Gluten Free Bread

Alex Del Rosario

INGREDIENTS

• 2½ cups almond flour

• ⅓ cup psyllium husk powder*

• Substitute to psyllium husk powder can be ground flaxseed or ground chia seeds

• 4 tsp baking powder

• ½ tsp pink himalayan salt

• 5 eggs, room temperature, separated into yolks & whites

• ⅓ cup coconut oil

• ⅔ cup warm water

PROCESS

1. Preheat the oven to 350°F (180°C).

2. Line a 9x5-inch loaf pan with foil and spray with cooking spray.

3. To a bowl, add almond flour, psyllium husk powder, baking powder, and pink himalayan salt. Whisk to combine.

4. In a separate bowl, beat the egg yolks until fluffy. Add oil and water and beat to integrate.

5. Add dry mixture into the wet and mix well. Set aside.

6. Separately, whip up the egg whites to medium peaks.

7. Gently fold whipped egg whites into batter—but don’t over-mix! (This will help the bread rise and maintain its lift without yeast or gluten)

8. Transfer batter to prepared loaf pan and bake until golden brown, about 50 minutes. The top should be firm and a bit crusty.

9. Allow to cool in the pan for 10-20 minutes.

10. Transfer bread loaf to a wire rack and allow to cool completely before slicing and enjoying! (Slice to desired thickness, 10-14 slices depending on preference)

Enjoy!