Grain Free Bread

28D74673-CBC7-4D1D-91CA-0EA9C960CA8E-2706-000001365387348A_zps184f609c D268B553-3EE6-49AD-A651-4DEA76D7CDEC-6461-000003FF05B95489_zps1f4f574e Here is the long awaited Grain Free Sandwich Bread!

I made many many loaves to get it just right! It was also important to me for the recipe to be easy. I think you will see how easy it really is when you make your first loaf.

I am enjoying it so much that I have two slices for toast every morning. I have tried it with a sandwich and I think the biggest plus is that it isn’t as filling as most of the grain free breads made with flours tend to be. It is lighter, fluffier and not so dense. No whipping egg whites and this recipe is a one bowl mess!

I hope you enjoy it. Please be sure to read the variations in the notes I added to be sure that you have what you need. As you can see from the photos, different brands of Almond Butter give a different result.

Grain Free Sandwich Bread

Serves 12
Prep time 10 minutes
Cook time 1 hour
Total time 1 hour, 10 minutes
Dietary Dairy free, Gluten Free, Grain free, Lactose free, Nightshade free, Sugar free
Meal type Bread
Misc Child Friendly, Freezable, Pre-preparable

Ingredients

  • 1.5 cups RAW Almond Butter (More AB makes a taller loaf)
  • 2 teaspoons Apple cider vinegar
  • 5 Eggs
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3 tablespoons Olive oil
  • 2 tablespoons water (optional as needed)

Note

With most recipes you have variables. Knowing how important bread is to SCDers or anyone that is grain free, I'd like to be very specific and point out the variables of this recipe. I worked 2 months on this recipe to get it just right. To make it easy and with minimal ingredients.

Variables:
1. When baking without yeast, gluten and baking powder, vinegar and baking soda are added to help things rise. In my grain free adventures I learned that the right pan is absolutely necessary. Why? Two reasons. A. A wide pan will not give you a very tall loaf and you will have a flat bread, not always great for sandwiches. The pan I used was about 7x3.5. Average pans available in stores are not this size. If you don't want to buy this specific pan, I suggest adding to the recipe to give you a proper "loaf". Your batter should be 3/4 the way to the top of your pan to make a nice sized loaf.

2. Because of the vinegar you cannot use a non-stick pan. The vinegar reacts to the chemicals and turns your lovely loaf of bread GREEN! If you don't use the pan I used, line your pan with parchment.

3. Almond Butter brands all vary in consistency and this will affect your results. Some are thicker, some are blanched, etc. I made 3 different loaves. One with Almondie (preferred), one with Raw Natural Almond Butter and one with homemade Almond Butter.

I hope this helps!

Directions

1. Please read the notes before starting this recipe.
2. Add all eggs to a mixing bowl and scramble until frothy, add in the vinegar and mix.
3. Add the almond butter and mix well, depending on the brand you use, you may need a hand mixer.
4. Add oil batter should be a free flowing liquid, pourable and not too thick. One brand I used I needed to add 2 tbsp water, brands will differ your result. Use the water only if you feel the batter is too thick. It should be like pancake batter is the best way I can explain it.
5. Add in salt and baking soda and mix really well.
6. (Read notes on pans) Immediately bake at 300 degrees for about an hour. Don't let it get too brown. Test with a toothpick.
7. Let cool on counter. Wrap in paper towels, place in a ziploc and keep in fridge for 7 days. Slice as needed.

**This recipe and ALL recipes on this blog are copyrighted by law. If recipe is reproduced and published, it needs to be linked back to this website.

71 thoughts on “Grain Free Bread

  1. TIna

    Could you sub melted ghee for the olive oil? I’m sensitive to olive and coconut so cooking oils are tough to find these days.

    Reply
  2. Roxannamaciel@gmail.com

    This recipe turned out great. After trying to find a bread my 17 year old athlete could eat on the SCD diet, I was so pleased to find your recipe. As an athlete who was taught to carb load before a tennis match, it was a big life change to no longer do so and still feel confident on the court. Great tasting!

    Reply
    1. BrittanyBrittany SCD foodie Post author

      I have not tried to freeze it! I would wrap tight in paper towels and place in a well sealed ziploc and try it. The paper towels keep it from drying out in the fridge, so that may help.

      Reply
  3. Heather

    Thank you so much! This is perfect! I finally have a bread for “on the go eating” without a fork and knife!!!!!

