by Cat 17 Comments
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It's official...I am in love! Soft, chewy, moist and delicious, I have finally created a Whole30 bread recipe that is completely versatile. From Ciabatta bread to sub buns, this bread is the only Whole30, gluten-free bread recipe you will ever need. It is soooooo easy to make and extremely healthy as well.
I have been keeping this bread a secret for quite some time. Behind the computer screen, I have been enjoying Cuban sandwiches as well as BLTs.
Will you ever forgive me?
Why didn't I want to post this recipe as soon as I fell in love with it?
Well, I couldn't believe that I had actually found true love. I think I felt the need to test it over and over again just to make sure that it was truly the real deal.
And, after making into a ciabatta bun, a sub roll and a French Baguette, I am ready to reveal my love to the rest of the world.
Ready for some drool-worthy photos?:-)
Cuban
Cuban
Whole30 BLT
Whole30 BLT
Now if these pictures did not make your mouth water than there is a pretty good chance that you are one of the lucky individuals that have a stomach made of steel which allows you the ability to digest gluten. For those of you like myself that wither in pain every time a gluten molecule touches my lips, this recipe and these pictures are for you!
Table of Contents
Why do I love this Whole30 Gluten-free Bread recipe?
- Gluten-Free, Dairy-Free, Keto and Whole30 approved
- Takes only minutes to put together
- Can take on any shape of bread your heart desires
- High in fibre and nutrients
- Moist, does not crumble, and does not need to be toasted in order to be eaten
- SUPER EASY TO MAKE!
How to make Whole30 Gluten-Free Bread
Step 1:
- Beat 2 eggs for about 1-2 minutes. Add in almond flour, flax meal, psyllium powder, apple cider vinegar, salt, baking powder and any additional spices. Stir to make sure everything is well combined.
Step 2:
- In a glass measuring cup, heat up ¼ cup water until boiling. Pour water onto bread ingredients and stir. Let the mixture sit for about 10 minutes to allow the fibre to absorb and form bonds with the ingredients.
Step 3:
- Decide which shape you want to make your bread. If you want ciabatta rolls (square shape), use a loaf pan.
- If you are looking for more of a sub roll, use a baguette pan lined with parchment paper
- Place the bread in a 400 degree preheated oven and bake for about 30 minutes.
You can serve this Whole30 Gluten-Free Bread recipe with the following:
- Whole30 Creamy Ranch Chicken (Dairy-Free, Keto)
- Spaghetti Squash Crust Taco Pie (Whole30, Low Carb, Dairy-Free, Gluten-Free)
- Crispy Slow Cooker Pulled Pork (Whole30, Keto, GF)
- Simply Delicious Chicken (Whole30, Gluten-Free, Low Carb, Egg Free, Dairy-Free)
- Chicken Souvlaki (Whole30, Low Carb, Gluten-Free, Dairy-Free)
The Best Bread Recipe (Whole30, Keto, Gluten-Free, Dairy-Free
5 Stars4 Stars3 Stars2 Stars1 Star
4.5 from 2 reviews
Only a couple of ingredients and so easy to make, this gluten-free, Whole30, keto and dairy-free bread is very versatile. You don't have to ever go without bread again.
- Total Time: 40 minutes
- Yield: 1 loaf (3 servings) 1x
Ingredients
UnitsScale
- 2 eggs, beaten
- ¼ cup almond flour
- 1 tbsp flax meal
- 1 tbsp psyllium powder
- 1 tbsp apple cider vinegar
- 2 tsp baking powder
- ⅛ tsp salt
- ¼ cup boiling water
- garlic, oregano, onion or any other spices
Instructions
- Preheat oven to 400 degrees F. Grease a loaf pan or place a piece of parchment on a baguette tray.
- Add all ingredients except water and stir to combine.
- Add water and stir well. Let sit for 10 minutes.
- After 10 minutes, pour mixture into tray and bake in oven for 30 minutes.
Notes
- I divide the loaf by 3 so the nutritional value is for ⅓rd of the recipe
- Author: Cat
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sides
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
Nutrition
- Serving Size: ⅓ of the loaf
- Calories: 119
- Fat: 8.8 g
- Carbohydrates: 4.2 g
- Fiber: 3 g
- Protein: 6.6 g
More Whole30
- Slow Cooker Turkey Breast and Thick Mushroom Gravy - Keto, Whole30, Paleo
- How to Grow Basil
- Keto Chinese Spare Ribs - From the Chef at Ruby Foo
Reader Interactions
Comments
Cat
Unfortunately, there is no way to make an authentic Whole30 bread but I definitely agree with you in terms of this recipe serves the "bread" purpose which makes it easier to create a Whole30 lunch!
Thanks for commenting!
Beth
Love this recipe! Don’t get me wrong, it isn’t the exact same as regular wheat bread but it allows me to make sandwiches for lunch instead of boring salads.
Cat
I don't see why it wouldn't work.
Tatiana Mouton
Would it be ok to make this using regular flax meal?I didn’t realize I needed “ground” flax meal and I already found the regular one that isn’t “ground”. Would it make a whole lot of difference?
Cat
Thanks for the info!
Jack
You can make your own safer baking powder by mixing one part baking soda with two parts cream of tarter.
Cat
I think the psyllium husk would have helped your bread immensely. If you ever want to make it without baking powder, you can omit it and just REALLY whip the eggs for at least 5 minutes to get the lift necessary. It is much more time consuming, though!
Avril
Made this today without the psyllium powder and it worked okay, was a strange loaf, eggy on the bottom but still tasty. I think the psyllium helps gel it all together better so it is more of a dough and less batter. This is not Whole30 compliant as it has baking powder in it which contains off-limit corn starch. However, it is a small enough amount that I cheated to satisfy my Whole30 bread craving.
Cat
I will definitely have to try the xantham version! Thanks for taking the time to post such a nice comment!
Emily
I couldn’t find psyllium powder so used a tsp of xanthum gun (which based on my research is whole 30 compliant). Worked great. I’ve made this several times now and feel like it’ll be the difference between me being successful on whole 30 and not. Thank you for this recipe!! I have it in my oven now. Added a bit of turmeric this go around.
Cat
I have made this recipe every week since it is my "go-to" for my lunches. Let's troubleshoot this together... 1. Double check that you use ground flax and psyllium 2. Make sure that you pour BOILING water - this will help to activate the "gelatin" in the psyllium 3. Make sure you let the ingredients sit for 10 minutes
The resulting mixture will be spreadable but NOT liquid form. I usually make mine in a baguette pan and use wet fingertips to form and spread my dough.
Please try it again and let me know if it turns out!Colleen
Am i doing something wrong. This came out very runny. Are the ingredients correct
Cat
I have made these a million times and have kept them in my freezer so feel free to bake them ahead of time and stash them in the freezer for whenever. It is nice to be able to get things done ahead so you will have PLENTY of time to enjoy your family! PS - Let me know what you think of the bread after you bake it!
Jenni
Can I make this dough ahead of time or bake them ahead of time and have them prepped for later consumption? I’m making these for my brother who is coming to visit and with 9 kids in my house, trying to do as much prep as possible! ? Thanks!
Cat
I am fairly certain it would work just fine! If you try it without the psyllium, I would really appreciate it if you let me know how it turns out and I will add it as an option on my post.
Ileana
Thank you for this recipe, which I'm excitsd to try! Psyllium powder is the only ingredient I'm missing. Will the recipe work if I replace it with flaxseed?
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