
This flour-free bread raises just like a traditional loaf... it's practically magic! Based on the recipe from Maria Emmerich.
3 cups | almond meal | 300 g | |
1 1/4 cup | psyllium husks, very finely ground | 90 g | |
4 tsp | baking powder | 10 g | |
1 tsp | salt | 4 g | |
1/3 cup | apple cider vinegar | 75 mL | |
6 | egg whites | 3/4 cup | |
1 1/2 cup | water, boiling | 375 mL |
Careful: Measure the psyllium husks before grinding them to obtain the right bread texture. If you use ground psyllium, make sure you have the right weight. You may need to grind it further.
A hand-held or stand mixer will make things easier for this recipe.
Baking the bread in a loaf pan yields a denser texture, while baking the rolls on a baking sheet yields a fluffier texture.
per 1 serving (40 g)
Amount % Daily Value |
Calories 130 |
Fat 10 g 15 % |
Saturated
0.7 g
4 % |
Cholesterol 0 mg |
Sodium 170 mg 7 % |
Carbohydrate 7 g 2 % |
Fibre 4 g 17 % |
Sugars 1 g |
Net Carbs 3 g |
Protein 5 g |
Vitamin A 0 % |
Vitamin C 0 % |
Calcium 9 % |
Iron 6 % |
Food Group | Exchanges |
---|---|
Meat and Alternatives | 0 |
Fats | 2 |
Pretty good. Have no idea how mine turned out purple inside though??
Excellent
Best low-carb bread ever. Even my difficult hubby likes it. Thanks SOS!