I’m on a quest. I want, no, not want, NEED to find a grain-free bread that can be used for sandwiches. I need it to rise enough so that the slices are like normal grain bread slices. There just has to be another way to make normal bread without using wheat flour.
There seems to be a lot of grain-free bread recipes out there so I’m going to be trying several until I find the one that will become my basic sandwich bread. For my first attempt, I headed over to a wonderful blog called Against All Grain. I found her basic bread recipe and decided to give it a try. I had to adapt the recipe as I didn’t have cashew butter on hand. I used almond butter instead, which I’m sure made the bread taste differently than hers and it also looks darker and my loaf looks smaller, although it’s hard to tell from looking at pictures.
I have to say that even though the outcome wasn’t exactly what I was looking for in a sandwich bread, probably because the almond butter made it heavier, it was delicious with butter, cream cheese and jam. I am going to try this recipe again using the cashew butter, but until then, I wanted to go ahead and share this lovely almond bread, which has been delightful to serve with breakfast or just as a snack. This is a great one to have around.
The quest continues!!
Enjoy…here’s the printable.
- 1 cup of smooth raw almond butter at room temperature
- 4 eggs, separated
- 1 tbsp of honey
- 2 tbsp of apple cider vinegar
- ¼ cup of almond milk
- ¼ cup of coconut flour
- 1 tsp of baking soda
- ½ tsp of sea salt
- Preheat your oven to 300 degrees and put a dish with about an inch of water on the bottom rack.
- Line the bottom of an 8.5 x 4.5 loaf pan with parchment paper and then spray with coconut oil.
- Whisk or beat the almond butter with the egg yolks, honey, vinegar and almond milk.
- Use a mixer to beat the egg whites in a separate bowl until they form soft peaks.
- Sift the dry ingredients into the almond butter mixture and mix well.
- Add the almond butter mixture to the egg whites and beat on low just until mixed together.
- Poor into the loaf pan or pans if doubling the recipe like I did.
- Bake for about 45 minutes until the top is browned and an inserted toothpick comes out clean.
- Let cool in pan for about 20 minutes and then out of pan for about 30 to 40 minutes.
- To store, wrap in a paper towel and then store in the fridge in a plastic bag.