Have you ever tried a gluten free bread purchased from the store?
Have you dared to look at the ingredients list??
Most (if not all) of the gluten free bread purchased at the store is simply not healthy. The list of ingredients is a tad ominous for someone trying to make healthy choices.
This bread is high in protein and will not leave you feeling sluggish or bloated and the ingredients are simple and wholesome. It is lighter and fluffier than most purchased gluten-free breads and the taste is wonderful!
1 1/2 c almond flour
2 tblsp coconut flour
1/4 c flaxmeal
1/4 tsp sea salt
1 1/2 tsp baking soda
5 eggs
1/4 c coconut oil
1 tblsp raw honey
1 tblsp apple cider vinegar
In a food processor, pulse together almond flour, coconut flour, flax, salt and baking soda.
Pulse in eggs, oil, honey and vinegar.
Pour batter into a greased 7.5x 3.5 loaf pan.**
Bake @ 350 degrees for 30 minutes.
Cool and serve.
If you do not have that size of loaf pan, you can use a larger one, but the loaf will be wider and shorter. I have made this recipe with a larger loaf pan and decided to try doubling the recipe to see if I could attain a higher bread size. It worked! I just had to bake it for a few minutes longer (about 5 minutes).
Pulse in eggs, oil, honey and vinegar.
Pour batter into a greased 7.5x 3.5 loaf pan.**
Bake @ 350 degrees for 30 minutes.
Cool and serve.
If you do not have that size of loaf pan, you can use a larger one, but the loaf will be wider and shorter. I have made this recipe with a larger loaf pan and decided to try doubling the recipe to see if I could attain a higher bread size. It worked! I just had to bake it for a few minutes longer (about 5 minutes).
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