Anyone who loves bread and is looking for healthy bread recipes, or has missed bread because their tummy can’t handle it, I have a recipe for you that is a very delicious, healthy and easy. There is no rising required, so it is fast, and the texture and flavor are really good! I have been tweaking this formula to get it just the right flavor and texture and have had my taste testers giving me feedback with their high standards. 😉 The ingredients are healthy, and it is a pleasure to make. Actually, it is just a pleasure to bite into a piece of bread with the texture of grain bread. I like to toast it and put an egg on top, make a sandwich, or crostini for dinner, or put a spread on it and eat it with a salad at lunch. My daughter made French Toast with it last Saturday, and proclaimed it delicious that way. I do hope you give it a try, Pin it for later too and let me know what you think!

Easy Grain Free Sandwich Bread

Preheat your oven to 350 degrees F.

Ingredients:

4 Egg Whites

1/2 Cup of Olive Oil

27 grams of psyllium husk (this gives the bread it’s perfect texture. I like this pure brand with no additives just pure Psyllium Husk)

1/2 Cup of runny Tahini (Sesame Seed Butter – this is the one I love, it’s roasted and tastes amazing with no sugar)

3/4 Cup of Warm Water

70 grams of Coconut Flour

1 Tablespoon of Runny Honey

1 Teaspoon of Salt

1 Teaspoon of Baking Soda

3/4 Teaspoon of Baking Powder

2 Extra Tablespoons of Olive Oil for brushing the loaf while it bakes.

Directions:

Grease a bread loaf pan.

In a large bowl with a hand mixer, whisk together the egg whites until they are frothy.

Add the olive oil and tahini to the egg whites, and beat until they are fully incorporated.

Put the 3/4 cup of warm water in a separate bowl, and add the psyllium husk. Whisk and set aside. The mixture will gel quickly, that’s good!

In a separate bowl whisk together the coconut flour, salt, baking soda, and baking powder. When your psyllium and water is jelled, add it to the egg, tahini and olive oil mixture, Beat until it incorporates and is nice and smooth. This takes about 3 minutes. Now, add in the dry ingredients and continue beating until it is smooth and incorporated. Next, grease your hands with some olive oil, and using a bowl scraper or a rubber spatula, scoop up the dough into a loaf shape and using your hands form a loaf making it nice and smooth.

Place the formed loaf into your loaf pan. I don’t make the loaf the full length of the pan, it fills up as it bakes. Now brush the top of the loaf with a tablespoon of olive oil. Bake the bread in your oven for 30 minutes. After the first 30 minutes are up, remove the loaf from the oven, it will have started rising and browning, and brush it again with the second tablespoon of olive oil.

Bake in the oven an additional 45 minutes, tenting it with foil the last 15 minutes if it is browned nicely to prevent it from overbrowning. Check it after 30 minutes (one hour after initial start of baking). If it is brown, tent it for the final 15 minutes. The bread needs the full 45 minutes to make sure it is completely baked. The total baking time is one hour and fifteen minutes.

Remove the bread from the oven after the baking time, and set it on a wire rack. After 5 minutes of cooling in the pan, remove it from the pan and cool completely on the wire rack before slicing.

If you enjoy this recipe, don’t forget to share it! I hope you Enjoy! 🙂

Pin it! Thank you!