Breadless Bread

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Almond Bread

When we think of bread, we usually think white-flour, water, yeast, and salt. Now if we were to take all those things away and create a moist, nutrient dense, high protein, low allergenic, sandwich friendly bread, well, we might just have a solution to all those ADD-type behaviour disorders that are equally prevalent in both elementary schools and offices.

We all like bread. It is a filler, it is a serving vehicle for all the good things we put on it, it is easy to grab, easy to eat, and easy to transport. There was a guy I went to high school with who regularly brought an entire loaf of spongy sliced Wonderbread to school for lunch.

Really good bread, however, is not meant to stick to the roof of your mouth or essentially dissolve without having to chew it. Really good bread should be full of good, whole ingredients.

My Breadless Bread is just that. It is grain-free and yeast-free so great for those on restricted carbohydrate diets due to Diabetes (type one and two), those with grain intolerance, candidiasis or dysbiosis, IBS and IBD. The yogurt content also provides some of the good bacteria we could all use. This bread is as moist, delicious and as spongey as wholesome, healthy, seed packed bread can be. My recipe was inspired by this one for Almond Bread. Rumour has it, this bread also makes great French toast, though I’ve been enjoying it with salad or topped with a couple poached eggs.

Breadless Bread

by Meghan Telpner

Prep Time: 15 minutes

Cook Time: 45-50 minutes

Keywords: bake food processor bread gluten-free low-sodium vegetarian almond whole food

 

Ingredients (1 loaf)

  • 2 1/2 cups whole raw almonds
  • 1/4 cup arrowroot starch
  • 2 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 large eggs
  • 1/2 cup yogurt (sheep or goat recommended)
  • 2 Tbsp olive oil
  • 1 Tbs coconut syrup(can also use honey, or maple syrup- optional)
  • 1/ 4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup chia seeds
  • 2 TBS sesame seeds (sprinkled on top)
  • 1 Tsp rock salt (sprinkled on top)

Instructions

Preheat the oven to 325.

Grease and dust a loaf pan (I used coconut oil and rice flour).

Grind almonds in a food processor or coffee grinder until in a fine meal.

Sift together starch, baking powder, baking soda and salt. Mix in with almond meal, and additional seeds.

In a separate bowl, mix together the wet ingredients – eggs, yogurt, oil, coconut syrup.

Mix wet and dry together until there are no lumps, but don’t over-mix.

Pour into the pan and smooth the top.

Sprinkle with sesame seeds and rock salt.

Bake for about 45-50 minutes – it will be ready when a toothpick inserted in the center comes out clean and feel firm when you press down.

Allow bread to sit for about 5 minutes before removing it to a cooling rack.

Best stored wrapped in the fridge.

 

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37 Responses to “Breadless Bread”

  1. Ricki

    #

    What a fabulous recipe! I am bookmarking this for the second I’m done with this anti candida diet! :)

    Reply
  2. Jenn

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    This sounds delish! I want you to come to Boston and teach a cooking class or workshop. And stay with Naz and I. Sending ya love…

    Reply
  3. lisaiscooking

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    Sounds great! I love bread with lots of seeds.

    Reply
  4. Leesie

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    Wow, just those simple ingredients = bread made with love. I will have to try this one for myself. I love Chia seeds – I add them to my bran cereal most mornings for the Omega 3′s. Thank you Meghan for sharing the recipe with us!

    Happy First Day of Spring ;o)

    Reply
  5. canadianfoodiegirl

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    I made this yesterday. It will never be as good as it was fresh from the oven, but it is great with honey drizzled on top. I’m using President’s Choice Manuka honey. The bread is likely more dense than it should be because I only had two eggs left. I whipped up a little ground chia (Salba)-water goo to substitute for some egginess, but of course it lacks the leavening properties of egg.

