Gluten-Free Sandwich Bread

This recipe was adapted from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam. I found the special 7 by 3-inch loaf pan by Magic Line on Amazon. I buy my almond flour from Honeyville, also off of Amazon. Elana is very specific about using the above products to be successful. I buy almond butter at Cosco.

I am thrilled to have bread that is not only gluten-free, but does not contain a lot of other carbs. Great texture and flavor. I have to thank my friend and fellow plant lover, Candace, for pointing out the book at Peppercorn. The author lives in Boulder with her family.

Ingredients:

• 3/4 cup creamy roasted almond butter, at room temperature
• 4 large eggs
• 1/4 cup blanched almond flour
• 1/4 cup arrowroot powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 tablespoon ground roasted walnuts

Directions:

Preheat oven to 350-degrees. Grease a 7 by 3-inch loaf pan with grapeseed oil and dust with almond flour.

In a large mixing bowl, blend the almond butter until smooth, then blend in the eggs.

Combine the almond flour, arrowroot powder, salt, soda and walnuts in a small bowl. Blend into the wet ingredients until thoroughly combined. Pour batter into the loaf pan.

Bake for 40-45 minutes on the bottom rack of the oven, until knife inserted into the middle comes out clean. 

Allow the bread to cool in the pan for 1 hour.

Stores bread in the refrigerator for 1 week or freeze.