Pine nut flour bread without yeast
Pine nut flour gives this loaf a richer nutty flavor and adds more fat and protein. Whipped eggs lift the batter without gluten or yeast, while sunflower seeds add a little magnesium and texture. The result is a light porous bread that works well as an everyday low-carb loaf.
Heat the oven to 180°C and line a loaf pan with baking paper if it is not silicone.
Separate eggs (250 g) into whites and yolks. In one bowl mix pine nut flour (100 g), baking soda (5 g), xanthan gum (1 g), and table salt (1 g).
Add milk (100 g) and sunflower oil (50 g) to the yolks, then stir in the dry mixture to make a thick smooth batter. If you are using sunflower seeds (10 g), add them at this stage.
Beat the whites with cream of tartar (2 g) until firm peaks form. Fold one third into the batter first, then another third, then the rest, lifting gently from the bottom so the mixture stays airy.
Transfer the batter to the pan, smooth the top, and bake for 35-40 minutes until the loaf is risen, firm on top, and springs back when lightly pressed. Cool it completely before slicing so the crumb can settle.
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