I have become fascinated with Elana Amsterdam’s cookbook the Gluten-Free Almond Flour cookbook. One of her recipes is for Scrumptious Sandwich Bread, it sounded so delicious I had to try it! Because of our families diet, our bread needs a bit more fiber in it than most, so I had to add some.
Here is Elana’s recipe, my notes are in italics:
Scrumptious Sandwich Bread
Elana Amersterdam, the Gluten-Free Almond Flour cookbook
3/4 cup creamy roasted almond butter, at room temperature – we used Skippy Creamy Peanut Butter
4 large eggs
1/4 cup blanched almond flour – We used Bob’s Red Mill for this recipe and found the texture slightly gritty. Next time, we will either make our own or return to Trader Joe’s brand.
1/4 cup arrowroot powder – we didn’t have arrowroot, so we substituted equal parts of Tapioca Flour.
1/2 tsp sea salt
1/2 tsp baking soda
1 Tbsp ground flax meal
1 Tbsp coconut flour – we added this for extra fiber.
In a large bowl, mix the almond butter with a handheld mixer until smooth, then blend in eggs. We used our KitchenAid to help with this and blended the peanut butter on med-high for approx 2 minutes and added 1 egg at a time.
In a medium bowl, combine the almond flour, arrowroot powder, salt, baking soda, flax meal and coconut flour. Blend the almond flour mixture into the wet ingredients until thoroughly combined. The dry ingredients will turn a very pale yellow when everything is mixed together. Pour the batter into the loaf pan.
We used 3 mini loaf pans and baked them in a convection oven at 325* for 20 minutes. The loafs turned out wonderfully and they are the perfect size for my daughter at school. We did cut one loaf sooner than an hour and the bread held up really really well and tasted great! We stored two of our mini loaves according to Elana’s note (see below) and wrapped one in wax paper and aluminum and froze it.
1 Regular loaf contains approx. 12 slices.
Note for Elana: “After the [bread] cools, wrap the bread in a paper towel, place in a resealable plastic bag, and refrigerate… [T]hey will keep up for six days” (the Gluten-Free Almond Flour cookbook, page 26).