Grain Free Bread - Amazingly Good!!
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- Опубликовано: 21 окт 2024
- Amazingly Good Grain Free Bread. We made some Plant Paradox compliant bread and it actually tastes really good! Here is the recipe:
• 1 cup almond flour
• 1 cup arrowroot flour
• ½ cup coconut flour
• 1 tsp sea salt
• 2 tsp active dry yeast
• 2 tbsp organic psyllium husk powder
• 1¼ cup filtered water
• 2 tsp maple syrup, coconut sugar, or honey
• 1 egg
• 1 egg yolk + tsp water for egg wash (optional)
In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour and sea salt.
Heat water to 105-110°F. Add maple syrup and stir. Add the yeast and let stand 10 minutes. The yeast should bubble or foam. If it doesn’t, start over.
Stir the psyllium powder into the yeast mixture. Let stand 1 minute to thicken, then add the egg and whisk.
Pour the thickened yeast mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
Put kneaded dough back in the bowl, cover with a damp kitchen towel and place in a warm spot to rise for one hour.
Preheat the oven to 425 degrees F. Place a pizza stone in the oven to preheat.
Divide dough into two balls. Place dough balls on a square of parchment paper or a pizza peel. Dip your hands in water and shape into nice rounded shapes. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top.
Slide the prepared boules onto the preheated stone. Bake 35-40 minutes. PLEASE NOTE - baking time can vary - the measure of doneness is an internal temperature of 205-210 F.
Let cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) When completely cool, slice and serve or store in an airtight container. To re-crisp crust, toast or reheat in a 375 F degree oven for 5-10 minutes.
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There's more!! Check out these other two amazing grain-free bread recipes:
Grain-Free White Bread
ruclips.net/video/QSAxwOLAGfU/видео.html
Grain-Free Bread Mix - Delicious!! Simple & Quick!
ruclips.net/video/oCafVKyLJAQ/видео.html
Just wanted to let you know that when I first started to watch, I nearly clicked dislike button after seeing so many unusual and not cheap ingredients. But I was patient and watched the whole thing. Then I liked 😊
I make the same recipe, I added sliced Greek olives in the dough to create an olive bread. Excellent…
This is the only cooking channel that I watch.
Thanks for sharing. I made mine yesterday and it worked!!! It's delicious!!
I used cassava flour instead of arrowroot flour, otherwise, I followed the recipe exactly. The bread was delicious. I made a grilled cheese sandwich that tasted like a grilled cheese sandwich! Thank you for sharing.
Thank you sooo very much for this recipe. I have just made it and it is the nicest I have found so far.Bless you and subbed 🌟👍🏻🙏🙋🏻♀️🇬🇧
This Bread is THE most delicious grain-free Bread I've ever tasted! Awesome when added to carrots & sweet Potato Stew!
This is the recipe that Karen & Dr.Eric Berg shared and by the way, Karen found on line.....here in this video the chia seeds are substituted for eggs. I like both recipes.....The Bergs inform and give generously precious information.🙏🤗
I love this recipe. Thank You for writing it out so easy to follow. I printed it and have it on the frig. I got the ingredients from amazon (Anthony's flours) online. I double the recipe so it fits into a loaf pan and then cut it in half and freeze half. I add lots of fresh herbs from my garden and I put the mixture directly into the loaf pan to rise for an hour, then right into the oven. It's very good toasted twice for toast or crackers or microwaved with cheese. LOVE YOU GUYZ!!!! THANK YOU.
Is yeast part or acceptable in the PPD? Thank you for sharing , I'm on week 4, the sugar withdrawals was terrible, and I'm dying for bread.also dropped 23 pounds.
I learned from a functional medicine doctor in an online webinar to curb sugar/alcohol cravings with L-glutamine powder (on amazon) under my tongue and let it melt. I was unsucessful with Candida Diet for years b/c I always hit a wall when the sugar craving was too overwhelming and I gave up but now I am on the Candida diet since Fall last year, it is May now, and I am still on the diet, no sugar, not even fruit, just berries and lately sometimes 1/4 of a green apple, and I am fine thanks to the L-glutamine powder.
I love your videos. I’m having a hard time sticking to this diet but I’m trying. You give me hope.
Thank you! And hang in there! even doing this diet part of the time is better than not at all 😊 remember to be proud of yourself for making a conscious effort to eat better 😎
Thank you! This bread is delicious. Couple things I've tried after making it 4 x. 1) I add the egg when I add the psyllium because otherwise I don't get the egg evenly distributed and 2) the less I knead it the better it bakes. I can't wait to make pizza crust out of it. Cauliflower pizza crust is hard on my digestion, even wth my Gundry gut.
I add the psyllium husk powder with the flour and it works great.
Looks really good for a grain free bread! Going to give this one a try.
