I had 4 egg whites I needed to use so I decided to make bread. Whipped egg whites folded into the dough gives yeast free breads a lighter texture. I hoped combining chickpea flour and almond flour would give the bread a less cake-like texture. For extra nutrition, I added a bunch of raw seeds. I used what I had on hand. I recommend pulsing whole hempseeds in a food processor a couple of times to crush them or used hulled hempseeds. I didn’t do that and they were very crunchy in the bread. Other than that, I’m very happy with how this recipe turned out. It tastes good, has a good texture, and doesn’t crumble as easily as most grain free breads.

1 1/2 cups chickpea flour
1 cup blanched extra fine almond flour
1 1/4 cup water
4 egg whites
2 whole eggs
1/4 cup olive oil
1/4 cup flaxseed meal
1/4 cup psyllium husk powder or chia seed meal
1/4 cup raw pepitas (shelled pumpkin seeds)
1/4 cup raw sunflower seeds
1/4 cup hempseeds, crushed or hulled
1/4 cup raw sesame seeds
1 Tsp apple cider vinegar
1 tsp baking powder
1 tsp salt

Preheat oven to 325°F. Prepare a loaf pan with a piece of parchment paper in the bottom and coconut oil or olive oil on the sides. In a large bowl, combine dry ingredients: chickpea flour, almond flour, flaxseed meal, psyllium husk powder, pepitas, sunflower seeds, hempseeds, sesame seeds, baking powder, and salt. Stir until well mixed. Whip the egg whites into stiff peaks and set aside. Make a well in the dry ingredients and add the whole eggs, olive oil, vinegar, and water. Whisk wet ingredients together with a fork to break up the eggs. Stir the dry ingredients into the wet ingredients with a wooden spoon until well combined. Gently fold the egg whites into the bread dough. Pour into prepared loaf pan. Bake for 60-75 minutes, until the top is light brown and a tester inserted into the center comes out clean. Let cool at least 30 minutes before removing from the pan. Keep refrigerated or freeze.