Gluten-free Acorn Egg Bread

Recipe by Jed Wheeler of the Manzanita Cooperative

This flavorful loaf is a very fast to make and requires no kneading. It’s very high in protein and is suitable for Keto, Paleo, and Gluten-free diets. It uses egg as a binder instead of gluten and produces a rich, soft, flavorful loaf that would be at home in the before-meal bread basket or accompanying a chartucerie at a high end restaurant.

This recipe will make a single small loaf. Double it to fill a standard bread pan.

Ingredients

• 2 cups acorn flour, finely ground

• 5 eggs

• 4 tbs acorn oil or melted butter

• 1 1/2 tbs manzanita sugar or 1 tbs raw cane sugar

• 1 tsp apple cider vinegar

• 1/2 tsp baking soda

• 1/2 tsp salt

Process

1. Preheat over to 350

2. Crack eggs into a large bowl and whisk them together with vinegar, oil, sugar, and salt

3. Stir in acorn flour and baking soda

4. Pour into baking pan

5. Bake for 30 minutes or until a knife inserted in the center of the loaf comes out clean

6. Remove from heat and let stand for 10 minutes

7. Slice, toast, and serve!