Lo Carb White Bread - cooking recipe

Ingredients

1 cup almond flour
1/4 cup coconut flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter, melted
12 large egg whites, room temperature
1/2 teaspoon lemon juice
1/16 teaspoon Anjou pear, monk fruit powder
1 1/2 teaspoons vital wheat gluten

Preparation

Combine dry ingredients in a mixing bowl with a large whisk. Add melted butter and whisk together until well incorporated.
In a large mixing bowl, pour the room temperature whites in with lemon juice and beat with whisk attachments on high until stiff peaks form.
Place the mixing bowl with the flour mixture under the mixer. Add 1/2 of the whipped egg whites and beat on medium low just until mixed together.
Remove bowl from mixer and add remaining egg whites. Mix lightly with a large whisk until well incorporated but do not over mix.
Prepare a stoneware bread pan by buttering the insides or use parchment paper and glass or metal bread pan.
Pour the mixture into the bread pan and gently scrape some of the topping to the center of the pan to give your loaf an extra rise in the center.
Bake uncovered in a preheated oven at 325 degrees for 40 minutes.
Tent the top with aluminum foil and continue baking for another 30 minutes or until the top is firm.