Grain Free Egg Bread

Grain Free Egg Bread

Grain Free Egg Bread

An acquaintance asked me if I had a recipe for a Grain Free Bread that could be made in a loaf form.  I realized that I did not, all of my previous attempts had been epic fails.   Dense loaves with sunken centers, or dry loaves that would not hold up to slicing (and ended up as bread crumbs).  I’ve made hamburger buns, crepes, naan, but I gave up trying to create a loaf of bread.   The more I thought about it, the more my mind began churning with ideas and I decided to give it another try.  My Father made incredible (gluten laden) bread when I was a child, and one of my favorites was an Egg Bread.  I decided to try to replicate that recipe without grains, the eggs would give the bread stability.  It worked!  This recipe produced a beautifully shaped loaf of bread that held up to reuben sandwiches with lots of homemade sauerkraut.   The next day we dusted off our gluten free toaster (which we haven’t used in years) and the D-Man and hubby enjoyed toast with homemade apple butter.   That first loaf was picture perfect,  this photo is not.  I wanted to try the recipe again before sharing it with all of you.  I doubled the recipe because if you are going to bake a loaf of bread you might as well bake two loaves of bread.   Unfortunately I forgot to rotate the loaf pans while the bread was baking, thus the uneven shape.  With the recipe doubled I did need to increase the baking time by 8 minutes for the two loaves of bread.  Still, not a bad looking loaf of bread, and the D-Man and hubby both proclaimed that this recipe was a winner.



2 Cups Blanched Almond Flour
3 teaspoons Organic Food Grade Psyllium Husk
1 teaspoon Sea Salt
1 teaspoon Baking Powder
1/4 teaspoon Organic Onion Powder (optional)
3 Grinds of Fresh Black Pepper (optional)
2 Tablespoons Sesame Seeds (optional)
1/2 Cup Melted Butter
2 Tablespoons Melted Coconut Oil
7 Medium Sized Pastured Eggs (brought to room temperature)


Preheat oven to 355 Degrees F.

Grease a 8.5 x 4.5 loaf pan with coconut oil.

NOTE:  Line the bottom of the pan with parchment paper, or you will not be able to remove the bread from the pan.

In a small sauce pan melt the butter and coconut oil on the stove and cool for 5 minutes.

In a small bowl combine the dry ingredients, almond flour, psyllium husk, baking powder, sea salt, onion powder and pepper. Use a fork to mix the ingredients together.

In a medium sized bowl beat eggs with an electric hand mixer until well blended (2 minutes).

Slowly pour the melted butter/coconut oil in a steady stream into the beaten eggs, mixing until well incorporated.

Add the dry ingredients in 3 batches, mixing to incorporate after each addition.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Sprinkle the optional sesame seeds on the top of the batter.

Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan for 30 minutes, then run a knife around the edge of the bread and gently remove the loaf from the pan.

Remove the parchment paper from the bottom of the bread loaf and allow the bread to cool completely on a wire rack.

Breads, Crackers and Muffins, Recipes

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