If you haven't met her yet, please go introduce yourself to the deliciousness she shares with the world.
A variation of her Scrumptious Sandwich Bread is our staple favorite.
The original recipe is found in her amazing book The Gluten-Free Almond Flour Cookbook.
I've tried her Paleo Bread, but still prefer this version.
1 1/2 cup creamy almond butter
8 large eggs
1/2 cup arrowroot powder
1 teaspoon sea salt
1 teaspoon baking soda
2 tablespoon chia seed (the original calls for ground flax meal, we prefer chia)
Heat oven to 350 degrees. I beat the eggs in the kitchen aid mixer for 4 minutes (This changes the protein structure and gives a more "lofty" bread.) Then add the rest of the ingredients.
Bake 40- 45 minutes until knife inserted comes out clean.
Elana has found through trial and error that the size of your bread pan makes a large difference when making gluten free breads. The one she recommends is here. I use a Pullman Loaf Pan that is lidded.
I have had great results with this. I find when I had a loaf baking while lidded it has much less chance of splitting on top. Of course, if you don't have a lid and it sometimes splits it doesn't effect the taste at all. Regular sized bread pans are too wide and don't provide enough support for a gluten free bread and while they still taste fine, they look much more like "bread" this way.
While this is grain free and paleo friendly be aware it still has quite the carb count. Makes a killer french toast. Try mixing some cinnamon with heavy cream for "syrup". YUM.
Heavy cream with cinnamon? You are a genius. I would never have thought to use cream as a syrup. I love how much butter you have on that piece of bread. I still use two small bread pans and tried a bread maker three times, but the bread came out dense and small.
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