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Bread

Diabetic Bread

A quick baked bread made with almond meal, gluten meal, baking powder, eggs, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Almond and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,245 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Diabetic Bread

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Mix the almond meal and baking powder together.

Make the batter

  1. Beat the butter until creamy, then add it to the mixture.

  2. Add one egg at a time, beating well after each addition.

Bake

  1. Pour the batter into a shallow tin and bake for 20 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Almond + eggtop 25% of all pairs
    Smell alikemoderate
    Cooked together12,645 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Almond meal
Forms the bulk of the batter and gives a nutty, dense crumb.
Gluten meal
Adds gluten-like structure and elasticity so the loaf holds together.
Baking powder
Releases gas in the batter, helping it rise in the oven.
Eggs
Bind the batter, add structure as they set, and contribute moisture.
Butter
Adds fat for tenderness, richness and flavour.

The step that matters

Add the eggs one at a time, beating well after each. Beating each egg in fully lets the fat and liquid form a smooth, stable emulsion. A well-emulsified batter traps air more evenly and bakes into a more uniform crumb.

Swap the almond

How well each one fits the dish's main ingredients (egg, butter):

  1. Pecansfits better
  2. Almondthe original
  3. Filbertfits about as well
  4. Walnutfits less well

Fit is the average pairing score against egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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