Laura’s Gluten Free, Paleo, and Egg Free Bread Recipe

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I decided to experiment with baking because I couldn’t find any commercially made bread that was grain, sugar, and dairy free. Thankfully it is possible to make bread that is all of things and in my opinion still tasty. No, it doesn’t taste like wheat-bread but it is still tasty and best of all – doesn’t make me sick! It’s also very high in fiber, which is something most people don’t get enough of and is high in healthy fats.

You can modify the recipe by using sunflower seeds to make it nut-free. If you prefer to substitute butter or eggs you can do that as well. For a firmer bread, use cocoa butter as the shortening. For a texture that is less solid, sub the cocoa butter for coconut oil.

Once baked, I personally like to put almond butter on it though it also tastes great with a coconut spread or vegan cheese. If you have a sweet tooth – I am sure that honey or jam would be great on it too.

Happy Baking and Bon Appetit!

Grain Free and Vegan Bread Recipe

Ingredients

1/2 cup whole psyllium husks (whole)

1 cup boiling filtered water

2/3 cup almond flour (for not free, use sunflower seed flour)

1/3 cup coconut flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cocoa butter (can also use coconut oil, butter, or ghee if preferred)

3 tablespoons melted virgin coconut oil 

Optional: add cinnamon, carob or other additive for flavor

Instructions

Preheat oven 350°F. Blend all the dry ingredients in a bowl. Heat shortening to melting point. Bring water to boil or near boiling and combine with dry ingredients, stirring to combine evenly. Once completely combined, add the melted shortening and blend thoroughly.


Pour dough into a greased 8 x 6 or 8 x 4 inch loaf pan and make sure it is spread evenly throughout.

Bake at 350°F for about 40-50 minutes, until top is browned and center is solid.

Best if consumed within a few days or frozen for later consumption.