Serves One Loaf
This is easy to make and you don’t have to wait for the bread to prove or rest. If you don’t like nuts you can leave them out. I used a 1lb loaf tin greased with melted butter and lined with a loaf tin parchment case. Don’t under season this bread or it will be bland. If you don’t want to eat it all at once, slice it and leave in the freezer until required.
What you need
4 large organic eggs
4 large organic egg whites
150g arrowroot powder
75g flaxseed meal
3 tbsp butter
1 tsp sea salt
3 tsp gluten-free baking powder
2 tsp cider vinegar
What you do
Pre-heat the oven to 170°C.
Whisk the egg whites with the eggs, and beat for three minutes until they have doubled in size and look light and airy.
Add all the other ingredients apart from the walnuts, and whisk for a few seconds until combined.
Fold through the walnuts if you are using them.
Pour the dough into the prepared tin.
Place in the pre-heated oven for approximately 50 minutes until a skewer comes out clean when inserted into the middle of the loaf.
Remove the loaf from the tin and leave to cool on a wire rack.