Adam's Almond Bread
Updated: May 21, 2020
Only 3 net carbs per slice! (calculation based on a 24-slice loaf)
Find it here on MyFitness Pal
WHAT YOU'LL NEED
1 large mixing bowl
1 small mixing bowl
A mixer – preferably with whisk attachments
A wooden Spoon or mixing spatula
A measuring cup
A mortar and pestle (if grinding the flax seed by hand)
1 Loaf pan
2 ½ cups almond flour (I prefer Bob's Red Mill Paleo Flour Mix, which is a mix of almond flour, arrowroot starch, coconut flour, and tapioca flour) 2 tbsp flaxseed meal or hand-ground whole flaxseeds 2 tbsp hemp hearts 1 tbsp chia seeds 2 tsp fresh baking powder (see tip below) ½ tsp xanthan gum ~¾ tsp salt
Optional: Spice blends may be added depending on what flavors you want to achieve (e.g., basil, oregano, and garlic for an Italian kick.
Wet Ingredients: 6 total eggs (3 whites, 3 whole) – all at room temperature! ⅓ cup melted butter ⅓ cup warm water – it’s really important that the water is warm!
Preheat the oven to 375°F and line a loaf pan with parchment paper or aluminum foil leaving extra flaps for easy removal later.
Combine all dry ingredients into the small mixing bowl for later. Make sure they are mixed together evenly.
Put ⅓ cup of butter in a small measuring cup and melt it completely in the microwave (about 45 seconds ought to do).
Then, in a separate large mixing bowl, beat the eggs and egg whites until you get quite stiff peaks. This may take several minutes.
Slowly whip the butter then the water into the egg mixture, pouring in little dribbles at a time until the measuring cup is empty.
After the eggs are very well whipped, fold in all the dry ingredients as gently as possible. Whipping the eggs helps lend a little lift to the dough. Do your best to mix gently, but you will end up with a gooey dough. This is normal.
Gently pour the doughy mixture into the lined loaf pan, scraping the bowl to get as much of the dough out as you can.
Get the pan into the oven immediately.
Bake for 15 minutes, then take out of the oven and cut a slit down the middle of the top of the loaf – this allows the loaf to split as it grows. Slitting too early can fail. 15 minutes is just about the sweet spot.
Bake for 40-45 more minutes minimum or until a knife stuck in the top comes out clean.
Use the parchment/foil flaps you created earlier to lift the loaf out of the loaf pan shortly after removing from the oven, especially if baked in a glass dish as glass retains heat longer.
Let cool completely on a rack as cooling on a plate or other flat surface may leave the bottom soggy and unpleasant.
Check your baking powder for freshness before beginning if it's been in your cupboard for a while. To do this, simply add a small amount to warm water. If it fizzes, it is fresh.
It is important for all of your ingredients to be warm or at least room temperature. This is because your baking powder needs to fizz to make little air bubbles and give your bread some lift and lightness. If it doesn’t fizz, the dough will be denser.