Healthy Sandwich Bread
This bread recipe is free from yeast, dairy, and gluten, and takes just 5 minutes to whip up. The texture of this bread holds perfectly for sandwiches and it's incredibly delicious.
Servings: 10 slices
Equipment
Ingredients
- 4 large eggs yolks and whites separated into two bowls
- ⅓ cup avocado oil or any you enjoy
- 1 teaspoon apple cider vinegar
- 1 ¾ cups blanched almond flour pale yellow and fine, 200 grams
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- pinch salt
Instructions
- Preheat the oven to 350F (175C).
- Take out two bowls and separate each egg. Add the yolks to one bowl and the whites to the other bowl.
- Take a mixer or a whisk and mix the whites until foamy. I like to mix mine until they form stiff peaks. Set them aside.
- To the bowl with the yolks, add the oil, apple cider vinegar, and whisk until combined. Add in the almond flour, baking soda, and baking powder. Mix.
- Take the foamy egg whites and add them to a bowl. I like to fold them in until they are fully incorporated.
- Pour the batter into a parchment paper-lined loaf pan.
- Shake the loaf pan up and down or side to side to distribute the batter evenly.
- Bake at 350F (175C) until a toothpick comes out clean. Mine took 35 minutes but the bake time will depend on the oven.
- Let the bread cool down for 10-20 minutes and enjoy!
- You can keep the leftovers in a Ziploc bag in the fridge for up to a week or freeze.
Video
Nutrition
Calories: 200kcal | Carbohydrates: 4g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 74mg | Potassium: 25mg | Fiber: 2g | Sugar: 1g | Vitamin A: 95IU | Calcium: 63mg | Iron: 1mg