This recipe is truly amazing!!!! I started the diet last week and I am doing a keto version as I am trying to loose weight. I doubled the maple syrup and 3 biscotti looking slices a day does not bump you out of ketosis!!! Amazing!!!
Clon Desirena when you say you're doing a keto version do you substitute the arrowroot flour for something else? When I saw the carb count per 1/4 th cup of the arrowroot flour I decided against using it. I have ordered the cassava flour but have not received it yet. Just curious what you've done to make it keto because I'm missing bread terribly!! Thx in advance!
Caution! Be wary of the Almond flour. It is chock full of oxalates which build up in your body and eventually wreak havok, especially kidney stones but also aches/pains, arthritis, tendonitis, brain fog, etc. Check out Sally K. Norton, an authority on oxalates.
Made this recipe for the third time. Couldn't find my tapioca flour so used sorghum instead. Of course I found it right after I put the bread in the oven but it actually turned out really good. I use one and freeze the other for the following week. Baking this bread makes my house smell fantastic.
This is great!!! will help with improving my blood sugar and at the same time could have bread for my meals!! Thank you!!
I have made this amazing bread twice now, it is so flavorful I added some flaxseed on top for crunch. Thanks you guys for sharing keep up the work looking forward to the next video
Does it taste eggy ,like other keto bread
I cannot wait to try this!! Thanks so much for sharing this recipe..........Love from Texas!❤️
This recipe of really good. My kids like it too.
Ps. You do need to double the recipe to get a normal size loaf.
I was looking for something like this to substitute the bread.
Thanks so much for this video.
You guys are amazing!!
What makes it even better is its homemade!
Hey Dave, This bread is awesome. I'm gonna make it again but substituting CHICKPEA FLOUR for arrowroot flour. Almost 1/2 the carbs. Thanks for this recipe as a good starting point..
Hey, I made your loaf of bread, the exact recipe and it was very good but a little dense and hard.. I wanted to have some bread to eat. I made another loaf tonight but the only addition was authentic foods dough enhancer from Amazon which has no gluten. Oh my god, the bread was baking in the oven and my husband thought it was his bread, it smelled so good. The bread was soft, light and so much better than the first recipe, I ate two slices but I could have eaten the whole loaf. So so good , you must try this recipe with the dough enhancer.
Interesting
Looks good toasted! I've made a recipe almost identical to this one. After I slice it I put some of it in my dehydrator so it won't taste spongy, otherwise just toast it - it's amazing.
Thank you so much. I needed this. It turned out great. The reason it is spongy is because there is no gluten...
@rosewood513
Did not know that
Spongy=no gluten.
✴️💡✴️
Thank you‼️
I love spongy…anxious to try this😋 yum❣️
Your explanation was 100 percent great . I arranged all items just the way you did which , made it very easy for me to put the bread mixture together . My bread is still baking I will let you know how it turns out. Thank you so much.
You did a great job explaining this. I followed your instructions and it was so easy and it came out great. I like toasting it and putting a lot of Kerry Gold butter on it, even if that's not in the PP diet. My dentist said that butter is good for our teeth! Thank You Dave! XO Next time I'm going to try putting it into a bread pan so it rises more.
Hes a good dentist
Thanks for sharing a great recipe!
I didn't have the appropriate stone or pans so I used what I had which was a jelly roll pan ... small cookie sheet. I made it in a layer on the pan and punched finger holes all around like a focaccia bread. it was great, especially if you like lots of crust. We used it for a pizza crust and it was heavenly..! Also cut it into squares and then in half for a sandwich. Making 2 batches today.
Wow that sounds great! Thanks for sharing!
Thank you so much for including such detailed instructions. It was very helpful.
Thank you very much for the recipe! The bread tastes very good! I made it about 4 times, but it never rises. What I’m doing wrong?
Thank you for the recipe. Definitely gonna give it a try! I'm wondering if I can substitute arrowroot flour with tapioca flour?
We are new to AZ Life Cooking. Love you guys and your videos! Can't wait to try some of the recipes you've shared.
I'm about to start the Plant paradox diet; so glad I found you guys :-))
Third time making this today. Turns out perfect every time. Thanks for sharing the recipe! Your videos have been very encouraging. Third week on plant paradox.
😭😭😭😭 thank you! I been trying to do the plant paradox but I love bread. Thank you so much for this!
Looks delicious and yummy 👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽😋😋😋😋😋😋😋
I love your videos! Thank you for sharing the recipes with us!
Hello....un' italian....what's arrowroot flour?
Thanks for sharing your bread recipe.
So I made this tonight and added 1/2 tsp of xantham gum and it turned out so good even my picky 14 year old loved it. I have done this recipe from Dr. Berg too with chia seed. This way is so much better...no spongey or gelatinous texture.
