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Breadless 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

Prep time:

Cook time: 

Total time: 

  • 2½ cups whole raw almonds
  • ¼ cup arrowroot starch
  • 2¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 large eggs
  • ½ 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
  • ¼ cup sunflower seeds
  • ¼ cup chia seeds
  • 2 TBS sesame seeds (sprinkled on top)
  • 1 Tsp rock salt (sprinkled on top)

Make It Like So
  1. Preheat the oven to 325.
  2. Grease and dust a loaf pan (I used coconut oil and rice flour).
  3. Grind almonds in a food processor or coffee grinder until in a fine meal.
  4. Sift together starch, baking powder, baking soda and salt. Mix in with almond meal, and additional seeds.
  5. In a separate bowl, mix together the wet ingredients - eggs, yogurt, oil, coconut syrup.
  6. Mix wet and dry together until there are no lumps, but don’t over-mix.
  7. Pour into the pan and smooth the top.
  8. Sprinkle with sesame seeds and rock salt.
  9. 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.
  10. Allow bread to sit for about 5 minutes before removing it to a cooling rack.
  11. Best stored wrapped in the fridge.

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40 Responses to “Breadless Bread”

  1. Anina said…
    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!!
  2. [...] 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 [...]
  3. [...] 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 [...]
  4. [...] 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 [...]
  5. Roxie Fesler said…
    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.
  6. Jill said…
    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 !
    • Meghan Telpner said…
      All those changes sound so great! I want your recipe for the bread!!!
  7. Julie said…
    I made this with some modifications - added chick pea flour and it came out tasting like corn bread, YUM!
  8. [...] Bread (my newest addition!) [...]
  9. Kristen M. said…
    Meghan (and friends), About how much does it cost you to make one loaf of this bread?
  10. alicia said…
    Would applesauce work instead of yogurt? Thanks!
    • Meghan Telpner said…
      The fermented factor the yogurt helps with flufflyness but apple sauce would work for the moisture factor I think.

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