First, combine and thoroughly mix all the dry ingredients: almond flour (80g), coconut flour (8g), egg albumin (8g), baking powder (3g), xanthan gum (3g), and salt (2g). To enhance the bread flavor, you can add 10-15g of erythritol.
In another bowl, combine and mix all the liquid ingredients: egg white (190g), butter (15g), and lemon juice (10g).
Now combine both mixtures and thoroughly mix until homogenous consistency.
Cover the dough with plastic wrap in contact and let it rest for 30 minutes at room temperature.
After that, fill the mold with the dough, smoothing it with a wet spoon.
Bake the bread until ready in a preheated oven.
Baking temperature 180°C, heating mode “top + bottom” without convection.
Baking time 35-40 minutes.
After baking, cool the bread in the open oven for 10 minutes.
Then cool it in the mold at room temperature for another 10 minutes. After that, gently remove the bread from the mold and completely cool it on a rack.
When the bread cools down, store it in the refrigerator for 2 hours.
The cooling and resting process of the bread is necessary for the even distribution of the remaining free moisture.
Moisture migrates during cooling, and the texture stabilizes.
