I love my Wheat Belly cookbook, and the Basic Bread recipe took some finagling for high altitude but I love it for so many reasons. The only thing to know ahead of time is this bread doesn’t really rise, so we aren’t talking about TALL bread per se. To fix this little problem we just slice ours through the middle rather than on the ends.
In this pic you can see it sliced just the regular old bread way.
Here’s the list of what you need to make this bread:
*2.5 cups blanched almond flour
*1/2 cup garbanzo flour
*1/2 cup golden flaxseeds
*2.5 teaspoons baking powder
*1/2 teaspoon sea sat
*5 eggs separated
*1/2 cup butter, melted
*2 tablespoons half n half
*1 packet splenda or stevia
Preheat your oven to 350 degrees and grease a bread pan
In a food processor, combine the almond flour, garbanzo flour, flaxseeds, baking powder and salt. Pulse until well blended. Add the egg yolks, butter, half n half, splenda and pulse until blended well.
In a separate bowl beat the egg whites on high until soft peaks form. This essentially just means when you pull the beater out a small mountain top will form and then topple over (in case you don’t know what this means which I didn’t until about…oh….three minutes ago when my husband explained). Pour this mix into the flour mixture and pulse until completely distributed. Spread this mix into your pan and cook until a fork inserted comes out clean.
Here in Colorado we cook it about 30 minutes, though the Wheat Belly cookbook recommends 40 minutes. You’ll have to try it out in your own climate. If you find the bread to be a touch too dry then just take it out of the pan, stick it into a ziploc bag and close it. Leave the bag for a few hours and once the bread has cooled it’ll be nice and full of moisture from absorbing its own steam. I learned this by accident while making scones bahaha!