of your potatoes in there,and then you're going to steam them for,like 20 25 minutes until the potatoes,are soft,when poked with the fork,then you can transfer them to a bowl and,let them cool a little bit and if you,can't find out flour in the shop you can,just grind it at home we just use this,little blender and it ground everything,up fine I just did it in smaller batches,because I thought it would be easier for,the blender to grind it but you could,always just go by oat flour and if you,have flour available you could use,regular flour as well so I got changed,into my baking tank-top so if it looks a,little dusty it's because there's flour,on it so I'm just gonna mash these with,a potato masher if you don't have one of,these you could use a fork a whisk,whatever you have just smash them up,just get all the big chunks so we're,basically making like an Okie dough,that's just potatoes and flour pretty,much as far as I know I'm not an Okie,expert I think I will put salt and,pepper in it too just to season it a,little bit but it's not required,I'm going to add owed flour to the,mashed potatoes a little bit at a time,and then just keep mixing it until I get,a nice needle bowl dough and if your oat,flour is a little chunky that's okay too,I watched one video on cookie and this,is what they do they just keep adding,flour until it feels right so at this,point we've added a cup of oat flour,there smells like a french fry all right,that looks good to me I think that was,about two cups of oat flour now I'm,going to preheat the pan on a high heat,for five minutes while we cut up the,dough well look at that it looks like,some type of cake mm-hmm we're just,balling these up and then I'm gonna try,to roll on like potty not sure if that's,gonna work what we'll see when you're,rolling these out use just enough oat,flour so it doesn't stick so it's been,two minutes I'm just gonna check on it,oh nice that looks good mm-hmm it smells,good mm-hmm yeah maybe I'll give it a,little longer okay yeah it's hard to say,if it's done it looks kind of done mmm,should I cut it open yes I'm barely,pressing on the plate you guys don't,freak out about the knife it seriously,smells like french fries hmm that's good,I don't think it's bread yet so not,technically bread yet but still yummy,taste where you do big intermission so,I'm cooking these for two and a half,minutes on each side that seems to work,well,I think the texture will improve as we,let them cool but right now kind of,reminds me of like a paratha remember,those stuffed breads we had in India oh,yeah oh geez in them mmm kind of feels,like that but there's still been DC so,if they cool off a little you could,totally use them for like a little wrap,or something mmm nice,these smell amazing they totally taste,like fries no oil I really like them,it's definitely more of a savory like,wrap thing so with our soup it'll be,really nice or a pasta I still prefer,like regular chapati but if we can't get,flour and want something a little fancy,then I might make these it's like a,cross between a potty and paratha so I,think it's successful for a panic bread,when you don't have any flour in the,shops you could totally have a little,burrito or something look at that this,would be a great way to use up leftover,potatoes like mashed potatoes if you,have them sitting in your fridge you can,use sweet potatoes to probably throw in,some like chopped broccoli leek onion,garlic and then you'll just like elevate,it to paratha status and they might be,more crispy if you bake them in an oven,like put them r

Mix Oatmeal with Yogurt, World's Easiest Oatmeal Bread Recipe 293

Mix Oatmeal with Yogurt, World's Easiest Oatmeal Bread Recipe 293

3 gota tërshërë.,2 vezë.,1 lugë kripë.,1.5 gota kos.,shtoni nga pak.,1 filxhan arra.,Shtoni çdo arra dhe farë për shije.,Abonohuni në kanalin tim.,Mbështetja juaj është shumë e rëndësishme për mua.,1 lugë fara kungulli.,1 lugë fara luledielli.,Në cilin shtet jetoni?,Shkruani në komente.,1 lugë gjelle pluhur për pjekje.,Tepsi buke 30/11 cm.,11/4 inç.,Do t'ju pëlqejë kjo recetë!,Është shumë e shijshme dhe e shëndetshme.,Shtoni çdo arra dhe farë për shije.,Shtova disa fara susami.,Piqeni në furrë të parangrohur në 180 C 360 F për 35 minuta.,Ndërkohë, le të përgatisim një tjetër recetë buke të shëndetshme.,2 vezë.,250 gr kos 8,8 oz.,gjysmë lugë çaji kripë.,2 gota + 0,5 gota 275-280 gram tërshërë të mbështjellë.,9,8 oz.,bluaj në një blender.,1 lugë gjelle pluhur pjekjeje.,Tepsi buke 30/11 cm. 11/4 inç.,Shtoni çdo arra dhe farë për shije.,Piqeni në furrë të parangrohur në 180 C 360 F për 25 minuta.

