I wanted to create a grain free bread that does not contain egg because some of my readers have allergies. This bread uses yeast, which makes it fluffy and gives a good rise. The whey protein powder and the xanthan help with texture and a stronger crumb structure. I think it tastes a bit like white sourdough!
I N G R E D I E N T S
1 1/2 cup / 150g almond flour
8 tbsp / 40g whey protein
2 tsp active dry yeast
2 tsp inulin (or sugar / honey)
1 1/2 tsp baking powder
1/2 tsp xanthan gum
Pinch of salt
2/3 cup / 160 ml warm water
P R O T I P
Make sure the water is warm to
touch so the yeast can thrive.
Too cold and it can’t activate and
water that’s too hot will kill it.
Net Carbs 2.8g
D I R E C T I O N S
Proof the yeast by adding it to the warm water (105F / 40C) together with the inulin or sugar.
Cover with a tea towel and put in a warm place (I put mine on top of a radiator) for 7-10 minutes. Wait for bubbles to form!
Stir together the dry ingredients in a bowl.
Once the yeast has produced bubbles, add the yeast water to the dry ingredients. Mix with a spatula or a for until a sticky dough forms.
Put into a 20 x 10 cm casserole dish lined with parchment paper. Cover and place back into your warm place for circa 45 – 60 minutes for the dough to rise.
Preheat the oven to 180 C / 350 F and bake for around 25-30 minutes. IMPORTANT – Check after 10 minutes and if the top is sufficiently browned, cover loosely with aluminium paper for the remainder of the
Let cool completely before you remove the bread from the container. It’s very soft and fragile while hot and will firm up as it cools.
Weight: 55g per sourdough square.