Welcome No Carb Easy Bread into your life! This bread is completely gluten free! There are plenty of keto breads lining shelves these days but because of the addition of vital wheat gluten or modified wheat starch, they are not appropriate for celiac of gluten-free individuals. This bread has clean ingredients that you can trust. It is also light in calories and fats.
Baking this is as simple as adding liquids to this mix and popping it in the oven. Check out the video below for getting best results). The crumb is light and airy… not dense and eggy and perfect for sandwiches. The flavour is neutral so it lets the fillings in your sandwich shine.
Ingredients: Oat Fiber, Golden Flax Meal, Whole Husk Psyllium Flakes, Unblanched Almond Flour, Aluminum-Free Baking Powder, Nutritional Yeast, Erythritol, Himalayan Pink Salt, Organic Stevia Extract Powder
1 and 1/3 cup liquid egg whites
3/4 cup water
1 bag easy bread
Put egg whites in blender and blend on high for 30 seconds. Add a bag of No Carb Easy bread mix and the water to the blender and blend on high for 10 seconds. Stop the blender and scrape down the sides, making sure there are no powder pockets. Then blend for another 15 seconds. Dough may seem runny at first, but it will thicken up.
Spray the bread pan thoroughly with olive oil cooking spray, making sure all sides are coated. Put the dough into the bread pan and spread evenly. Pat down bread batter inside the pan to help expel any air pockets. Score an x on the top with a knife and tap the bottom of the pan gently on a countertop to ensure no air pockets remain.
Place oven at 450 degrees Fahrenheit, and bake for approximately 1 hour. Once done, remove from the oven, and let it rest for a few minutes before removing from pan. When cooled, if needed, slide a knife or metal spatula around the sides of the pan to loosen the bread. If your bread still sticks and won't slide out, use a thin metal spatula or wide cake knife to wedge underneath the loaf and help release any bottom stickiness. Once removed from pan, let it rest for a minimum of 30 minutes. Slice with a sharp serrated bread knife and enjoy!