Grain Free Bread - Amazingly Good!!

Grain Free Bread - Amazingly Good!!

so today I'm gonna make some things that,I've been wanting to do ever since,coming on this diet which is make bread,that is compliant with the plant paradox,diet so basically its grain free bread,with no lectin ingredients I got this,recipe from my coworker Tish thank you I,think it was originally a recipe she,found online that was pretty close but,it had some chia seed powder in it which,has a lot of lectins so we're just gonna,replace that with an egg so this bread,is made basically with three flowers,coconut almond and arrowroot flour and,then just has some other basic,ingredients some yeast egg psyllium husk,powder and some maple syrup work honey,I'm gonna use this Canadian maple syrup,thank you to my Canadian friends for,bringing that to me so let's go ahead,and get started okay so first of all,we're gonna do 1 cup of almond flour 1,cup of arrowroot flour and a half a cup,of coconut flour and then we have a,teaspoon of iodized sea salt,and whisk it all together okay next up,we're going to set that aside a minute,and I'm going to add a cup and 1/4 of,water that's about 105 to 110 degrees,and I use my thermometer to measure it,but you can just touch it and tell all,right now we're going to add two,teaspoons of maple syrup stir that next,we'll add the yeast and let that stand,for 10 minutes stir that a little bit,okay it's been ten minutes and you can,see that the yeast is foaming so that's,good I don't have to start over now,we're going to add two tablespoons of,the psyllium husk powder,I'll stir that in actually gonna whisk,it here with this whisk and then it says,let it sit for one minute so we'll do,that and I'm going to put the egg in,this little dish here well that's nice,and thick so I'm going to whisk this a,heck if I can and then add it in just,want to break it up a little bit there,we go,okay now we gotta add this into our,flour mixture and stir with a wooden,spoon,I don't know we have enough water might,need that just a Titch more water,just a little bit more,okay now we can knead this for about a,minute it said so I'm just going to do,that out here on the mat okay,it's kind of sticky but I think that's,how it's supposed to be okay so now I'm,going to go ahead and put this back into,the bowl and I've got a damp towel here,so I'm gonna cover that up and let it,sit for about an hour in a warm place,okay so it's been an hour and the dough,has started to rise so I've put the oven,at 425 and then I've put a stone baking,thing in there to preheat with it so the,next step now is to check the dough,let's look at it here have this damp,towel on top yeah it has risen so I'm,gonna dump it out onto the wax paper,here and then shape it see that dumps,right out nice oh it's very spongy,that's how it's supposed to be though,apparently and I got this water here in,case it to shape it and get your hands a,little wet apparently now the recipe,says you you know to shape this and cut,this in half and shape it into two bowls,booboo lace however you call it but I,want to try and make this like big so,I'm just gonna leave it as one big one,okay and then to give it a nice golden,crust they said to brush it with the,just an egg yolk and a teaspoon of water,and we'll just brush this thing and of,course if you split this in half and,make two you can do it on both I was,curious about putting this in a bread,pan just to see if it would square up,but I'm just gonna make the boule or,however you say it booted I don't speak,French and this should give it a nice,sort of sourdough to like crust,apparently so let's see,alright now we got to put this in the,oven alright so you need to cut the,slices on the top,okay now it says to bake that for 35 to,40 minutes so I'm gonna put it on there,for 35 so according to the recipe needs,to cook and tell the internal,temperature is somewhere between 205 and,210 degrees so I may use my trusty meat,thermometer test it no no this is gonna,work or not it's been in there 35,minutes we'll pull it out oh wow that,looks nice,very browned cuz I put a lot of egg on,it it smells really good what do you,think alright I don't know if this is,gonna work or not this is a meat,thermometer so it probably works way,different I think it's done so next we,have to let it cool that's apparently,you're supposed to let it cool before,you cut into it otherwise it will turn,out kind of doughy so we'll check back,once it has it cooled down okay so this,bread is pretty well cooled down I mean,it's just slightly warm so hopefully,that's not too bad alright you want to,cut a little piece off the ends,and we'll give it a taste test you cut,me one too you don't want to share that,so look at the inside Wow it just feel,like a little doughy I wonder if I cut,it too soon it could be well don't cut,it again then just try to taste this we,Jase yeah there you go,you try it first it really Stowe tallit,smells like bread like if someone just,happen blindfolded me and had me smell,it,I would never in a million years guessed,that

