My mom got another gluten-free cookbook recently, that I flipped through and kinda went “WOAH TOO MUCH CAULIFLOWER, GOTTA GO!!,” but she eventually looked at it and picked some things she wanted to eat. The Wheat Belly Cookbook doesn’t really approve of most of the non-wheat flours I’ve been using up until this point, as their glycemic index is too high (or something, I don’t know how you phrase that, I didn’t actually read the intro chapters), so uses more nut flours, rather than, say, rice.

I was pretty skeptical of this bread as it went in the oven, but it actually had a really nice texture, and everyone liked it. For some reason it kind of reminded us all of either chocolate or banana bread, without being either.

A bit short to be a sandwich bread.

Ingredients:

• 1 1/4 cups blanched almond flour/meal (I used almond meal)
• 1/4 cup + 2 tablespoons (=6 tablespoons) garbanzo bean (chickpea) flour
• 1/4 cup golden flaxseed meal
• 1 1/2 teaspoons baking soda
• 1 teaspoon cinnamon, optional (I did use it)
• 1/4 teaspoon sea salt
• 5 eggs, separated
• 1/4 cup butter, melted
• 1 tablespoon buttermilk
• 1 tablespoon xylitol or 4 drops liquid stevia (Market Basket didn’t even have liquid stevia, that I could find)

Preheat the oven to 350 degrees and grease an 8 1/2″ by 4 1/2″ loaf pan. Our pan is 9X5″, so I guess with a slightly smaller pan your loaf would have turned out a bit taller.

Beat the egg whites in a mixer on high until soft peaks form.

Meanwhile, combine the flours, flax, baking soda, cinnamon, and salt in a food processor and pulse until blended.

Add the egg yolks, butter, buttermilk, and sweetener and pulse until just blended.

Scoop the egg whites into the flour mixture and pulse in short bursts until evenly distributed.

Pour into the prepared loaf pan.

Bake for 40 minutes, or until it passes the toothpick test, then cool in the pan for 10 minutes.

Remove from the pan, and cool completely on a rack.

This was definitely the most enjoyed of the gluten-free breads I’ve made so far!

Basic Bread

From the Wheat Belly Cookbook.

• 1 1/4 cups blanched almond flour/meal
• 1/4 cup + 2 tablespoons garbanzo bean flour
• 1/4 cup golden flaxseed meal
• 1 1/2 teaspoons baking soda
• 1 teaspoon cinnamon, optional
• 1/4 teaspoon sea salt
• 5 eggs, separated
• 1/4 cup butter, melted
• 1 tablespoon buttermilk
• 1 tablespoon xylitol or 4 drops liquid stevia

Preheat the oven to 350 degrees and grease an 8 1/2″ by 4 1/2″ loaf pan.

Beat the egg whites in a mixer on high until soft peaks form.

Meanwhile, combine the flours, flax, baking soda, cinnamon, and salt in a food processor and pulse until blended. Add the egg yolks, butter, buttermilk, and sweetener and pulse until just blended.

Scoop the egg whites into the flour mixture and pulse in short bursts until evenly distributed. Pour into the prepared loaf pan and spread evenly.

Bake for 40 minutes, or until it passes the toothpick test, then cool in the pan for 10 minutes. Remove from the pan, and cool completely on a rack.