    Reply
  4. Shae

    The link to the information about the pan you used seems to be broken. I’m having a tough time finding a smaller sized nonreactive pan — any tips would be appreciated!

    Reply
  5. Christy

    Do you know if I could use a glass loaf baking pan instead of the metal one? And would I have the same results?

    Reply
    1. BrittanyBrittany SCD foodie Post author

      You could but line it with parchment and know that your loaf will be pretty short.

      Reply
  6. lazy iggy

    Thank you for all your experimenting and sharing! I am so glad I found your site. This recipe is easy and the bread is soft and moist. It is helping me stay on the scd diet! I really don’t know how I could manage the diet without it.

    Reply
  7. Kathy Lowery

    Hi, Thank you for this recipe! I got the pan from Amazon and it turned out perfect. I had as toast and french toast, so so so good!! I have tried a lot of grain free bread recipes and this is the keeper of them all :) )

    Reply
  8. Karyn

    I love the idea of this bread! I’m wondering if you have tried/or know about using an egg replacer instead of the eggs? Thanks for working so hard on this bread!

    Reply
  9. Melanie

    HI! Thank you for the recipe. I was wondering, in step 7 you say to cool the bread on the counter. Is that in the pan or out of the pan? Sorry to be so technical but with bread of non-gluten/grain origin this can be an issue. Thanks again.

    Reply
  10. Annie

    This bread looks perfect; I want to try it. Thank you VERY much!
    Is the bread pan that you are using the Magic Line one? I’m a bit reticent to use anything aluminum.
    And BTW, the link to “Almondie” isn’t working; takes me to a blank page on this website

    Reply
  11. Kyla

    This is the best and I’ve tried a bunch of recipes. So thank you very, very much. I did add a little honey which didn’t hurt and I was lucky enough to have a terribly old small bread loaf pan that I hadn’t discarded. A little hard to get it out of the buttered and floured (almond flour) pan though. But it came out looking just like yours. I toasted it this morning and had heaps of apple butter on it. Great. Thanks again

    Reply
  12. Sam Stanton

    I’m not following a special diet exactly, but am grain free. Can I use regular butter in place of nut butter or will it not work?

    Reply
  13. Linda Nay

    Thank you Brittany! I am just amazed this made such a perfect loaf! Will be nice to have toast in my SCD diet :) Your creativeness in recipes helps me out so much. Thanks for sharing.

    Reply
  14. Karen Brown

    I’m new to the SCD way of cooking, and just wanted to double check that there is no form of flour, eg. almond or coconut in this bread? Thanks so much for your help.

    Reply
    1. BrittanyBrittany SCD foodie Post author

      That happens and that is why I wouldn’t use those pans. I’m sure its still edible.

      Reply
  15. Karen

    I tried making this bread in the pan you suggested but it raised above the pan like a soufflé and then cracked. It also stuck to the bottom of the pan. What did I do wrong? Should I have greased the pan? It taste delicious even though its all in pieces.
    Thanks

    Reply
    1. BrittanyBrittany Post author

      Sounds like your eggs weren’t mixed in well enough and yes you might want to try to grease the pan a bit next time.

      Reply
  16. Monika

    Hi Brittany,
    my husband is allergic to tree nuts AND yeast. Can I substitute regular peanut butter for the almond butter or will that not work?

    Thanks,
    Monika

    Reply
  17. Joanne

    Hi there, just wanted to say thanks for this really great recipe. I have made it a dozen times now for my 15 year old who is new to SCD (and of course I am a new SCD cook!) and he loves it. The SCD is quite daunting especially doing it for a kid who does not need to lose weight which is why I have put it off. But having decided to ‘bite the bullet’ and give it a good try its great to find someone prepared to share their cooking experiences. What’s more producing food that is actually nice to eat! Thanks again for your great site I’ll be trying more of your suggestions.

    Reply
  18. Nancy

    I made your bread and it takes great. It almost smelled yeasty when I made it. I did have a problem getting the bread out of the pan and some of it stuck to the pan. Should the pan be greased? Thanks for all the time you put into the recipe.

    Reply
  19. Jay

    I just baked this bread and it turned out pretty until I took it out of the pan. I baked exactly as instructed with parchment paper. However, when I took it out of the pan and removed the paper the bottom and sides were green at it admitted an smell similar to ammonia. After I let it cool I sliced it. The bottom half was green and the top was natural yellow as I think it should have been.

