The Atlanta Journal-Constitution
BUNNY BREAD
1 cup loosely packed almond flour
3/4 cup brown rice flour
12 tablespoons (3/4 cup) golden flax meal, divided 1/2 cup tapioca starch
1/2 cup amaranth flour
4 tablespoons corn-free baking powder 5 teaspoons psyllium husk powder
1 teaspoon finely ground sea salt
1 teaspoon baking soda
⅔ cup very warm water
1/4 cup avocado oil (or any mild-flavored oil, such as
canola or light olive oil)
1/4 cup nut milk, water or milk of choice 3 tablespoons maple syrup
2 eggs, beaten
1 1/2 teaspoons apple cider vinegar
2 tablespoons cooked mashed sweet potato
Heat the oven to 325 degrees.
In a large bowl, combine the almond flour, brown rice flour, 6 tablespoons flax meal, tapioca starch, amaranth flour, husk powder, sea salt and baking soda. Set aside.
In a small bowl, blend the remaining 6 tablespoons golden flax meal and very warm water together to make a“flax egg gel.”Set aside for 5 minutes to gel.
Combine the oil, milk, maple syrup, beaten eggs, vinegar and sweet potato in a large mixing bowl or stand mixer bowl. Add flax egg gel. Stir gently until well blended.
Add dry ingredients to wet ingredients and mix on low speed until blended. Do not over-mix ingredients or you will lose leavening created by the soda and vinegar. The batter will be thick. Gently transfer batter to a lightly greased 8-by-4-inch loaf pan. Bake 40-50 minutes until a toothpick comes out cleanly.
Serves 8-10.
Per serving, based on 8:
297 calories (percent of calories from fat, 40), 6 grams protein, 39 grams carbohydrates, 7 grams fiber, 14 grams total fat (2 grams saturated), 47 milligrams cholesterol, 1,025 milligrams sodium.
Note: Amaranth flour can be purchased at Whole Foods, and Life Grocery. Husk powder and avocado oil can be purchased in Costco, Trader Joe’s, Aldi and Whole Foods. in the bread pan. Since you let the starter proof the finished dough does not need as much time.
Tricks of the Trade: To make the crust look perfect, brush water on the top lightly prior to baking. Do not brush it with egg. He also is a fan of steam to make the bread crunchy and shiny on the outside and moist and fluffy inside. Be sure to make an “X” shape on the top of the bread. This is called scoring the bread and will allow for your bread to cook evenly.
The ice used in the recipe is to keep the temperature of the dough cool. By cooling it down, it allows for the correct texture to develop without making the flavor too similar to that of sourdough bread.
After baking the bread, let it rest a little while to finish fully cooking. The residual heat will make it even better if you do not cut into it right away.