Do you bake your own bread?
This Nut-Free Low-Carb Paleo Bread has been my favorite excursion into baking lately. Here’s the thing: I’m not much of a baker. But going Paleo really limits your bread options, so one day when I was craving toast I decided to get creative in the kitchen. I’ve experimented with different combinations, and so far they have all been yummy & super easy to make.
Bread is definitely one of the things that I missed the most when I first gave up grains for health reasons. I can’t even tell you how awesome it is to be able to eat avocado toast! There’s something comforting about fresh baked bread, and this recipe is low-carb & nutrient dense, so it shouldn’t spike your blood-sugar levels the way grain-based breads can. This bread also toasts up nicely and loaded sandwiches even hold together until the last bite!
Many Paleo and Low-Carb Bread recipes rely heavily on nuts and nut-based flours. I know that nuts are a common allergen, so I wanted to create a recipe that would be suitable for those with nut sensitivities. This bread features tahini and eggs as the base, both of which give it a good amount of protein. It also happens to be yeast free. Apple Cider Vinegar and Baking Soda take the place of traditional yeast in this recipe. Since this recipe is low-carb and yeast-free, it is typically acceptable for those on the Candida or Ketogenic Healing Diet Protocols.
Have I convinced you to try making this bread yet? If I can do it with my complete lack of baking skills, then you can too. Sending you all lots of love. Here’s the recipe for my latest bread creation.
Recipe for Nut-Free Low-Carb Paleo Bread:
Ingredients:
- 3/4 Cup Raw Tahini, or Pumpkin Seed Butter,
- 5 Eggs (I used pasture raised),
- 1 TBS Braggs Apple Cider Vinegar,
- 1/4 Cup Ground Flax Seeds,
- 2 TBSP Coconut Flour, or 1 TBSP Arrowroot Flour + 1 TBSP Tapioca Flour*,
- 1 Tsp Baking Soda,
- 1/4 Tsp Sea Salt,
- 3 TBS Hemp Seeds (Optional).
Yields one loaf using a 4.5 x 8.5 inch bread pan. *For fewer carbs, use the 2 TBSP Coconut Flour instead of the arrowroot and tapioca flours.
Instructions:
Preheat your oven to 350F. Combine wet ingredients and dry ingredients in separate bowls, then combine. Stir until smooth. Let the dough sit for at least 5 minutes so that the apple cider vinegar and baking soda can react. This will make the bread lighter and fluffier in texture. Transfer dough to a bread pan & bake for 30 minutes, or until a toothpick comes out clean. I use a 4.5 inch by 8.5 inch bread pan from Sur la Table sprayed with Avocado Oil. Store finished bread in the fridge for up to 5 days, if it lasts that long. This bread is perfect for dipping into a hot bowl of my Curry Pumpkin Soup.
Visit me on Instagram @cory.starbird for more paleo and low-carb recipes.