The Healthiest Bread in the World!

The Healthiest Bread in the World!

hey guys I'm here with my lovely wife Karen and we are going to make the most,incredible recipe for bread you've been waiting for this this is the ultimate,bread and there's no flour no gluten no bad stuff so how do you do this Karen,it's so easy you're gonna love it so it's 1 cup of almond flour in my Santa,cup measuring cups it is one cup of arrowroot flour you use a little,arrowroot here arrowroot is a low glycemic flour it's made from a root so,it's its small amounts it's okay arrowroot that's why they call it root,that weren't exactly this doesn't come out as quickly and then 1/3 cup of,coconut flour and these combined give it a really neat texture most of the,natural breads out there kind of tastes terrible like they're calm and it's like,a sponge cake like bark yeah then we're going to just do 1 teaspoon of salt and,that's it for the dry ingredients mix it up,very very so smells really good already and then you go on to beast which is,also very simple so now we're going to do the yeast portion we're going to pour,in wanted a quarter cup of warm water between 105 and 110 degrees and the,temperature really is important if it's too cold or too hot the yeast will not,do its thing we're going to add two teaspoons of what sort of maple syrup,that's for the that's the food for the yeast so it's not going to be a plug,because they're yeast of anything though and produce carbon dioxide now we're,going to take two teaspoons of instant dry yeast and this equals one packet one,packets usually two teaspoons if you're using the smaller packages now is this,delicate I mean like is it could you actually mess this up you can mess it up,and I have messed it up I used water that was way too hot and what's supposed,to happen now is the yeast is going to eat this the maple syrup what any of the,true is the water well like I said 105 210 okay and then the yeast is going to,eat the maple syrup and it's gonna push out a little gases but that's gonna foam,up and that's actually what's going to make your so you basically keep it there,and then you're waiting ten minutes okay alright I just don't want to give you,any opinions because you have the opinion wasn't in the rest your opinion,wasn't in the recipe right is that a subtle hint it's subtle is it subtle is,it subtle enough right okay for ten minutes there okay this is wait okay,really if you stand and look at it you'll see little bubbles coming up it's,like little yeast fireworks it is alive that's the really cool thing it is,totally alive and they're so what's happening is the yeast,is eating the maple syrup and literally pushing out little excreting little,gases and that's what helps your bread rise yeah that's amazing mm-hmm and this,is exactly what's supposed to happen so that's what's good,uh-huh we're doing good the key is the temperature oh yeah but also your yeast,if your yeast isn't any good anymore you can have the perfect temperature water,and it won't do that okay so after about 10 minutes your yeast is going to be,beautiful and foamy it's done it's eating of all that maple syrup isn't it,yeah so now what we're going to do is we're going to add two tablespoons of,psyllium and one-and-a-half tablespoons of ground chia psyllium is kind of like,a fiber yeah and you know we get whole Chia and then we have one little coffee,grinder that we use just for spices and seeds and stuff like that so you're,going to let it sit in there for two or three minutes and it's going to get,really gelatinous and thick and then you're going to whisk it so now you're,going to cut this because we have to wait all right so this has been sitting,for just two or three minutes in it it got gelatinous lucious so now we're just,going to stir it all in make sure it's all whisked in quisque,alright good now just going to put this in our dry ingredients,and mix it up and you are going to see this become it's amazing you know this,is one of those things that people been trying to figure this out for yours,you can't really find a good bread recipe without the wheat so we found I,was so surprised how well this turned out I did find this online I'm not sure,what we've changed but I appreciate people who have done all the research to,figure out especially the chant and the psyllium because that's amazing now it's,going to look gloopy like this and you're literally going to need it just,for one minute yeah I think what happens is that you have them you don't have the,gluten so gluten is like glue and so you have that I think probably combination,chia seed some of the fiber tends to act like glue which is perfect because we,can do that all day long yep now you can take this out of the,bowl I'm just leaving it in the bowl can you make a pizza crust with that like I,can I used to do that I used to do it okay so now look we'll have this,beautiful beautiful Bowl I mean pool ball of dough okay so now,I'm going to put it in a slightly smaller bowl rinse my hands really quick,and I have a damp towel I'm goin

