Everyday Bread

Ingredients:

2 cups blanched almond flour
¾ cup arrowroot flour
¼ cup flax seed meal
½ tsp. baking soda
1 tsp. xylitol (optional)
½ tsp. sea salt
3 large eggs
1/3-cup plain yogurt
1 tsp. apple cider vinegar
2 tbsp. avocado oil

Directions:

Preheat Oven to 350 degrees.

In a large bowl add the almond flour, arrowroot, flax seed meal, baking soda, xylitol, and salt. Sift together with a wire whisk until combined.

In another bowl add the eggs, yogurt, apple cider vinegar, and oil and beat with a whisk until combined and frothy.

Pour wet ingredients into the dry ingredients and mix well.

Thin Sandwich Bread:

Pour the mixture onto parchment or Silpat lined 13×18” rimmed baking sheet and spread evenly leaving a ¼” gap from the edge. If spreading batter to the edge, make sure to grease the edges of the pan. Bake 8 to 10 minutes or until toothpick inserted into the center comes out clean. Cut into sandwich size squares.

Dinner Bread:

Pour the mixture into a well-greased 9×9” baking pan, spread evenly. Bake fore 20 to 24 minutes or until a toothpick inserted into the center comes out clean. Cut into 9 squares.

Bread Loaf:

Pour mixture into well-greased 9×5” loaf pan, and spread evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.  Once completely cooled, you can slice the bread.