Thanks to Dr. Eric Berg for posting this interesting bread recipe which is non-yeasted and uses separated eggs as the liquid ingredient. I am posting it here because I made some changes. I like it because it is quick and not crumbly when you slice it. Also, it is higher in protein than most breads because of the eggs. However, it is best eaten when it is hot, right out of the oven, with some butter or ghee. You could use different gluten-free flours but best to use half arrowroot so that it is not too dense. The other half could be almond flour, rice flour, or tiger “nut” flour. Dr. Berg uses all almond flour but I wanted to avoid nut flour. If you like almond flour, use it but be sure to buy the very finely ground almond flour–not almond meal. Also, I have added ground flax seed and chia seed because flax is such a great fiber source that is hard to get into the diet. My other change was adding a tablespoon of maple syrup but this is optional.
1 loaf
1 cup arrowroot flour
1 cup organic sprouted brown rice flour or other gluten-free flour of your choice
1 rounded tsp. baking powder
3/4 tsp. sea salt
2 Tbsp. flax seed and 1 Tbsp. chia seed ground in blender (can be ground together)
1 Tbsp. maple syrup
4 eggs, separated (be careful not to get any yolk in the whites or they won’t fluff when you beat them)
Mix all dry ingredients in a mixing bowl. In two separate bowls, separate egg whites and egg yolks. Beat egg whites with an electric beater until white, stiff peaks form. Set aside. Next use the beater to beat egg yolks briefly and add the maple syrup if desired and beat enough to mix well. Stir the egg yolk mixture into the dry ingredients. Make sure you mix well until homogenous. Now fold in the egg whites as gently as you can until a soft dough forms. No need to knead! Shape into a loaf and place on a parchment paper-lined baking pan. Bake 30 minutes in 350 degree F oven until lightly browned. Best served fresh out of the oven–with some butter or ghee!
