This low carb bread recipe is a staple at our house.
You can make it into different shapes and sizes, and it travels and
freezes well. Since the almond flour is so dense and filling, I make
small rolls for eat and run sandwiches. This recipe was adapted
from Maria Emmerich's recipe here:
1 ¼ cup blanched almond flour (Honeyville Grain brand works best)
2-5 tablespoons* psyllium husk powder (no substitutes – must be
husk powder, not whole psyllium or psyllium seed)
1 teaspoon baking powder
1 teaspoon Celtic sea salt
4 ounces cream cheese
3 tablespoons butter
1 large egg
1 cup BOILING water
Optional addition:
4 tbsp non carb oat
fibre (makes a denser, less sticky bread)
The Process
Preheat the oven to 350 degrees F. In a medium sized bowl,
combine the flour, psyllium powder, baking powder, salt and oat fibre, if
using. Whisk until dry ingredients are well combined.
In a separate glass bowl, soften the cream cheese and butter
in a microwave or in a saucepan on the stove.
Remove from heat and whisk until glossy. Allow to cool for a
few minutes. Add in the eggs and whisk until smooth. Add the wet ingredients to
the dry ingredient and mix until a firm dough is created. Now use a fork to
break up the dough into small chunks, so that it is easier to mix with the
boiling water.
Add boiling water all at once into the bowl. Whisk/stir
until well combined and dough starts to firm up. After a moment or so, the
dough will become very stretchy and sticky.
Use a small measuring cup (such as a 1/4 cup) or a spoon,
scoop the dough out and form into desired shape and place onto a parchment
paper lined baking sheet. While baking, the dough will double or triple in size
depending on how much psyllium you used.
Bake for 45 to 55 minutes. Remove from the oven and allow
the bread to cool completely. Cut open with a serrated knife.
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