Bread is our weakness. You too? Keto bread is usually very eggy or crumbly or contains gluten - all totally unacceptable! This recipe does NOT use xanthan gum, psyllium husk or vital wheat gluten. What is does have is great texture and taste. The addition of ground flax seed gives this bread a hearty flavor. Try it and tell us what you think.
The Best Gluten-Free Bread
1/4c butter, melted
1/4c hot water
1/4 tsp salt
1 tsp baking powder
1/4c protein powder (we use Levels)
1c almond flour
1T ground flax seed** (we use Bob's Red Mill Golden Flax Seed)
1 egg white
Preheat oven to 375°. In a small mixing bowl, whisk together the protein powder, almond flour and flax seed. Set aside.
In a medium mixing bowl, whisk together the melted butter, water, salt and baking soda until it fluffs up.
Add the dry ingredients to the wet along with the egg white, stir until combined.
Pour batter into silicone molds, either a muffin pan or mini loaf pan. Bake 8-10 minutes for muffins or 10-12 minutes minutes for loaf. Turn off heat but leave bread in the oven for 3-4 minutes or until golden brown. Slice and serve. Makes 6 muffin/biscuits or one mini-loaf.
**NOTE: For a plain "white bread" omit flax seed. (see muffins pictured below)
This recipe was inspired by thehungryelephant.ca
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