Quantity : 16 servings
Preparation : 10 min
Preparation : 10 min
Cooking : 1 h 15 min
Standing : 30 min
130 calories/serving
Ingredients
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
5 tbsp apple cider vinegar 75 mL
6 egg whites 3/4 cup
1 1/2 cup water, boiling 375 mL
Before you start
Careful: Measure the psyllium husks before grinding them to obtain the right bread texture.
A hand-held or stand mixer will make things easier for this recipe.
Method
Preheat the oven to 175°C/350°F. Oil a loaf pan or a cookie sheet, depending on the chosen cooking method. Set aside.
In a bowl, mix together the dry ingredients.
Add the vinegar and egg whites to the dry ingredients. Mix a few seconds using a mixer.
Pour the boiling water into the bowl then mix well, using a mixer, until the dough thickens.
Transfer the mixture into the loaf pan. Put the pan in the oven and bake for 75-90 min, until the loaf is golden-colored and the inside is well cooked. Alternatively, divide the dough into 16 rolls. Transfer the rolls to the baking sheet, then to the oven. Bake for 60-75 min.
Let cool completely, then slice.
Observations
Baking the bread in a loaf pan yields a denser texture, while baking the rolls on a baking sheet yields a fluffier texture.
130 calories/serving
Ingredients
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
5 tbsp apple cider vinegar 75 mL
6 egg whites 3/4 cup
1 1/2 cup water, boiling 375 mL
Before you start
Careful: Measure the psyllium husks before grinding them to obtain the right bread texture.
A hand-held or stand mixer will make things easier for this recipe.
Method
Preheat the oven to 175°C/350°F. Oil a loaf pan or a cookie sheet, depending on the chosen cooking method. Set aside.
In a bowl, mix together the dry ingredients.
Add the vinegar and egg whites to the dry ingredients. Mix a few seconds using a mixer.
Pour the boiling water into the bowl then mix well, using a mixer, until the dough thickens.
Transfer the mixture into the loaf pan. Put the pan in the oven and bake for 75-90 min, until the loaf is golden-colored and the inside is well cooked. Alternatively, divide the dough into 16 rolls. Transfer the rolls to the baking sheet, then to the oven. Bake for 60-75 min.
Let cool completely, then slice.
Observations
Baking the bread in a loaf pan yields a denser texture, while baking the rolls on a baking sheet yields a fluffier texture.
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