Grain Free Bread

Yields 1 Loaf

Ingredients

2 tsp Grass-Fed Butter
(Room Temperature)
4 Eggs
1 tsp apple Cider Vinegar
1 ¾ Cup Almond Meal
1 ¾ Cup Arrowroot Powder
½ tsp Baking Soda
1 tsp Sea Salt

For most people one of the things they miss the most when going grain-free or gluten-free is bread. They miss their toast in the morning or having a sandwich at lunchtime and gluten-free crackers or a collard wrap just doesn’t cut it.

But thanks to this easy recipe from nutrition magician Tricia Williams who created this recipe for Frank Lipman's last book, Young and Slim for Life, you can have your bread and eat it too!

Directions

Preheat oven to 325 degrees Fahrenheit
Mix together the butter, eggs and apple cider vinegar in a large bowl until thoroughly combined.
Add the almond flour, arrowroot powder, baking soda and sea salt, mixing well.
Transfer to a 7 ½ X 3 ½ loaf pan (greased with some coconut oil or butter)
Bake for 30 minutes.
Remove from oven and let cool.
Store in an airtight container in the refrigerator for 3 days or in the freezer for up to 5 months

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Grain Free Bread

Yields 1 Loaf

Ingredients

Directions

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