Patterico's Pontifications


Recipe: Low-Carb Almond Flour Bread

Filed under: General — Patterico @ 1:36 pm

I’ve been cooking more lately. What with the desire to avoid carbs, I looked for a way to make low-carb bread. The first time I tried was unsuccessful. The loaf was crumbly if somewhat tasty. It did not perform like regular bread at all.

The following recipe is something I’m making right now, for about the fourth time — and it has been a delight every time. I’ll warn you: it does not rise and become fluffy like a yeasty bread. It much more resembles banana bread in thickness and texture: somewhat squat and a bit moist inside. But it slices like bread. You can toast it (although be careful as the crust can get very hot and can burn). My favorite thing to do, other than eat it by itself, is to use it for almond butter or peanut butter sandwiches (using all natural nut butters with no salt).

Warning: because it’s basically a giant soft almond, this is a very calorific bread. I calculate a 3/4 inch slice as having fully 183 calories, with about 16 grams of fat and 3.3 grams of carbs (3 grams of which are dietary fiber, leaving you net carbs of only .3 grams). If you have an almond butter sandwich with two 3/4 inch slices, you’re looking at about 450 calories with about 40 grams of fat. But oh! the taste! So flavorful, with hints of vanilla. I try to make a loaf every week. I hope you like it.


  • 1 1/2 cups almond flour (I use Trader Joe’s Blanched Almond Flour)
  • 1/3 cup flaxseed meal
  • 4 eggs
  • 1/4 cup unsweetened almond milk (I use Trader Joe’s Vanilla Flavored Almond Beverage)
  • 2 tablespoons olive oil
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon vanilla extract


Preheat oven to 350

Grease loaf pan with PAM on the bottom and sides of the pan — but not all the way up the sides, just 3 inches or so

Add all ingredients to bowl

Mix (with beater if possible, to add air pockets) all ingredients until a smooth dough forms

Transfer the dough to the prepared loaf pan

Bake in preheated oven until top is golden brown, about 40 minutes total

25 minutes in (about 15 minutes before taking it out), tent a piece of aluminum foil lightly over the top, to prevent the crust from burning while the inside cooks

Remove from oven

Allow to sit in loaf pan 10 minutes

Use a butter knife or spatula on the sides to make sure bread is not sticking to the side (it never has for me)

Gently turn the pan upside down to get the loaf out

Transfer the loaf to a cool wire rack to cool completely. I just put it in the second oven that wasn’t used for the baking process.

I can’t get enough of this stuff. I just now tented the foil over the bread and man does it smell delicious.

Let me know if you try this.

UPDATE: Nutritional information corrected.

[Cross-posted at The Jury Talks Back.]

Fella with Ties to White Supremacists Attended White House Meetings

Filed under: General — Patterico @ 11:11 am

Only the best people:

In one email from 2015, Smith responded to a group dinner invitation whose host said his home would be “judenfrei,” a German word used by the Nazis during World War II to describe territory that had been “cleansed” of Jews during the Holocaust.

“They don’t call it Freitag for nothing,” Smith replied, using the German word for “Friday,” according to the Atlantic. “I was planning to hit the bar during the dinner hours and talk to people like Matt Parrot, etc.,” Smith added, a reference to the former spokesman for the neo-Nazi Traditionalist Worker Party.

. . . .

The emails cited by the Atlantic do not include any explicitly racist statements made by Smith, but they do suggest he was comfortable enough within the milieu of American white nationalism to refer to its leading figures on a first-name basis.

In one 2015 email, for example, Smith explains that he missed an event hosted by “NPI,” the National Policy Institute founded by white supremacist Richard B. Spencer.

He wasn’t the top guy but he wasn’t nobody:

Though Smith was not assigned a supervisory position at DHS, he “wasn’t just some low-level schlub who didn’t do anything,” according to one government official familiar with his work for the administration. … On repeat occasions, they said, Smith attended immigration meetings at the White House convened by senior Trump adviser Stephen Miller, attending at times in place of his supervisor, Michael Dougherty, the DHS assistant secretary for border, immigration and trade policy.

How did this guy get his job to begin with?

[Cross-posted at The Jury Talks Back.]

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