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).

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 am interested in trying this bread, but I’m allergic to eggs. Since there are 4 eggs in the recipe, I’m not sure I can use a substitute. What do you think? I know baking is rather precise.

Hi, any ideas why my bread is turning green? I used once a non-stick pan, and then I thought it was just a reaction with the metal, so I returned the pan. Today I used a silicone pan and the effect was just the same… Help!

I posted months ago about my green bottom :) Hoping some clever baker can solve the mystery! I love this recipe but haven’t made it again due to concern about that green reaction.

I have never had it turn green on me, so I still have no idea. The only thing I can think of is some reaction with the pan being used. Have you tried lining the pan with wax paper or a different pan?

It’s the chemical reaction that happens in a lot of non-wheat breads. It happens with cashews too. Mine turned a greenish-blue and sometimes it’s just on the bottom half. I don’t think it affects the taste or quality tho.

My mom made the bread and had one batch turn green, but she said that it was because she let it set in the pan too long. Maybe that will help–?

Hi Sarah,

Just wanted to let you know that I used a silicone muffin tray when making the nut-free paleo bread recipe and they turned out great. For a tray of 6 I made 2 with raisins, 2 with parmesan cheese sprinkled on top (thankfully we can tolerate parmesan), and 2 plain. I found that 25 minutes was sufficient cooking time in my oven. Yum!

– Tina

Hi – Is it okay to double this recipe? Also, do you happen to know how long it lasts or have storage recommendations. I need a sandwich bread. We homeschool and I frequently need to throw together lunches so it’d be great if I could make this once or twice a week and have it for a few days. I looked at the bread machine recipes but couldn’t find one that was both nut free and flax free. If there’s one I missed, please let me know! It would be great to take the machine out of the attic :D

Sarah recommends making her recipes exactly as written for the best results. Her baked goods do freeze well, so you could make multiple loaves and freeze some for later. – Christina, Sarah’s assistant

I have followed this recipe to a “T” twice, the second time making sure I sifted the flour and my bread will not rise even half of what your picture shows. What’s going wrong?

What would happen if you added more baking soda and acv? Would the reaction make it rise more? I’m not very experienced in baking, so I wouldn’t know.

The problem with gluten-free baking isn’t making air, but holding it. This is the reason for beating the eggs and is the reason why a finely ground coconut flour works better than a coarser one. You could try, but I think it would probably be better to play with the coconut flour (one less teaspoon, one more teaspoon, etc.)

I would also consider reducing the amount of coconut oil/butter/shortening. A lot of my baking fails lately seem to be too heavy on the coconut oil, and if I’m right, that has caused the baked goods to fall about halfway through baking.

I’d like to convert this recipe into a yeast based recipe (to avoid so much nut flour in your other recipes and to avoid using flax). Do you think it will work? I don’t have a bread machine either. I’m going to use your other yeast bread recipes as a guide.

There is no yeast and no baking powder in this recipe; did you forget to list it? Amy has already made it twice and it does not rise (???)

The second time I made this I doubled it & cooked it in a larger pan. Turned out perfect! Thanks for the great recipes!

can you tell me what the internal temperature should be for this loaf when cooked? is it 200 like a yeast loaf? mine came out a bit wet, so I’m wondering about my oven temperature, it would be better for me to use a thermometer to check for internal temperature to gauge doneness, rather than just timing it. thanks

I’m so excited to try this! And I am so glad that I found your nut-free recipes. I am new to the paleo diet and I have a daughter that is allergic to nuts. I will be trying many of the recipes you have on your nut-free baking page! So glad that you have posted all of these!!!

Did you make the recipe exactly as-written? The bread should puff up a little from the combination of baking soda and vinegar, but it won’t rise like yeast-based bread will. – Christina, Sarah’s assistant

I am pretty excited to have found this recipe for nut free bread! Am VERY allergic to almonds so – while your bread machine bread sounds perfect – it’s a bit out of court for me with numerous cups of almond flour/meal!!
Read of the readers trouble with rising – have to make sure your cream of tartar and baking soda are still fresh!
Sooooo looking forward to your cook book!

