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.
I was amazed when I saw the photo of this bread, it looks like a gluten multigrain bread! How is it for taste? I think I have all the ingredients required on hand, so I'll have to make it soon.
ReplyDeleteThank you for the shout out! :) I hope that you like the almond butter bread when you try it.
Zoe
Thanks Zoe,
ReplyDeleteI love this bread. The taste goes well sandwiches. I also like to use it for some dips I hope to be posting soon.
Sorry Sophie, I have a severe allergy to yeast, but I do love your website.
ReplyDeleteI will be making this for my son when he comes back from university! It looks wonderful!
ReplyDeleteI'm making it right now, it's in the oven! I think I needed a bit smaller tin but can't wait to try it!
ReplyDeleteIt turned out perfect! I've shared it to my facebook page
ReplyDeletehttps://www.facebook.com/GlutenFreeSCDandVeggie
Thank you for the recipe!
Thanks Vicky!!
ReplyDeleteThank you so very much for the delicious bread recipe. I added a half cup of SCD legal yogurt and thought I'd ruined it. I was amazed at the taste and wonderful texture. Used it for tuna sandwiches today!
ReplyDeleteThanks Connie, I'll have to try it with the yogurt.
ReplyDeleteMrs. Ed, I pinned your bread on Pinterest. My husband said I should thank the lady who shared the recipe, that he loves it. He is really selective about which of my GAPS baked goods he will eat so that is a pretty big compliment. :-) Thanks again!
ReplyDeleteThank you Starlene.
ReplyDeleteI made this tonight. It was pretty good! Does it need to be refrigerated? I meant to put it in there and forgot. :(
ReplyDeleteThanks Crystal. It dosen't have to go in the fridge but it will keep twice as long if you keep it refridgerated.
ReplyDeleteMrs Ed, thank you so much for this recipe! I'm so glad I found your site because my son now eats this bread for lunch everyday. I wanted to get your advice about soaking the almond flour in yogurt for 24 hours prior to baking? Think that'll ruin it?
ReplyDeleteThanks Tina. I really don't know about soaking the flour. You might try soaking the blanched almonds and then making flour when it is dried. If you do any experimenting with it and it works, let me know.
ReplyDeleteI made this bread for my husband who is on an SCD diet. The first time we made it, he ate the whole loaf in 2 days. The second time I made it, I made 1 1/2 times the recipe and put it in a 9x5 glass loaf pan. I increased the cooking time to 40 minutes. It came out great and he really likes that the loaf is taller for sandwiches.
ReplyDeleteThanks Jennifer. I'll have to try the larger loaf sometime.
ReplyDeleteThank you so much as you have made such a difference to my life by providing this simple recipe. I have tried a few bread mixtures for my daughter who is 3 but they usually resembled cake or would not toast without breaking up. I was able to slice this and toast it and add some home made jam to it. The one thing I would like to know though is the texture of the bread is quite spongy and almost like its full of moisture. Could I have done something wrong or is there a way to make the bread drier afterwards so it resembles normal bread more and I could then use it as a sandwich rather than toasting it?
ReplyDeleteForever in your debt
D :)
Thanks Rosie! My bread comes out drier but everyone's altitude, climate (I live in a very dry area), and oven varies. If you live at a higher elevation google "baking at higher altitudes" for baking tips. Maybe even adding a tbsp of almond flour might help. You could play with the baking temperature and baking time, or even the spot in your oven or type of pan. (Darker pans cook a bit more quickly, lighter less). Also, be sure the bread is completely cool before storing. Wrapping in a paper towel before putting in the baggie can help with moisture issues.
ReplyDeleteAny suggestions on trying to make this bread egg-free my son is allergic to egg whites?
ReplyDeleteWe had to avoid egg whites a few years ago for my son too, luckily he has outgrown it. The PecanBread recipe page has a few egg replacement options listed. You may need to play around and adjust.
Deletehttp://www.pecanbread.com/new/recipes.html
Could natural peanut butter be used to sub the almond butter?
ReplyDelete