Grain Free Bread Recipe
Grain free bread recipe is also known as the healthiest bread in the world! What?! Yes, according to Dr. Berg, it doesn’t get any tastier. I have to agree!
Enjoy with a pat of butter or add to any of your favorite dishes!
Grain Free Bread Recipe
Have you given up or limited gluten in your diet? If you’re longing for delicious tasting bread, then give this simple gluten free bread a try and you won’t feel like you are missing a thing!
When I started learning about the Ketogenic Diet, I scoured every source I could and found a couple of docs that follow the high fat, medium protein, low carb way of eating themselves.
Dr. Jason Fung is the first doctor I became interested in learning more about.
He is a Canadian kidney specialist and co-founder of Intensive Dietary Management program, and also an author to The Obesity Code as well as The Complete Guide to Fasting books.
Both books are worth the investment if you want to learn more about the science behind this life style.
I’m fascinated by his findings.
Gluten Free Bread Recipe
Dr. Eric Berg is another doctor I have followed. He is a chiropractor and has also become educated on the Keto diet and helps thousands of people lead healthier lives.
He’s all over the place; Facebook, Twitter, website with a supplement store and to be honest I unsubscribed because I felt like he was stalking me on Facebook – Haha!
The power of advertisement!
This delicious grain free bread recipe is on his YouTube channel, and although they don’t site where the original recipe came from, they do mention that it’s not an original Berg recipe.
How To Make Gluten Free Bread
Let’s get baking!
These little boules are the absolute best tasting slices of bread, and you can shape the dough into any form you would like!
There are many factors that make this bread a success!
First, the right portion of gluten free flours are essential! For this recipe you will need a combination of flours:
- Arrowroot flour
- Almond flour
- Coconut flour
Second, together with rapid acting yeast, ground chia seed and psyllium husk powder make the bulk of the dry ingredients.
Once you yeast is nice and bubbly, then mix it with the chia and psyllium for a beautiful dough!
How to Store Gluten Free Bread
Since there are no preservatives in these loaves you can’t leave this out on the counter for long. Give these tips a try!
First, let the bread cool completely before slicing or storing (waiting is the hardest part of this recipe!).
If you don’t wait, then you’ll end up with gummy slices of bread, so WAIT and let the loaves cool.
Store in an air tight container for three days, and after that you need to freeze it.
Can I Freeze This Bread?
Yes! To freeze, slice the loaf and wrap each piece in plastic wrap before putting it in air tight freezer containers.
If you have a vacuum sealer, that’s the best way to prevent freezer burn. Freeze whole boule to prevent the slices from being squished.
Use within two to three weeks.
Try these recipes with your fresh baked healthy bread!
A couple of slices of this bread with delicious with bacon and eggs for breakfast! Here are some zoodle recipes that you might enjoy as well.
- Turkey Meatballs with Italian Sausage from The Foodie Affair
- Bruschetta Chicken Zucchini Spaghetti from West Via Midwest
- Low Carb Smokey Mac and Cheese from Lisa’s Dinnertime Dish
Grain Free Bread Recipe
Ingredients
- 1 cup almond flour
- 1 cup arrowroot flour
- 1/3 cup coconut flour
- 1 teaspoon sea salt
- 2 teaspoons active dry yeast
- 1 1/2 tablespoons chia seeds finely ground
- 2 tablespoons psyllium husk powder
- 1 1/4 cup water
- 2 teaspoons maple syrup real
- 1 egg
Instructions
- In a large bowl, whisk together almond, arrowroot and coconut flours with the sea salt.
- In a small bowl heat 1 1/4 cups of water to 105-110 F degrees. Add maple syrup and rapid rise yeast. Let sit for about 10 minutes. The yeast should start to bubble.
- Stir in the chia and psyllium into the prepared yeast mixture. Let sit for about 10 minutes while the ingredients thicken. Whisk together, then add to the flour mixture and stir with a spoon until all the ingredients are well incorporated.
- Knead dough for about 1 minute, then place back in the large bowl and cover with a damp towel. Place in a draft-free area and let rise for about an hours.
- Pre-heat oven to 425 F degrees with baking sheet or stone.
- In a small bowl whisk egg. Form dough into desired shape and brush egg over the loaf. Place on heated baking pan and bake for 25-30 minutes or until the internal temperature reaches 205 -210 F degrees.
- Let cool completely before slicing.
Notes
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
I made this last night for this mornings breakfast as I was craving toast with my bacon and eggs.
I did add a little extra water when kneading the dough as it wasn’t coming together, quite dry.
It is delicious and has wonderful texture.
Thank you Sandra for sharing 😄
I’m glad you gave this a try and it was a great addition to your breakfast! Thanks for stopping by, Adelia!
Hi Sandra
thank you for this recipe, i would love to try it. but am vegan can i sub the 1 egg with chia seeds powder.
Also is it possible for me to sub yeast with a sourdough starter –
i would appreciate if you could please let me know
Stay safe
Hi JZ, I can’t be for certain since I haven’t tried those substitutions. Please let me know if you give those changes a try. I’m sure others would like to know how it turned out too.
