Cali'flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave Paperback – 15 January 2019
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The New White Bread
Makes 1 (8-inch/20-cm) Loaf (16 Slices)
This recipe comes to us from Doug Smith, of our research and development team, master of making keto-friendly foods taste as great as their non-keto counterparts! I grew up on white bread, but it was the kind we’d spread with butter and sugar, cut the crusts off, and roll into a ball before eating as an after-school snack (no wonder I became so inflamed!).
Because of the large amount of egg whites it contains, this bread holds together perfectly and is never dry or crumbly, as some gluten-free breads can be. It’s perfect for French Toast (page 76), Croutons (page 33), and garlic toast (see variation, opposite), and to fill the breadbasket. Toast it before serving, as toasted is when it is at its very best.
Preheat the oven to 375°F (190°C) and line an 8 by 4-inch (20 by 10-cm) loaf pan with parchment paper. Put the egg whites in a large bowl, add the cream of tartar, and beat with an electric hand mixer until firm peaks form.
In a food processor, combine the almond flour, cauliflower meal, egg yolks, ghee, baking powder, stevia, and salt and process to combine.
Add about one-third of the beaten egg whites and pulse until smooth; do not overprocess.
Transfer to a large bowl and gently fold in the remaining beaten egg whites one-third at a time, then pour into the prepared pan.
Bake for 30 minutes, or until very lightly
browned on top.
Turn off the oven and crack the oven door open. Leave in the oven for 20 minutes, then remove from the oven, place on a wire rack, and cool completely in the pan. Remove the bread from the pan, slice, and serve. The bread will keep, wrapped in plastic wrap, for up to 5 days in the refrigerator and up to 1 month in the freezer.
To make this bread dairy-free: Omit the ghee.
- 6 large eggs, separated
- ¹⁄₄ teaspoon cream of tartar
- 1¹⁄₄ cups (140 g) almond flour
- 4 ounces (115 g/³⁄₄ cup loosely crumbled) Cauliflower Meal (page 20)
- ¹⁄₄ cup (55 g) ghee or unsalted butter, melted and cooled
- 1 tablespoon baking powder
- 5 drops unflavored liquid stevia
- ¹⁄₈ teaspoon sea salt