I love bread and I'm allergic to gluten and bakers yeast, so I'm always experimenting with bread recipes. This one is pretty good. It's moist and it slices beautifully. Elana Amsterdam has a great tip for storing grain-free breads. Wrap it in paper towels and place in a plastic bag, and it keeps about six days in the fridge.
Grain-free Bread (SCD, GFCF)
1/2 cup Mayonnaise
1/2 teas. Apple Cider Vinegar
2 cups Almond Flour
1 teas. Baking Soda
1/2 teas. Sea Salt
Preheat oven to 350 Degrees. Line a 4" x 8" loaf pan with parchment paper.
In a small mixing bowl combine dry ingredients. In a large mixing bowl, whisk mayo and eggs until smooth. Whisk in vinegar. Stir in flour mixture until combined. Pour into pan and bake about 30 minutes, until browned and tests clean with a toothpick.