3 cups almond flour
2 Tbsp psyllium husk
1 tsp. baking powder
1 tsp. salt
2 tsp. Italian seasoning
½ tsp garlic powder
2 tsp fresh chopped rosemary
1 ¼ cup egg whites
¼ cup sun-dried tomatoes (w/out sulfites), finely chopped
Preheat oven to 350 degrees. Line 7 X 3 inch loaf pan with parchment paper.
In a large bowl combine all the dry ingredients and stir together to combine. In a separate bowl, beat the eggs together until blended, add sundried pesto, if using and mix. Add this mix to the dry ingredients and stir until totally combined. Put the dough into the loaf pan, it will be thick and you can mold it a bit.
Bake 55-60 minutes until a knife inserted into the loaf comes out clean. Let loaf cool for 20-30 minutes before slicing. Enjoy with some decadent grass fed butter. (KerryGold)
Using gluten-free flours can be an adventure and sometimes disastrous. The first thing to realize is that the gluten component found in wheat, rye, and other gluten containing flours acts as a binder and thickener. Since gluten free flours are missing those two essential properties you’ll often find the following ingredients in a recipe to bind and thicken: Xanthan gum, Chia Seeds, Egg whites, Ground flax seed, and psyllium husk. I used the psyllium husk and eggs in this recipe.