[No Oven ] Mix water with flour, the softest and healthy flatbread recipe you will ever make

[No Oven ] Mix water with flour, the softest and healthy flatbread recipe you will ever make

Vandag deel ek 'n baie lekker en maklik bereide platbroodresep,Geen oond! Die sagte platbrood wat jy ooit sal maak!,180ml water,3G aktiewe droë gis,10g wit suiker,Meng en wag vir 5 minute,300g meel,5g sout,Meng goed totdat die bestanddele gekombineer,15g olyfolie,Knie tot die deeg glad,Dit neem ongeveer 2 minute,Cover en styg tot dubbel die grootte,Deflate die lugborrels,Beweeg die deeg op 'n bord,Vorm die deeg,Sny die deeg in 4 stukke,Neem 'n stukkie deeg en vorm dit so,Dit neem net 'n paar sekondes om in te teken, te like, te comment of te deel, maar dit sal my kanaal help groei vinniger,Dankie jy ondersteun my!,Herhaal dieselfde stappe met die ander stukke deeg,As u enige vrae het oor hierdie resep, kan u 'n opmerking hieronder gee!,Bedek en rus vir 15 minute,Na 15 minute,Smeer 'n bietjie meel op 'n bord,Neem 'n stuk deeg, druk dit plat met jou hand,Gebruik 'n deegroller om die deeg uit te rol,Die deursnee van die deeg is ongeveer 18 cm,Braai op matige hitte,Strooi 'n bietjie water op die pan en dit moet sis.,Braai ongeveer 45 sekondes of totdat daar borrels is, draai dan om.,Braai ongeveer 45 sekondes nadat dit omgedraai is.,As jy dit omdraai , blaas dit op soos 'n ballon!,Herhaal,As jy van my video hou, moenie vergeet om op my kanaal in te teken nie!,U kan olie of gesmelte botter op die brood borsel en 'n paar pietersielie of groen uie besprinkel,,baie sag en heerlik!,Teken in, like, lewer kommentaar en deel!,Dankie dat jy gekyk het!

Bread in Your Blender Will Blow Your Mind | Quick Gluten-Free Blender Bread | ChefSteps

Bread in Your Blender Will Blow Your Mind | Quick Gluten-Free Blender Bread | ChefSteps

