I’ve been a bit lazy in the kitchen this past week –we’ve had sandwich night twice already. I slice and toast the gluten-free bread (pictured) and then put it out with organic turkey slices, romaine lettuce, sliced tomatoes, dijon mustard, grapeseed oil vegenaise and sliced cheese (dairy for the boys). I serve the sandwich fixings along with a big tossed green salad (which we each dress ourselves with oil and vinegar).
- In a medium bowl, combine almond flour, arrowroot, flax meal, salt, and baking soda
- In a larger bowl, blend eggs 3-5 minutes until frothy
- Stir agave and vinegar into eggs
- Mix dry ingredients into wet
- Scoop batter into a well greased 7.5 x 3.5 magic line loaf pan
- Bake at 350° for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
- Cool and serve
I hope you enjoy this quick and easy bread; it’s full of fiber (from the flax and almond) and tasty in oh so many ways. I call it “Gluten Free Bread 2.0″ because it is my second gluten free bread recipe for this site. The first gluten free bread recipe was my Simple Bread, made way back when. I like this one better.
This loaf yields a medium size slice, not as big as a regular slice, though is very filling, so I’m always sure to slice it thinly, as not to overload on bread. I use this magic line loaf pan for just about all of my bread baking –it distributes the heat evenly and bakes the bread through, which is not always easy when baking with almond flour which tends to be rather moist.
Storage: I wrap my bread in a paper towel and then seal it in a Ziploc bag; stored this way it can keep for several days refrigerated.