    Any thoughts? Thanks

    Reply
    1. BrittanyBrittany SCD foodie Post author

      Should be brown all the way through. If you used a non stick pan – throw it out! That was likely the cause.

      Reply
  20. Sinatra's Girl

    Hi there,
    Just wanted to say thanks so much for the hard work that went into this recipe. My boyfriend is doing the GAPS diet, no sugar, no grains, no dairy. He remarked one day that he was craving bread awfully, and I asked if he had looked up any recipes on the internet. He hadn’t. I did, and yours looked the most bread-like–I made it the same day. He loves it. I asked him if he wanted me to keep going, trying other recipes, and he said that I shouldn’t. He couldn’t imagine any recipe being closer to flour sandwich bread. I cook, so I have a little understanding of how much work (and time, and money) goes into perfecting a recipe. Thanks for all of yours, and thanks for sharing it freely! ~Sinatra’s Girl

    Reply
  21. staci

    I’m going to an overnight film festival at the end of the month and I’m excited to be able to pack sandwiches! Woohoo!
    Could you give some description of the three almond butters and which one produced the most breadlike results? smooth and runny, smooth and thick, slightly gritty…?

    Reply
  22. Eileen

    I made this bread yesterday, and had it for breakfast this morning. It’s delicious, and a great texture. I’m new to the SCD, and am so glad to find a recipe for bread that isn’t sweet (e.g., using bananas). I followed the recipe as written, including the 2T water; the almond butter I used is ground fresh at the local food co-op and so is very thick. Once cooled, I sliced the bread and froze it, and will toast it each morning. Thanks for this terrific recipe.

    Reply
  23. Wasim

    Great recipe.

    I’ve tried a few grain free bread recipes recently, and this was by far the best one. It rose the most and is probably better untoasted, which is very hard to get in a bread.

    Anyway, I had a few questions regarding this recipe:

    1. I use a loaf tin that’s extra deep, but shorter because i found the standard sizes wouldn’t produce the height in the loaf.
    However, the recipe wasn’t able to make enough to fill even half tin (it’s about 4-5 inches deep). I was thinking to add more almond butter, but this would make it too expensive, or maybe some coconut or almond flour or even some psylium husks to bulk it up. Would this work?

    2. In trying to make it like a liquid as much as possible, I think I may have added too much water. When I toast it, it bubbles up. Either that or it wasn’t in the oven long enough so didn’t cook properly.
    But when I cook it in the oven, I put the heat very low. It was burning on the outside, so I took it out.

    So, is this too much water in the recipe to make it fluid, or not enough oven time?
    Related to the above question, is it worth putting some coconut flour in there?

    Reply
  24. staci

    Well, Zinke Orchards Creamy Almond Butter wasn\\\’t a raving success, too thick and sticky even after adding the water. next time, I\\\’ll try a different brand and report back again.

    Reply
    1. BrittanyBrittany Post author

      For what I don’t need to spend on medication, it’s way more cost efficient! There is no price tag for health.

      Reply
  25. Eleni

    Hello there,

    Looks amazing, was wondering if apple cider vinegar can be substituted for distilled white vinegar.

    Thank you

    Reply
  26. Inge

    Hi Brittany,This recipe looks very promising! I\\’m converting cups into grams. Could you possibly let me know how many grams 1,5 cups of almond butter would be? And how many slices of bread will this approximately give? Thanks!Inge

    Reply
  27. Irene Woon

    Hi Brittany, was wondering can I use homemade almond butter because it is difficult to find it in my country. You said 1.5 cups of raw almond butter so how much whole almond would that be before process? What do you mean by raw? No roasting or toasting?Can I add salt / honey / coconut oil into it?

    Reply
    1. BrittanyBrittany Post author

      I would not know the ration to make the bread that way as I have not done it. RAW means not cooked. I wouldn’t add in anything as it may change the texture or result of the bread.

      Reply
  28. Patricia

    The almond bread came out a bit dry. What can I add to make it more moist? More oil? Honey? Eggs? Applesauce? Other than that.. very tasty!!

    Reply
    1. BrittanyBrittany Post author

      I’m not too sure, normally these breads are on the wet side as these are not very absorbent ingredients. I would say more oil. Maybe your almond butter was less oily than mine. The batter should be similar to pancakes.

      Reply
  29. Sister Kaite

    Does this recipe really not have any almond flour in it… I mean no flour at all?? It just has almond butter???? There is nothing in this recipe about any kind of flour???? help me out with this please….Is this a misprint???

    Reply

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