Feel less bloated when eating this bread

Author: Dr. Michelle Durkin on 12 January 2016


It's amazing the number of people that I talk to that feel so much better not eating bread. I also get the fact that sometimes you just want to have it.

Here's what I make when I feel in the mood of eating some bread but don't want the consequences of getting off my real food game! I also like this recipe because it doesn't have a ton of eggs, I can tolerate this one with my egg sensitivity.

Let me know if you try it and how it worked for you. Feel free to add any suggestions for recipes or ideas that worked for you!

Healthy Paleo Bread

1 tsp coconut oil

1 cup smooth almond butter

4 large eggs, separated

2 1/2 tsp apple cider vinegar

1/4 cup almond milk, unsweetened

1/4 cup coconut flour

1 tsp baking soda

1/2 tsp sea salt

  • Pre-heat oven to 300 F
  • Grease a regular size loaf pan with coconut oil (8.5 X 4.5 inches)
  • In an electric mixer, whip the egg whites with the vinegar. Whip until peaks form. Set aside.
  • In a separate bowl, beat the almond butter, egg yolks, and almond milk until lighter in colour and nicely aerated. Will look like a beige pancake batter.
  • Add coconut flour, baking soda, and salt. Mix until lumps are gone.
  • With a plastic spatula, remove approximately 1/4 of the egg white mixture and add to the almond mixture. Fold the mixture in, until most of the lumps are gone. Be careful and thorough to scrape the bottoms and evenly fold the mixture.
  • Take a second 1/4 of the egg white mixture and add to the almond mixture. Again, fold the mixture until lumps are gone.
  • Repeat this process 2 more times, until the egg white mixture has been evenly folded into the almond butter mixture.
  • Gently pour the batter into the loaf pan. Give the pan a small jiggle to smooth the top. Place the pan in the oven.
  • Bake for 45-50 minutes. Like a souffle, this is somewhat sensitive, so be careful not to bang around or open the oven door and create a big change in temperature within the oven.
  • Do not open the door for at least the first 35-40 minutes.
  • Once the top is nice and golden and a toothpick comes out clean, remove from the oven and place on a rack.
  • After about 20 minutes, turn the pan over and carefully remove the loaf from the pan.
  • Allow to cool, fully, before slicing.
  • Enjoy!

Note: This recipe works best when working with room temperature eggs and almond butter. While being easier to work with, more air will also be trapped by the mixture during the beating and folding processes.

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