Can you use this recipe in a bread maker? It sounds amazing!
Hi Donna, I have never tried to make this in a bread maker. I might have to give it a try. Let me know if you try it.
This is the worst loaf of “bread” I’ve ever made. I knew right away this wasn’t going to turn out right. I’ve been baking grain free breads for 3 years and this looked interesting so I thought I’d give it a go. It was one gigantic rubber goop ball the second the chia/psyllium hit the yeast water. It took a long time to incorporate the flour and the bake time is way off. I’ve had mine in the oven for 40 minutes and the interior is slime. Pass on this recipe and find a better one to use your resources on.
Hi Alex, I’m afraid you didn’t follow the directions. I stated pretty emphatically that you must let the bread cook completely before slicing into it. If you have never worked for chia or psyllium then what you experienced is common. The ingredients in this gluten-free Irish Soda bread may be more in line with what you are use to working with. Have a great day! Sandra
The same thing happened to me! The minute I put the psyllium and chia into the yeast water one big goop ball. I threw it away and have the dry ingredients sitting here not knowing what to do as I don’t want to waste another packet of yheast!!
Working with chia and psyllium ingredients are different and does take more patience and practice. This Irish Soda bread might be one you can master in no time – no yeast needed. https://www.thefoodieaffair.com/gluten-free-irish-soda-bread/
My family loves this bread! My son is not tolerating the chia seeds and psyllium husk though. Is there any way you can take the two out and still make it taste the same? Thanks!
Hi Stephanie! Sorry for the delay. I’m sorry I haven’t experimented with any other ingredients to offer ingredient swaps. Xanthan gum may be used in place of psyllium husk, but I don’t know how much. If you play around with the ingredient list let me know what you used.
I don’t have arrowroot flour but I do have a lot of Tapioca flour. Will Tapioca flour work in place of the arrowroot flour ❓
Hopefully 🤗‼️
Hi Rosalina, I have not tried using tapioca flour so I can’t speak to that. If you try it, please let me know. I would love to know the results!
Tapioca flour is a no-go for keto bc it has too many carbs.
Oh I found that arrowroot flour is also high in carb. I’m wondering if arrowroot flour is keto friendly. after eating
I forgot to add the phyllium husk, what to do. Can I add before I stick it in the oven?
Can you still add it? You won’t get the same “fluff” without it, but it’ll still taste good. I would remove the dough and try to add it in, then place it back in the oven.
Hello! I love baking especially gluten breads…but we recently discovered my son has a wheat allergy. So happy I came across your recipe because it’s SO good. I’m shocked! This recipe is for sure going to be on repeat 😊 thank you!
Oh, I’m so glad you like this bread recipe as much as we do. Thank you for commenting and leaving a 5 star review 🙂
I just love this recipe! I’m going to try substituting the arrow root flower for oat fibre and see how it turns out. Has anyone tried this option before? Interested to hear. Just trying to reduce the carb count as this bread is so delicious and addictive.
I wonder if there’s any way to create a sourdough starter for this. Has anyone ever heard of a gluten-free sourdough starter or (better yet) a low carb sourdough starter?
I haven’t seen any low carb starter, but boy would that be fabulous. I’ll keep experimenting. Let me know if you find anything in the meantime.
I’ve made sourdough starter with arrowroot flour and green banana flour and incorporated it into this recipe. It turned out beautifully!
That sounds like a great addition! Thanks for sharing.
I didn’t have psyllium so I used ground flax. The yeast bubbled up, but the dough only slightly rose and it was a fairly flat pancake when it came out. I’m not sure how “tall” the loaves should be. Anyway, I added rosemary,thyme, sage, and garlic and made a savory herb bread. It was flat and dense, but tasted great. I crumbled it up and made Thanksgiving stuffing/dressing with it, with gluten free gravy. It was delicious!
What a good idea to use this as a stuffing! I think I’ll be trying that next.
I just made this bread following the recipe exactly. I had it in the oven for over an hour and it was still done done in the middle. Any thoughts on what happened? I appreciate the comments about not waiting after adding psyllium husk powder in the yeast. Will try that next time. I tasted it anyway and it’s really good!
meant To say “not done”
Hi Susan, I’m not sure what night have happened. That hasn’t happened to me. Glad it tastes good though 🙂
Found out what happened – I misread my measuring cup and added too much water! I’ve made it 4 times since and it turned out perfectly! I did a taste test with 20 of my associates at work and everyone was amazed no grain! Unanimously said delicious! I made an olive version too…sooo good! Thank you Sandra 💕
Could I sub tapioca starch for the arrowroot in the recipe?
I’m not sure, Megan. I haven’t tried it. I would love to hear if it worked for you.
I just love this bread but at 9 net carbs per slice, that’s a lot!
I stopped making it because i started to crave it.
Hi Zoe! I totally understand. Even this bread should be an occasional indulgence if you are still on the losing phase of Keto. I’m glad that you like the recipe though!
Oh my goodness this bread is just amazing!! I have nade it twice. I even substituted physillium with accacia. I had to add more liquid but it was great. Thank you thank you.
