Gluten-Free Low Carb Bread
I have often found that gluten-free breads are lacking in texture and fluffiness and are usually full of additives that I do not want in my body. In experimenting with homemade bread making, I discovered this low carb gluten-free option that has fulfilled every bread craving I had.
This gluten free bread is jam packed with quality protein and healthy fats, leaving you full after consuming a slice with your meal. It is hearty, delicious and oh so simple to make.
Now I know what you are thinking. 12 eggs?? That is alot! Well there are two important considerations here:
1. Choosing free range and organic eggs allows you to reap the benefits of this quality protein. This includes the numerous vitamins and minerals within: iron, phosphorous, calcium, potassium and more.
2. Choosing quality fats and protein over a high amount of flour makes the body happy. Contrary to popular belief, this sets you up for improved heart health, decrease in inflammation and even helps with weight loss.
So tuck into this wonderful gluten free bread option and let me know what you think!
Ingredients
- 3 cup almond flour, sifted
- 12 free range eggs, separated
- 1/2 cup extra virgin coconut oil, melted
- 3/4 tsp baking soda
- 2 tsp lemon juice
- 1/2 tsp sea salt
Instructions
- Preheat your oven to 375F and grease your bread pan with a bit of coconut oil and set aside.
- Using two mixing bowls, separate the white from the yolk of your 12 eggs. Using a whisk (an electronic whisk will be easier here than a hand whisk), begin to beat your egg whites until your mixture begins to become white. Then add your lemon juice and continue to beat the egg whites until stiff white peaks form and set aside.
- Now with a whisk, beat your egg yolks until they begin to become creamy. Then add your melted coconut oil, baking soda and salt. Continue beating for a couple more minutes until your yolk mixture has doubled in size.
- In a third bowl, sift your almond flour. It should look fluffy when complete. Then add half your almond flour to the egg yolk mixture, carefully folding in the flour with a spatula, preventing the loss of air from your whisked eggs. Then add the second half of your flour and continue to fold the flour in until incorporated.
- Now add half your beaten egg whites to the yolk mixture and fold the egg whites in. Then add the rest of the egg whites and carefully mix until incorporated.
- Pour your mixture into your bread pan and then place your bread pan in your preheated oven. Bake for 50 minutes or until toothpick comes out clear when poked into the bread. Remove from the oven and allow it to cool for 10 minutes before enjoying.
