The Best Gluten-Free Bread (with Grain-Free option

• Vegetarian

• Refrigerated

  • 4 cups Egg whites

• Baking & Spices

  • 2 1/3 cups Almond flour or almond meal
  • 6 tsp Baking powder or *grain-free baking powder, aluminum-free
  • 2 1/3 cups Golden flaxmeal
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on mamashire.com

Description

Ingredients

• 2⅓ cups blanched almond flour or almond meal
• 2⅓ cups golden flaxmeal
• 6 teaspoons aluminum-free baking powder or grain-free baking powder
• 1 teaspoon sea salt
• 4 cups egg whites (one large carton)
• ½ cup coconut oil, melted

Directions

• Preheat oven to 350°. Liberally grease a half size sheet pan (13 x 18) with nonstick cooking spray.
• Using a whisk, mix dry ingredients in a medium bowl.
• Put egg whites in a large bowl and beat with mixer until frothy. While mixing, slowly add the melted coconut oil and flour mixture until thoroughly blended.
• Pour into prepared pan. Using a spatula, spread batter evenly to the edges of pan. Bake for 40 minutes or until golden brown.
• Cool on rack before cutting. Using a serrated bread knife cut into 20 squares. Using a metal spatula lift each square out of pan and place on a cutting board. Slice each square horizontally.
• After completely cool, store in a sealed container on counter for 2-3 days or in refrigerator for up to 5 days. Can also be frozen.
• If freezing, place parchment or freezer paper between squares if you want to take out a small serving at a time.