Nut-Free Paleo Bread

February 17, 2012 in Categories: , by

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My mother-in-law will be visiting this spring and she is allergic to nuts.  It’s got me working on nut-free versions of many of my recipes (because I don’t want gluten-containing anything in my house, even for company, if I can get away with it).  I’m also interested in more nut-free portable foods for lunches etc. (See all my nut-free baking recipes, also all AIP(Auto Immune Protcol) recipes are nut-free.)

This bread is lovely and light and has a great flavor.  I think it would also work really well as a roll if you baked it in well-greased muffin cups (if you try it, leave a comment and let me know how it works).

Nut-Free Paleo Bread

Ingredients:

1.    Preheat oven to 350F.  Line a 7.5″x3.5″ Loaf Pan with wax paper.  Grease the wax paper with coconut oil (if you have a good non-stick pan, you should be able to get away with just greasing it really well).
2.    Melt the butter (or coconut oil if using) in the microwave and let cool slightly.
3.    Beat eggs in a blender or food processor until frothy, about 30 seconds.  Add the remaining ingredients and process again until smooth.  Let the batter sit for a minute to thicken.
4.    Pour batter into prepared loaf pan.  Spread it out so that the surface is even.  Bake for 35 minutes.  Enjoy!

Do you need help finding any ingredients?  Check out  Important Pantry Items for the Paleo Baker.

Comments

I made muffins and it came out airy and fluffy. By the look of it no one can tell it’s a paleo bread. My only problem is I did not like the eggy taste of it. Adding a little salt might have worked for me taste wise. I used Nutiva coconut flour and did not sift the flour. Actually I don’t even know what sifting is. Gonna google that. :)

I did make them in the muffin tins and they make great breakfast rolls if you fill them with some spinach, sauteed mushrooms, caramelized onion and fried bacon. Yum :)
A little too eggy for an everyday bread though.

Hi

What would happen if the eggs were reduced to two do you think? I’ve got an egg white intolerence and am finding it really difficult to find a nut free paleo bread recipe that isn’t full of eggs! I can handle a little bit but don’t want to risk eating too much (no more than half an egg a day).

Any thoughts on what would happen to the loaf if I was to only use two eggs and a couple of flax “eggs” or maybe a couple of tablespoons of bloomed gelatin? I don’t want to waste the ingredients so if you’ve got any ideas or guidance I’d really appreciate it.

Thanks,
Cassie

I must be doing something wrong… My bread (in a slightly larger loaf pan-8×4) came out extremely flat, yellow, and brown. Almost reminiscent of cornbread. Did I miss something and was I only supposed to use the egg whites? Did I let it sit too long before baking?

Next time going to try as muffins, but was excited over the possibility of a bread with almond flour alternative! (A little tired of almond flour, although I have no problems with it and do like it-just looking for a change-up option!)

Thanks! :-)

I made this recently, and while I loved the taste, my bread didn’t rise at all. Any suggestions? Am I missing something?

Baking soda can be a little tricky since as soon as liquid is added in the presence of acid (tartar and vinegar in this recipe) it starts to bubble. If you over mix you will beat all the bubbles away before it is poured into the pan. Also the soda needs to be fresh and only lasts1-2 years and high humidity will destroy its bubble making power even faster. Here is some more info with an embedded link on how to test your soda or powder for freshness.
http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm

This bread has been a huge part of our meals. It’s wonderful. I double the recipe, add honey, chia seeds and flax seed. Thank you so much!

Hi,

Just tried this also. Mine came out yellow on top, brown on the bottom and very flat. Not sue what went wrong. Please advise.
Thanks.

Thank you so much for posting this recipe! I have a very hard time finding baked goods recipes that are nut free! So I’m excited to try this one. And I love that you are using the blend of coconut flour and tapioca flour! I recently discovered that blend as well and have found that my recipes don’t have that grainy texture that coconut flour alone gives you. Thanks again!

Why do you not answer your posts. I would like to know the answers to those questions as well. People who don’t respond to their followers loose them. Your choice.

Probably because this article was written in 2012. I would like to know the answers too, but she just might not pay any attention to her old posts.

Hi, I’m new to paleo everything. Been downloading and trying all the bread recipes in hopes of striking gold. It is definitely uncharted territory for me. I am Filipina, based in Manila, and pretty savvy with the wheat recipes of yore. I am beating myself up for the weight gain of my children since l loved baking, and they became sugar and wheat addicte. Of course they became overweight and l am still beating myself up for that. I discovered that all flours should be sifted and using a mixer is NOT recommended, unless, in whipping up eggs. I just use the fold in method and finally got lightweight cakes and bread, unlike the first batches, which weighed a ton, and tasted awful. I am lucky that all coconut products are grown and produced here. And the big name supermarkets sell paleo ingredients.. That is a blessing.

We’ve made two “loaves” of this bread but they are half the size of the one in the picture. Is that a double batch as you call it?

Not sure how many people know this. But coconuts are considered tree nuts and this recipe calls for coconut flour. Meaning this bread is not nut free.

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