Almond Bread Recipe
Gluten Free Recipe
The flours used in this tender almond bread are Asian rice, tapioca and almond. Quality gluten free Parmesan is a tasty addition. A touch of honey adds just the right sweetness and olive oil moisture. If you would like to substitute the real eggs, see gluten free egg substitutes for alternatives.
1 cup Asian rice flour
1 cup tapioca flour
1 cup almond flourbr> 2-3/4 teaspoons xantham gum
1 package (2-3/4 teasooons) active dry yeast
1-1/2 teaspoon salt
1/2 package (about 2-teaspoons) gelatin 2 teaspoons egg replacer
1/2 cup gluten-free Parmesan
3 extra large eggs
2 tablespoons honey
3 tablespoons olive oil
1 teaspoon cider or regular vinegar
1/3 teaspoon almond extract
1-1/4 cup water
Bread machine: Put wet ingredients in bread machine, then add dry ingredients. Process.
By Hand: Beat the eggs, then mix all wet ingredients together.
Mix all dry ingredients together and pour wet ingredients into dry. Mix for three to five minutes. If you use quick rising yeast you need not proof the dough, simply add it to the dry ingredients.
Pour batter into bread pan and let rise until the dough is raised about 1/2-inch higher than the bread pan.
Bake at 375-degrees for 45 to 50 minutes, or until a toothpick inserted in center comes out clean.
If desired, you can use 1/2 white and 1/2 brown flour instead of specified flours.
Gluten Free Bread