This bread is not only gluten free, but also low in carbs. It also doesn’t contain any yeast. It provides an interesting and tasty alternative to bread if you are folllowing a Banting or gluten-free lifestyle.
250 ml almond flour
60 ml psyllium husks
10 ml baking powder
5 ml salt
250 ml mixed seeds
250 ml plain yoghurt or buttermilk
6 large eggs, separated
30 to 60 ml additional seeds, e.g poppy seeds, sesame seeds, etc.
- Pre-heat the oven to 180 º C.
- Grease a medium loaf tin (12 cm x 20 cm) with non-stick cooking spray.
- Combine the almond flour, psyllium husks, baking powder and salt in a mixing bowl.
- Transfer the seeds to a food processor and process the seeds with the pulse action until it looks like bread crumbs. Transfer the seeds to the mixing bowl.
- Combine the yoghurt or buttermilk and egg yolks in a measuring jug and mix well.
- Transfer the egg mixture to the dry ingredients and mix well. Set it aside.
- Beat the egg whites with an electric hand mixer until the egg white forms stiff peaks.
- Use a large metal spoon and fold a little of the egg whites into the bowl with the rest of the ingredients lighten the mixture, then fold in the rest of the egg whites.
- Mix well and pour the mixture into the prepared tin.
- Sprinkle 30 to 60 ml additional seeds on the bread.
- Place the tin in the oven and bake for 45 minutes.
- Test the bread for doneness by inserting a toothpick into the middle of the bread. It should come it clean. If it still has raw batter on it, return the bread to the oven for a few minutes longer.
- Remove the tin from the oven with oven mittens and set aside to cool.
- Transfer the bread to a cooling rack to cool.
- Transfer the bread to a serving dish or store it in an airtight container.
1 medium loaf.