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Bread is part of the gastronomic culture of many countries around the world, including Spain. In fact, many people enjoy it with all their meals. However, despite its widespread consumption, the bread marketed and found in most bakeries and supermarkets is made from wheat flour – an ultra-processed and refined cereal that contains gluten and large amounts of carbohydrates. Today, I’ve brought you a healthy alternative, this natural gluten-free bread so you can keep tradition alive while still taking care of your body. Let’s get started!
- 4 tbsp melted butter (not too hot)
- 6 eggs
- 1 tsp baking powder
- 1/2 tsp white vinegar
- 1 cup tapioca flour
- 1/2 cup buckwheat
- 1 tsp psyllium powder
Start making your loaf of bread by preheating the oven to 190ºC.
Separate the egg whites from the yolks. Add salt and vinegar to the egg whites and whip them up until stiff.
In a bowl, beat the egg yolks and add the baking powder and butter in. Stir until everything is uniform.
Gradually add the tapioca and buckwheat flour. Mix at the same time until it becomes like a paste. Add more salt to the mixture.
When the egg whites are well whipped, gradually add the egg whites to the bowl of egg yolks.
Fold in the egg whites (not too fast because the egg whites will run). The mixture does not have to be completely uniform.
Pour the mixture into a baking pan. If it is metal, grease it with butter beforehand. Put the bread in the oven for 30 minutes or until golden brown on top. Lastly, take it out of the oven and let it cool.
Chef's tip 😉 This bread is delicious on its own, but if you can cut it into slices and toast it for an extra delightful treat. It's very crunchy and perfect for making toast for breakfast or a delicious sandwich - you can serve it with tahini, guacamole, babaganoush, pate, butter, or whatever you like! My favorite is with a Nut spread.