Gluten Free Bread

Gluten Free Bread

1 loaf
1 1/2 hours
3 hours


    • 1 1/4 cup blanched almond flour
    • 1/4 cup + 2 tbsp garbanzo bean flour
    • 1/4 cup ground golden flaxseed
    • 1 1/2 tsp baking soda
    • 1/4 tsp sea salt
    • 5 eggs
    • 1/4 cup butter
    • 1 tbsp buttermilk
    • 4 drops liquid Stevia (or to desired sweetness)
    • 1 tsp cinnamon (optional)


Directions Preheat oven to 350°F. Grease 8.5″ x 4.5″loaf pan.   In a food processor, combine the almond flour, garbanzo bean flour, flaxseed, baking soda, cinnamon, and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk and Stevia and pulse until just blended.   In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.   Cool in the pan for 10 minutes, remove and cool completely on a rack.

**Recipe from Wheat Belly Cookbook by Dr. William Davis