Grain-Free Butter Bread
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"After some trepidation, I finally decided to grant the roughly 1,000 food wishes for grain-free bread. And it exceeded my expectations! Without wheat flour and yeast, it won't be true bread. But if you're off carbs, and have been dreaming about a nice slice of buttered toast with your eggs, this is well worth a try. It tastes relatively neutral, with a very subtle egginess and faint almond flavor, and a texture reminiscent of an extra moist and spongy white bread."
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Ingredients1 h servings 241 cals
Original recipe yields 8 servings (1 loaf)
- Separate eggs. Crack each egg into your hand and let the whites run into a bowl. Place yolks in a second bowl.
- Preheat the oven to 375 degrees F (190 degrees C). Butter a loaf pan and line the bottom with parchment paper.
- Place almond flour in a food processor. Add salt, baking powder, and egg yolks. Pour in melted butter. Pulse, scraping down the sides once or twice, until mixture comes together.
- Sprinkle cream of tartar into the egg whites. Whisk until soft peaks form. Transfer about 1/3 of the mixture into the food processor. Pulse on and off, scraping mixture down with a spatula as needed, until well blended. Scrape mixture into the bowl with the egg whites. Fold together until well combined but still airy. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
- Run a thin knife along the edge bread and let rest for 10 minutes. Turn bread out onto a wire rack and cool to room temperature before slicing.
- Chef's Note:
- Will it toast? Yes! Even better, top the bread with sliced strawberries. To run with this strawberry shortcake idea, you could add a spoon of sugar to the batter, and you'd just be some whipped cream away from a pretty decent, low-carb treat.
Per Serving: 241 calories; 21 g fat; 5.6 g carbohydrates; 9.7 g protein; 155 mg cholesterol; 506 mg sodium. Full nutrition