Caution! Be wary of the Almond flour. It is chock full of oxalates which build up in your body and eventually wreak havok, especially kidney stones but also aches/pains, arthritis, tendonitis, brain fog, etc. Check out Sally K. Norton, an authority on oxalates.
Yay! I just watched one of Dr. Gundry's videos where you were the guests. This video popped up and clicked on it because of the title. The guy in the video talking looked familiar, so I checked the name of the channel. Cool... I didn't have to look for your channel. Just subbed.
thank you for posting this tasty bread recipe... I made it today...in the future I will add 1 tsp of apple cider vinegar and I will double the yeast as my bread turned out a bit too heavy...trying to achieve sourdough taste and fluffiness
M H, Hi, I read your comment and I’m curious to know if you try it your way, did it work?
This was yummy! It cures me of feeling bread deprived. The sweetness of the maple syrup meant all I needed was butter but I also tried Pesto and avocado. Your Cauliflower Fritters are good too. Thanks!!!! Lemon Poppy seed cake next.
Thanks for this. I have some of the ingredients and by the end of the day I'll have the rest.
I was thinking about you guys and this video popped up. I've made this bread that I found on another site and altho it tasted good, I could never get it not to be doughy. I think Im going to try it again in a dutch oven at a higher temperature.
Did you try making non-lectin sourdough bread? I want a PP recipe for that, and I'd really like to watch you do it so I can follow along. Thanks again. All the best to you and yours.
Have you put this in a loaf pan to make it into more like sandwich bread?
try adding the psyllium husk in with the dry ingredients. Then you arent trying to break up and distribute the gel. It forms evenly throughout.
Another way to check if your bread is ready is by tapping at the bottom, if you hear it sound hard means it's ready. I also love putting some ice water in a pan underneath the bread & it gives the bread crunchy outside but inside soft & yummy 😋😜
I'm impressed. So many gluten & grain free bread/flat bread/naan/wraps/ call for 5 eggs! YIKES.
I'm definitely going to give this a try. Can we use that dough to make naan or flat bread?
Also, have you tried making a version of this recipe with Cassava flour or Plantain flour or a combo
of both?
Have you tried fermenting the dough & yeast overnight to see if it rises even more?
I’m not on keto diet but cannot eat wheat so this is great! Thanks for sharing! 🙋🏻♀️
I bake gluten free all the time
flours: almond, coconut, cassava, tigernut, chestnut, banana, buckwheat (on amazon)
starches: tapioca, potato, corn
Caution! Be wary of the Almond flour. It is chock full of oxalates which build up in your body and eventually wreak havok, especially kidney stones but also aches/pains, arthritis, tendonitis, brain fog, etc. Check out Sally K. Norton, an authority on oxalates.
Hi guys thank you for this video my husband and I have started the paradox lifestyle change about two weeks ago we are having a hard time with the off taste of the new flours did you find that in the beginning of your diet we’re off to you? Are there any suggestions to making them more palatable?
sunday caradine Yes for sure the taste was off to us. Some things you get used to and even crave the taste but others still do taste "off" so we just don't make those things anymore or we try different versions of the recipe until we find one we like. Another thing we do is try not to have expectations of how something is supposed to taste so that we can be in the mindset that however it tastes is exactly how it's suppose to taste. And then we just have to decide if we like that taste. LOL if that makes any sense. For example this bread; we did not expect it to taste exactly like any particular bread we just tried to determine if we liked the taste that resulted. This is definitely not the first bread we've tried but it is the first one that we actually liked even though it doesn't really taste exactly like bread. It just tastes good. 😊
I think Dr. Berg has a similar recipe. I was wondering how it would be without the chia. I will try this weekend, thank you guys!!!!
Yes this recipe is almost the same but uses more egg instead of chia seeds since they are on the Plant Paradox diet "No" list.
Can you point me to the original recipe - unfortunately my son has an egg intolerance, so I'll try The chia ! :)
Jason Frishman search Dr. berg healthiest bread in the world.
I make Dr Bergs recipe. I thought this one was interesting and kind of funny because he put the egg into the bread. It didn’t look bad so I tried it. It’s in the oven now so I’ll let you all know how it turns out. I’m also trying baking it in a loaf pan because I would really like it to be a little taller bread 🍞 I’ll let you know 🤔
Do you have any idea how many carbs in this bread ? My brought gluten free bread, 2 slices = 38 g of carb. Way to high if you’re trying to reduce carbs
Have you tried the walnut bread yet ? It’s really nice too
Robin Moore we haven't but now I want to 😊
I baked this bread a few times- the dough never rises, but bread is good.
I loved this!!! Thank you!!!
I’ve learned to make this bread using the small bread pan. It’s comes out the same size as the white bread recipe. Two things to make it work are, resist the temptation to add too much additional water after adding the wet mixture to the flour mixture. You have to work patiently but it will work. The second thing is to increase the yeast from 2 1/4 teaspoons to 2 1/2 teaspoons. I’m not a fan of the round loaf.
hi! can I sub out coconut flour as my daughter is allergic?
