And toasting it with cheese?
Okok, let me explain.
Since acquiring the Wheat Belly Cookbook a couple months ago, I’ve been attempting to make a gluten-free bread my husband likes….to no avail.
I stumbled across Carolyn’s All Day I Dream About Food blog! She is the creator of this uber yummy Almond Flour bread recipe pictured above. The bread reminds us of a savory, buttery biscuit; it makes a fabulous cheddar, egg, and bacon sandwich.
I tweaked Carolyn’s recipe a tad, based on one of the comments below the post.
Instead of a 1/2 cup of oat fiber, I used 1/4 coconut flour and 1/4 cup golden flaxseed, and instead of the 1 tbsp granulated erythritol, I used 1 tbsp of xylitol.
If you are interested in gluten-free baking, give this recipe a try and let me know what you think!