Psyllium Husk Bread - Gluten Free/Wheat Free/Grain Free/Sugar Free/Dairy Free

Psyllium Husk Bread

I've had such hit and miss luck with psyllium husk bread, that for months I was hesitant to try baking it in a bread pan.  But I think I cracked the "code."  The trick is to weigh the almond flour and psyllium husk and also to never take it out of the oven too early.  It may look "done" but leave it in there the full time!  It turned out perfect by doing that.

This recipe is from Maria Emmerich (http://mariamindbodyhealth.com/amazing-bread/), basically the same recipe as the psyllium husk buns from April 29th, doubled and baked in a bread ban.

10 oz almond flour
90 grams psyllium husk (Jay Robb's psyllium husk ground in a coffee grinder work best)
4 t baking powder
1 t salt
5 T cider vinegar
7 oz egg whites
1 1/2 C boiling water

 Combine dry ingredients, add egg and vinegar, beating.  Add boiling water, beating until all the same consistency (to me it looks like cream of wheat cereal at this point).  "Plop" (I'd say pour, but it really is more like a plop) into an oiled bread pan.  I used parchment to line the bottom of the pan to make it easier to remove.
Bake at 250 degrees for 1 hour, 10 min - no less!

Cool and slice.

From Maria's website:  10 servings, 220 calories each, 20.7 grams carbohydrates, 16.6 grams fiber - yes, that fiber count is right.  If you need more fiber in your diet, this is a great way to get it!