The problem I have with store bought gluten free bread is that they often taste like cardboard and are often loaded with high glycemic flours (i.e rice flour, tapioca flour, potato flour etc). There’s nothing inherently wrong with these flours, but if you have a tendency for elevated blood sugar you want to minimize your consumption (or at least limit your portion).
I tried looking for gluten free bread recipes but a lot of them have a super long list of ingredients, so naturally I pass. After looking at so many different recipes I decided to narrow down the key ingredients (preferably the healthy ones) for my gluten free bread that doesn’t taste like cardboard.
So, here is what I came up with;
Ingredients:
- 6 eggs
- 1.5 cup of almond butter
- 1 Tbsp of apple cider vinegar
- a pinch of salt
- 1/2 tsp of baking soda
- 2 tsp of rosemary (optional)
Directions:
- Before you do anything, crack eggs into a mixing bowl and mix on high for about 3-5 minutes until the eggs look fluffy.
- Gather the other ingredients and put them in the eggs bowl. Mix everything well.
- Pour the batter into a greased loaf baking pan.
- Bake in preheated 350F oven for about 35 minutes.
Tips:
- You can make this bread sweet or savory. To make it savory, I like to add rosemary and garlic powder. If you like your bread sweet, just add vanilla, cinnamon, and honey instead.
- If you don’t want to wait too long for your bread to bake, just use a larger baking pan so that the batter can spread out thinner. Keep in mind that your bread will not be in the shape of a loaf.