Elizabeth Richardson

Thank you thank you thank you! I can’t eat gluten, yeast, dairy or nuts so I haven’t had bread in almost two years. I can’t wait to try this!

Quick question: I live in Spain and cannot find Cream of Tartar anywhere. We have some baking powder (a paleo friendly one-Hain) but I don’t know if I can substitute Cream of Tartar with that. Any suggestions?

You can find cream of tartar at Manuel Riesgo, a “drugstore” located in Madrid, and you can buy it on line. Greetings from Spain.

My first attempt at the nut free bread was a success – made very sure that the ingredients were fresh and sifted the flours well. I decided to double the recipe the second time I made it – not all recipes react well to being doubled – as I have found out over the years of baking!!! This one worked well – I made one loaf and one batch of ‘muffins’. Sarah had suggested that this may work and it did – so now I can bake once and eat several times!!! I froze some of the ‘muffins’ to see how they would react to freezing. All went well so I am really delighted with this recipe!!!!

PS I live in Tucson, AZ so I avoid turning on the oven as much as possible during the summer months!!!

Elizabeth

Yeah, well, when you LIVE in an oven… But it’s a *dry* heat!!! LOL I live in central Florida and not-so-dry heat…
I’m glad doubling worked out – I need to make this!!

I don’t think this recipe works very well for bread. There’s quite a few comments on here about it coming out flat so I don’t think you can assume it’s the baker’s fault. I did it both as muffins and bread. The muffins actually came out better and did rise. It is very eggy tasting too. My son still ate it but I was disappointed at how flat it was. Maybe it also depends on what altitude you’re in? I don’t know. I think it’s too fussy of a recipe as a bread.

Tried this today. While the texture is good, and it turned out pretty well – it did not rise at all! My loaf is 1 inch high. My ingredients were fresh/new, so that shouldn’t have been the issue. I didn’t notice much “thickening” of the “dough” before baking it though. Any tips?

How I wish that American baking recipes used weights instead of measures! Baking is chemistry, and I suspect that one reason commentors achieved such mixed results when baking this bread is due to differences in the actual quantities of ingredients used. Medium eggs are quite smaller than XL; also, different brands of coconut flour vary greatly in weight per 1/4 cup!

I made the bread this week and it is really delicious! The only problem I really have is the wrong loaf pan size. I used a Corningware loaf pan. Wondering how to increase the ingredients for a larger pan? Baking is tricky and picky so I don’t want to just double everything! Or could I?

This recipe has saved me and helped me stay on track. I’m allergic to almonds, so there are very few breads I can have. Awesome. Thanks!

Also, It turns out kinda flat… But it’s still delicious. I just make tiny little varied sandwich sliders etc.

Hi Sarah, I’m wondering what you do if you are only able to eat egg yolks with recipes like this? Do you use just yokes with double the quantity (ie 8 yolks for this)?
Thanks! I have found your book and site so helpful in my autoimmune journey!

This is the first EASY Paleo bread I’ve made! This is my new go-to favorite; it turned out like a mixture of pound cake (texture) and white bread (flavor). Nut-free and so easy! Over the past 1-1/2 years of being Paleo, I’ve made so many failures and had nearly given up on finding a nut-free, paleo bread, when I opened the oven door, I wanted to cry happy tears! I just doubled it and can’t wait to see if it is as good as the first loaf! :)

I didn’t read the comments here before making it and didn’t sift the flour, and it came out an inch high. SO WHAT? I had a SANDWICH! On light, fluffy, soft BREAD. This is fantastic!

I made this but it didn’t rise much :(

Maybe a 2:1 rise ratio of the finished product. Super moist in the middle tho!

Going to try your yeast recipes to see if I can’t get one that will turn out a lot fluffier.

I made this bread tonight. It looks very much like the bread in the photo…maybe a little more dense. I didn’t sift the flour and used Ghee in place of butter. I also doubled the recipe. It looks great, but turned out rather bland. Maybe, it was the Ghee…I don’t know. Of course, the ingredients aren’t very flavorful. This might be part of the reason it’s somewhat bland. Next time, I’ll likely add some herbs for flavor.

I tried the recipe and mine was a flop… didn’t really rise at all, maybe half the pan. is there really only 1/4Cup of the 2 flours??

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