3 Ingredients Gluten and Dairy Free Bread

Dairy Free Sugar Free Keto Gluten Free 3 Ingredient Bread – This simple bread recipe is great for sandwiches, toast, or as a side with meals. Made with just three basic ingredients, it's easy to prepare and versatile for everyday use.

Ingredients

• Whole flaxseeds – I grind whole flaxseeds at home into a fine flour just before using them. Freshly ground flax works best for texture and structure. I avoid store-bought flaxseed meal since some store-bought flaxseed meals have had the natural oils removed during processing, which makes them too dry and not suitable for this recipe.
• Psyllium husk powder – This is the key to giving the dough a bread-like texture. It helps hold everything together and gives the loaf volume, making it rise well even without gluten.
• Baking powder – It gives the bread its lift. I stick with regular baking powder, but you could try a combo of baking soda and a little acid like lemon juice if you want to switch it up.
• Salt & hot water – Just a pinch of salt brings out the flavor, and hot water helps mix everything into a workable dough.

How to make 3 Ingredients Gluten and Dairy Free Bread

• Preheat your oven to 350°F(176°C) and line a baking tray with parchment paper or a silicone mat.
• Grind the flaxseeds using a coffee grinder, spice grinder, or high-speed blender until they become a fine flour. Transfer to a mixing bowl.
• Add the dry ingredients – psyllium husk powder, baking powder, and a pinch of salt. Mix everything well with a spoon.
• Pour in hot water and stir the mixture. Once it cools slightly, knead it briefly by hand (about 20–30 seconds) until the dough comes together smoothly.
• Shape the dough into a round loaf and place it on the prepared tray. Lightly wet the top with water and sprinkle with a few whole flaxseeds if you'd like a bit of texture on top.
• Bake for around 45-50 minutes, or until the bread rises well and the crust turns golden brown. Depending on your oven, you might need a few extra minutes.
• Once done, let the bread cool completely on a wire rack before slicing. This helps the texture set properly and makes slicing easier.

Recipe notes

• Grinding flaxseeds fresh gives the best texture and flavor. Avoid pre-ground flaxseed meal, as it may be processed differently and affect the bread’s rise and texture.
• If you only have whole psyllium husks, grind them into a fine powder before measuring to get the best binding effect.
• Oven temperatures and baking times can vary. Start checking the bread around 45 minutes but be prepared to bake up to 60 minutes if needed.
• Let the bread cool completely before slicing to prevent it from crumbling.
• You can store the bread in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. It also freezes well—slice before freezing for easy use.
• Feel free to add herbs or seeds to the dough for extra flavor or texture if you want to experiment.