Cauliflower Flour Bread

I was visiting my parents in New Jersey a few weeks ago and my mom said a new natural food store had opened so obviously I had to check it out and see what new and interesting foods they had - and I am sooooo glad I did!  I found cauliflower flour which is 100% dehydrated cauliflower.  The recipe on the back of the bag is for a pizza crust but I decided to test it out in a bread to see how it would turn out and DAMN! If you have been reading my blog for a little while, you know I love vegetables and any opportunity I get to add it to “traditional” foods like brownies or breads.

I am sure you have lots of questions like does this really taste like bread, look like bread or is this some cardboard tasting mush of vegetables?  Can I even call it bread? Well, the recipe has baking powder which acts as a leavening agent.  A leavening agent causes the expansion of dough by releasing gases within the mixtures which then makes the mixture lighten and soften.  Baking powder specifically releases carbon dioxide which enlarges bubbles that exist in the dough. So yes, I can absolutely call it bread.

The bread turned out great and I would recommend eating it on its own or toasted and topped with avocado - soooo good!

Yield: 12
Garlic Herb Cauliflower Bread

Garlic Herb Cauliflower Bread

This bread is completely gluten and dairy free made with almond flour and cauliflower flour.
Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

Ingredients

  • 1 cup Cauliflower Flour
  • 2 cups water
  • 1 cup Almond Flour
  • 6 eggs
  • 1 TBSP baking powder
  • 1 TBSP oregano
  • 1 TBSP roasted garlic
  • Salt, pepper to taste

Instructions

  1. Preheat oven to 350 degrees and line loaf pan with parchment paper.
  2. Separate the eggs into two bowls (yolks and whites). Whisk the whites until they are slightly foamy. Set aside whites.
  3. Mix the cauliflower flour, almond flour, and baking powder in a large bowl.
  4. Add the egg yolks into the bowl and mix thoroughly.
  5. Slowly add water to the mixture, stirring gradually. You will need about 1.5 -2 cups water - try not to make the mixture too watery, think moist dough consistency.
  6. Add whisked egg whites to the mixture, about 1/3 cup at a time. Fold them into the mixture.
  7. Add roasted garlic and oregano.
  8. Bake for about 45-55 minutes - use a toothpick to check for doneness.
Morgan McNealComment