For most people one of the things they miss the most when going grain-free or gluten-free is bread. They miss their toast in the morning or having a sandwich at lunchtime and gluten-free crackers or a lettuce wrap just doesn’t cut it.
yields – 1 loaf
2 tablespoons grass-fed butter, room temperature
1 teaspoon apple cider vinegar
1 ¾ cup almond meal
1 ¾ cup arrowroot powder
½ teaspoon baking soda
1 teaspoon sea salt
Preheat oven to 325 degrees Fahrenheit
Mix together the butter, eggs and apple cider vinegar in a large bowl until thoroughly combined.
Add the almond flour, arrowroot powder, baking soda and sea salt, mixing well.
Transfer to a 7 ½ X 3 ½ loaf pan (greased with some coconut oil or butter)
Bake for 30 minutes.
Remove from oven and let cool.
Store in an airtight container in the refrigerator for 3 days or in the freezer for up to 5 months
credit:tricia williams bewell.com