This is my attempt at "sandwich bread" making, as described on page 20 of Dr. Davis' "Wheat Belly 30-Minute (or less) Cookbook"!
-Yield 1 loaf - Active Time 20 minutes Total Time 1 1/2 hours-
- 3 cups Wheat Belly All Purpose Baking Mix
- 1 tsp. aluminum free baking powder
- 1/2 tsp. sea salt
- 5 eggs, separated
- 1/4 cup butter or coconut oil, melted
- 1 tbsp. buttermilk or coconut milk (canned or carton variety)
Preheat oven to 350 degrees.
Grease an 8 1/2" X 4 1/2 " loaf pan.
In a food processor, combine the baking mix, baking powder and salt. Pulse until well blended. Add the egg yolks, butter or coconut oil, and buttermilk or coconut milk and pulse until well blended.
In a large bowl, with an electric mixer on high speed, beat the egg whites until soft peaks form.
Pour into the flour mixture and pulse until egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until wooden pick comes out clean.
Mine either didn't rise enough, or the pan was too large, BUT, it tasted great!
We tried it as an open face sandwich with some "Wheat Belly" friendly egg-salad my wife made. It was all topped out with two strips of BACON! Wonderful!
The next night we had "slow-cooker" pinto beans, and this was like eating cornbread! Try some tonight...you know you're missing CORNBREAD (Wheat Belly style)!