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Simple Bread

Update: Please see my updated Gluten Free Bread recipe!

We spent New Year’s in the mountains and partied a bit too hard with our friends Peter and Patrice. Though I did not drink a drop of alcohol, I somehow ended up with a contact hangover. Everyone around me was imbibing and I must have become intoxicated by association.

As part of my “post holiday” status, I will be baking and sharing recipes that are not dessert until the urge to bake sweets returns. Of late, several people have asked me for my gluten free bread recipe. I am satisfied with it, though not thrilled. It seems though, that so many people are in need of a quick and easy gluten free bread that it is time to divulge mine. May be good for hangovers.

Simple Bread
Serves: 1 loaf (about 12 slices)
  1. In a large bowl, combine almond flour, salt and baking soda
  2. In a medium bowl, whisk the eggs, then add agave and vinegar
  3. Stir wet ingredients into dry
  4. Scoop batter into a well greased 7.5 x 3.5 magic line loaf pan
  5. Bake at 300° for 45-55 minutes on bottom rack of oven; until a knife comes out clean
  6. Cool and serve

This low carb, high protein, gluten free bread is a cinch to make. It is especially tasty toasted with a smear of creamy roasted almond butter, my favorite raspberry jam and a sprinkle of salt.