"White Bread" RoundsSubmitted by: BFRG1513
IntroductionNo grains, no gluten, almost no carbs, but tasty! Add any spices or flavorings you like. I bake these in a muffin top pan. I don't consider myself a cook, so the instructions are detailed so I don't forget anything. No grains, no gluten, almost no carbs, but tasty! Add any spices or flavorings you like. I bake these in a muffin top pan. I don't consider myself a cook, so the instructions are detailed so I don't forget anything.
4 Tbsp butter, melted and slightly cooled
3 eggs, 1 separated
2/3 cups almond meal
1/2 tsp salt
1/2 tsp baking powder
Spray or grease 1 muffin top pan.
Preheat oven to 350.
Beat 1 egg white until stiff. (This makes the bread lighter and gives it height, but it can be skipped.)
Beat remaining 2 eggs with 1 yolk. Add any liquid flavorings.
Mix dry ingredients together. Add any spices.
Add cooled butter to beaten eggs and add to dry ingredients.
Gently fold in egg white.
Divide into the 6 cups of the muffin top pan.
Bake at 350 for about 10-15 minutes.
Refrigerate or freeze if keeping more than 1 day.
Spice suggestion: Add 1/2 tsp garlic powder and 1 tsp Italian seasoning.
Alternate idea: Just use 2 eggs, and don't separate any. Spread dough out on greased parchment paper to 1/4" thick. Bake on cookie sheet about 10 minutes until edges begin to brown, then broil until center is nicely browned. Cut in sections or shapes.
Serving Size: Makes 6 bread rounds, which can be sliced open or you can use 2 for a sandwich.
Number of Servings: 6
Recipe submitted by SparkPeople user BFRG1513.