After my detox, I vowed to give up soy and dairy. However, I have decided to keep eggs in the mix, as I need a good source of protein. This loaf, from Elana’s Pantry, has received a few accommodations. I’ve reduced the almond flour and added in buckwheat since it’s another great slow energy releasing source of carbohydrates. As well, I sometimes have difficulty finding arrowroot powder or starch, so I experimented with a few other starches and found that they all work here.
This bread is quite easy to pair with other things. Add in a bit more salt, take away the honey, and you have a more savoury bread. You could top with some sea salt and rosemary to have a great accompaniment to humus or soups. Add in a little more honey and you will have a sweeter bread that goes well with nut butters, jams and other sweet things.
- 1 cup almond flour
- 1 cup buckwheat flour
- 1/4 cup potato starch, arrowroot starch, corn starch or ‘Yes You Can’ gluten free flour
- 1/4 cup ground flax
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 5 eggs
- 1/4 cup milk (almond, rice or soy is ok)
- 1 tsp honey or agave nectar
- 1 tsp apple cider vinegar
Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit.
In one bowl, combine the dry ingredients: almond flour, buckwheat, starch, flax, salt and baking soda.
In a second bowl, whisk the eggs until frothy and then add the honey or agave, milk and vinegar.
Mix the dry ingredients into the wet ones. Combine well.
Grease a loaf pan and then pour in batter.
Bake for approx 30-35 minutes or until a toothpick inserted into the centre comes out clean.
Be sure to cool and then serve.