This simple egg-free Paleo almond bread is our family’s go-to recipe for school lunches, sandwiches, and even cinnamon toast! More like a flat bread, it is simple to make, low-carb, and perfect for those on a grain-free protocol.
Simple Egg-Free Paleo Almond Bread
This Paleo- and GAPS-friendly recipe is quite versatile and works great for our son Colin, who has been living with type 1 diabetes since the age of 7. (See Why My Son Got Type 1 Diabetes.) Here’s what Colin says about this recipe:
I like the consistency first of all, but I also like it because it’s filling. It’s great with almond butter or as a side with soup. It’s simple to make, which is a bonus.
When I need a more traditional bread, I use fermented quinoa flour for a sourdough bread. (See Gluten-Free Sourdough Bread.)
Almond meal serves as the base for this recipe. You can use only almond meal or add a bit of flax meal and/or tiger nut flour. I have also successfully added garbanzo flour.
The addition of psyllium helps bring texture and fiber to the bread, while the flax meal and tiger nut flour add a nice flavor and nutritive touch.
Ingredients
- 3 cups almond meal (if adding flax meal or another flour, use 2.5 cups almond meal and fill to 3 cups)
- 6 tablespoons psyllium
- 1.5 teaspoons sea salt
- 2 teaspoons baking powder
- 2 cups filtered water
Directions
1. Preheat oven to 400 degrees.
2. Grease a glass 9 x 13 baking dish and set aside.
3. Blend the dry ingredients in a mixing bowl.
4. Add filtered water and stir with a fork until combined.
5. Allow the mixture to rest for 5-10 minutes.
6. Pour into greased baking dish.
7. Bake for 30 minutes or until fork inserted into the bread comes out clean.
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Ingredients
- 3 cups almond meal (if adding flax meal or another flour, use 2.5 cups almond meal and fill to 3 cups)
- 6 tablespoons psyllium
- 1.5 teaspoons sea salt
- 2 teaspoons baking powder
- 2 cups filtered water
Instructions
- Preheat oven to 400 degrees.
- Grease a glass 9x13 baking dish and set aside.
- Blend the dry ingredients in a mixing bowl.
- Add filtered water and stir with a fork until combined.
- Allow the mixture to rest for 5-10 minutes.
- Pour into greased baking dish.
- Bake for 30 minutes or until fork inserted into the bread comes out clean.
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This recipe looks great and I am eager to try it! Would baking soda work okay in place of the baking powder? I do not have any baking powder or cream of tartar.
Think I may try this tonight!
Yes! I have used baking soda and it turned out fine. Great question.
If your on the SCD/GAPS diet then psyllium, baking powder and cream of tarter is not on the list of approved foods and this recipe is not a gaps recipe. If just gluten free I have used baking soda no problems.
Is the psyllium a powder, or what?
Thanks for your website.
Hi Sharon,
Psyllium is a husk or fiber. Here’s one of my favorite brands.
https://www.amazon.com/Organic-India-Whole-Psyllium-12-Ounce/dp/B0016AXN7A/ref=sr_1_4_s_it?s=hpc&ie=UTF8&qid=1473274783&sr=1-4&keywords=psyllium
I made this recipe ! However the dough
did not cook at all. I did forget to mix the
dry indgrient first. I added the water- then
I mixed the indgrients .
This bread cooked
for more than 1 hour and the dough
Wouldn’t cook.
The top had a nice golden crisp- although ,
the uncook dough had a delicious taste.
Please help!
Definitely try mixing the dry ingredients first. Then add the water and allow to rest before putting in the greased pan. I might try using a bit less psyllium and see how that does. If you try it again, please let me know!
I tried this bread recipe as I’m totally grain and egg free and desperate for some bread. It rise so much in the oven and then collapsed so looked all saggy and it had a v slimy texture. Where did I go wrong?
Hmm, I’m not sure, Kelly! The brands of coconut flour vary widely…maybe try less egg?
I’m confused this is egg free right??
Yes it is!
Do you know the calories?
I don’t! It should be fairly easy to calculate but I haven’t done it, since we count carbs for our son and not calories.
You said you use whole psyllium husk but can psyllium powder be used instead? I have a huge container of it and don’t want to spend more money on ingredients if I have them.
Thank you
Yes. I have used the powder just fine.
Do you have a specific corn free baking powder you use? Would this be a good sandwhich bread? I know nothing really holds as well as wheat, but in general does it work well?