Thanks for sharing your outcome with this bread recipe, Aida!
Am I measuring the ground chia seed wrong?? I measure the seeds then grind, not after there ground. The yeast mixture thickens so quickly I can’t stir in the dry ingredients. Help!
Hi Charlotte,
I have been making this wonderful bread weekly for a few months now. I had the same problem of the yeast mixture becoming sooo gelatinous. My fix is as follows:
Add half of the total psyllium husk powder to your dry ingredients instead of to the wet yeast mixture. Also, add the other half of the psyllium husk powder and all of the ground chia seeds to your already proofed yeast and then mix all the dry and wet ingredients together very quickly. Do not wait even one minute after you have mixed chia seeds and psyllium husk powder into the proofed yeast. This should fix the problem.
I had this same issue. My yeast mixture was thick gel and it was hard to mix in to the flours. I was afraid to add much more water. I finally solved the problem. I use a pastry cutter to cut in the gel…….same as you would with butter into flour for pastry. Then when it is almost all cut in in little pieces, I knead it. The dough just switches from dry to almost sticky wet. So I know it is the right amount of water. The bread turns out perfectly every time. I just wanted to pass on this tip.
That IS a great tip! Thank you for sharing, Judy!
This bread is great. Make it all the time. Is there any reason it couldn’t be baked in a loaf pan?
So glad you enjoyed this. I have mini loaf pans but never thought to try it for this recipe. Give it a try!
I’ve made this bread several times now and love it! Just turned to the recipe to make it again… and where did the ingredients go?!
Hi Erin, I updated recipe cards and it looks like this one didn’t transfer over 🙁 Looking into in now to see how I can fix it. THANK you for commenting otherwise who knows how long it would have been unresolved!
I have made this bread and it is Fantastic!!! But, I can’t seem to find the nutritional data. Can you help me with this !! Thank you !
Hi Ruth, so glad to hear this! It’s about 9 carbs a slice. Right now the plugin that calculates the macronutrients is not working. I’m having a tech person help me with that. In the meantime you can use a free recipe analysis like MY Fitness Pal Recipe Calculator
I cant seem to find the Nutrition facts chart.
Specifically hoping to find out what the carbs are per serving.
Thanks!
Not sure what happened but after I added the chia and psyllium it didn’t just turn gelatinous it was like silly putty. I’m letting it rise now and hope it turns out ok. I ground my chia seeds in my Vitamix blender maybe too much?!
Hi Emily, the longer you let it sit the thicker it will become, so maybe by grinding the chia extra small it was actually more than needed. Hope they still are tasty!
Me too! But its ok – put the dry ingredients and the blob into a food processor – it makes all the difference. the first time I did it and it tried to knead it myself, it was a disaster. Food processor for the win!!
Same for me….I could of bounced that mixture off the wall. I believe 10minutes is too long for it to sit before adding it to the flour mixture I had to need in all of the flour mixture because it couldn’t be stirred. I’ll keep an eye on it next time instead of setting a 10 minute timer. Yes there will be a next time! The flavor of this bread it the best by far! Thank you!
Thanks for sharing Charlotte. Glad you enjoyed this bread!
Question:. I’ve made it twice and found the dough to be too sticky to knead. Any suggestions?
Hi Anna, It is sticky. Be sure to let the ingredients sit at least 10 minutes. You can add an additional tablespoon of coconut flour and hopefully that’ll do the trick!
Hi, This is an excellent recipe. I am loving all the different flours you use in all of your recipes… I am learning so much.Finally a bread that will actually taste good for Brooks in his pales diet! Can’t wait to try this!Thanks for the sharing this.
Hope you love it, Sandra! Definitely one of my favorite recipes.
There’s nothing better than homemade bread in my opinion. This is an excellent recipe. I love all the different type of flours you are using for this bread. Waiting for it to cool will be hard!
Oh my goodness, this bread looks heavenly and I agree, waiting until it’s cooled is the hardest part (I’m always slicing off the heel!). Thank you for all of the research you’ve done, great info and recipes!
Who knew grain free bread could look this decadent?? I want to reach right in and grab a slice or two!
Finally a bread that will actually taste good for Brooks in his paleo diet! Can’t wait to try this!!
Im loving all the different flours you use in all of your recipes… Im learning so much…. I never realized how many options I have in baking!
Super interesting! I’m learning a lot too and have had a lot of fun experimenting. Some not so good results and others are better than the regular flour reicpes!
On the Nutrition Facts chart, are the carbs, fat, fiber, etc listed for the whole loaf? What is the serving size?
No, it’s 16 servings, so probably closer to a slice.
You’d have to be Jesus to make that little loaf feed 16.
This bread sounds wonderful!!! I love baking bread but haven’t experimented with different flours yet! I need to make this one!
I love how you added chia seeds, I’m always looking for ways to use chia seeds in recipes!
This looks like the perfect gluten-free bread, simple, delicious and. grain-free! I’ll be sharing this with our GF friends!
As soon as I can use my oven, I’m a baking this bread! It looks great!