- Juanita Weaver-Reiss
Make it Monday - Almond bread gluten free
Why Leap? Amanda talks about how she feels now after doing the Leap diet.
Bread - gluten free that works for sandwiches
Bread seems to be a staple at meals. It is essential to make sandwiches - if you want to make sandwiches in the traditional sense of the word. Wraps are another whole topic.
But let's talk bread.
If you are gluten free, making bread for sandwiches could be something of an issue. You don't want something too crumbly that doesn't hold together. You also want something that is "bread" texture, not cake like.
2 1/4 cup almond flour
2 tablespoon coconut flour
1/4 cup honey or maple syrup
3 teaspoon baking powder – can make this from baking soda and cream of tartar
5 large eggs , beaten
1/4 cup oil
Preheat oven to 180C (350F). Oil a 9 x 5 baking pan.
In a large mixing bowl, whisk the almond flour, Tapioca flour, coconut flour, sugar-free crystalbaking powder
Stir in beaten eggs, maple syrup/or honey, and oil. Combine for about 1 minute until it forms a consistent cake batter.
Transfer the batter into the prepared loaf pan
After 45 to 50 minutes baking, insert a skewer in the middle of bread if the batter stick a lot to the skewer it is not ready.
Cool in the pan for 15 minutes, then lift out onto a cooling rack.
It must be fully cooled down to avoid the bread to crumble when sliced.
The bread is delicious and can be used for sandwiches.