Wheat Belly Wheatless Bread Recipes

WHEAT BELLY BREAD

Steps:

• Preheat oven to 350°F. Grease 8.5" x 4.5"loaf pan.In a food processor, combine the almond flour, garbanzo bean flour, flaxseed, baking soda, cinnamon, and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk and Stevia and pulse until just blended.In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until the 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 a wooden pick inserted in the center comes out clean.Cool in the pan for 10 minutes, remove and cool completely on a rack.

WHEAT BELLY BREAD(WHEAT FREE, GLUTEN FREE)

Steps:

• Preheat oven to 350F. Grease 8.5" x 4.5" loaf pan with either coconut oil or butter.
• In a food processor, combine the almond flour, garbanzo bean flour, flaxseed, baking soda, cinnamon, and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk and Stevia and pulse until just blended.
• In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until the 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 a wooden pick inserted in the center comes out clean.
• Cool in the pan for 10 minutes, remove and cool completely on a rack.

WHEATLESS ONION QUICK BREAD

Steps:

• Preheat oven to 350F and grease and flour a 9x5 loaf pan.
• Heat 1 tablespoon oil in a meduim skillet over low heat.
• Add the onions and saute until translucent.
• Grind the oats in a blender or food processor until fine, like flour.
• Sift together the oat flour, rice flour, rye flour, baking powder, baking soda, and salt.
• In a large bowl, beat together the 1/4 cup of the oil, eggs, water, and vinegar.
• Stir the flour mixture into the liquid mixture until just mixed.
• Fold in the onions.
• Pour the batter into the pan for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Let bread cool for about 5 minutes in the pan and remove to cool on a rack.
• Let bread cool on the rack for at least 15 minutes before slicing.

BASIC BREAD (WHEAT FREE)

Steps:

• Preheat oven to 350°F.
• Prepare 8 ½ x 4 ½ inch loaf pan by greasing.
• Using a food processor, combine the almond flour, garbanzo bean flour, flaxseeds, baking soda, the optional cinnamon, and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk, and xylitol or stevia and pulse just until blended.
• Add the egg whites to a large mixing bowl and beat on high with an electric mixer until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, avoiding running the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.
• Cool in the pan for 10 minutes. Transfer to rack and cool completely.