I am thrilled to share this bread recipe with you! It’s been a LONG time coming. I have been earnestly searching for the perfect gluten-free bread recipe and/or store bought bread for the past few years. And, I’m going to be honest, I just haven’t found ‘the one’. I know, I sound like I’m looking for a prince charming but, being a former ‘gluten-addict’ I desperately miss my bread.
What was I searching for?
- Gluten Free
- Grain Free
- Dairy Free
- Nut Free
- Low Lectins
- Sugar Free
So….since I couldn’t find everything I was looking for in a bread recipe or frozen store-bought bread , I decided to create my own. I started with a bread recipe from paleohacks.com and tweaked, changed and modified it so much that I ended up creating a delicious masterpiece of my own. Thank you to PaleoHacks.com for the inspiration!
This bread is definitely NOT keto as it’s loaded with carbs. But, that’s why I created this recipe in the first place. We wanted a grains free, LOW LECTIN bread option for when we carb load once a week (as we burn fat-for-fuel the other 6 days of the week). This bread is very safe for your gut and is loaded with healthy fats, non gut-irritating carbs and fiber.
You can use it for sandwiches or whatnot. But we LOVE to make toast out of it, topped with a little butter (or coconut oil if you can’t tolerate dairy).
And once you take a bite you will literally think you are eating that old-fashioned whole wheat bread we were all taught was healthy for us. I’m instantly in heaven! Bread Heaven! (where gluten is banned! :))
Hope you enjoy!
Brenna xoxo
| Prep Time | 10 minutes |
| Cook Time | 35- 40 minutes |
| Servings |
Loaf
|
- 4 large Organic Pastured Eggs
- 1/2 cup Extra Virgin Coconut Oil
- 2 teaspoons Organic Raw Apple Cider Vinegar
- 1 cup Spring/ Filtered Water
- 1 1/2 cups Tapioca Flour
- 1/4 cup Coconut Flour
- 1/2 cup Organic Flax Seeds
- 1/2 cup Organic Psyllium Husks
- 2 teaspoons Baking powder Aluminum Free
- 1 teaspoon Pink Hymalayn Sea Salt
- 1 teaspoon Lakanto Monkfruit
Ingredients
|
|
- Pour the flax seeds and psyllium husks into a blender and grind until it turns into a 'flour'. Pour into a medium mixing bowl and set aside.
- In a large mixing bowl, add your eggs, coconut oil, vinegar, and water. With an electric mixer, beat at medium/high speed until everything is well blended.
- Measure out all the flours, baking powder, salt, and Lakanto and pour into the medium mixing bowl with the ground flax and psyllium flour. Mix together by hand with a fork
- Now, add half the fry ingredients to the bowl with the wet ingredients and mix with an electric mixer until well blended. Add the rest of the dry ingredients to the wet ingredients and once again, mix until well blended.
- Grease a 4"X9" bread loaf pan thoroughly with a little scoop of coconut oil, Scoop the bread dough into the greased loaf pan and flatten the top of the bread evenly.
- Bake at 350 degrees for about 35-40 minutes or until a toothpick inserted comes out clean.
- Let cool for 5 minutes and then flip the pan upside-down to pop the loaf out of the pan. Let loaf cool for another 10-15 minutes before serving.
- NOTE: For best results, pre-slice the bread and be sure to pop each slice into the toaster for 1-2 minutes before serving. Store the bread in the refrigerator and use with 1 to 2 days for optimal flavor. Otherwise, store bread in the freezer until ready to use.
I would love to try your bread you sound so excited, it’s contagious but I can’t have eggs .. any ideas to supplement! Thanks
Hi Lili!
This recipe does contain ground flax seeds (and flax can actually be used as an egg replacement). So you could try this recipe and just leave out the eggs…the bread may not rise as well while baking but it should still turn out. I’ve made this recipe using half the eggs and it actually turned out great. If you decide to make it – without the eggs – let me know how it turned out!