After I posted this bread on Instagram over the weekend, I had no idea that the reaction would be so enthusiastic for this recipe! Â I’m excited to share it with you, but I didn’t have time to remake it and photograph the step-by-step instructions. Â So just read through the instructions so you are familiar with the steps and you’ll be fine. Â I originally developed this recipe for Clean Eating Magazine and the editors went crazy for this bread. Â I’m not grain-free but I really like grain-free baked goods. Â They’re higher in protein, lower in carbohydrates (usually) and they last longer in the fridge.
Is this bread just like wheat sandwich bread? Â No. Â But it is the best grain-free sandwich bread I have ever tried. Â There are many that are cashew butter-based and those have a quick bread consistency, like the texture of a banana bread. Â No chew at all. Â This bread has an amazing texture with a chewy crust and it toasts up beautifully. Â It’s also easier and faster than a yeast-based bread.
The ingredients are a little random and you may not have all of them in your pantry. Â Sorry! Â But everything can be purchased at Whole Foods. Â If you are annoyed by all the egg whites, again I apologize. Â But this really is the best grain-free sandwich bread. Â You can use the yolks in cookie recipes, to make pudding or ice cream, or just add an extra yolk or two every time you make an omelet or frittata. Â Can someone who is proficient in Passover rules let me know if this recipe is Passover compliant? Â If so, this could be a game changer!
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I have to make this quick today because I am working around the clock to launch my first online cooking class. Â It’s reallllly close!
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You can shop the tools I used for this recipe by clicking on the images below!
- olive oil for greasing loaf pan
- 2 ½ cups blanched almond flour (not almond meal)
- ¾ cup tapioca flour
- 2 tablespoons coconut flour
- ¼ cup golden flaxseed meal (golden blends into the bread better than brown flax meal)
- 2 Tablespoons psyllium husk
- ½ teaspoon sea salt
- ¾ teaspoon baking soda
- 8 large egg whites
- 2 Tablespoon unrefined, cold-pressed extra-virgin olive oil
- 2 Tablespoons apple cider vinegar
- ⅔ cup boiling water
- 1 large egg
- 1 teaspoon water
- Preheat the oven to 375 degrees. Grease an 8-inch x 4-inch loaf pan with olive oil and line it with parchment paper.
- Whisk together the almond flour, tapioca flour, coconut flour, flaxmeal, psyllium husk, salt and baking soda in a bowl until well combined and lump-free.
- In the bowl of a stand mixer, combine egg whites, olive oil and apple cider vinegar. Add flour mixture to the egg white mixture and beat on medium-low to combine well. You are not trying to whip the egg whites. Pour in the boiling water and blend on medium-low speed for 1 minute.
- Transfer batter to the prepared pan.
- Prepare the egg wash: in a small bowl, beat 1 whole egg with water and brush over top of loaf.
- Bake for 1 hour and 10 minutes.
- Remove from the oven, then carefully remove the loaf from the pan. Place the bread loaf back into the oven right on the oven rack. Bake until loaf forms a golden crust, about 10-15 minutes.
- Cool the bread completely on a cooling rack before slicing.
- Store bread at room temperature in an airtight container or wrapped well with plastic wrap for up to 3 days. Or store well-wrapped in the refrigerator for up to one week.
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19 Comments
I made this recipe yesterday, and it turned out fantastic! I didn’t have an egg for the wash (I used packaged egg whites), so I substituted a mixture of almond milk and maple syrup, and it turned out with a perfect golden crust. I want to slice and freeze – do you think it would hold up?
Thanks
Great idea! Yes, you can freeze this bread no problem 🙂
Hi Pam do you know how many carbs per serving? This looks low carb. Cant wait to try it. 🙂
SOrry, Monica. I have no idea! But the recipe has much fewer carbs than a grain bread for sure!
I pasted recipe into Happy Forks nutrition calculator. If you break it into 8 servings there are 25 grams of carb per serving. But I haven’t tried recipe yet. So it’s just a guess on serving size.
Thanks for doing that, Carrie! an 1/8th of the loaf is a pretty big serving, probably like two thin slices.
That is an amazing idea to use this bread for Passover !!!And am not sure if there is a Kosher for Passover Psyllium Husk etc. for the strictly Orthodox .
But for me personally I am really reallly excited and am definitely going to make it during Passover !!!!!!!,
I think this is a Kosher For Passover equivalent for Tapioca Flour ? -Price: $3.29. Savings: $1.70 (34%). Code: PAS935 Brand: Gefen. Supervision: Kosher for Passover. Quantity: Add to Cart. Add to Wishlist. Description; Extra Info; Review(0). Kosher for Passover and all year round. Gefen Tapioca Starch …
It seems like the issue is the flax for those who are very strict. But if you need a specific K4P tapioca starch, then that looks like it fits the bill.
We are always looking for a yummy gluten free bread at our house, but can’t eat nuts. Do you have any suggestions for an almond flour substitute? I don’t think its a 1:1 swap with GF flour. Thanks!
Have you tried to make this vegan?
I haven’t, sorry. I haven’t had luck in the past veganizing a recipe with this much egg. If I were to try to remove the egg whites, I would start with aquafaba whipped and stabilized with cream of tartar.
This looks amazing! I don’t have psyllium husk, any thoughts on possible substitutions? Also, I know you are fantastic at not wasting food…any ideas on how to use those 8 eggs yolks?
It’s a pretty important binding agent here. I pulled this off of another website re: a sub for psyllium husk: “If you don’t want to use psyllium or can’t find it, you can replace it with xanthan gum but this is definitely not a one-for-one substitution. It’s more like 1 teaspoon of xanthan gum for 2 to 3 tablespoons of psyllium. You might need to add a bit more of one of the flours in your recipe to balance the ratio of wet to dry. You can use flax meal as a one-for-one replacement but add a pinch or two of extra xanthan gum to your recipe to keep your baked goods from getting crumbly. It may take a bit of trial and error in each recipe until you achieve the results you like.” You can find it for cheap at Whole Foods or online.
Re: egg yolks, I wrote in the copy of the post about some ways you can use up the yolks. Yes, you are correct – I hate wasting food!
Thanks so much Pamela! Sorry I missed your notes regarding the eggs!
No prob!
Thanks so much for posting this recipe – can’t wait to try it! Should the psyllium husk be a powder or whole?
Great question! My container says 365 Organic Psyllium Husk whole flakes. It is pretty powdery, so if there is a powder option, I’m sure it would work.
If you use psyllium powder, you just use 25% less than if u r using flakes.
Thanks, Alexandra!