Net Carbs: 3g per serving
- 1 cup water
- 3 tsp sugar
- 2 tsp yeast
- ¼ cup olive oil
- ⅛ cup fresh chopped rosemary
- ⅛ cup chopped garlic
- 1 tsp kosher or Himalayan Salt
- 1 cup chopped sautéed onions
- 330 grams of almond flour (about 3⅓ cups)
- ¼ cup vital wheat gluten
- ¾ tsp xanthan gum
- ½ tsp ground psyllium husk
- Black olives
- Sun dried tomatoes in olive oil
- Dried rosemary to sprinkle on top
- In a small bowl, add ¼ cup of olive oil to ⅛ cup of fresh chopped rosemary and ⅛ cup of chopped garlic. You can do this step a day before and let the rosemary and garlic diffuse into the olive oil.
- Sauté 1 cup of onions in olive oil.
- Dissolve 3 teaspoons of sugar into one cup of warm water.
- Add 2 heaping teaspoons of yeast to the warm water and let it sit for a few minutes as the yeast proofs.
*Don’t worry about the sugar as it will be consumed by the yeast.
- In a mixing bowl, combine the dry ingredients: 330 grams of almond flour, 4 tablespoons vital wheat gluten, ¾ teaspoon xanthan gum, and ½ teaspoon psyllium husk. Make sure these dry ingredients are mixed together well. The xanthan gum must especially be well mixed in.
- Transfer the sugar water yeast mixture to a large mixing bowl. Add one half of the dry ingredients to the water and mix.
- Add the chopped sautéed onions to the mixture and continue to mix.
- Add the olive oil, rosemary and garlic mixture and continue to mix.
- Add the remainder of the dry ingredients and continue to mix thoroughly. The mixture will not behave as a wheat dough but it will develop some elasticity.
- Cover your dough mixture and set it aside for about 90 minutes in your oven at 100 degrees Fahrenheit. The dough will rise, but don’t expect it to double in size.
- Generously coat the bottom of a 10″x15″ sheet pan with olive oil and then lightly sprinkle kosher or Himalayan salt over the bottom of the pan.
- Spread your dough mixture across the pan.
- Add halved olives, sun dried tomatoes, and additional dried rosemary to the top of the dough as desired.
- Bake in a 350 degree oven for 30 minutes or until lightly brown. Cover the bread with an aluminum foil dome after the first 10 minutes.