I was asked to try for a loaf of healthy bread for the blog. Before I went wheat free (or low carb), I baked bread all the time– several loaves a week, in fact. My low carb loaves have been really hit or miss. One thing I learned is that, whether you like it or not, you’re never going to get a fluffy, chewy, bakery-style bread that is also wheat free and low carb. Can you get one that’s gluten free? Sure. Wheat free? Sure. Low Carb? Nah– not really. So, with that in mind, consider this bread. Adapted from Elana’s Pantry’s Paleo bread recipe, this is my rendition.
Comprised primarily of almond flour, gluten free oat flour, flax seeds, coconut flour and eggs, this loaf has a moister consistency than a traditional loaf of bread. Its leavening is not yeast– it’s a chemical reaction of baking soda/powder and lemon juice and eggs. It might rise a bit more with vinegar in place of lemon juice– I’m not sure. It’s more of the consistency of banana bread, to be honest. That said– it’s really good. I prefer it toasted and slathered in grass fed butter or natural peanut butter or dipped in some runny egg yolks. Yum! It’s also really sturdy, so it holds up well to cutting into even really thin slices.
I made this loaf in a 9 x 5 loaf pan. If you want a taller loaf, use a smaller pan– 8 x 4 would be perfect. It was fine with me, but if you’re using it for sandwiches, I’d recommend a smaller pan (or perhaps doing 1 1/2 times the recipe here).
The flavor of this loaf is relatively bland, so it’s also an ideal candidate for toppings. That’s not a bad thing, really: if you think about it, who would eat plain bread by itself, low carb or not? I recommend giving this loaf a try. It’s ideal for breakfast toast.
While it was baking, my husband walked out of his office and said, “Who’s makin’ eggs?” I have to admit: it smells like eggs baking. No doubt about it– lol.
I’m quite excited to play with this recipe. I’m thinking some bananas and some walnuts would make a great banana nut bread. Yum!
OK: Have at it.
Wheat Free, Low Carb, Gluten Free Bread
2. In large bowl, mix together eggs, salt, water, avocado oil, sweetener and lemon juice.
3. Add in almond, coconut and oat flours, then add in baking powder and soda.
4. Mix on low speed until a thick dough forms.
5. Grease an 8 x 4 (small) loaf pan. (You can use a larger one, but the loaf will be shorter.)
6. Use a spatula to spoon the batter into the pan. Be sure the top is flattened and even. I usually drop mine onto a flat surface a few times to assure this.
7. Bake at 350 degrees for approximately 25 minutes or until a toothpick inserted in the center of the loaf comes out clean.
8. Cool completely before slicing and/or serving.