Gluten Free Almond Flour Sandwich Bread
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,649.9
- Total Fat: 139.5 g
- Cholesterol: 0.0 mg
- Sodium: 36.1 mg
- Total Carbs: 327.0 g
- Dietary Fiber: 71.4 g
- Protein: 82.5 g
View full nutritional breakdown of Gluten Free Almond Flour Sandwich Bread calories by ingredient
Introduction
A gluten free bread recipe that is high in protein, and super soft for sandwiches - Contributed by Carla's Gluten Free Recipe Box blog A gluten free bread recipe that is high in protein, and super soft for sandwiches - Contributed by Carla's Gluten Free Recipe Box blogNumber of Servings: 1
Ingredients
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1 1/3 cup water
2 Tablespoons honey
2 3/4 teaspoons instant yeast
1 1/3 cup blanched almond flour
1 1/4 cups potato starch
1/2 cup tapioca flour
1/4 cup flax seed meal
3 Tablespoons psyllium husk powder
4 large egg whites
2 teaspoons apple cider vinegar
1/4 cup cooking oil
Directions
Preheat oven to 170 to 200°F. Oil a 9 x 5-inch loaf pan and set it aside.
Add the honey and water together, heat it to no higher than 115°F, stir in the yeast, and allow it to rest until it is nice and foamy on top, about 5 minutes.
In a medium-size bowl, combine almond flour, potato starch, tapioca flour, flaxseed meal, and psyllium husk powder.
In the bowl of your mixer, beat egg whites for 30 seconds or until bubbly.
Add oil, vinegar, and yeast mixture and beat on low speed for about 15 seconds or until combined.
Add flour mixture all at once and beat on low speed just until moistened. Increase speed to high and beat with a high-powdered mixer for 6 minutes and about 8 minute with a low powdered mixer.
Scoop dough into the prepared pan, drop about 12 drops of water on top and smooth out with a rubber spatula dipped in water.
Place pan on middle shelf of oven, turn oven off, and leave door open about 8 inches. Allow the dough to rise until it is about 1/2-inch over the rim of the pan, about 20 minutes.
Remove risen loaf from oven and preheat oven to 375°F.
Place loaf pan back in the oven and bake for approximately 40 minutes.
Immediately remove bread from pan and transfer to a wire rack to cool completely, about 2 hours.
Slice using an electric slicer, electric knife, or a serrated knife.
Serving Size: 16 slices
Number of Servings: 1
Recipe submitted by SparkPeople user GFREERECIPEBOX.
Add the honey and water together, heat it to no higher than 115°F, stir in the yeast, and allow it to rest until it is nice and foamy on top, about 5 minutes.
In a medium-size bowl, combine almond flour, potato starch, tapioca flour, flaxseed meal, and psyllium husk powder.
In the bowl of your mixer, beat egg whites for 30 seconds or until bubbly.
Add oil, vinegar, and yeast mixture and beat on low speed for about 15 seconds or until combined.
Add flour mixture all at once and beat on low speed just until moistened. Increase speed to high and beat with a high-powdered mixer for 6 minutes and about 8 minute with a low powdered mixer.
Scoop dough into the prepared pan, drop about 12 drops of water on top and smooth out with a rubber spatula dipped in water.
Place pan on middle shelf of oven, turn oven off, and leave door open about 8 inches. Allow the dough to rise until it is about 1/2-inch over the rim of the pan, about 20 minutes.
Remove risen loaf from oven and preheat oven to 375°F.
Place loaf pan back in the oven and bake for approximately 40 minutes.
Immediately remove bread from pan and transfer to a wire rack to cool completely, about 2 hours.
Slice using an electric slicer, electric knife, or a serrated knife.
Serving Size: 16 slices
Number of Servings: 1
Recipe submitted by SparkPeople user GFREERECIPEBOX.
Member Ratings For This Recipe
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