- 3 3 3 cup blanched almond flour (10 oz)
- 10 10 to TBS psyllium husk powder (no substitutes) (90 grams) (must be a fine powder, measure weight to be sure) (I use Jay Robb whole husk psyllium ground in a blender until half its origonal volume, other psyllium may not have the same results)
- 4 4 4 tsp baking powder
- 1 1 1 tsp Celtic sea salt
- 5 5 5 TBS apple cider vinegar (2 oz)
- 6 6 6 egg whites (7 oz)
- 1 1/2 1 1/2 1/2 cup BOILING water (12 oz)
Adapted from mariamindbodyhealth.com
Preheat the oven to 350 degrees F. In a medium sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won’t work), baking powder and salt. Mix until dry ingredients are well combined. Add in the eggs and vinegar and mix until a thick dough. Add boiling water or marinara into the bowl. Mix until well combined and dough firms up.
Form into a loaf and place into a greased bread pan (I used an 8X4 inch pan). Bake for 60-75 minutes. It should be somewhat firm to the touch and have a nice brown crust. Remove from the oven and allow the bread to cool completely.
Makes 10 servings (2 slices per serving)
NUTRITIONAL COMPARISON (per serving)
Traditional Sub Bread = 200 calories, 3g fat, 10g protein, 40g carbs, 8g fiber (32g effective carbs)
Almond Flour Sub (egg whites) = 220 calories, 14.2g fat, 8.2g protein, 20.7g carb, 16.6g fiber (4.1g effective carbs)