Grain-Free Gluten Free Bread with Almond Flour (Gum-Free)

Ingredients:

• 1-1/3 cups water
• 2 Tablespoons honey
• 2-3/4 teaspoons instant yeast
• 1-1/3 cup blanched almond flour
• 1-1/4 cups potato starch (or cornstarch, though not grain-free)
• 1/2 cup tapioca flour
• 1/4 cup flax seed meal
• 3 Tablespoons psyllium husk powder
• 1 teaspoon salt
• 4 large egg whites, at room temperature
• 2 teaspoons apple cider vinegar
• 1/4 cup cooking oil

Instructions:

1. Preheat oven to 170 to 200°F. Oil a 9 x 5-inch loaf pan and set it aside.
2. Add the honey and water together, heat it to no higher than 115°F, stir in the yeast, and allow it to rest until it is nice and foamy on top, about 5 minutes.
3. In a medium-size bowl, combine almond flour, potato starch, tapioca flour, flaxseed meal, psyllium husk powder, and salt.
4. In the bowl of your mixer, beat egg whites for 30 seconds or until bubbly.
5. Add oil, vinegar, and yeast mixture and beat on low speed for about 15 seconds or until combined.
6. Add flour mixture all at once and beat on low speed just until moistened. Increase speed to high and beat with a high-powered mixer for 6 minutes and about 8 minute with a low-powered mixer.
7. Scoop dough into the prepared pan, drop about 12 drops of water on top and smooth out with a rubber spatula dipped in water.
8. Place pan on middle shelf of oven, turn oven off, and leave door open about 8 inches. Allow the dough to rise until it is about 1/2-inch over the rim of the pan, about 20 minutes.
9. Remove risen loaf from oven and preheat oven to 375°F.
10. Place loaf pan back in the oven and bake for approximately 40 minutes.
11. Immediately remove bread from pan and transfer to a wire rack to cool completely, about 2 hours.
12. Slice using an electric slicer, electric knife, or a serrated knife.

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.

Ingredients:

• 1-1/3 cups water
• 2 Tablespoons honey
• 2-3/4 teaspoons instant yeast
• 1-1/3 cup blanched almond flour
• 1-1/4 cups potato starch (or cornstarch, though not grain-free)
• 1/2 cup tapioca flour
• 1/4 cup flax seed meal
• 3 Tablespoons psyllium husk powder
• 1 teaspoon salt
• 4 large egg whites, at room temperature
• 2 teaspoons apple cider vinegar
• 1/4 cup cooking oil

Instructions:

1. Preheat oven to 170 to 200°F. Oil a 9 x 5-inch loaf pan and set it aside.
2. Add the honey and water together, heat it to no higher than 115°F, stir in the yeast, and allow it to rest until it is nice and foamy on top, about 5 minutes.
3. In a medium-size bowl, combine almond flour, potato starch, tapioca flour, flaxseed meal, psyllium husk powder, and salt.
4. In the bowl of your mixer, beat egg whites for 30 seconds or until bubbly.
5. Add oil, vinegar, and yeast mixture and beat on low speed for about 15 seconds or until combined.
6. Add flour mixture all at once and beat on low speed just until moistened. Increase speed to high and beat with a high-powered mixer for 6 minutes and about 8 minute with a low-powered mixer.
7. Scoop dough into the prepared pan, drop about 12 drops of water on top and smooth out with a rubber spatula dipped in water.
8. Place pan on middle shelf of oven, turn oven off, and leave door open about 8 inches. Allow the dough to rise until it is about 1/2-inch over the rim of the pan, about 20 minutes.
9. Remove risen loaf from oven and preheat oven to 375°F.
10. Place loaf pan back in the oven and bake for approximately 40 minutes.
11. Immediately remove bread from pan and transfer to a wire rack to cool completely, about 2 hours.
12. Slice using an electric slicer, electric knife, or a serrated knife.

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.