Green Onion-Mushroom Almond Flour Breads {grainfree + vegan}

Creating grain-free bread is challenging.

Creating vegan, grain-free bread ? Without the structure of gluten, grains and the volume and protein structure from eggs, it seems impossible. Many of my experiments confirmed my initial beliefs: some concoctions looked promising at various stages of mixing or baking, only to eventually deflate, disintegrate or burn. Still others were destined for the garbage bin from the start.

But with a lot of experimenting, I’m finding that it is not only possible, but the results can be remarkably delicious. These green onion and mushroom mini-breads are my very favorite so far.

 

Making bread in smaller shapes (hello, muffin tin) is turning out to be one of the keys to success. Big loaves literally fall flat (especially in the middle). Psyllium husk adds some much needed structure and essential binding to keep the bread intact. Mix-in’s, such as vegetables, fruit and nuts, obviously add great flavor and variety, but they also add to the structure and volume, keeping those important centers from caving in.

I’ve kept these to a small batch (5 breads), but you can certainly double or triple them. Once you try the first batch, I am fairly certain you will want to up the second batch. They are great as bread, but with the umami richness from the mushrooms and onions, these also make a perfect, portable breakfast or lunch (power pucks!) on the run. Or while cozy on the sofa with a cup of tea. Happy baking, and puck on!

 

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