The perfect grain free jalapeno cheese bread! NO gluten! It’s so good you’ll be going back for more! You can also turn them into baguettes.

Ingredients

  • 2 cups (200g) almond flour
  • 3/4 cups (95g) arrowroot flour
  • 1 tsp xanthan gum
  • 2 eggs – separated
  • 1 tsp olive oil
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1/3 cup (80ml) + 2-3 tbsp warm water
  • 2 1/2 tsp yeast (1 packet)
  • 2 tbsp inulin (or 1 tbsp sugar)
  • 1 cup cheddar cheese – shredded
  • 1 1/2 jalapenos – chopped


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Instructions:

  1. In a mixing bowl whisk together the arrowroot, almond flour, quick yeast, salt, xanthan gum and inulin (or sugar).
  2. Separate the eggs and add the egg whites to the dry mixture.
  3. Pour in the olive oil, garlic and water.
  4. Mix thoroughly until you have a thick dough. Make sure it’s all incorporated.
  5. Add in the cheese and jalapenos and mix thoroughly again.
  6. Transfer to a piece of parchment paper.
  7. Wet your hands and form one circular loaf with the dough, smoothing down the top.
  8. Brush the top with the egg yolks.
  9. Place the dough ball into a large mixing bowl, Dutch oven or casserole dish and cover with a towel or cling wrap.
  10. Place in a warm area to rise for about 45 minutes to an hour.

There are two ways to bake this:

On a baking sheet: Place the dough along with the parchment paper on a baking sheet – bake at 400°F / 200°C for 30 minutes.

In a dutch oven or casserole dish: bake covered for 30 minutes at 400°F / 200°C. Take lid off after the half hour and bake until browned.. (Approx xx minutes)

Take out both breads and cool on a rack until near room temp.

Notes:

his makes approx 15 slices for the loaf. Nutritional info per slice:

CALS: 150
FAT: 10.8
CARBS: 8.7
FIBRE: 1.8
NET CARBS: 6.9
PROTEIN: 5.9