I’ve been experimenting with grain free bread recipes for quite some time now and I finally came up with a winner. Some grain free breads can have a gritty texture, but this one is smooth and spongy. It tastes great toasted with butter, honey or fresh jam. It also works quite well as a sandwich bread.
1 1/2 cups blanched almond flour
1/2 cup arrowroot flour
1 cup potato starch
1 1/2 tsp. fine Himalayan or sea salt
1 tsp. baking soda
1 tsp. vital proteins gelatin
1 cup GT’s original Kombucha, room temperature + 1 tsp. apple cider vinegar
3 large pasture raised egg whites
1 Tbsp. extra virgin olive oil
1 Tbsp. local honey
1. Preheat oven to 350.
2. In a medium bowl whisk together dry ingredients until well incorporated.
3. Place wet ingredients, in order listed, into the container of a high speed blender like a Vitamix. Add dry ingredients. Blend on high for 30-60 seconds or until well incorporated.
4. Pour batter into a well greased bread pan. Bake for 45-50 minutes.