Ingredients for Wild Garlic Skillet Bread
- 3.25 cups (312g / 11 oz) almond flour (plus extra for dusting)
- 0.25 tsp. (1g / 0.03 oz) erythritol
- 0.75 tsp. (4g / 0.14 oz) salt
- 0.75 oz (21g / 2.3 tbsp.) agar powder
- 1 cup (240g / 8.4 oz) lukewarm water
- 0.375 cup (85g / 3 oz) melted butter
- 1 cup (45g / 1.6 oz) chopped fresh wild garlic
- 0.5 tbsp. (7g / 0.25 oz) olive oil
- 0.5 tsp. (3g / 0.1 oz) flaky sea salt
How to Make Wild Garlic Skillet Bread
- In a stand mixer fitted with a dough hook, combine the 3.25 cups (312g / 11 oz) almond flour, 0.25 tsp. (1g / 0.03 oz) erythritol, 0.75 tsp. (4g / 0.14 oz) salt, and 0.75 oz (21g / 2.3 tbsp.) agar powder, then gradually pour in the 1 cup (240g / 8.4 oz) lukewarm water and mix on low speed until a cohesive dough forms.
- Dust a clean work surface with a small amount of almond flour, turn the dough out, and knead by hand for 3 to 5 minutes until the texture becomes smooth and elastic.
- Brush the inside of a large mixing bowl with the 0.375 cup (85g / 3 oz) melted butter, place the kneaded dough inside, cover the bowl tightly with a damp napkin or cloth, and let it rest in a warm spot (like the top of a refrigerator) for 1 hour to rise.
- Remove the damp napkin and gently punch down the center of the dough with your fist to release any trapped air, then divide the dough evenly into 12 equal-sized pieces and roll each piece into a smooth ball.
- Coat a 10-inch oven-proof cast-iron skillet evenly with 0.25 tbsp. (3.5g / 0.12 oz) of the olive oil, arrange the 12 dough rolls in the pan so they are slightly touching, cover again with the damp napkin, and let rise for another 30 minutes.
- Preheat your oven to 400°F (200°C) while the dough finishes its second rise.
- Uncover the skillet, gently brush the tops of the dough rolls with the remaining 0.25 tbsp. (3.5g / 0.12 oz) olive oil, and generously sprinkle the 1 cup (45g / 1.6 oz) chopped fresh wild garlic and 0.5 tsp. (3g / 0.1 oz) flaky sea salt evenly across the top.
- Place the skillet in the center rack of the preheated oven and bake for exactly 25 minutes until the bread is golden brown and cooked through.
- Remove the skillet from the oven, let the bread cool slightly in the pan for 10 minutes to allow the crumb to set, and serve warm.
Nutritional Information (Per Serving)
- Calories: 635 kcal
- Carbohydrates: 21g (Net Carbs: 6g)
- Protein: 16g
- Fat: 58g
Pro Tips for the Perfect Wild Garlic Skillet Bread
- Activate the Binder: Because this recipe uses agar powder instead of gluten or xanthan gum, ensure your water is genuinely lukewarm (around 105°F to 110°F). Water that is too cold won't help the agar bloom, and water that is too hot can negatively affect the almond flour's natural oils.
- Prevent Sticky Dough: Almond flour dough can sometimes be tacky. When shaping the 12 dough rolls, lightly oil your hands with a few drops of olive oil. This prevents tearing and gives the rolls a perfectly smooth exterior for a professional finish.
- Maximize Cast Iron Heat: For an exceptionally crispy bottom crust, place your cast-iron skillet in the oven while it preheats. Carefully remove the hot pan, grease it, and arrange your dough rolls inside right before baking.
- Sourcing Wild Garlic: Fresh wild garlic (ramps) has a very short spring season. If you are craving this Wild Garlic Skillet Bread in the middle of winter, substitute the topping with a mix of fresh chives, a handful of finely chopped spinach, and one minced garlic clove to replicate that earthy, pungent flavor.
Frequently Asked Questions (FAQ)
Is this Wild Garlic Skillet Bread keto-friendly and gluten-free? Yes. Because this recipe uses almond flour as the base and agar powder as a binder, it is naturally 100% gluten-free and grain-free. With only 6 grams of net carbs per serving, it fits perfectly into a low-carb or ketogenic diet.
Can I bake this if I don't have a cast-iron skillet? However, for Wild Garlic Skillet Bread, a cast-iron skillet is ideal for a crisp bottom crust. You can use a standard 9-inch round cake pan or a deep pie dish.
Why do we use agar powder in this Wild Garlic Skillet Bread recipe? Moreover, agar powder is a plant-based gelatin substitute derived from seaweed. It traps moisture and binds almond flour, mimicking the elastic pull of wheat gluten.
How should I store and reheat leftover skillet bread? Additionally, store any leftover Wild Garlic Skillet Bread in an airtight container in the refrigerator for up to 4 days. As a result, reheat the rolls to restore that fresh-out-of-the-oven texture. Place the rolls on a baking sheet at 350°F (175°C) for 5-7 minutes. Or warm them briefly in a skillet over medium-low heat. Avoid microwaving, which can make almond flour baked goods soggy.
