Ever since I started low-carbing (since last June...already?), I've been missing bread. When I say bread, I mean white, unhealthy stuff. Run-of-the-mill toast bread, Belgian bread, baguette, I missed it all. When I decided I would have to make some on my own, I turned to the internet for some guidance, but most recipes I tried either had no taste or were disgusting.
I was almost ready to give up on tasty low-carb Bread when I found The Joy of Gluten-Free, Sugar-Free Baking. Telling myself I didn't have anything to lose (except $20), I ordered it, not expecting anything. Lo and behold, when I tried a couple of the recipes in there, I found them all delicious! I was finally reconciled with bread!
Well, not quite. I still miss bread. At least now I can enjoy some peanut butter toast in the morning.
Servings: 10 to 12 slices
INGREDIENTS
2 cups (8 oz / 227g) golden flaxseed meal
1 cup (4oz / 113g) Almond flour
1/4 cup Stevia in the Raw
4 tsp baking powder
1 tsp xanthan gum
1/2 tsp salt
4 eggs
1 cup (8 oz / 227g) unsweetened almond milk
1/4 cup (2 oz / 57g) water
1/4 cup (2 oz / 57g) unsalted butter, melted
INSTRUCTIONS
Preheat oven to 375°F. Spray a 4 1/2" by 8" loaf pan with spray oil.
In a medium Bowl, combine the flaxseed meal, Almond Flour, sweetener, baking powder, xanthan gum, and salt. Whisk until well blended.
In a large bowl or the bowl of an electric mixer, combine the eggs, milk, water, and butter. Whisk or mix with the paddle attachment at medium-low speed until thoroughly blended. Add the flour mixture and stir vigorously with a large spoon or mix at medium speed for two minutes. Scrape down the sides of the bowl, then stir even more vigorously by hand or mix at medium-high speed for another two minutes, to aerate the batter.
Pour the mixture into the prepared pan. Bake for 35 minutes, then rotate and bake for another 35 minutes, until golden brown and springy when pressed in the center and an inserted toothpick comes out clean.
Let the bread cool in the pan for at least 10 minutes before turning out the loaf. Let cool on a wire rack for another 30 minutes before slicing and serving.
I've tweaked the original recipe a bit to suit my personal tastes, which was pretty simple to do. You can use brown flaxseed meal for this recipe, which is much more common than the golden variety. I simply prefer the golden because the flavour isn't so pronounced. Also, any nut flour (hazelnut, pecan) can be substituted for the almond flour, and it'll taste just as great. As for the almond milk, it can be replaced by cow milk (which I usually do, but I decided to try it out with the almond milk) or unsweetened soy milk.
HS9YKF3DKB7V
