Sunday, August 8, 2010
Grain-Free Sandwich Bread (SCD, GFCF)
This is currently our favorite bread. It reminds me of a nutty whole grain bread without the chewy things that catch in your teeth. It's adapted from Elana Amsterdam's recipe "Scrumptious Sandwich Bread". The Gluten-Free Almond Flour Cookbook has been a great source of inspiration. Her suggestion for storing grain-free bread works well also. When the bread is cooled, wrap in a paper towel, put in a plastic bag and refrigerate.
This is also my submission for this week's Fightback Friday, a real food web carnival at Food Renegade
3/4 cup Almond Butter (room temp.)
4 Large Eggs
1/2 cup Almond Flour
1/2 teas. Sea Salt
1/2 teas. Baking Soda
Preheat oven to 350 degrees. Line a loaf pan with parchment paper (I used a 4" x 8", but a bit smaller might work better).
In a small bowl, combine dry ingredients.
In a large mixing bowl, cream the almond butter with an electric mixer. Add eggs and mix. Add dry ingredients and mix until combined. Spoon into loaf pan.
Bake about 35 minutes until a toothpick test comes up dry. Cool and slice.
Zoe, of Z's Cup of Tea, has a similar recipe for Mini Almond Butter Loaves. I haven't tried them yet but the photo looks yummy.