    I don’t entirely understand the allure of regular bread and especially not white bread, which barely qualifies as “food” in my definition of the word. Sure, bread a vehicle for fillings, transportable, etc., but I always end up deconstructing my sandwiches and mostly eating the filling unless it’s a really good, fresh grain bread (soft, fluffy inside, crispy crust). Sometimes those fillings could go on a salad or be eaten on their own. Bread should be good enough to stand on its own fresh, as toast, or French toast. My weakness for bagels and challah never wanes but that’s the Jew in me.

    Reply
  6. canadianfoodiegirl

    #

    When I alluded to the ultimate (“really good, fresh grain bread”) sandwich bread I was thinking of the bread at aroma. A half sandwich and their signature coffee drink that’s similar to a mocha makes me a happy girl – without the crappy milk chocolate on the side, though I appreciate the touch.

    Reply
  7. Jen (Modern Beet)

    #

    wow! how interesting! I never even considered making bread without flour before now. Different types of flour, sure, but no flour at all!?! I’ll have to give it a try

    What are chia seeds? are they like poppy? flax? totally unique flavor?

    Reply
  8. Nut Butter Battle « Making Love In The Kitchen

    #

    [...] Almond Bread [...]

    Reply
  9. Breakfast Of Champions « Making Love In The Kitchen

    #

    [...] Whole Grain Porridge Breakfast Smoothie Banana Pancakes Green Mojito Smoothie Fruit Fibre Muffins Almond Bread If you are really set on Chocolate for breakfast- give this fantastic recipe a whirl courtesy of [...]

    Reply
  10. Anina

    #

    Hey meghan
    First I wanna tell you I really like your website and the recipes are really good!

    But actually I wanted to ask you about your opinion on raw food
    have you ever heard of it? It’s like you don’t eat anything that’s cooked so that all the enzymes stay in the food…or something like that. They say it’s very healthy, and it’s supposed to be tasty too.
    But a friend of mine who tried it said it was awful and really gross and she was still hungry after a raw lasagne.
    I’m not sure but isn’t it like really not healthy to only eat uncooked food? And shouldn’t eating be kind of fun?

    I’d really like to know your opinion because you’re a nutritionist and everything.

    thanks a lot!!

    Reply
  11. You’re Not Going to Believe This! « Life is yumbo

    #

    [...] also made this bread. It’s really good, but I’ve tried it once before and I can’t make it not stick to the [...]

    Reply
  12. Some Salad Lovin’ « Life is yumbo

    #

    [...] I took a cue from Jenna and made a simple salad with spinach, two poached eggs, fresh green onions, almond bread, and a simple vinaigrette consisting of olive oil, apple cider vinegar, and [...]

    Reply
  13. Mother Loaf « Open-Ended Question

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    [...] would like to give a shout-out to Meghan over at Making Love in the Kitchen for inspiring me with this recipe. You’ll notice I changed a few [...]

    Reply
  14. Roxie Fesler

    #

    Hi there, I just come across your website searching on the Internet as I am looking for some information on yeast infections. Appears like a cool blog so I bookmarked this site and intend to revisit tomorrow to give it a more detailed read when i have more time. Keep up the good work.

    Reply
  15. Jill

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    Love, love , love this bread. I accidentally modified it by also adding the caraway, poppy and flaxseeds for the sesame cracker recipe, ( I was trying to get organised and premeasured the seeds into jars and added the wrong jar in first. ) and I substituted hemp seeds for chia seeds as I couldn’t find any in my local health food shops. And I used your sesame yoghurt instead of dairy yoghurt. But it’s still your bread, and it is sensational ! Thank you. I would never have expected it to be so good. I’ll try it the way it was originally intended when I next make it . If my mistake is this good, your original must be terrific !

    Reply
    • Meghan Telpner

      #

      All those changes sound so great! I want your recipe for the bread!!!

      Reply
  16. Julie

    #

    I made this with some modifications – added chick pea flour and it came out tasting like corn bread, YUM!

    Reply
  17. Making Love in the Kitchen: The Blog Best Hummus Recipes - Making Love in the Kitchen: The Blog

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    [...] Bread (my newest addition!) [...]

