recipe - gluten free bread
1 & 1/3 cups of tapioca flour- most Asian grocers stock this, may be called cassava
1 & 1/3 cups of blanched almond flour
¼ cup psyllium husk, found at the supermarket in health or near breakfast/oat section
¼ cup of coconut flour- health food shops or online
1 tsp salt- don't cut out any of the salt
1 tsp baking soda
1 tsp baking powder
4 eggs, separated, room temp
1 tbsp apple cider vinegar or white wine vinegar
2 tbsp extra virgin olive oil or similar
2 tsp honey
200ml warm water
Preheat oven to 180 c
In a large bowl put in your dry ingredients.
In another bowl whisk your egg whites until firm peaks- You can use electric whisk or hand beater, then add water and combine
In a smaller bowl put your egg yolks, vinegar, oil and honey, whisk until thick and pale yellow. Then whisk in water.
Put your egg yolk mix in your flour mix, whisk until combined. It should be a very thick batter.
Then add half your beaten egg whites and fold in, don’t be too rough you want to keep the aeration. Then put in the other half and fold in again, make sure it is thoroughly combined.
Put into your bread tin, even out the top-you can sprinkle sesame or pumpkin seeds if you want.
I have used a silicon bread mold- one that measures 10cm x 23cm.
Bake for 50 minutes approx (Do keep an eye on it as all ovens are different)
Then turn the oven off and leave the bread in the oven for 15-20 minutes. Take out and cool on a rack. When cool you can slice and put in the freezer, or the bench in an airtight bag or container.
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