This flour-free bread raises just like a traditional loaf... it's practically magic! Based on the recipe from Maria Emmerich.
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 | |
1/3 cup | apple cider vinegar | 75 mL | |
6 | egg whites | 3/4 cup | |
1 1/2 cup | water, boiling | 375 mL |
Careful: Measure the psyllium husks before grinding them to obtain the right bread texture. If you use ground psyllium, make sure you have the right weight. You may need to grind it further.
A hand-held or stand mixer will make things easier for this recipe.
Baking the bread in a loaf pan yields a denser texture, while baking the rolls on a baking sheet yields a fluffier texture.
per 1 serving (40 g)
Amount % Daily Value |
Calories 130 |
Fat 10 g 15 % |
Saturated
0.7 g
4 % |
Cholesterol 0 mg |
Sodium 170 mg 7 % |
Carbohydrate 7 g 2 % |
Fibre 4 g 17 % |
Sugars 1 g |
Net Carbs 3 g |
Protein 5 g |
Vitamin A 0 % |
Vitamin C 0 % |
Calcium 9 % |
Iron 6 % |
Food Group | Exchanges |
---|---|
Meat and Alternatives | 0 |
Fats | 2 |
Easy to make and excellent result @slightlywoman: the recipe calls for psyllium husk and not powder. I am not an expert but I think it is grainier. I read it may turn purple if you do not add something acidic. I added the amount of vinegar specified in the recipe and my loaf looked beautiful.
Excellent low carb bread. I was surprised that it turned purple too. Apparently too much psyllium when cooked can turn bread purple when it cooks. Not sure how to differentiate weight. Is one supposed to grind 90 g of psyllium husks or use 90 g of psyllium powder? I did the latter. I am thinking that this may be too much psyllium for one person if not used to it. It appears 90 g psyllium in the loaf equals about 5 g per slice which is about 1 Tbsp and way overkill. I only had half a slice and one definitely needs to drink a lot of water with this. One of the reasons I don't like psyllium. It would be nice if this recipe used something other than psyllium for people who have kidney disease and don't tolerate a lot of fiber. Definitely great texture and flavour though. It would also be nice to see less eggs in it. I have an egg sensitivity I don't think using a flax seed/water egg replacer substitute would work as well. Definitely a step in the right direction though. So easy to make.
Pretty good. Have no idea how mine turned out purple inside though??