Having celiac disease, and Hashimoto’s, eliminating gluten is a must. Store bought gluten-free breads were getting too expensive, so I played around with something I could make quickly at home without a bread machine, that my family would still enjoy as sandwich bread. This bread is not only grain-free, dairy-free, soy-free and processed sugar-free, it is super easy to make and tastes delicious!! It’s great for the kids’ lunches, toasted, or warm fresh out of the oven.
3 eggs
3/4 cup coconut milk (or milk alternative of choice)
1 tablespoon coconut oil
1 tablespoon honey
2 cups almond flour
sea salt to taste
1/2 teaspoon baking soda
*Because I use this for as sandwich bread, I usually let the loaf cool completely, slice it, put it in a freezer bag and freeze It.
Per Serving: Calories: 203; Total Fat: 18g; Saturated Fat: 6g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 63mg; Sodium: 311mg; Potassium: 58mg; Carbohydrate: 7g; Fiber: 2g; Sugar: 3g; Protein: 7g
Nutrition Bonus: Iron: 4%
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What a shame that this uses almond flour because I can’t eat almonds on the FODMAP diet. It looks lovely.
Is it 203 calories for 1 slice or 2?
Hi Cristina,
203 calories is for one slice of a loaf when cut into 10 slices. If you cut it into more slices, each slice will contains fewer calories.
Let us know if you have any other questions!
-The Further Food Team
This bread recipe is a good basic one to try.
If you don’t eat eggs, a nice substitute could be flax meal mixed with water.
1 T. Flax Meal + 3 T. water. Let stand for 5 minutes.
Keeping it vegan? Use maple syrup instead of honey!
Don’t have almond flour? Try a combination of flours instead:
3/4 cup oat flour + 3/4 cup brown rice flour + 2T arrowroot + 4 T cornmeal