Best Tasting No-Wheat, Low-Carb Bread That’s Easy To Make
I’ve been experimenting with making “bread”. I put that in quotes, because I didn’t want mine to have any wheat in it. I wasn’t going for gluten-free per se, but really wanted to avoid grains. It turned out to be quite a challenge but I finally got things right – the result is super easy to make, tastes great, and has the macro-nutrient profile I was looking for.
First, I’m not one of these guys who thinks Carbs are Evil. Carbs are not evil. They do not make you fat (unless the rest of your diet and exercise stinks). Edible food-like substances (pop-tarts, donuts, kids cereal, most rolls and breads, etc.) are junk food and it’s a shame to lump them into the same family as carbs like oats, or potatoes. So no, I’m not anti-carb.
In fact, you might have seen one of my most popular recipes for The World’s Best Tasting, Fastest, Healthiest Homemade Protein Bars, which certainly are not low carb.
But there are times when you might not want to ingest starches yet still crave a carb-like experience.
For example, I am soooo tired of eating burgers without a bun. [Not because I’m anti-carb but because buns are garbage calories; i.e. junk food.] If you are like me, then read on.
I must give a hat tip here to http://dietnet-recipes.blogspot.com/2010/04/coconut-almond-bread.html . You’ll see a lot of similarities here though mine isn’t exactly like hers.
- 2 ½ cups almond flour (or other nut flour)
- ½ cup coconut flour, sifted
- 1 heaped teaspoon baking soda
- ½ teaspoon salt
- 5 eggs
- 1 container cottage cheese; if you want dairy free you can sub in canned pumpkin but I’ve never tried that
- 2 oz melted coconut oil (refined since we are cooking it)
- 2 oz melted butter
Preheat oven to 325 F.
Mix the dry ingredients together in one bowl.
In another (much larger) bowl, mix the eggs and cottage cheese with a spoon until blended. Then, since that will be cold, you need to constantly stir it while you mix in the melted coconut oil and butter. (If you just dump it in, it will harden and then you can’t mix it evenly.)
Then mix in about 1/3 of the dry mix at a time until it’s all mixed in.
I use a 9×13 inch baking dish, 2-3 inches deep (Pyrex or similar). I spray olive oil to grease the pan (if you don’t already have a sprayer for your olive oil, get one).
Spoon into the pan and try to smooth the top using the back of the spoon. But don’t worry if it’s not totally flat. The mixture should end up about s inches deep. Bake till golden, about 45 minutes.
Let it cool and then cut into squares. How you cut depends on what you want to use the bread for. You can use it like a sweet bread and thus cut into say, 4″x2″ squares (which would be around 2″ high). For sandwich or toasting bread, cut into roughly 4.5″x4″ squares and then slice them across the thickness so they end up 1″ thick or so. Pretty thick for bread but sturdy and it toasts really nicely. Great with butter! Or I love them as a bun substitute for hamburgers.
The entire batch is about the following (depends on size of eggs, type of butter, type of cottage cheese, etc.):
- 3330 calories
- 156 g protein
- 263 g fat
- 120 g carbs BUT half is fiber so I’d like as 60 g starch and 60 g fiber
Depending on how you end up slicing you get either 14 or 16 slices and so each slice is about the following:
- 208 to 238 calories
- 10-11 g protein
- 16-19 g fat
- 4 g starch
- 4 g fiber
For more variety, and a lot more work/cleanup, try
– blending in spinach
– sub part of the cottage cheese for zucchini
– add cheese (I haven’t found a cheese I like with it though; I’d probably say just sprinkle it atop rather than mix in)
– a TINY bit of peanut butter
What do you think?
After you try it, chime in with whether you like it or not. And add in other suggestions!