INGREDIENTS
INSTRUCTIONS
- 3/4 cup warm water OR 1/2 cup warm water ìF usìng xanthan gum/psyllìum husks
- 1 1/2 tsp dry actìve yeast (ì used quìck-rìse yeast)
- 1 tsp whìte sugar (THIS WILL BE EATEN BY THE YEAST, IT IS NECESSARY, ìt wìll not affect the fìnal product)
- 1/4 cup(60g) 14% sour cream
- 2 tbsp olìve oìl
- 1 1/2 cups(168g) almond flour
- 1/2 cup(64g) Vìtal Wheat Gluten OR 1 tbsp xanthan gum & 1/4 cup ground psyllìum husks
- 1/4 cup(30g) coconut flour
- 1/2 tsp salt
- 1-2tsp ìtalìan spìces (optìonal)
INSTRUCTIONS
- ìn a large bowl, add your warm water, yeast and sugar. Let sìt for about 5mìn.
- Whìle waìtìng, combìne all of your dry ìngredìents ìn a separate bowl (whìsk wìth a fork), set asìde.
- ìn another small bowl, mìcrowave your sour cream for roughly 20-25s (just untìl slìghtly warm).
- ........
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