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  18. Kristen M.

    #

    Meghan (and friends),

    About how much does it cost you to make one loaf of this bread?

    Reply
  19. alicia

    #

    Would applesauce work instead of yogurt?

    Thanks!

    Reply
    • Meghan Telpner

      #

      The fermented factor the yogurt helps with flufflyness but apple sauce would work for the moisture factor I think.

      Reply
  20. Anita Alvarez

    #

    If you wanted to bypass using whole almonds, how much almond meal should you use?

    Reply
    • Meghan Telpner

      #

      That’s a good question! I would add about 25% more flour.

      Reply
  21. S

    #

    Hi,
    ive been looking for an almond bread recipe but kept coming across recipes which didnt eliminate other flours (how silly – whats the point if it has regular flour in it?) so your recipe is a godsend. please tell me though, what can i use instead of arrowroot starch? i know i’ll never go buy it, its not something ive ever used, and i want to keep carbs away from my bread as much as possible. i just want to use standard cupboard ingredients, nothing really ‘out there’ that i have to make a special trip to buy and wont use in other things.

    also, have you tried making almond chapatis or almond pitas? i love indian food and want to eat it with chapatis, but am trying to get rid of flour from all of my recipes now.

    Reply
  22. S

    #

    Hi,
    ive been looking for an almond bread recipe but kept coming across recipes which didnt eliminate other flours (how silly – whats the point if it has regular flour in it?) so your recipe is a godsend. please tell me though, what can i use instead of arrowroot starch? i know i’ll never go buy it, its not something ive ever used, and i want to keep carbs away from my bread as much as possible. i just want to use standard cupboard ingredients, nothing really ‘out there’ that i have to make a special trip to buy and wont use in other things.

    also, have you tried making almond chapatis or almond pitas? i love indian food and want to eat it with chapatis, but am trying to get rid of flour from all of my recipes now.

    Reply
  23. Let Them Eat Cake – Going Gluten Free - Can Diet Improve Your Health?

    #

    [...] With Seeds: breadless-bread/ [...]

    Reply
  24. S

    #

    Hello,

    I got a recipe for almond bread but when I made it yesterday it was very dense and dry, will be hard to get through even one loaf. I’m keen to try your recipe, but I never use arrowroot starch, potato starch etc. I am actually trying to keep the carb content down, and would like to avoid starch, so what I would like to know is – is that ingredient absolutely essential? What does it do exactly? I mean, what would the bread be like without it? And if I must add it in, can you suggest any alternatives since I never have that ingredient (i’d rather not go out and buy it since I dont use it in any recipe at all). I’d really appreciate your input. thx.

    Reply
  25. Carly

    #

    Is it possible to make this dairy-free? Can the yogurt be substituted?

    Reply
  26. Carly

    #

    Is it possible to make this dairy-free? Can the yogurt be substituted?

    Reply
    • Meghan Telpner

      #

      You could do it with coconut milk and 2 Tbs of cider vinegar

      Reply
  27. Marty

    #

    This looks divine! But, could it be made without eggs? I’m allergic and vegan!
    Thanks, m

    Reply
  28. April

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    I just wanted to let you know that your bread recipe has become a staple in my house. We absolutely love it and thank you so much for the recipe! It is so good by itself, but also fantastic with some agave nectar or if being bad peanut butter or nutella.

    Reply
  29. Meghan Telpner

    #

    I know! Good bread is just so.. well…. good. The more seeds and nuts and heartiness the better.

    Reply
  30. Meghan Telpner

    #

    I haven’t been there yet- but I’ve been hearing about it.

    Reply
  31. Meghan Telpner

    #

    The chia are fully optional. They are also sold under the name Salba. They are really high in omega 3 essential fatty acids. They don’t really have any taste but give a little crunchy. Definitely not necessary. And flourless breads are my favourite. So dense and nutrient rich!

    Reply

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