I blend two parts cream of tartar to one part baking soda and make my own! It would be fine with turkey or even better almond butter and fruit spread. But my kids like it plain.
Thank you. I’ve been looking for a keto bread recipe that actually looked and tasted like bread. It was very easy to make. I added some cinnamon and pumpkin spice to it, very good with peanut butter on it.
For the carb stats for the whole recipe: Total Carbohydrate 121.77g; Dietary Fiber 77.62g calculated at http://www.fitclick.com
Carbs is cut into 12 servings: Total Carbohydrate 10.15g; Dietary Fiber 6.47g
I love this bread! I used 2 cups almond flour and 1 cup Flax ground, I didn’t have cream of tartar, but it is soft and chewy and taste like bread! So easy!!!
Thank you!!
Hi Andrea,
Is it 400 degrees Celsius? My oven only goes up to 200 degrees Celsius. Does this mean I can’t use this recipe as it needs a higher temperature?
It’s 400 degrees F. The 200 should work fine. It’s close enough. Might be a bit longer though.
The dough did not cook at all.. the dough consistency supposed to be dense? Or cake batter like? Mine was not a pouring consistency it was very sticky dough- so 3 cups of almond flour 6tbsp of psyllium husk = 2 cups of water.. almost 2 hrs in the oven but not cooked
I’m not sure. I would try less flour and less psyllium and see what you get. These proportions work consistently for me, so not sure.
I tried this today. I checked it after 30 minutes. The fork came out clean, so I sliced a piece. The inside was undone. I put it back in the oven for another 20 minutes. After a total of 50 minutes, the inside was still undone. 🙁 The only difference between my ingredients and the ingredients called for in the recipe is that I used almond flour rather than almond meal.
Hmmm. Not sure on this one. I wish I could help.
Hi Andrea, it looks great the recipe, but I like to be the same as paleo bread with seeds n nuts except no eggs, I’m always making that bread but now my Doc asked me to stay away from egg for a while, so do you think I can add seeds n nuts as well in this recipe? Regrads, Cristy T.
If they are well ground I think it would work! Let me know if you try it.
Okay I have tried this recipe twice now and it puffs out and is soggy on the inside and does not cook even after more than an hour in the oven.
I can see this will be a wonderful bread if I can only get it to cook properly. I have made bread before with egg in it and never had this problem.
I followed the recipe and instructions twice now to end up with uncooked bread dough. The only exception is I do not use filtered water. The first time I tried with baking powder and the second time with baking soda.
My best guess is that since the rising agent (baking soda) causes carbon dioxide to make the bread rise it must have too much baking soda. Why it works for some and others have my problem is still a mystery.
I am going to make a few more attempts with smaller quantities because this is getting expensive. I will leave out psyllium completely and just stick with almond meal, salt, water and baking soda.
Experiment 1. 1 cup almond meal/flour, 1/2 teaspoon salt, 2/3 cup of water, no baking soda.
Experiment 2. 1 cup almond meal/flour, 1/2 teaspoon salt, 2/3 cup of water, 1/3 teaspoon baking soda.
Experiment 3. 1 cup almond meal/flour, 1/2 teaspoon salt, 2/3 cup of water, 2/3 teaspoon baking soda.
If I am right about the problem being the quantity of baling soda:
Experiment 1 should fail because it has no rising agent.
Experiment 2 should yield the best result because it has half the baking soda (by ratio) than in this recipe, which has not worked for me on 2 occassions.
Experiment 3 should produce too much CO2 and not cook as it is the same recipe by ratio,
If my predictions are wrong it will be interesting. I am thinking weird things like it could be the brand of almond meal I am using or some chemical in the water, but still suspect it has to be related to the quantity of baking soda.
Stay tuned I will post the result of the experiments.
Just an update, still not there yet.
Experiment 1 without any rising agent failed as expected. The crust burned and the inside remained soggy because it did not rise.
Experiment 2 with half the baking soda by ratio has yielded the best result so far with a bread like consistency but very slightly soggy. But it felt like bread and tasted great.
I did not do Experiment 3 as I realised although I got the ratio right for smaller portions, I overlooked the fact that the psyllium is an essential part of the recipe as it absorbs water. So I needed to reduce the water if not adding psyllium or add the psyllium. So experiment 4 is born:
Experiment 4:
Double the test portion this time, so 2 cups almond meal/flour, 1 teaspoon salt, 1 1/3 cup of water, 4 spoons psyllium , 1 teaspoon baking soda. Much closer to the original recipe.
