High Protein Gluten Free almond and amaranth bread
Servings
1loaf
Servings
1loaf
Instructions
  1. Pulse almond flour, coconut flour, flax, salt, and baking soda in a food processor
  2. Pulse in eggs and vinegar, until combined
  3. Transfer batter to a greased 7.5 x 3.5 magic line loaf pan or 7.5 x 3.75 fox run pan
  4. Bake at 350° for 30 minutes
  5. Cool in the pan for 2 hours
  6. Serve
Recipe Notes

To store this easy Paleo Bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.

Comments

comments