Since I cannot no longer eat store bought gluten free bread (I’m trying to be grain free) I’ve started making my own bread again and we love it! My little girl even asks if she can have my bread for her sandwiches instead of “regular” bread.
To achieve the soft moist texture that most gluten free breads lack, I used psyllium husks as a binder (plus it adds fiber) and I beat the egg whites separately. It’s moist on the inside with a slight crust and has a similar taste and texture of whole wheat but slightly more dense.
I’ve made this bread four or five times over the past several weeks trying to perfect it and I have to say, it’s come a long ways. The first time I made it, I made it in a regular sized loaf pan and it made tiny little slices of bread. The second time I made it, the batter ran out into the oven and caught on fire! …But don’t worry I have all the kinks worked out now and I’m sure you’ll be very pleased with the results!
I hope you get to make this bread soon because I’m sure you will love it!
- 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 (I do not know the amount if using powdered psyllium, but it would be considerable less!)
- 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
- Preheat oven to 300 degrees.
- In a large bowl (mine was too small and I had to get another one) whisk together the almond flour, arrowroot, salt, and soda.
- Separate the eggs: Place the egg whites in a large mixing bowl and place the yolks in a medium-sized mixing bowl.
- Add the honey, milk, water, vinegar, and psyllium husks to the egg yolks and set aside to thicken.
- Beat the egg whites until they form stiff peaks, 3 -5 minutes.
- Spray an 8 inch by 4 inch loaf pan with cooking oil and set aside. I recommend an aluminum (I found one at Wal-Mart) 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.
- 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.
- 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.
- 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.