Meanwhile, in a bowl, add the flour, flaxseed meal, tapioca starch, baking soda, and salt, and mix well.
Remove the skillet from heat transfer the onion into a large bowl.
Add the eggs, almond milk, butter, spices, and vinegar, and mix well.
Add the flour mixture and mix until just combined.
Place the mixture into the same skillet evenly.
Bake for approximately 40–45 minutes or until a wooden skewer inserted in the center comes out clean.
Remove from the oven and place the skillet onto a wire rack to cool for about 10–15 minutes.
Now, invert the bread onto the wire rack.
With a sharp knife, cut the bread loaf into desired-sized slices and serve warm.
Preparation time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour 5 minutes
Servings: 14
Nutritional Values
Calories 98
Total Fat 7.5 g
Saturated Fat 2.8 g
Cholesterol 62 mg
Sodium 222 mg
Total Carbs 4.9 g
Fiber 1.3 g
Sugar 0.7 g
Protein 3.2 g
Jalapeño & Scallion Bread
Ingredients
3 cups all-purpose flour
2 tablespoons white sugar
1½ teaspoons baking powder
Salt and ground white pepper, to taste
2 small scallions, chopped
3 jalapeño peppers, seeded and chopped
8 ounces cheddar cheese, shredded
1½ cups buttermilk
¼ cup butter, melted
