In this recipe, you can use any gluten-free flour or their combination. I've tried it with millet, cassava, oat, buckwheat, quinoa, tiger nut, amaranth, and no matter what proportions of each I used, it always comes out great!
- 2 cups almond flour (or any other gluten-free flour or their combination)
- 1+1/4 cups of flaxseed meal
- 1 tsp baking soda
- 1 Tbsp Lemon juice or ACV
- 1 tsp Celtic sea salt
- 5 farm fresh eggs
- 1/2 cup water
- 4 Tbsp olive oil
- 4 Tbsp ground herbs
- 1 Tbsp caraway seeds grind 3/4-th of them
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preheat oven to 350.
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add all the ingredients in large stainless steel bowl and mix.
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pour the mixture into a lined with parchment paper bread pan and bake for 40 min. Turn off the oven and let cool for 1-2 hours before removing from the oven.
to make 2 regular size loaves, double the recipe.
tip: To make the bread airier - separate egg whites, mix all the rest of the ingredients and set the mixture aside. Beat the egg whites till soft peaks are formed and then fold it gently into your mixture.
herbal options: any culinary herbs, rosehips, cedar berries (juniperus monosperma), nettle, hawthorn, milk thistle, alfalfa, nettle, horsetail, narrow or /and broadleaf plantain, dandelion (all parts), ginkgo, linden, chickweed, oat straw, chamomile, calendula, licorice, raspberry leaf, wild violets...
topping ideas: seeds(pumpkin, sesame, caraway, black seeds, hemp, poppy), herbal Gomasio, Herbal Za'atar, Herbs de Provence, Italian seasoning, etc.