Gluten-Free Bread

Preperation time
5 m
Skills level

Serving size
8
Country of origin

Preparation time: 5 m
Cooking time: 35 + m
Servings: 8

Ingredients

  • 8 large eggs ( use 3 yolks + 8 egg whites)
  • 1 cup tahini
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 tablespoon crushed dried rosemary
  • 1-2 tablespoons sesame seeds
  • 1/2 tablespoon poppy seeds
  • 1 tablespoon granulated sugar (optional)
  • loaf pan sprayed with nonstick cooking spray
Recipe Type:
Course:

This bread has an excellent texture and holds up great when buttering or toasting. It has an earthy undertone from the tahini, but is not overpowering. Feel free to only use the egg whites if you prefer, but I prefer adding at least 3 egg yolks in addition to the whites. I find the bread isn’t as spongy. Top the bread with seeds, then bake to golden perfection. Use the bread to make PB & Jelly (or almond butter) sandwiches, mash on some avocado, or smear some lox with cream cheese. I like it with butter and a little sprinkle of salt too. It’s very light and extremely satisfying.

Add eggs to a bowl and whisk. Stir in tahini and whisk until creamy. Add the baking powder, sugar, and salt and continue to mix. Add rosemary seasonings or experiment with other seasonings. Pour into loaf pan and sprinkle with topping.

Oven should be preheated to 350 degrees.

Bake for roughly 35 minutes.

This will not disappoint. You would never know it doesn’t have any gluten, and bonus it’s low carb!