This delicious, healthier bread recipe uses almond flour, not traditional bread flour that can weigh you down.
3 cups blanched almond flour (10 oz)
10 tbs psyllium husk powder (no substitutes, 90 grams) (must be a fine powder, measure weight to be sure)
4 tsp baking powder
1 tsp Celtic sea salt
5tbs apple cider vinegar (2 oz)
6 egg whites (7 oz)
1 1/2 cup BOILING water (12 oz)
Make sure to weigh your ingredients to ensure it rises properly and doesn’t get hollow and gummy. Also, if you do weigh and grind your psyllium and still have a problem, try grinding the psyllium again.
Also, if your loaf looks nice and big but then deflates after removed from the oven, try reducing the baking powder to 3 teaspoons.
Preheat oven to 350 degrees.
In a medium sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won’t work), baking powder and salt.
Mix until dry ingredients are well combined.
Add in the eggs and vinegar and mix until a thick dough.
Add boiling water into the bowl. Mix until well combined and dough firms up.
Form into a loaf and place into a greased bread pan (such as an 8″x4″ inch loaf pan).
Bake for 60-75 minutes. It should be somewhat firm to the touch and have a nice brown crust.
Remove from the oven and allow the bread to cool completely.