Gluten Free Skillet Bread
This gluten-free skillet bread delivers a perfectly golden, fluffy texture with rich browned butter flavor that rivals any traditional bread. It's an impressive one-pan recipe that bakes beautifully in a cast iron skillet for a rustic yet elegant result.
Equipment
- cast iron skillet
- electric mixer
Ingredients
Dry
- 2 1/2 cups Super Fine Almond Flour I recommend this one (amazon)
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Xanthan Gum
- 1/2 tsp Salt
Wet
- 3 large Eggs, separated
- 2/3 cup full-fat Sour Cream
- 4 tbsp Butter
Finishing
- 1 tbsp Melted Butter
- Flaky Sea Salt
Instructions
- Preheat oven to 375°F with cast iron skillet (a 6 or 7″ one) inside.
- Brown the butter: Melt butter in a small pan over medium heat, swirling occasionally. It’ll foam, then turn golden with brown flecks and smell nutty (3-4 minutes). Remove immediately. You can also just use plain melted butter (but it won’t taste as rich as the browned butter). Let it cool slightly.
- Whisk dry ingredients together.
- In a separate clean bowl, combine egg yolks, sour cream, and browned butter.
- Whip egg whites with a pinch of salt to soft peaks.
- Combine wet and dry ingredients until mixed. Gently fold in egg whites in two additions (don’t deflate them)
- Grease the hot skillet, pour in batter and smooth the top. Bake for about 20–25 minutes until golden. Brush top with melted butter and scatter flaky salt (optional).
Nutrition
Serving: 1servingCalories: 289kcalCarbohydrates: 6gProtein: 9gFat: 25g
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