I am excited about this recipe! I have tried so many different savory SCD sandwich breads and been disappointed with the nuttiness every time. Not one bread spoke to me and said "Turkey and Mayo please!" So I was trying to think of another ingredient I could use in place of nuts or nut butters. Bean paste came to mind so I decided to give it a whirl. Unfortunately, My bread fell because I took it out too soon... BUT! It's the closest texture and flavor to white sandwich bread I have tried yet :) The bread has the slightest spongy density from the egg whites, and the egg whites flavor is in the crust but not inside. I am excited to try the next batch and perfect it. I am still learning the science behind baking :) This SCD White Bean Sandwhich Bread is Gluten-free, Grain Free, Yeast Free, refined sugar free, and lactose free. *Revised 8/2/12 * 1 3/4 Cup White Beans, Soaked 24 hours, cooked, pureed with a little water added for smooth consistency 6 Eggs, Seperated 1 Cup Almond Meal 2 1/2 tsp Honey 3 tsp Apple Cider Vinager 1 1/2 tsp Baking Soda 1 1/2 tsp Salt Preheat Oven to 300* Puree white beans in food processor adding a little water to achieve a smooth thick consistency. Add the Beans, Egg yolks, Honey, and Vinegar to Food Processor. In a separate bowl beat the Egg Whites until stiff peaks form and set aside. Combine dry ingredients separately and then add to bean mixture (I use an electric hand mixture to get the batter as smooth as possible). Once well mixed fold in the Egg Whites by hand until just blended (Do not over mix or the egg whites will fall.) Poor in a parchment lined Loaf Dish and bake for 1 hour 30 minutes. Don't even peak at it until at least an hour 10 minutes have passed. The crust should be firm. The bread will be nice and brown, pictures coming soon. *I baked this loaf for 45 minutes and it was just a tad too soon, but I will still enjoy a tuna fish sandwich on it tomorrow! ;)