White Sandwich Bread
Yield: 12 slices
Calories: 320kcal
Equipment
- Bread Pan
- Mixing Bowls
- Measuring Spoons
- Measuring Cups
Materials
- 3 teaspoons Active Dry Yeast or 2 teaspoons instant dry yeast
- ½ teaspoons Organic Honey (to feed the yeast)
- ½ cup lukewarm water
- 3 cups Blanched Almond Flour
- ¼ cup Coconut Flour or flaxseed meal, if grainier bread desired
- ½ cup Arrowroot Powder
- ½ cup Whey Protein
- 4 teaspoons Xanthan Gum (or 4 teaspoons ground flaxseed meal) (flaxseed meal must be finely ground)
- 4 teaspoons Gluten-free Baking Powder
- 1 teaspoon sea salt
- ½ teaspoon Cream of Tartar
- ⅛ teaspoon Ground Ginger
- 2 Cage Free Organic Eggs
- 3 Egg Whites (at room temperature)
- ½ cup Grass-fed Ghee (melted and cooled)
- 2 tablespoons Organic Raw Apple Cider Vinegar
- ½ cup sour cream
Instructions
- Crack eggs into large bowl, cover until room temperature. In the meantime measure ghee and sour cream, set to the side. Start yeast in 1/4 cup of lukewarm water and honey.
- While waiting for wet ingredients to reach room temperature, set oven to proof (170 degrees) and prepare pan by placing parchment paper in the bottom and hanging off the sides. Shorten regular loaf pan length with foil guard, if sandwich bread-size slices are desired.
- Mix dry ingredients in a bowl and set aside to add in batches to wet ingredients later.
- Whisk eggs until mixed and add in vinegar. Add vinegar and melted (but not hot) ghee.
- Mix in half of dry ingredients, then half of the sour cream followed by remaining dry ingredients before mixing in remaining sour cream.
- Put dough in pan and smooth with wet knife to resemble bread loaf.
- Let rise for 60 minutes in warm oven before cooking in 350-degree oven for 35 minutes, tenting with foil after first 10 minutes to reduce browning.
- Cool fully before cutting and wrap slices in plastic wrap for storage up to 1 week.