Grain free bread 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 grains in your diet? If you’re longing for delicious tasting bread, then give this simple grain 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.
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.
Ground Chia Seeds
Gluten free bread recipe
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:
- Arrowroot flour
- Almond flour
- Coconut flour
Rapid Acting Yeast – This is what you want it to look like
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!
Yeast With Chia and Psyllium
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. 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. 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
- Rainbow Zoodles with Tomatoes from Bowl Me Over
- Bruschetta Chicken Zucchini Spaghetti from West Via Midwest
- Low Carb Smokey Mac and Cheese from Lisa’s Dinnertime Dish
This delicious grain free paleo bread is perfect for those following a low carb, keto diet. Simple to make and tastes delicious, not eggy! Compliment any meal. 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. Use real maple syrup. The syrup is consumed by the yeast, which lowers the glycemic index.Grain Free Bread
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
16 Serving Size:
1 slice
Amount Per Serving: Calories: 100 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 12mg Sodium: 139mg Carbohydrates: 12g Fiber: 3g Sugar: 1g Protein: 3g
shelby
As soon as I can use my oven, I’m a baking this bread! It looks great!
Dan from Platter Talk
This looks like the perfect gluten-free bread, simple, delicious and. grain-free! I’ll be sharing this with our GF friends!
Carolyn
I love how you added chia seeds, I’m always looking for ways to use chia seeds in recipes!
Angela
This bread sounds wonderful!!! I love baking bread but haven’t experimented with different flours yet! I need to make this one!
Michele Hall
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!
Sandra Shaffer
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!
Torrey
On the Nutrition Facts chart, are the carbs, fat, fiber, etc listed for the whole loaf? What is the serving size?
Sandra Shaffer
No, it’s 16 servings, so probably closer to a slice.
Adrienne
You’d have to be Jesus to make that little loaf feed 16.
Jennifer A Stewart
Finally a bread that will actually taste good for Brooks in his paleo diet! Can’t wait to try this!!
Michaela Kenkel
Who knew grain free bread could look this decadent?? I want to reach right in and grab a slice or two!
Debra C.
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!
Kathy McDaniel
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!
Sandra Hanson
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.
Sandra Shaffer
Hope you love it, Sandra! Definitely one of my favorite recipes.
Anna Squires
Question:. I’ve made it twice and found the dough to be too sticky to knead. Any suggestions?
Sandra Shaffer
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!
Emily Cortez
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?!
Sandra Shaffer
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!
Stephanie
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!!
Charlotte
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!
Sandra Shaffer
Thanks for sharing Charlotte. Glad you enjoyed this bread!
Rebecca
I cant seem to find the Nutrition facts chart.
Specifically hoping to find out what the carbs are per serving.
Thanks!
Ruth
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 !
Sandra Shaffer
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
Erin
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?!
Sandra Shaffer
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!
Jan Pensel
This bread is great. Make it all the time. Is there any reason it couldn’t be baked in a loaf pan?
Sandra Shaffer
So glad you enjoyed this. I have mini loaf pans but never thought to try it for this recipe. Give it a try!
Charlotte
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!
Detsi
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.
Aida Lopez Smith
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.
Sandra Shaffer
Thanks for sharing your outcome with this bread recipe, Aida!
Zoe Walton
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.
Sandra Shaffer
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!
Megan
Could I sub tapioca starch for the arrowroot in the recipe?
Sandra Shaffer
I’m not sure, Megan. I haven’t tried it. I would love to hear if it worked for you.
Susan
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!
Susan
meant To say “not done”
Sandra Shaffer
Hi Susan, I’m not sure what night have happened. That hasn’t happened to me. Glad it tastes good though 🙂
Susan
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 💕
Jennifer S
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!
Sandra Shaffer
What a good idea to use this as a stuffing! I think I’ll be trying that next.