you know i've met so many people who say,they don't like baking for all sorts of,reasons i think this is like beginner,baker's gold,it's that gateway baker's recipe,today we are going to make wonder bread,super easy super fast only a few,ingredients and it's delicious and it,happens to be gluten free that's crazy,rick always wants his youtube thumbnail,what wonder bread,there's a lot of,white rice type bread dough recipes out,there from taiwan china india,this one the reason why i like it is you,can make it with pretty much any off the,shelf rice and it comes together super,fast in a blender our brilliant chef,matthew has kind of gone off the deep,end he developed this same recipe from,every grain you can think of,you gotta get it at chefs.com,all right you don't need much stuff,rice,same rice already scooped,rice in a bowl you gotta soak the rice,for how long well it depends depends how,much of a hurry you're in,so,you can,go right into making the bread right,here right into the blender,but if you soak the rice even 20 30,minutes we've found goes a long way when,you have dried rice it's like basically,this hardened shell of starch,right but as you soak it,that starch,starts to,soften up and that means when you blend,it it's going to be finer and when it's,finer that means it's going to be,fluffier so i'm going to put this one,aside i'll make a loaf later this guy,it's been soaking 30 minutes or so it,just gets like a little bit puffier,chalkier or looks like a little cloudier,than fresh rice we're not trying to wash,all the starch off we're just soaking it,drain everything goes in the blender,here's what we got a little more,water,oil you can use any oil you want it'll,just change the flavor you can go,neutral you can olive oil sesame oil,whatever you want salt you need salt for,a little flavor sugar a little flavor,also speeds up the yeast,and yeast,makes red rice that's it i don't think i,need anything else,rice goes in the blender,sugar,if you'll notice these are all the same,ingredients you always put in bread salt,too little salt bread doesn't taste like,anything too much kills the yeast salts,one you want to like keep an eye on,here's why i add like double triple the,amount of yeast often to a lot of breads,one it rises way faster two,i love the yeasty flavor of it you know,like really nice savory umami,yeasty flavor oil,easy,that's it oil again you could do no oil,the bread will be a little bit,uh chewier a little denser a little less,spring but you can do too much oil and,the bread kind of like wants to rise and,split and sink again and get dense so,there's a perfect little middle ground,we'll cover that on chestnuts.com,that's it,that's everything,i'm going like extra slow this is like a,fast bread everything goes in,pour it bake it easy but i'm gonna stop,and talk for a little bit you want a,high power blender the vitamix the,wearing the breville we like the,breville one you know you don't want to,lose like moisturizers that you got at,your grocery store for 29 dollars,probably won't do the trick if i blend,it a little bit,i'll have,crunchies,and there won't be enough fine enough,flour basically a rice flour to actually,get a nice sponge if i blend too long,and it gets too hot i can kill the yeast,all together,further i can like gel and actually,hydrate the starch and it'll be like a,gum like a gum paste so,i recommend going,like full blast until,you get a thermometer,you go to 105,or so and stop because these any of,these high power blenders that are going,to make a nice smooth paste are also,going to heat up,right and the yeast is going to die if,it gets 120 125 130 here's the other,thing sugar starch all this good stuff,the yeast is going to start eating it,right off the bat and if it's 105 it's,its most active temperature so we're,going to pour the batter in and it's,going to immediately like you're going,to see it in the first few minutes it's,going to start rising and rising and,rising it's proofing really fast and,then poop right in the oven it's part of,why this bread is done in an instant and,so quick part of the,we're making the flour,the dough,we're proofing it and kind of priming,the yeast all in the blender all in one,step so it's kind of magic that way,am i even plugged in,maybe let's find out,murph here we go,i'll cool it down for a second,you know if you like steam milk like,you're making coffee or espresso or,something like that same thing i'm just,seeing how hot we are,we're up to a minute,just because we're making a video i'll,pause and i'll temp it and see where,we're at,do do do,what do you know,105. good thing we stopped,you could do little loaf big loaf,muffins i like the little loaf bakes,nice and fast right now,this is fermented and you can taste it,like,it's starting to taste like a little,tingly,this recipe that i've got is dialed in,for two of these pans just split the,load,see how it goes all,jiggly and then it goes to,they also call it liquefaction that like,settling

How To Make Healthy Rolled Oats Bread Recipe I No Flour, No Yeast Recipe

How To Make Healthy Rolled Oats Bread Recipe I No Flour, No Yeast Recipe

50 g de Avena ,150 g de Agua Caliente,deja enfriar ,hagamos harina de avena,poner otros 150 g de copos de avena en un bol y moler hasta convertirlos en harina ,añadir 2 cucharaditas de levadura en polvo,6 g de sal marina,mezclar todo junto,poner avena enfriada en un tazón,añadir 100 g de yogur griego,1 cucharada de azúcar de coco,2 huevos medianos,1 cucharada de aceite de oliva,mezclar todo junto,agregar la harina de avena previamente preparada,preparar la bandeja para hornear,y poner la mezcla en la fuente de horno,espolvorea un poco de avena encima,hornear a 175°C por 55 minutos,déjalo enfriar completamente para que no se pegue al cortarlo,apoya mi canal y suscríbete + comenta,Gracias por ver

