Jump to Recipe

Egg-Free Sandwich Bread: A Wholesome Fusion of Low-Carb and Plant-Based Delight

In the ever-evolving world of dietary preferences and health-conscious choices, finding a bread that aligns with both low-carb and plant-based lifestyles can feel like a quest. But fear not, as we introduce you to a game-changer – Egg-Free Sandwich Bread. This delightful creation not only caters to your dietary needs but also offers a myriad of benefits that will transform your bread-loving experience. 

Ingredients That Make a Difference

• Almond Flour – A Nutrient-Rich Foundation: Almond flour serves as the primary ingredient in this bread, providing a nutty flavor profile and a dose of healthy fats. Almonds are rich in monounsaturated fats, which have been linked to improved heart health and reduced risk of chronic diseases.
• Psyllium Husks – A Plant-Based Binding Agent: In the absence of eggs, whole psyllium husks play a vital role as a binding agent in this bread. Psyllium husks provide soluble fiber, aiding digestion and promoting a feeling of fullness, making this bread an excellent choice for those watching their carb intake.
• Coconut Flour and Flax Meal – Textural Enhancers: Coconut flour and flax meal contribute to the bread's texture and structure. Coconut flour is high in fiber and imparts a mild coconut flavor, while flax meal adds omega-3 fatty acids and additional fiber, further supporting digestive health.
• Baking Powder and Erythritol – Flavor and Leavening: Baking powder lends a light and airy texture to the bread, allowing it to rise without the use of eggs. Granulated erythritol adds a touch of sweetness without contributing to blood sugar spikes, making this bread suitable for those following a low-carb or keto lifestyle.
• Lukewarm Water and Coconut Oil – Essential Moisture and Flavor: Lukewarm water and melted coconut oil ensure that the bread remains moist and tender. Coconut oil also brings a subtle coconut essence, enhancing the overall flavor profile.

Elevating Bread to a New Level

Egg-Free Sandwich Bread is a testament to the culinary possibilities that emerge when low-carb and plant-based principles converge. With its carefully selected ingredients and thoughtful combination of textures and flavors, this bread serves as a delicious and nutrient-rich foundation for your sandwiches, toasts, and culinary creations. As you savor the taste, relish the benefits of this bread that resonates with your dietary choices – a harmonious blend of low-carb and plant-based living that nourishes your body and delights your taste buds. So, let the aroma of freshly baked Egg-Free Sandwich Bread fill your kitchen and elevate your culinary experience to new heights.

Egg-Free Sandwich Bread

Prep Time: 15 minutes
Cook Time: 60 minutes
Yield: 1 loaf (12 slices/servings)
Category: Snacks
Cuisine: American

Ingredients:

• 2 cups (240 g) of almond flour
• 1/3 cup (27 g) of whole psyllium husks
• 1/4 cup (28 g) of coconut flour
• 1/4 cup (28 g) of flax meal
• 1 Tablespoon (6 g) of baking powder
• 1 Tablespoon (12 g) of granulated erythritol
• 1 teaspoon (5 g) of salt
• 2 cups (480 ml) of lukewarm water
• 2 Tablespoons (30 ml) of melted coconut oil

Instructions:

1. Preheat the oven to 400°F (200°C). Line a loaf pan with parchment paper and set aside.
2. Combine the almond flour, psyllium husks, coconut flour, flax meal, baking powder, granulated erythritol, and salt in a large bowl.
3. Add the water and melted coconut oil to the bowl and use a wooden spoon to mix until no lumps remain. With clean hands, knead the dough for a few minutes until it comes together into a smooth dough ball. Cover the bowl with a clean towel and let sit for 10 minutes.
4. Shape the dough into a smooth bread loaf and place it into the prepared loaf pan. (Be sure to keep the top of the loaf rounded as the bread will not rise during baking.)
5. Place the loaf pan in the oven and bake for 50 to 60 minutes until the loaf is golden and a toothpick inserted into the center comes out clean.
6. Remove from the oven and let cool for 15 to 20 minutes. Remove the loaf from the pan and place on a wire rack to cool completely before slicing.
7. Store leftover bread in a sealed container for 2 to 3 days.

Nutrition: (Estimated and based on per-serving amounts.)

• Calories: 138
• Fat: 11 g
• Total Carbs: 7 g
• Fiber: 5 g
• Sugar: 1 g
• Net Carbs: 2 g
• Protein: 4 g
  
  

Print Recipe