2 cups almond flour
1 cup all purpose gluten free flour
2 tsp xanthan gum
4 tsp baking powder
1 tsp salt
4 tablespoons granulated sugar
2 tablespoons active dry yeast (I used Fleischmann’s dry active yeast for breadmachines)
1 1/2 cups warm milk*
2 teaspoons vinegar
1/4 cup olive oil
2 extra large eggs, room temperature
extra olive oil and tapioca flour for the pan
- Take your extra virgin olive oil and tapioca flour and oil and flour your bread machine pan.
- Whisk together all of the dry ingredients in a bowl, then carefully pour into your breadmachine.
*I realized I didn’t have regular milk in the house. We seldom do these days because both girls seem to have a negative reaction to drinking cows milk. If I have some, it is because I know I’ll be baking or making paneer. I just happened to make paneer that morning, thus using all of my milk. Oops, so anyway I took 3/4 of heavy cream and 1/2 cup of water to make “milk”
- Pour (or crack) all of your wet ingredients on top of the dry mix directly into the machine.
- Close the lid and set your machine to process for regular white sandwich bread. This will take about an hour and a half or so, depending on your machine and altitude.
- When done, take out immediately from the machine so it doesn’t stick to the sides.
Notes: Xantham gum is expensive. I was lucky to find it in the bulk goods section. I knew I only needed 2 teaspoons, so I took the smallest container and filled it only halfway. This was quite a bit of savings. Also, my all purpose gluten free flour comes from Trader Joe’s. Don has enjoyed everything that I’ve made with it so far, so it seems to be a quality substitute. He prefers it over the Bob’s Red Mill Gluten free. Speaking of Bob’s Red Mill, that is who I used for the almond flour. Going forward, I will use 1 cup of almond flour and 2 cups of the all-purpose flour. This bread tasted nuttier and earthier than I wanted, but it was still good!