My grandmother always laughed at me, that I would never follow a recipe exactly as I found it. Quite right, I read this recipe for “paleo bread” and made some changes. The result is really tasty and filling, soft and fluffy, fiber-rich, protein-rich, gluten-free, and grain-free.
1 ½ cup Arrowroot Powder
1 cup ground flaxseed
4 Egg Whites
4 Tbsp Olive Oil
1 tsp Salt
4 tsp Baking Powder (double-check it doesn’t have wheat!)
1 tsp honey or molasses (optional)
1 Tbsp Psyllium Husk powder
Coconut Oil (or other oil will do) for the tins/pan
Preheat the oven to 350 degrees F (175º C).
Combine all dry ingredients. Then mix the wet (only the egg yolks) and add to the dry until thoroughly incorporated. Whip the 8 eggwhites until hard, and fold them into the batch carefully. Rub your bread loaf pan down with the oil.
Bake 30-35 minutes, or until a toothpick comes out clean.
I found the arrowroot at the Asian supermarket. Olive oil can be replaced by walnut oil. That the whites were whipped is my take. Psyllium Husk is available (at least in Sweden) for gluten free bakery, it gave it a gluten-like aspect, fluffy and not crumbly! I got this recipe online but have adapted it and it’s much better like this. Enjoy!