Ingredients: |
Ingredients: •2¼ C Blanched Almond Flour, Honeyville Brand
•1 C Arrowroot Flour
•1¼ Tsp. Sea Salt
•1 Tsp. Baking Soda
•¼ C Whole Psyllium Husks or Chia Seeds (Maybe 2 T if using powdered psyllium)
•2 Tbsp. Honey or Agave
•4 Eggs, Separated
•2 Tbsp. SO Delicious Coconut Milk or Preferred Milk Alternative
•2 Tsp. Apple Cider Vinegar
•¼ C Water
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Directions: |
Directions:1.Preheat oven to 300 degrees.
2.In a large bowl whisk together the almond flour, arrowroot, salt, and soda.
3.Separate the eggs: Place the egg whites in a large mixing bowl and place the yolks in a medium-sized mixing bowl.
4.Add the honey, milk, water, vinegar, and psyllium husks to the egg yolks and set aside to thicken.
5.Beat the egg whites until they form stiff peaks, 3 -5 minutes.
6.Spray an 8 inch by 4 inch loaf pan with cooking oil and set aside. I recommend an aluminum or glass. You can use a dark pan but sometimes the bread tends to burn and stick. If you use a dark pan be sure to also line it with parchment paper.
7.Be sure your oven is preheated, then stir the wet ingredients into the dry. Then add the mixture to the egg whites and beat until well combined but do not over beat.
8.Pour into prepared loaf pan. Smooth top as needed with wet finger or wet rubber spatula. Bake 45 – 50 minutes. Do not open oven door.
9.Cool 15 minutes in pan then transfer to cooling rack and allow to cool at least another hour. Stays good at room temperature only a day or two. To store: slice bread, wrap tightly in foil, place in sealed baggie in freezer. Microwave slices as needed. |
This recipe for Sandwich Bread {Grain & Yeast Free} is from