I adapted this recipe from the “Paleo Comfort Foods” cookbook. It’s not like the fluffy, airy bread that you can buy at the store. It’s also not going to kill Superman, so we deal with it. The kids all eat almond butter and jelly sandwiches with this, and I haven’t heard any complaints.
- Almond Bread (makes 1 loaf)
3 1/2 cups blanched almond flour
3/4 Tsp. baking soda
1/4 Tsp. salt
1 Tsp. gluten-free, cornstarch-free baking powder (can be found at Whole Foods)
1 TBSP. honey
3/4 Tsp. apple cider vinegar
Preheat oven to 300 degrees. Grease a loaf pan (I use olive oil). Combine all the dry ingredients. In a separate bowl, whisk the eggs and then add remaining ingredients. Mix wet ingredients into dry and pour the batter into a pan. Bake for about 30-40 minutes, until knife comes out clean, and bread is golden brown. You can make sandwiches with this, toast and top with jelly, etc. Treat it like you would bread…just know that it’s different.
*Storage Tip: This bread keeps better if you wrap it in a paper towel and put it in a Ziploc bag in the fridge.