No Grain, No Brainer – Bread

Talk about a slice of heaven! There’s nothing better than biting into a piece of this mouth watering, grain free “bread.”

No Grain, No Brainer – Bread 

Makes a 1 8.5 ×4.5 loaf.

Preheat over to 300 degree’s.


  • 1 cup crunchy almond butter
  • 4 large farm fresh eggs, separated.
  • 1 tablespoon raw honey
  •  2.5 ounces apple cider vinegar
  • 1/4 cup unsweetened almond milk
  • 1/4 organic coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt.


1.  Preheat your oven to 300 degrees. For a white colored loaf as in the photo, place a small dish of water on the bottom rack.

2.  Line the bottom of an 8.5×4.5 glass loaf pan with parchment paper, then spread a very thin coating of coconut oil on the sides of the pan. (I just put a ziploc bag over my hand and scooped the coconut out to smear it in the pan!)

coconut Oil 

3.  In a bowl, using an electric hand mixer, beat the almond butter with the egg yolks.

almond butter  eggs/almond butter

Mixing, mixing…

mixing     Look at that technique!

All set!

mixed bread

4.  After well mixed, add the honey, vinegar, and almond milk.

bread ingredients

5. In a small bowl, beat the egg whites (super fast!) until peaks form!

egg whites

6. In another small bowl, (yes, tons of dishes, sorry; but well worth it!) combined coconut flour, baking soda, and salt.

7. MAKE SURE YOUR OVEN IS PREHEATED TO 300 DEGREES BEFORE MIXING THE EGG WHITES, ALMOND BUTTER MIXTURE AND DRY INGREDIENTS ALL TOGETHER!  You don’t want your whites to fall, and the baking soda will activate once it hits the eggs and vinegar.

8. Combine all the dry ingredients into the wet ingredients, and beat until combined. This will result in more of a wet batter than a dough. Make sure to get all of the sticky butter mixture off of the bottom of the bowl so you don’t end up with clumps.

9. Then mix in the egg whites, be careful not to over mix.

dry ingredients  fold in egg whites  batter

10. Pour batter into load pan and then immediately place into oven.

Bake for 40-45 minutes. Or until the top is golden brown and a toothpick comes out clean. Don’t be tempted to open the oven door anytime before 40 minutes, as this will allow the steam to escape and you will not get a properly risen loaf.

Once the loaf is done baking, cool for 15-20 minutes before removing from loaf pan to cut. Wrap the loaf up tightly and store in the fridge for 1 week.

This works great for toast, or an almond butter and apple sandwich!

bake bread           bread done