Bread, oh lovely sandwich bread!

Sorry I haven't posted lately, but I'm back on the bridge of this crazy ship I call Wheatless.  I'm trying to take my duties seriously after being held captive for a while by the inhabitants of a dangerous planet in the star system Apathy.  Motivation free living was their game and it was a struggle to break free.  The tactical ship Discouragement is in hot pursuit, but I think with a little extra effort we can shake them!

I put some distance between us while exploring the Manna Cluster.  I've discovered several bread recipes that I hoped would be perfect to make sandwiches.  Who wants to explore Wheatlessness on basic, boring rations!  I had some failures with something I found called "Broccoli Bread" that called for whey isolate.  I attempted that recipe twice and then gave up on it and then I found Dr. Davis' Basic Bread recipe in "Wheat Belly Cookbook".  I was jumping for joy when I finally pulled out a loaf of bread that had risen to the occasion!

You know how I like to be thrifty, but so far I have not attempted to use almond meal or use more garbanzo bean flour then almond flour yet.  For me it would be cheaper, but I just LOVE this recipe cuz it works so well.  I will update with other versions and let you know how it goes.

I'm sorry I do not have the wonderful picture of it sliced.  I can't seem to find the photos on my camera.

Basic Bread

1 1/4 cup almond flour
1/4 cup + 1 Tablespoon garbanzo bean (chickpea) flour
1/4 cup ground golden flaxseed (I've used milled regular and golden and it seems fine)
1 1/2 baking soda
1 teaspoon cinnamon (optional)
1/4 teaspoon sea salt
5 eggs, separated
1/4 cup butter, melted
1 Tablespoon buttermilk (I've just used cream or regular milk)
1 Tablespoon xylitol or 4 drops of liquid stevia or to desired sweetness (I've tried both sweeteners and also just left them out all together on one go... why sweeten it?  It's for a sandwich!?)

Preheat the oven 350 degrees. Grease an 8 1/2 x 4 1/2 loaf pan.

In a food processor, combine the almond flour, garbanzo bean flour, flaxseeds (in my case flaxseed flour), baking soda, cinnamon (if using), and salt.  Pulse until blended then add the egg yolks, butter, buttermilk, and xylitol or stevia and pulse just till blended.

In a large bowl, beat the egg whites with an electric mixer until soft peaks form.  Pour into the flower mixture and pulse until the egg whites are evenly distributed, but do not run the machine at a constant speed.  Spread into the pan and bake 40 minutes, or until a wooden pick comes out clean.

Cool in the pan for 10 minutes.  Remove and cool completely on a rack.

I am VERY HAPPY with how this bread turned out!  I will admit that the smell of the bread reminds me of my aunts beauty shop!  My mother-in-law says that is the smell of the baking soda.  It doesn't affect the taste at all and I just ignore it.  It is easy to do when you are slapping on lovely sandwich ingredients and enjoying the ability to eat a nice GLUTEN and STARCH FREE sandwich!  Oh yeah... awesome.  

Set phasers to "Knock You Out" because it will.  

I can't wait to get in there and do some tweaking.  I have considered... BLUEBERRY bread!!!  Imagine pumpkin bread, whatever you like!  Then on the savory side... break out different seasonings and go for it!  I hope you enjoy this as much as we do!!!!!