Basic Bread
Prep:
|
Cook:
1 loaf
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Ingredients
4 cups almond flour
6 eggs
⅓ cup ghee
1 tsp baking soda
½ tsp salt
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440 grams almond flour
6 eggs
75 grams ghee
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) salt
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat the oven to 350°F (180°C or gas mark 4).
- In a food processor, combine the eggs, ghee, baking soda, and salt until well-blended.
- Add the almond flour in and process until the batter is thoroughly mixed.
- Grease a loaf pan with ghee and sprinkle with a coating of almond flour.
- Using wet hands, shape the batter/dough into a loaf shape and press into the pan.
- Place the pan in the oven for approximately 45 minutes.
- Check to see when the loaf is done -- this can be done by inserting a knife (if it comes out clean, the bread is baked through).
- Remove from oven and run a spatula around the sides of the pan pressing gently against the baked loaf to loosen it at the corners and bottom of pan.
- Allow the bread to cool before you slice it.
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Nutritional Info
Storage
Notes
This simple revision let's you enjoy the goodness of Lois Lang's almond flour bread without the dairy. Slice it for sandwiches, toast it with your eggs for breakfast, or smother it with jelly for a yummy snack.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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