Grain-Free Butter Bread

After some trepidation, I finally decided to grant the roughly 1,000 food wishes for a grain-free butter bread recipe. And it exceeded my expectations! Without wheat flour and yeast, it won't be true bread. But if you're off carbs, and have been dreaming about a nice slice of buttered toast with your eggs, this is well worth a try. It tastes relatively neutral, with a very subtle egginess and faint almond flavor, and a texture reminiscent of an extra moist and spongy white bread.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 241 Calories

Ingredients

• ⅛ teaspoon cream of tartar
• 2 teaspoons baking powder
• ¼ cup melted butter
• 6 large eggs
• 1 teaspoon fine salt
• 1 ½ cups finely ground almond flour

Recipe Instructions

Step 1

Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

Step 2

Separate eggs. Crack each egg into your hand and let the whites run into a bowl. Place yolks in a second bowl.

Step 3

Preheat the oven to 375 degrees F (190 degrees C). Butter a loaf pan and line the bottom with parchment paper.

Step 4

Run a thin knife along the edge bread and let rest for 10 minutes. Turn bread out onto a wire rack and cool to room temperature before slicing.

Step 5

Place almond flour in a food processor. Add baking powder, salt, and egg yolks. Pour in melted butter. Pulse, scraping down the sides once or twice, until mixture comes together.

Step 6

Sprinkle cream of tartar into egg whites. Whisk until soft peaks form. Transfer about 1/3 of the mixture into the food processor. Pulse on and off, scraping mixture down with a spatula as needed, until well blended. Scrape mixture into the bowl with egg whites. Fold together until well combined but still airy. Pour batter into the prepared loaf pan.