Wheat Belly Bread(wheat free, gluten free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 114.4
- Total Fat: 9.4 g
- Cholesterol: 58.2 mg
- Sodium: 60.3 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 1.7 g
- Protein: 4.5 g
View full nutritional breakdown of Wheat Belly Bread(wheat free, gluten free) calories by ingredient
Introduction
I tried this bread recipe after viewing an interview on Dr. Oz featuring Wheat Belly author Dr. William Davis.It is fantastic! Has a very light, bread-y texture!
I tried this bread recipe after viewing an interview on Dr. Oz featuring Wheat Belly author Dr. William Davis.
It is fantastic! Has a very light, bread-y texture!
Number of Servings: 16
Ingredients
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1 1/4 c almond flour/meal
1/4 + 2 Tbsp chickpea flour
1/4 c golden flax meal
1 1/2 tsp baking soda
1/4 tsp salt
5 eggs(separated)
1/4 butter(or coconut oil)
1 Tbsp milk
1/2 tsp Stevia(baking Stevia)
1 tsp cinnamon(optional)
Directions
Serving Size: 16 slices
Preheat oven to 350F. Grease 8.5" x 4.5" loaf pan with either coconut oil or butter.
In a food processor, combine the almond flour, garbanzo bean flour, flaxseed, baking soda, cinnamon, and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk and Stevia and pulse until just blended.
In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.
Cool in the pan for 10 minutes, remove and cool completely on a rack.
Preheat oven to 350F. Grease 8.5" x 4.5" loaf pan with either coconut oil or butter.
In a food processor, combine the almond flour, garbanzo bean flour, flaxseed, baking soda, cinnamon, and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk and Stevia and pulse until just blended.
In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.
Cool in the pan for 10 minutes, remove and cool completely on a rack.
Member Ratings For This Recipe
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