My version of the Low Carb Bread recipe inspired by Tom Naughton’s “Too Good Almost Paleo Bread”
Making gluten-free low carb bread is not as complicated as I thought. With 6 simple ingredients, mix it up and bake, how much more easy could you ask for?
As much as I cried about missing bread when I chose to stop eating wheat, I am strangely finding that I don’t really miss it anymore. However, a sandwich can be such a delicious lunch. And my husband and son are especially missing sandwiches. Since my son pigs out on this bread every time I make it, I’d say it’s a great substitute for real bread.
Here is my (very) slightly changed version of Tom Naughton’s Too Good Almost Paleo Low Carb Bread. The biggest difference being where Tom uses almond butter, I essentially make my own.
Low Carb Bread Recipe
Ingredients
-2 cups almonds (I used sliced blanched) or 2 cups almond butter
-2 tbsp coconut flour ( don’t use this if you are using almond butter. this helps make it less eggy, and less mushy, I believe it makes up for the skins that would be ground up in the almond butter, whereas the blanched sliced almonds have no skins/extra fiber…… I am guessing you could throw in 2 and a half cups whole almonds and get the same results as almond butter, but I have not tested this)
-6 eggs
-3/4 cup water
-1/2 tsp sea salt (I used Real Salt)
-1 1/2 tsp baking powder (or baking soda and 1 tsp lemon juice)
Procedure
- Throw all ingredients in food processor.
- Blend in food processor until super smooth. May have to scrape down sides and bottom once or twice just to make sure all the bits and pieces are chopped up.
- Pour into silicone loaf pan. Indent the middle to prevent it from rising very high and splitting.
- Bake at 300 for approx 1 hour. Low and slow is best to get the middle cooked all the way without browning the outside too much.
How to serve:
Thin slices are best in my opinion. It really helps stretch a super expensive loaf of bread as far as possible yet still giving the bready feel to a sandwich. It toasts well, and grills well.
What doesn’t work: Less eggs. It does make it less “eggy” but also makes it crumbly and not as fluffy.
What makes this noggin food? When I consume bread, I will immediately feel sleepy, feel my face puff up (even though there are no allergies) and want to fall asleep almost immediately and often had no other choice but to lay down and nap. When I first started feeling this, it did not take long for me to relate it to wheat consumption. Therefore this bread has no wheat, and does not make me tired.
My son also is affected greatly by wheat. It will make it almost impossible to have a conversation with him, and he is very irritable. This way he can enjoy bread without being affected.
Family and Friend Reviews:
The son: *pigs out on balogna sandwiches
The daughter: *meh
Hubby: *wants me to make almond bread all the time so he can have sandwiches.
