Almond low-carb bread

Egg white, Almond flour, Soy protein isolate, Coconut flakes or flour, Psyllium, Pectin, Xanthan gum, Cooking salt, Baking soda, Citric acid

Whisk with a mixer: 5 min. Combine the dry ingredients: 10 min. Mix: 5 min. Knead the dough: 2 min. Bake in the oven: 1 h. Let it stand: 15 min. Let it stand: 2 h.

In a separate bowl, combine citric acid (1 g), salt (2 g), and room temperature egg white (240 g).

Using a mixer, beat the mixture until the ingredients are lightly combined. Then leave the egg white at room temperature.

In another container, mix all the dry ingredients until smooth:

• almond flour (110 g);
• coconut flour (13 g);
• psyllium (10 g);
• pectin (10 g);
• baking soda (2 g);
• soy protein isolate (22 g);
• xanthan gum (6 g).

It is better to use dry pectin rather than liquid.

Combine both mixtures, whisking thoroughly to avoid lumps.

After that, knead the dough with a silicone spatula for 1-2 minutes until smooth.

Transfer the dough into a mold, wetting the spatula in water to prevent sticking. Then, using the back of a tablespoon, also wet with water, evenly spread the dough in the mold.

Bake the bread in a preheated oven at 140-150°C for 50-60 minutes.

After baking, let the bread cool in the mold at room temperature for 10-15 minutes. Then gently remove it from the mold and cool completely on a rack for at least 2 hours.