This loaf is sturdy enough to toast up perfectly for sandwiches. It's best when slightly toasted or to make a grilled cheese sandwich.
2 1/2 cups MsPatticakes almond flour blend
1 cup whey protein isolates
1/3 cup melted butter or olive oil
1 tbsp xanthan gum or psyllium husk powder
1 1/4 cups warm milk of choice
2 tsp apple cidar vinegar
3 tsp baking powder
1 tsp salt
1 tbsp honey
Instructions
Preheat the oven to 375°F / 190°C and line a 8x4" loaf pan with parchment paper.
In a large bowl, combine almond flour, whey protein isolate, xanthan gum, baking powder, and salt. You can sift all the ingredients for a better texture.
Pour the melted butter over the dry ingredients.
Slowly pour the warm water and use a spatula to incorporate all the ingredients and make the bread dough.
Transfer the dough to the prepared baking pan.
Bake for about 25 minutes in the preheated oven or until it looks golden, and a skewer inserted in the middle comes out clean..
Let the bread cool down on a cooling rack before slicing!
Bread is best when toasted.
Notes
Store the leftover bread in the fridge for up to 7 days or slice it and keep in the freezer for up to 2 months.