PREP TIME: 10 minutes
COOKING TIME: 35 minutes
MAKES 1 loaf (16 slices, 1 slice per serving)
This chewy, mildly sweet bread is almost reminiscent of a carby off-limits yeast bread; it can be toasted for sandwiches and used in any recipe calling for a slice of traditional glutinous bread. You can top it with just about anything you like; we topped the loaf in the photograph opposite with 1 teaspoon sesame seeds and 1 teaspoon flax seeds. Other ideas are listed below. Use the leftover egg yolks to make Blueberry Custard Tart (here) or Double Chocolate Pudding (here).
2 cups (180 g) almond flour
½ teaspoon fine sea salt
4 ounces (110 g) low-moisture mozzarella cheese or mild full-fat cheddar cheese, shredded
2 teaspoons baking powder
10 large egg whites
½ stick (¼ cup/55 g) unsalted butter, melted but not hot
Dried herbs of choice
Grated Parmesan cheese
- Preheat the oven to 325°F (163°C). Line a 9 by 5-inch (23 by 12.75-cm) loaf pan with parchment paper, leaving about 1 inch (2.5 cm) of paper overhanging.
- Place the almond flour, salt, cheese, and baking powder in a mixing bowl and mix until well combined.
- In a separate bowl, whip the egg whites until stiff (using a stand mixer, electric beaters, or a hand whisk). Add the cooled melted butter to the whipped egg whites, then very gently fold in the almond flour mixture, keeping as much air in the whipped egg whites as possible.
- Transfer the batter to the loaf pan and sprinkle about 2 teaspoons of the topping(s) of your choice on top. Place the pan on a middle rack in the oven.
- Bake until the loaf has risen by about one-third and is golden brown, about 35 minutes. Remove from the oven and allow to cool in the pan for 10 minutes, then remove the loaf from the pan and allow to cool completely on a wire cooling rack before slicing.
- Store in an airtight container in the refrigerator for up to 4 days.