Grainless Bread

Core & Advanced Plan

Makes 1 loaf

This is an extremely easy gluten free, grain free, sugar free bread recipe.  It is a great substitution for traditional bread and can be used for sandwiches, to make french toast, to soak up soups/stews, or to toast with butter or almond butter.  This recipe is very tasty and looks beautiful too!  The bread is very sturdy and holds up well.  It is also very moist so will not crisp as much as ‘regular’ bread when toasted.

IMG_31371 1/4 cups almond flour

1/4 cup + 2 tablespoons garbanzo bean flour

1/4 cup ground golden flaxmeal

1 1/2 teaspoons baking soda

1/4 teaspoon sea salt

5 organic eggs, separated

1/4 cup organic butter, melted

1 tablespoon amasai, plain yogurt, or organic heavy cream

4-6 drops of liquid stevia, optional

Preheat oven to 350 degrees and grease a loaf pan with coconut oil.

Combine the almond flour, garbanzo bean flour, flax meal, baking soda, and salt and pulse until blended.  Add the egg yolks, butter, amasai or yogurt, stevia, if using, and pulse until blended.

Put the egg whites in a large bowl and mix with an electric mixer until soft peaks form.  Pour into the flour mixture in the food processor and pulse (do not run) until the egg whites are blended.

Spread into the greased pan.  Bake for 40 minutes or until a toothpick comes out clean.

Cool in the pan for 15 minutes and then cool the rest of the way on a rack.

Use a sharp bread knife to slice to desired thickness.

*Recipe modified from the Wheat Belly Cookbook

Published by

Kimberly Roberto

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

8 thoughts on “Grainless Bread

    1. Unfortunately I don’t. That will be the next step in my recipe posting journey. Although, I do have to say that part of the beauty of the Maximized Living Nutrition Plans require no counting calories and don’t have a big focus on the grams of this or that. The focus is on the quality of the nutrients.

    1. I have not tried almond flour only. It may not turn out with the same consistency because almond flour is much more moist than the bean flour. Coconut flour may be a workable option though. You can try going to your local grocery store and ask them to special order some garbanzo bean flour for you. I have seen it at most “regular” grocery stores. You can also order it online 🙂 The next time I make a batch, I’ll try almond flour only.

  1. Is it 1 1/4 cup of almond flour or just 1/4 cup? I used 1 1/4 cup then I looked it up on the maximized living site and saw it was 1/4. Has anyone else made it with more almond flour? Thanks

    1. I always use baking soda but you could try with baking powder to see if you get a different result. Give the grainless rolls a try also. They are super easy.

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