Ingredients
- 2 cups blanched almond flour (sifted)
- ¾ cup xanthan gum or arrowroot
- 1 cup buttermilk
- 1½ tsp baking soda
- 1 tsp sea salt
- ¼ tsp caraway seeds
- 1 cup dried fruit
- 2 large eggs
- 1 tbsp agave nectar
- 2 tbsp apple cider vinegar
- 2 tbsp. water divided
- 1 large egg white
Instructions
- Preheat your Bull Pizza Oven to 375°F for about 30 minutes with the door and chimney closed. Grease a 10 inch cast iron pan.
- In a large bowl, whisk the almond flour, xanthan gum, baking soda, sea salt, caraway seeds, and dried fruit. In a smaller bowl, whisk the eggs, agave, buttermilk, vinegar, and 1 tablespoon water. Mix the wet ingredients into the dry ingredients and stir until you have a thick dough.
- Wet your hands with olive oil or water and pour the dough into the pan. Shape the dough gently with your wet hands into a pretty round loaf that is about 1.5 inches thick. Using a very sharp, serrated knife, gently slice a cross into the top of the loaf.
- In a small bowl, beat egg white with 1 tablespoon warm water. Lightly brush the top of the loaf with the egg white mixture. Turn off the Bull Pizza Oven and bake for 25 minutes until a toothpick inserted in the center of the loaf comes out clean. Monitor the cooking process but it may be necessary to cover the bread at the halfway mark.
- Allow the bread to cool for 10 minutes in the pan and then transfer to a wire rack to finish cooling completely.
