For so long I have tried and tried and tried, yet failed every time.
See, I bought a paleo bread at the store one time, but it was so tasteless. And that is when the journey began to create my own. One that had great flavor, actually ROSE, and wasn’t too high in calories as most homemade paleo breads are made with tons of almond butter.
So over and over again I attempted to make one. But each time I either ended up with a loaf that didn’t rise, didn’t have the flavor I was looking for, or just didn’t satisfy me enough to put here on my blog.
But ladies and gentlemen, that has now changed. I finally created a recipe that I was so completely happy with. And I hope you will be too!
See how great it rose? And just the texture, light and airy with the whipped egg whites, yet moist instead of dry like most gluten free and paleo breads. And guess what? All those whipped egg whites also add 8 grams of protein to each slice of this bread. A winner?
Ahh, the taste of victory. Spread with some ghee and you have yourself a piece of heaven.
Until next time,
xo Sarah Grace
- 1 cup Almond Meal
- 1/2 cup Tapioca Flour
- 1/8 cup Coconut Flour
- 2 eggs, separated
- 3/4 cup Liquid Egg Whites
- 1/2 teaspoons Sea Salt
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Apple Cider Vinegar
- Preheat oven to 350 degrees Fahrenheit.
- Combine all dry ingredients in one bowl and beat with fork to get any clumps out.
- In a separate bowl, add both liquid egg whites and egg whites from separated eggs, and vinegar. Beat with electric beater until peak is reached.
- With dry ingredients, add egg yolks and mix until yolks are broken up. Add this mixture slowly into egg whites and mix only until everything is evenly incorporated.
- Pour into medium bread loaf pan.
- Bake for 30 minutes at 350 degrees Fahrenheit.