Gluten-Free Flour Bread

Gluten-Free Flour Bread

Get your bread fix on Paleo with gluten-free flour. This bread is a little too heavy to use for sandwiches but, warm, it goes amazingly with soups and salads. Any seed can be used in the place of poppy seeds or swap them for chopped nuts, sundried tomatoes or olives to change the flavors.

1 c gluten-free flour blend
1 tbsp arrowroot powder
6 eggs
2 oz poppy seeds
8 tbsp coconut oil

1. Preheat the oven to 350 F.

2. Beat all the ingredients together in a food mixer.

3. Shape the dough in a greased loaf pan.

4. Bake for 35-50 minutes until golden brown and cooked through.

Makes eight servings.
Each serving has 229 calories.
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