You cannot be serious, really, a bread without grain? I finally worked and tried various recipes and I found one that was really good, but it just needed something, so I did a variation, it was good too, but needed something. I did another variation, and that was even better. So, which one, hmmmmm? Well let’s just say I now have 3 very good bread recipes made without wheat flour.
The final variation #2 is my pick for sandwich bread. You can find the original recipe, and both variations #1 and #2 here.
The original recipe I made using whole eggs and ghee for the oil and it was tasty and buttery, makes great french bread and toast!
Variation #1 was made using coconut oil and just eggs whites, whisked until frothy, for a lighter more airy bread. This bread was lighter in texture, taste and color, but the loafs I thought were too small. We were going through about one every two days. Yes, we missed bread a lot when we cut wheat out of our diet.
Variation #2 Well, I doubled this recipe and used olive oil, whisked egg whites only and I added honey. I also turned down the heat a bit to 325 degrees because it was twice the amount and I without wanted to make sure it got cooked thoroughly without burning. I had to increase the time as well, up to 50 minutes and it still wasn’t done, but had a nice golden crust on it. I decided to cover it completely to prevent it from getting too brown, and put it back into the oven for another 15 minutes, for a total cooking time of 65 minutes. Ovens vary so make sure you insert a knife and it comes out clean to be sure.
As you can see in this picture I ended up with a nice golden crusted bread, light and airy. It tasted really good, too.
