I’m a novice at baking, so I shot this recipe over to my mom. She actually found a local place that sells almond flour, albeit at a very high price ($12/pound). I swung by her place tonight and she’d made a loaf of the bread for us to try. Fantastic.
Perhaps a touch dry compared to most breads you’re used to, but that went out of my mind after the second or third bite. What surprised me the most was how the subtle almond flavor makes it such a potentially versatile recipe. That slightly sweet taste makes it taste like a treat, but it’s not so overpowering that you couldn’t go dipping this in something like avocado.
My mom used a wider pan, so the loaf wasn’t that tall, which took the possibility of PBJ sandwiches away. But it made for perfect dunking in a glass of almond milk. I felt as though I’d come across some forbidden loophole, since I was eating bread and drinking milk without an ounce of guilt because of sugar and carbs. It was like that episode of Seinfeld where they’re all about that non-fat frozen yogurt, except this didn’t turn out to be terrible for you.
Gonna order a five-pounder of the flour online and get cracking on some of these other recipes you’ve posted.