Okay, I know I told you I was going to write about homemade nut butters this week, and I will (because they are truly life-changing, I promise!). But, I came across this yummy gluten-free bread recipe (for you, Sheila!) and I made it on Friday and it’s SO GOOD that I had to blog about it immediately. You guys have to try it. I adapted the recipe from one I found on a blog about organic, gluten-free cooking (found here).
There are so many gluten-free bread recipes out there, but I am always kind of turned off by the long list of complicated ingredients. This one is simple.
1 ¾ cups almond flour
1 cup arrowroot
¼ cup ground flaxseed
1 tsp sea salt
½ tsp baking soda
1 tbsp raw honey
1 tsp apple cider vinegar
Combine dry ingredients in a bowl. In separate bowl, blend eggs for 3-5 minutes until frothy. Stir honey and vinegar into eggs. Mix in dry ingredients. Pour into a greased bread loaf pan and bake at 350 degrees for 30-35 minutes.
I only had whole almonds at my house, so I ground the almond flour (more like almond “meal”) myself in the food processor. This makes the bread a little heartier. You can also buy premade almond flour at most health food stores. It’s great for bread and other baked goods, too.
I’d recommend doubling the recipe. My loaf turned out really flat, so I’ll just have to make tiny sandwiches this week. But it tastes awesome – hearty but not too filling, and you can taste the hints of sea salt and honey just perfectly.
(Please excuse my risqué pot holder… I had to buy it for Ed because he was feeling a little left out after his mom bought me these:
…aren’t they great? I love them!)
We’ve tried the bread for sandwiches, and also toasted with butter and honey for breakfast. I will definitely be making it again – it was so easy and nothing beats the smell and taste of fresh, homemade bread.