This 21 day sugar detox friendly sandwich bread recipe is based on this recipe on againstallgrain.com. It is grain, gluten , yeast, and sweetener free! I substitued some ingredients based on what i had in my pantry and eliminated all sweeteners to make it 21 day sugar detox friendly. It turned out pretty well, but it looks nothing like the bread pictured in the original recipe due to the substitutions I made. It is really heavy, but still delicious.
- 1 cup almond butter
- 4 large eggs, separated
- 2.5 teaspoons apple cider vinegar
- ¼ cup whole milk
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- small pat of butter NOTE: You can also use coconut oil or any other natural oil to coat your pan so your bread doesn’t stick to it)
- Preheat your oven to 300 degrees.
- Spread a very thin coating of butter on the sides of the pan so your bread won’t stick to it when you pour your batter in.
- Beat the almond butter with the egg yolks using a hand or stand mixer. You can do this by hand but it will be harder. Add the vinegar and milk and mix well.
- In a separate bowl, beat the egg whites until peaks form.
- When the oven is competely preheated, add the coconut flour, baking soda, sea salt and beaten egg whites and stir to combine. Do not overmix(I think this was part of my problem and why my bread came out so heavy)
- Pour the batter into the prepared loaf pan, then immediately put it into the oven.
- Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean. Don’t open the oven door anytime before 40 minutes, as this will allow the steam to escape and you will not get a properly risen loaf.
- Remove from the oven, then let cool for 10-15 minutes. Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. Carefully flip the loaf over with a spatula so it can cool right-side up for at least an hour before serving or storing.(I left mine out overnight with a towel draped over it and it was totally fine.
- Wrap the loaf up tightly(or place in a gallon freezer bag like I did) and store in the fridge for up to 1 week. I am probably going to freeze half the loaf since there is no way I could finish it in a week. It will probably store for 3-6months in the freezer.
Serving size: 1/2 inch width slice servings, Number of Servings: 18
estimated by http://caloriecount.about.com/