Skip to main content

Bread 2.0

This easy gluten free bread recipe is made with heart healthy almond flour. It is great toasted and spread with goat cheese, nut butter or dipped in olive oil.

By elanaspantry · From Open Recipes · 8 ingredients
Jump to recipe ↓

Why it works: Arrowroot and agave share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and 28 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Makes 1 medium sized loaf

Ingredients

Contains: egg, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By elanaspantry. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Arrowroot + agavetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together28 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Flour + arrowroottop 2% of all pairs
    Aroma overlapstrong
    Mentioned together499 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + agavetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together213 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Almond + flourtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together8,450 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Almond + agavetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together198 recipes

    Shared aroma: coumarin (sweet, hay).

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

Flavor stand-ins for the almond

How well each one fits the dish's main ingredients (flour, arrowroot, egg, agave, apple cider vinegar):

  1. Almondthe original
  2. Cashew nutabout as good a flavor fit

Fit is the average pairing score against flour, arrowroot, egg, agave, apple cider vinegar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).