Description
Our favorite gluten-free bread! So easy to make and satisfying.
Ingredients
Scale
- 2 1/3 cups blanched almond flour or almond meal
- 2 1/3 cups golden flaxmeal
- 6 teaspoons aluminum-free baking powder or grain-free baking powder
- 1 teaspoon sea salt
- 1 32 oz carton of egg whites
- 1/2 cup coconut oil, melted
Instructions
- Preheat oven to 350°. Liberally grease a half size sheet pan (13 x 18) with nonstick cooking spray.
- Using a whisk, mix dry ingredients in a medium bowl.
- Put egg whites in a large bowl and beat with mixer until frothy. While mixing, slowly add the melted coconut oil and flour mixture until thoroughly blended.
- Pour into prepared pan. Using a spatula, spread batter evenly to the edges of pan. Bake for 40 minutes or until golden brown.
- Cool on rack before cutting. Using a serrated bread knife cut into 20 squares. Using a metal spatula lift each square out of pan and place on a cutting board. Slice each square horizontally.
- After completely cool, store in a sealed container on counter for 2-3 days or in refrigerator for up to 5 days. Can also be frozen.
- If freezing, place parchment or freezer paper between squares if you want to take out a small serving at a time.
Notes
This bread makes great sandwiches and toast. If toasting, watch toaster carefully, the fresher the bread the easier it is to burn.