Gluten free sandwich bread
1. Heat the water in the microwave to 42 degrees (or according to the yeast package).
2. Mix the yeast with the water.
3. Add the psyllium and let sit for ten minutes until it’s “gel-like” consistency (skip this step if your flours contain psyllium)
4. Add honey, salt, olive oil and stir
5. Add the flour and mix with a mixer for 2 minutes
6. Add the egg whites and mix again for 2 minutes
7. Scoop into a greased loaf pan
8. Let rise uncovered for about 30-45 minutes
9. Bake at 200 Celsius degrees (390 in Fahrenheit) for 35-45 minutes
10. Let cool in the pan for about 15 minutes, before transfering it to a wire rack to cool down completely
11. Store in an air-tight container in room temperature
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 326 | ||
Calories from Fat: 273 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.4g | 41 % | |
Saturated Fat 26.1g | 131 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 117.4mg | 4 % | |
Potassium 294.7mg | 8 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 6.3g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 326
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