Julian Bakery, Paleo Bread Mix, 10.7 oz (304 g)

What you Need: 1 cup plus 2 tablespoons water, 4 ½ tablespoons apple cider vinegar, 1 cup fresh egg whites, 1 teaspoon Sea Salt, (optional)

Prep: Preheat oven to 400ºF. Line an 8” x 4” loaf pan with parchment paper.

Mix: In a large bowl, beat egg whites to stiff peaks. Set aside. Empty entire bag of bread mix into another large bowl. Add salt, if desired, and whisk to combine. Add water and mix with a spatula. Gently fold in 1/3 of the beaten egg whites. When the whites are fully incorporated, fold another 1/3 of the egg whites. Repeat the remaining egg whites. When they are mostly incorporated, add the apple cider vinegar and mix gently until completely combined. Pour into parchment lined pan, shaping the dough to fit and mounding in the center.

Bake: Place in preheated oven and bake for 50 minutes. Cover with aluminum foil (to prevent the bread from over-browning), and back an additional 20 minutes. Allow the bread to cool before removing it from the pan.

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