Experiment 4 is essentially the same as the original recipe, by ratio, with slightly less baking soda, I am using 1 teaspoon of baking soda but by ratio this should be 1 1/3 teaspoon.
I have made some other changes too. Now using filtered water and grinding my own almonds. This means I am making Almond meal not almond flour.
Almond flour is blanched. Meaning is has the skin removed and is a finer whiter powder than Almond meal which by contrast has the skin included and is a more course darker powder.
I think this makes a difference to water absorption but just guessing here. Regardless, I think Almond meal is a safer bet.
If you were using Almond flour you may actually need more water because it has more soft powder that absorbs water and no skin to block/resist water absorption.
Anyway, off to bake it. Stay tuned for the result 🙂
Thanks for the research and feedback!
It worked!!!
It turned out to be the perfect keto/paleon bread with a lovely bread like texture and a great taste.
I am so excited and now feel I have such a simple and great tasting keto bread recipe (no egg and no butter).
Thank you so much Andrea for this great recipe 🙂
So what was I doing wrong? A few factors:
1. I think essentially I wasn’t mixing it properly.
2. I was also cutting open the bread before it cooled down.
3. My oven was set to convection (fan forced). Do not use convection. Use bottom element only.
4. I worked out how to do my own baking powder (see my version below).
5. Used psyllium husk not powder.
Not sure which of the above made the biggest difference but they are all important.
Here is how I did it using Andrea’s recipe for the perfect result:
Firstly I divided all the ingredients by 3 to get a smaller bread for experimentation:
INGREDIENTS (1/3 sized portions):
1 x cup almond meal
2 x level tablespoons of psyllium husk
1/2 x teaspoon of salt (I prefer himalayan pink rock)
1/2 x teaspoon of cream of tartar powder
1/4 x teaspoon of baking soda powder (use the same brand as cream of tarter powder)
2/3 x cup of filtered water
INSTRUCTIONS
1. Grease with butter a non stick cup cake container. Only need to grease 3 cupcake cavities.
2. Blend dry ingredients in a bowl stirring in with a tablespoon and then finely mix and grind with your hands making sure the baking soda and cream of tarter powders are well blended in (play “spot the white powder”).
3. Add the water and stir and mix with a table spoon until well blended (at least 2 minutes). It will start off quite watery. Stop mixing when creamy and well blended. Ensure it is well blended and creamy (not too dry).
4. Let sit for 10 minutes to rise. Add to 3 x cup cake cavities evenly (fill each cavity to a little less then level). Pat down gently with spoon.
5. Bake in preheated oven at 205 degrees celsius (400 F) for 35 minutes. Do not use convection. I used the bottom filament only as this is the baking option for my oven. It you cannot select the bottom element do not worry, just do not use fan forced convection.
6. Take out of oven and let sit in tray for 15 minutes.
7. Take out of tray carefully and place on counter or board or grid. Let sit until completely cooled (about 2 hours).
8. When cooled cut one in half. It should be perfect!
9. Place bread in sealable container and store in fridge.
OTHER TIPS
1. If using the full recipe its 1 1/2 teaspoons of cream of tarter powder.
2. For full recipe its 3/4 teaspoon baking soda powder (same brand as tartar powder).
2. Use level tablespoons of psyllium husk (not powder)
3. Do not cut open the bread (and do not refrigerate) until it has completely cooled.
4. Do not use the convection setting on your oven.
Thanks Andrea. This recipe is pure genius!
🙂 🙂 🙂
Pity I can’t upload the photo but the bread looks great!
I really do appreciate the time you have taken to share this!!
Hi Andrea, that looks so good, but can I replace almond flour with coconut flour?! (I use the organic one by red mill.) or it will be need something else to combine well?!
Thank you.
I’ve not tried coconut flour! It would be a bit too heavy to use just coconut flour, but might be able to be used as a part of it.
This recipe turned out great! I didn’t have any issues with the recipes as others have stated. Thanks!
Is the baking pan measurement in cm or inches? Recipe looks brilliant.
Inches. We use this recipe a lot!
Does it matter if we use almond flour instead of almond meal? Cause I used almond flour and the bread turned out dense & doughy after baking. What could have caused it to be so doughy? Let me know.
I’m not sure on this. Sorry about that. It definitely needs to rest.