Since my wife and I have given up gluten and most grains we keep our eye open for substitutes. This recipe was originally for 5 eggs in a 13×9 pan. Have you ever tried to use 2-1/2 eggs? I modified it to a more manageable size.
The end result is a light and fluffy bread with an herby Italian flair.
Ingredients
Dry
- 1 cup flax meal 1 cup + 3 tbsp
- 2 tsp baking powder
- 2 tsp Italian herb blend
- 1/2 tsp sea salt
Wet
- 3 large eggs
- 1/3 cup water
- 3 tbsp olive oil or avocado oil
Servings:
Units:
Instructions
- Preheat the oven to 350F
- Prepare an 8x8 baking dish by cutting a piece of parchment paper to about 8x12. Place it in the baking dish. The long ends will be handles for lifting the bread.
- Combine the dry ingredients in a large bowl
- Put the wet ingredients into a high-speed blender
- Run the blender on highest speed for about 30 seconds until the ingredients are foamy
- Pour the wet ingredients into bowl with dry ingredients
- Blend gently until well combined
- Rest for 3-5 minutes letting the flax meal absorb moisture
- Pour the mixture into the parchment lined backing dish, smoothing the surface with a spatula
- Bake for 20 minutes until the top is golden brown
- Remove from oven, lift from the baking dish with parchment handles, peel the parchment off the bottom of bread and place on a cooling rack for about an hour
- Cut into slices and enjoy
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