The reason why Chef John took so long is that he was fairly convinced that there wasn’t a decent way to make a bread without grain. But much to his shock, surprise and amazement, this bread was not terrible. In fact, despite not believing that he is saying this, he found the bread quite delicious.
So lets get started with this Grain-Free Butter Bread Recipe. First off we need to separate some eggs. Chef John demonstrates his preferred way to separate eggs. He does this by breaking the egg into his open hand and letting the egg white run between his fingers into the bowl.
Quick note: It is always ok to get a little bit of egg white in the yolk, but it is never ok to get some of the yolk in the egg white. This is important to make sure the egg whites whip up well. With some yolk in the whites they will not whip up too well.
Go ahead and separate six eggs in this manner. Besides the eggs the only other thing you want to do ahead of time is to butter and line with parchment a bread pan. After rubbing the inside of the pan with a little bit of softened butter, the only place we need to place the parchment is at the bottom. Just cut one piece the same size as the bottom and press it in. Set it aside so that you can move on to the recipe.
We start by adding one and a half cups of grain-free almond flour to the bowl of the food processor. The finer the grind the better. Chef John says that he heard you can also do this with other types of grain-free flours and he encourages you to experiment. Next up add a teaspoon of fine salt as well as two teaspoons of baking powder. Believe it or not, that is going to be it for the dry ingredients.
Now to finish it up transfer in the six egg yolks into the food processor bowl with the dry ingredients. Last but not least add in a quarter cup of melted butter. Take this mixture and process it until it comes together forming a type of a sticky dough ball. You want to stop once of twice scraping down the sides so we are confident that everything is mixing up thoroughly.
Once the base dough is ready leave it as it is in the food processor and move on to whipping the egg whites. To make it a little bit easier Chef John adds a pinch of cream of tartar. It helps the egg whites whip up a little bit faster and easier into a larger volume. If you don’t have any, don’t worry about it. Just leave it out.
Keep whipping the egg whites until you have reached soft peak stage. Once if it right head back to the food processor and add about a third of the whites to the bowl. Now pulse this on and off to really lighten up the mixture. You will probably not be able to do it in one shot. You will need to take your spatula and scrape everything down and then give it another mix to make sure all is mixing in.
Once the the first third of the whites is successfully blended in, is to take the much looser base mixture and dump it straight into the rest of the egg whites. Once it is all in there, then fold/stir it all together until everything is well mixed. While having it well mixed is the ultimate objective we want to do it without knocking out all the bubbles in the whites. So try to be as gentle as possible.
Once that has been successfully combined, pour the batter into the buttered loaf pan. And that’s it! Put it in the center of a 350 degree Fahrenheit oven for about 30 minutes. Take out and test with toothpick to make sure it is cooked properly. Stick the toothpick into the bread and if it comes out clean, the bread is done. If it comes out with white batter on it, it is not done and you need to put it back in the oven for a few minutes.
Wait ten minutes for it to cool down a bit before unmolding it. To play it safe, Chef John likes to go around the edges with a thin knife just to make sure it is not sticking anywhere. Unmold it onto a rack and leave it there until it has cooled.
And there you have a lovely Grain-Free Butter Bread that looks and tastes great.