This is actually the best bread I have ever made! It tastes exactly like normal wholemeal bread, it’s fluffy and not dense at all! Extra delicious toasted and paired with PB and Jam...mmmhmmmm Freezer friendly too! Tag me @eating_clean_with_ava on instagram!
Ingredients:
~ 85g almond flour
~ 110g tapioca flour (@mckenziesfoods )
~ 85g chickpea flour (@mckenziesfoods )
~ 85g brown flaxseed meal
~ 100g psyllium husk powder (psyllium husk blended)
~ 1 teaspoon salt
~ 1 1/2 Tblsps baking powder
~ 85g Apple cider vinegar
~ 2 Tblsps of pure maple syrup
~ 155g egg whites
~ 395g of boiling water
Method:
1. Preheat oven to 180 degrees Celsius. Combined all flours, flax meal, psyllium husk, salt and baking powder in a large mixing bowl.
2. Combine the apple cider vinegar, maple syrup and egg whites in a small bowl. Then, add to the dry mixture.
3. Beat the mixture with a beater on low speed until combined, do not over beat the dough mixture.
4. Add the hot boiling water and beat. Knead the dough into a large ball-like shape (Be careful because the dough will be hot from the water).
5. Cook for 1 hour and 10 minutes, insert a kebab stick and it should come out clean.
6. Leave to cool for 10-15 minutes before lifting out of the pan and onto a cooling rack. Let the bread cool completely before slicing.
Then enjoy with your favourite spreads!
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