Suppose you’re into alternative flour, meaning you’re trying to avoid wheat all-purpose flour. In that case, you probably already have quite a lot of alternatives around the house, including almond, coconut and brown rice flours. And then there’re the starches and other grains — when did baking become so sophisticated?
Well, if you DO have some almond and coconut flour, here’s a fantastic bread recipe. Even if you don’t have such versatile ingredients, this recipe is nice enough to order some gluten-free types of flour.
Bead recipes are often complicated, but this one isn’t. Actually, your bread will be in the oven in twenty minutes and on your table in less than an hour. That’s how all bread recipes should be — fast and easy.
By the way, this recipe is totally keto-friendly, GAPS friendly and of course, gluten-free, so it’s as healthy as bread gets.
This recipe calls for whopping ten eggs, and you need all of them because we’re separating the yolks from the whites and foaming them nicely; that’s what gives bread without gluten a spongy texture.
You’ll also need some butter, almond flour, coconut flour and your favorite sweetener. If you’re not staying away from sugar, use sugar. If you are, then stevia is awesome, but there are many other options.
I’ve said this before, but I’ll say it again and again. Preheat the oven! The oven must be up and running for at least 15 minutes before butting anything in.
Use parchment paper to line the loaf pan, or you’ll have a hard time unmolding the bread without breaking it. Leave some of the paper sticking out the sides, and you’ll be able to lift the bread easily.
Bread smells lovely straight from the oven, but please let it sit for a while and cool down before slicing it. There’s still lots of moisture that must be distributed inside the bread.
Now we’re ready to bake some bread, so get your ingredients and let’s head into the kitchen!
Preheat the oven to 350°F Line a loaf pan with parchment paper with some of the paper sticking out on the sides. Grease if necessary.
Separate the eggs and in a mixing bowl, combine the egg yolks, butter, almond flour, coconut flour, sweetener and salt. Mix well.
In a second mixing bowl, whip the egg whites along with the cream of tartar to form soft peaks.
Fold the fluffy egg whites into the egg yolk mixture gently. Pour the batter into the baking pan.
Bake for 30-35 minutes or until cooked through.
Allow the bread to cool before unmolding it. Cut in 10 slices.