September 13th, 2017 04:01:00 pm
This recipe for gluten-free skillet bread is converted to fit perfectly into our 8" Sauce Pan, which is 8" in diameter and 3" deep. See it here. It makes a wonderful loaf of bread that can either be sliced into wedges, or sliced long-wise across the loaf. The edges are slightly crunchy and the inside is moist and delicious. You can eat it plain, or toast it for a crunchier texture. You can bake any bread recipe in our pans, this one is gluten-free and made with Almond Flour, and is also a Paleo Bread. You can see that the bread just slides out of the pan onto your parchment lined plate for cooling. You can change the flavors too. I've used Kalamata Olives and Rosemary, but you can use any flavors you like--such as jalepenos for a spicy twist or onions and carraway seeds for delicious sandwich bread.
INGREDIENTS for Paleo Gluten-Free Bread:
Preheat your oven to 350 degrees. In a medium bowl, whisk together the almond flour, cumin, baking soda, and salt. Set aside. In a large bowl add the cashew butter, eggs, and egg whites, and use the whisk attachment of an electric mixer to blend until smooth. Slowley pour in the water, followed by the almond flour mixture. Once this is blended, add the vinegar and mix until smooth. Now fold in your "extra" goodies. In this case the chopped olives and rosemary.
Next simply pour the batter into the 8" Sauce Pan (20 cm) and sprinkle the top with the cumin seeds, and bake for 45 minutes or until a toothpick inserted into the center comes out clean. Put the pan onto a cooling rack and cool the bread. Then just slide it out of the pan onto a plate lined with a bit of parchment paper so the moist bread will not stick to the glass plate.
I hope you enjoy this simple and healthy gluten-free skillet bread as much as we do. It's paleo compatible, and also dairy free! We served it warm at dinner with a side of mashed avocado to smear on it. It was a huge hit, and guilt-free.
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