This recipe is from Maria's Health.

Ingredients

1 1/4 Cup Almond Flour
5 Tablespoons Psyllium Husk Powder
2 Teaspoons Baking Powder
1 Teaspoon Sea Salt
3 egg whites, whisked
1 cup boiling water

Preheat oven to 375 (350 if convection)

Mix dry ingredients

Add in eggs and mix until well blended

Add in boiling water and stir vigorously until a wet dough is formed

Place on a lined cookie sheet and form into a loaf

Bake for 45 minutes and do not remove early.

I've also seen this baked in a loaf pan. I'm assuming you will have to grease if choosing to use a loaf pan.



 


Comments

betty
03/30/2013 8:34pm

do you think this would freeze ok?

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Blondie
03/30/2013 10:52pm

I think they should freeze without any problem. Let me know if you try it!

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Tracy
06/21/2013 5:35pm

do you think you could use coconut flour instead of almonds.

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06/28/2013 6:55pm

Went to a lecture at the library. Author Laurie Sadowski spoke. She has many tables in each gluten/dairy free book; explaining substitutions. Excellent book. Young gal but very dedicated. Each recipe tested at least 30 times. Think you'd be very happy with both books if only for substitution info... http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=Laurie%20Sadowski

Coconut flour needs extra eggs. So , not sure whether to subsitute.

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KS
06/30/2013 7:33pm

I tried this and it looked like the picture, but it was hollow. Any suggestions? I followed the recipe as is, and left it in the full 45 mins. Thanks.

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Tracy
06/30/2013 7:41pm

Mine did the same thing. It was hollow on top and then the bottom portion wouldn't cook completely. On Maria's Health Blog where the recipe originally came from she said you can use coconut flour which I did and it didn't work.

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Blondie
07/01/2013 3:55pm

Hi KS & Tracy,

Thanks for your comments! That happened to me once when I took the loaf out of the oven to check on it before it was finished, and it happened to my aunt the first time she made it. It's never happened to me again but I'm thinking I may not have mixed it long enough? It's almost foolproof for me now but there are odd days when nothing in my kitchen wants to agree with me and things go haywire. I hope you try the recipe again and this time have success! Perhaps try separating the dough into a few smaller loaves? I often make mine into bagels or rolls so they're easier for grab and go and freezing.

All the best and sorry I don't have a better answer for you.

Blondie

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07/01/2013 4:10pm

I thought about that....I tried it with the coconut flour and it flopped...as do most of my coconut flour recipes. But I only used it because it was on Maria's website. I will try it with the almond flour next time. Smaller loaf pans is a great idea

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KS
07/06/2013 1:14pm

Thanks Blondie - I just tried again- and made 12 rolls instead of a loaf. I just tried one- it tastes awesome and is full/ done in the inside! I do usually turn whatever I am baking half way through- so I probably did that the first time, and maybe that's why it was hollow?

Tracy- my first one sounds just like yours - hollow on top and doughy/not completely cooked on the bottom.

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KS
07/06/2013 5:09pm

Comment deleted

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Tracy
07/06/2013 8:26pm

Great idea Blndie and KS?
Did you use coconut flour or almond flour.
Next t,e around I will do smaller pieces. Thanks for the tip

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KS
07/06/2013 5:11pm

oops- I kept getting error msgs and these all posted at once!! Sorry

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Blondie
07/06/2013 9:42pm

Yay! I'm so glad it worked!!! I use almond flour every time although I've been thinking of trying macadamia or cashew flour soon too :)

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Dee
07/25/2013 1:32pm

It was also doughey in the center when I baked it. I'm going to try again tonight, maybe doing two smaller loafs instead of one, although they're pretty small to begin with.

Just curious, is there any reason not to use whole eggs instead of just egg whites?

Thanks!

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Kelly
07/27/2013 8:19pm

This bread looks so great!.

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Louise
01/11/2014 2:17pm

Where can I buy Psyllium powder in the UK??

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Blondie
01/11/2014 4:05pm

Hi Louise,

I order my psyllium husk on amazon and grind it in my coffee grinder to make a fine powder when needed. Let me ask one of my instagram followers who lives in the UK. She may know a set store.

Blondie

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Susie
03/10/2014 5:55pm

I used regular salt, too salty. Does sea salt make that much of a difference? Otherwise, it tastes yummy and the texture is perfect!

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Sherry
03/12/2014 7:10pm

When you make rolls, how long do you bake them?

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Blondie
03/19/2014 6:05pm

30 minutes

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Blondie
03/19/2014 6:07pm

I've found sea salt to taste "saltier" than table salt. I consume sea salt for nutritional purposes but often skip the salt altogether in this recipe.

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Betsy
04/15/2014 7:57pm

The egg whites say 'whisked'......is that to soft or stiff peaks? ....before adding to the rest?

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Blondie
04/15/2014 9:17pm

Hi Betsy,

Just whisk them lightly to break them up a little, until they're barely foamy.

Enjoy!

Blondie

Reply



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