Gluten-Free Sandwich Bread
1 ½ cups blanched almond flour
¾ cup arrowroot powder
¼ cup ground flax seeds
½ tsp. celtic sea salt
½ tsp. teaspoon baking soda
1 teaspoon agave nectar
1 teaspoon apple cider vinegar (organic)
In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda.
In a smaller bowl, blend eggs 3-5 minutes until frothy.
Stir agave nectar and apple cider vinegar into eggs.
Add dry ingredients to wet and mix well.
Scoop batter into a well greased 7.5”x3.5” load pan.
Bake at 350° for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean and dry.
Cool on cake rack.
Optional ingredients: If you would like a chewier bread (with lots of added fibre and nutrition) add one or more of the following:
¼ cup walnuts, coarsely ground
¼ cup hazelnuts, coarsely ground
½ cup pistachios, coarsely ground
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup sesame seeds