Gluten-Free Almond Flour Bread Recipe & Tutorial

Gluten-Free Almond Flour Bread Recipe & Tutorial

today i'm going to show you how to make,almond flour bread so i absolutely love,this bread and so does everybody else,who eats it it's gluten free it's yeast,free and it's dairy free and it is so,easy to put together,so real quick one of the reasons i think,people feel better when they stop eating,gluten is one because some people have a,legitimate allergy or sensitivity to it,but two is that the breads that they're,eating don't have any yeast in it and,yeast can really throw off the balance,of the healthy bacteria in your gut so,it's really important to incorporate a,lot of yeast free food into your diet as,well so we're going to start by,preheating the oven to 350 degrees,so to make this we'll need eggs,almond flour,ground flaxseed baking soda,honey,apple cider vinegar and extra virgin,olive oil and a little bit of sea salt,so let me road map this for you really,quickly it's so easy to put together,that you'll be making it all the time,we're going to put our dry ingredients,in the food processor and give it a few,pulses just to mix the dry ingredients,together,we'll then add our wet ingredients and,mix it into a batter then pour it into a,loaf pan and bake it it's that simple,so let's start with two and a quarter,cups of almond flour,and this is you'll find almond flour is,blanched almond flour which just means,that they quickly blanch the almonds to,get the skins off of them so you get,this nice smooth flour,so we need two and a quarter cups,of blanched almond flour and almond,flour is really dense because of course,it's nuts so try not to compact it when,you're using it because if you start to,compact it'll be too dense and it won't,process very well,so next we'll do a quarter cup of ground,flax seed,and you want to use your flax seeds,ground,so that your body can actually absorb,the nutrients a little bit better we,also need just a half a teaspoon of,baking soda,and baking soda is what's going to make,it rise but the thing about using baking,soda is it only is activated for about,30 minutes so when you use baking soda,you want to bake whatever you make right,away you don't want the batter to sit,we also need a half a teaspoon of sea,salt,sea salt will of course flavor it and,add some minerals,and that's our dry ingredients so we'll,just pop the top on,and give this a few pulses to mix our,dry ingredients,all right,next we need five eggs,and when you're making anything with,eggs make sure you crack your eggs into,a separate bowl first you don't want to,crack your eggs straight into your,ingredients bowl just in case you get a,bad egg you don't want to ruin all the,rest of your ingredients,so now that i have my five eggs cracked,i'm actually going to add the rest of my,wet ingredients put my eggs in and,process this then we'll go ahead and put,it into the pan so for my wet,ingredients this is so simple i just,need,a tablespoon of olive oil and when,you're using olive oil and honey in the,same recipe put the olive oil in your,measuring spoon first and then put the,honey in and the honey will slide right,off so i need one tablespoon of olive,oil,and you could use coconut oil too any,healthy oil i just like the flavor of,olive oil in this bread,so one tablespoon of olive oil next we,need one tablespoon of honey,and if your honey seizes up on you a,little bit and gets hard just put it in,a bowl with really hot water and it'll,soften right up and watch this will,slide right off because i put the oil in,first,and then a tablespoon of apple cider,vinegar,so the baking soda is actually going to,react with our apple cider vinegar to,create the bubbles that's going to give,us the rise in the bread and apple cider,vinegar has a great flavor but it's also,used a lot in healthy cooking because it,has a lot of health benefits to it as,well,now we'll add our eggs and we'll be,ready to go,so let's pop the top on and process it,for about 30 seconds,all right so it's that easy it comes,together so fast,so i have an eight and a half inch loaf,pan here and i pre-sprayed it with a,little grape seed cooking spray it's,just a little extra insurance that it,comes out of the pan smoothly,so take the blade out,and make sure you don't lose a bunch of,your batter when you take the blade out,put it all in there,and just really gently get it all into,the pan,really thick,it's fun to work with,okay,so just spread it out,one thing about this you guys we're,intentionally only filling this up about,halfway because almond flour bread is so,dense and thick if you fill this thing,to the top it actually won't cook,through so i found that if i fill this,loaf pan halfway it cooks perfectly,so into the oven 350 degrees for about,35 minutes and we'll have our almond,flour bread,so this just came out of the oven and it,looks perfect we're going to let it cool,in the bread pan for about 30 minutes,and then it will slide right out so,while this is cooling i'm going to show,you guys how to make chia seed jam,so right on the stove top we're just,goin

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