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This makes the best gluten-free toast that I've ever had! I made it in a glass loaf pan and had to bake it for 40 minutes.
Really liked this recipe! Excellent flavor. My bread turned out about half the size of the picture. Any suggestions on what I did wrong? May I did not beat the eggs long enough?<br/><br/>Thanks<br/>Melissa
This bread was AWESOME!! We loved it! Instead of whipping the eggs for 5 minutes, I ran them through the Vita Mix for a minute or so, so the eggs would double in volume. Worked great. UPDATE: I've made this bread again. This time, I added 1/2 tsp minced garlic and 1 tsp. of Italian Herb blend. Mama mia!! Outrageously good! I think it would be good with parmesean and cracked black pepper too.
After reading about the benefits of almond flour and other wheat/gluten-free products, I set out in search of a flavorful recipe for bread. I was not disappointed after baking up a loaf of this good stuff. Although I am curious how it holds up in a sandwich, I can vouch for the fact that it is absolutely delicious with peanut butter and jelly or straight from the toaster with a little butter. I baked it in an aluminum loaf pan for 30 minutes. Very pleasantly surprised.