Gluten Free Almond Bread is a bit of a challenge especially if you have made it pre-gluten free days but this recipe was on my ‘to do’ list.
It is one of those gluten free baked products that as long as you don’t expect it to be exactly like it used to be, then all is good.
It is more difficult to slice thinly so my first effort is a bit clumsy.
3 egg whites
210 g caster sugar
205 g plain flour
120 g flaked almonds
Preheat oven to 180C (160C fan forced). Grease and line a bar cake tin (8 cm x 26cm)
In a bowl, beat egg whites with an electric mixer until soft peaks form.
Gradually add sugar, one tablespoon at a time, beating until sugar dissolves firm peaks form.
Fold in sifted flour then nuts. Spread into pan.
Preheat oven to 150C (130 C fan forced).
Bake for 30-40 minutes. Cook in pan. Wrap bread in foil and refrigerate overnight.
Using a serrated bread knife, cut bread into 3 mm slices, place slices onto baking trays lined with baking paper.
Bake for 15 minutes or until crisp.