Bread Day!

Bread? After my speech about carbs in How Fattening is Fat? Don't worry, this isn't ordinary bread. This is the moistest, yummiest, healthiest low-carb bread you have ever tasted!

Gluten Free Almond Bread

This bread is delicious hot out of the oven. It also makes good sandwiches and delicious French toast.

3 cups almond flour

1 cup tapioca starch

1 T xanthan or guar gum

2 T sugar

1 tsp baking soda

1 T baking powder

1 tsp salt

5 eggs

6 T melted butter or coconut oil (or half of each!)

1/4 cup honey

1 cup water

1 ½ T vinegar (make sure it is gluten free; I usually use apple cider vinegar)

Mix the almond flour and water. Cover and let soak overnight. Soaking neutralizes enzyme inhibitors in nuts, making them easier to digest and their nutrients more accessible. If you did not plan ahead, you can skip the soaking and mix the almond flour with the dry ingredients. The bread will still be healthier than anything you can find in the store. Preheat oven to 350. Mix dry ingredients. Grease two 8”x4” loaf pans and dust them with flour mixture. Beat eggs and mix them with other wet ingredients. Add to soaked almond flour, then slowly add dry ingredients. Beat on high (or stir fast) for a minute. It should be the consistency of thick cake batter. If necessary, add more flour or water until it is. Spoon into pans and bake for 25 minutes. Cover with foil and bake until done (10-20 minutes). Let sit in pans until cool enough to touch, then run a knife around the edges and turn them out unto a rack to finish cooling. 

The loaves are not very tall and make a very small slice of bread when cut the ordinary way. You can slice them longways, sideways, slant-ways...