Quick Bread - Bread
The healthiest bread around!
Prep 25 mins Cook: 1hr10 mins Total: 1hr35 mins Servings: 10 Yield: 1 loaf
Gluten-Free Dairy-Free Bread Loaf
cooking spray
1 ½ cups potato starch
1 cup almond flour
1 cup sorghum flour
½ cup tapioca starch
2 tablespoons baking powder
2 teaspoons xanthan gum
1 ¼ teaspoons baking soda
1 teaspoon salt
2 cups water or more as needed
3 tablespoons olive oil
2 tablespoons honey
2 tablespoons apple cider vinegar
Bread Step 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan with cooking spray. Step 2 Sift potato starch almond flour sorghum flour tapioca starch baking powder xanthan gum baking soda and salt in a large bowl; whisk until well combined. Step 3 Whisk water olive oil honey and apple cider vinegar in a small bowl. Step 4 Pour honey mixture into flour mixture; stir briefly with a wooden spoon until batter is very thick and evenly mixed. Add water 1 tablespoon at a time as needed. Step 5 Pour batter into the prepared loaf pan; spray top lightly with cooking spray. Cover with aluminum foil. Step 6 Bake in the preheated oven for 60 minutes. Remove aluminum foil and bake until top is brown about 10 minutes more. Cool in pan briefly before turning out onto a wire rack to cool completely.
Servings Per Recipe:10 Calories: 267.7 % Daily Value * Protein: 4.4g 9% Carbohydrates: 40.8g 13% Dietary Fiber: 3.7g 15% Sugars: 3.9g Fat: 10.3g 16% Saturated Fat: 1g 5% Folate: 0.1mcg Calcium: 206.3mg 21% Iron: 0.8mg 4% Magnesium: 2.9mg 1% Potassium: 10.4mg Sodium: 709.4mg 28% Calories From Fat: 92.5
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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