This almond-flour and whey-isolate batter makes two baguette rolls, around 40 slices. The source lists 5 minutes prep, 15 minutes cooking, and 20 minutes total.
Ingredients
- 2 cups (200 g) almond flour
- 1.25 cups (100 g) unflavored whey isolate
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/4 cup (50 g) butter, melted
- 1/3 cup (80 g) Greek yogurt or sour cream
- 1/2 cup (125 ml) plus 2 tablespoons water
- 2–3 drops wheat flavoring (optional)
- 1 tablespoon sugar substitute (optional)
- Favorite herbs and spices
- Baguette molds and parchment
Method
- Whisk the dry ingredients in a bowl.
- Add the wet ingredients and stir until a thick batter forms.
- Line baguette molds with parchment and divide the batter between them. Smooth with wet hands.
- Bake at 375°F (190°C) for 10–15 minutes, until light golden.
- Cool for 5 minutes before slicing.
