FREE GLUTEN FREE SAMPLES RECIPES

Steps:

• Preheat oven to 350 degrees F. Line a 9 by 5 loaf pan with parchment paper, hanging enough over the sides for easy removal. Spray the parchment with avocado oil cooking spray and set aside.
• Separate the egg whites and place into a stand mixer bowl. Place the yolks into another mixing bowl, set aside for now. Add cream of tartar to the egg whites and mix on a low speed until it starts to thicken then speed it up. Continue to mix gradually increasing speed. The whites should be very stiff within 10- 15 minutes. While that is mixing prepare the remaining ingredients.
• To the yolks in a large bowl, add the melted, cooled butter, almond flour, baking powder and soda, and 2 tablespoons of the bagel seasoning. Save the remaining 1 tablespoon for the top of the bread. Mix to incorporate all the ingredients until there are no lumps and it resembles cookie dough texture.
• Take a small amount of the stiff egg whites and add it to the yolk batter. Fold by hand or use an electric mixer or paddle attachment from stand mixer to incorporate into the batter. Take another small amount of stiff egg whites and do it again, until the batter seems to be loosening a bit. This will make it easier to fold the remaining whites into the batter by hand. Continue to fold egg whites into the batter then pour into the loaf pan. Sprinkle remaining bagel seasoning over the top.
• Bake for 30-35 minutes or until a toothpick in the center comes out clean. Allow to cool for 10 minutes before removing from the pan. I was able to make 16 thin slices from the loaf.

Steps:

• Preheat oven to 350 degrees F. Line a 9 by 5 loaf pan with parchment paper, hanging enough over the sides for easy removal. Spray the parchment with avocado oil cooking spray and set aside.
• Separate the egg whites and place into a stand mixer bowl. Place the yolks into another mixing bowl, set aside for now. Add cream of tartar to the egg whites and mix on a low speed until it starts to thicken then speed it up. Continue to mix gradually increasing speed. The whites should be very stiff within 10- 15 minutes. While that is mixing prepare the remaining ingredients.
• To the yolks in a large bowl, add the melted, cooled butter, almond flour, baking powder and soda, and 2 tablespoons of the bagel seasoning. Save the remaining 1 tablespoon for the top of the bread. Mix to incorporate all the ingredients until there are no lumps and it resembles cookie dough texture.
• Take a small amount of the stiff egg whites and add it to the yolk batter. Fold by hand or use an electric mixer or paddle attachment from stand mixer to incorporate into the batter. Take another small amount of stiff egg whites and do it again, until the batter seems to be loosening a bit. This will make it easier to fold the remaining whites into the batter by hand. Continue to fold egg whites into the batter then pour into the loaf pan. Sprinkle remaining bagel seasoning over the top.
• Bake for 30-35 minutes or until a toothpick in the center comes out clean. Allow to cool for 10 minutes before removing from the pan. I was able to make 16 thin slices from the loaf.