Easy Grain-free Bread

0 from 0 votes
Recipe by Naomi Sherman
Servings

12

servings
Net Carbs

1.7

grams
Fat

20.8

grams
Protein

6.8

grams

Bread. I’m not ashamed to admit that I’ve had a life-long affair with bread.

When I removed gluten and then grains from my diet, I missed bread like I would miss a limb.
Yes, I know there are other things that can be used (can anyone say sweet potato toast?) but they’re not…bread.

I’m sure I’m not lying when I say that I have made a bazillion grain-free bread recipes over the past five years or so and probably 90% of them were complete failures…and about 5% might give me nightmares forever.

I cross my heart and solemnly pinky-swear that you will not cry when this bread comes out of the oven. Well, maybe tears of joy but I understand that.

This recipe is easy and doesn’t use a heap of strange ingredients.
You’ll be eating your avo on toast again in no time.

Do I need to tell you this bit? Yes, I do.
Come on guys, show me some love when you make one of my recipes.
I’ll love you back, I promise.

Make it. Post it. Tag me
Enjoy!

Ingredients

  • 390 grams of eggs (6 x-large eggs)

  • 70 grams of unsalted butter

  • 60 grams of coconut oil

  • 200 grams of almond flour

  • 1 teaspoon of baking powder

  • 1 teaspoon of xanthan gum

  • 1/2 teaspoon of salt

Directions

  • Pre-heat oven to 180⁰ C
  • Grease and line a standard loaf tin.
  • Place the eggs in the bowl of your mixer and insert whisk attachment, or use handbeaters.
  • Whisk on high for 5 minutes until thick and creamy. (I use my timer for this bit, otherwise I’m always tempted to stop too soon and you need the air in the eggs)
  • While the eggs whisk, place the butter and coconut oil in a microwave safe jug and melt.
  • Sit aside to cool.
  • Reduce mixer speed to low and pour melted butter and coconut oil into the eggs.
  • Beat on medium until well combined.
  • Place all of the dry ingredients into a large mixing bowl and whisk to remove any lumps.
  • Add the dry ingredients to the mixer bowl and beat on medium until a smooth batter has formed.
  • This batter will appear quite runny, don’t panic, it’s meant to look like that.
  • Pour batter into loaf tin and bake for 45 minutes, or until a skewer inserted in the center comes out clean.
  • Let cool in tin for five minutes before removing and cooling on a baking rack/
  • Notes:
  • The xanthan gum in this recipe provides structure and a gluten-like lift to the loaf.
  • Pay attention to the weight of your eggs. I use extra-large eggs in this recipe, so I only used six but if you used large or medium eggs, you may need seven or eight.

Nutrition Facts

12 servings per container


  • Amount Per ServingCalories221
  • % Daily Value *
  • Total Fat 20.8g 32%
    • Total Carbohydrate 1.7g 1%
      • Protein 6.8g 14%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.