Hi guys! Great job Dave! The bread looks yummy! This is next on my list to make. Giving up bread has been so hard! Thanks for sharing❣️
Lori Bandow 0
Thank you so much I am going to try this
Gotta try this one for sure!!
Turned out incredible.. could have maybe baked slightly longer but this was great and easy to make!
can you put it in a breadmaker?
Is the coconut flour necessary? What are the alternatives for allergic people?
Thank you! But I was wondering. Doesn’t almond have lectin since it’s a nut?
Caution! Be wary of the Almond flour. It is chock full of oxalates which build up in your body and eventually wreak havok, especially kidney stones but also aches/pains, arthritis, tendonitis, brain fog, etc. Check out Sally K. Norton, an authority on oxalates.
I’m following the plant paradox way of eating too. Thank you for this recipe. I made it and it came out amazingly good! Instead of adding extra water, I added an egg white, since the egg white makes the bread rise easier too.
Good 👍 can on egg white
Can I make this in one of those automatic bread makers from the 90s?
Is it possible to sub arrowroot flour for something else? I have EVERYTHING but that
Great channel -- really enjoy the work. Do you guys have the Macros or nutritional data on this recipe -- I'm trying a Keto?Gundry diet and need to track this stuff. Thanks.
Thanks and glad you like the video! We don't have the nutritional data on this recipe so You'll have to do it by individual ingredients. Just keep in mind that the maple syrup is consumed by the yeast which converts it from sugar to ethanol and carbon dioxide.
I noticed Dr. Berg's recipe stated 1/3 cup coconut flour, you stated 1/2 cup. Was this a misprint or did you actually use 1/2 cup?
I have made this bread many times with different variations. 1/2 or 1/3 is not that important.
Is this keto friendly?
Hi.
Before I try to make this bread, I’m just wondering how much yeast you put into the mixture.
I’m so happy to have found you online.
I was about to quit the programme after seven weeks. Then I accidentally came upon one of your videos which helped to change my mind and to persevere with the diet.
Thanks for all your efforts recording your progress and recipes.
You are both wonderful supports and I wish you the best of everything.
2 tsp active dry yeast. Recipe is shown in the space under the video.
Caution! Be wary of the Almond flour. It is chock full of oxalates which build up in your body and eventually wreak havok, especially kidney stones but also aches/pains, arthritis, tendonitis, brain fog, etc. Check out Sally K. Norton, an authority on oxalates.
Is this bread something that would be on the minimal list? I could eat it everyday!
This recipe is great, I use flax egg and swap the coconut flour for buckwheat flour, then sorghum flour in place of almond flour all the rest is the same. I’am allergic to egg, coconut, almonds. It’s a tasty bread, must be toasted for eating , brings out the texture more. Use a little more water when combing wet and dry.
I tried it and mine was damp when done too. Not sure if it's suppose to be denser and moist?
It looks amazing! Do you have the macros for this bread?
yeast is what give bread its bread smell, but thanks for the video, it’s hard to wait for bread to cool.
Can I substitute sourdough maker for yeast?
I wonder if you have made any changes to this recipe. I know that it has been three years since this video. I tried it today for the first time and really liked it but thought that perhaps I could get away with only using one tablespoon of psyllium husk powder as I really shouldn’t have it at all. Also have you ever added raisins? I enjoy your RUclips very much. Your honesty and transparency and your determination to make this diet work. It’s obvious that it is working. I can see that you have lost weight and you both look younger and very healthy. Thanks much.
You can make different variations. Raisins are not part of keto diet, but if you do not care about it, why not. The same recipe can be sweet or savory, depending what you add to that. Raisins, more syrup or honey, dates etc., or olives, leek, pieces of ham etc. The psyllium powder I prefer 1/2 tbs, or 2 tbs of flakes. Otherwise it is too gooey for me.
After using flax seed for years in smoothie I have developed a really bad allergy affecting my ability to swallow. I guess I will use chia seed instead. I cannot use yeast, will have to use baking powder instead , I also substitutedstevia for maple syrup what do you suggest as the measurement for the baking powder.
Nice job, thanks for the recipe.
I'll have to try this . I've been making lovely bread with almond flour , yoghurt and eggs . Then I discovered almond flour could give me kidney stone so now looking for another recipe. This one has less almond flour so occasionally maybe . Thanks Kay . K
Use coconut or tiger nuts flour instead.
I use coconut flour for making Indian flat bd comes out very good.
@@seemaprasad1383 thankyou very much . I've been a bit hesitant with coconut flour as it takes a lot more liquid, I'm learning though to wait as it takes up the fluid and then add more. K
@@fabianmunene5564 Thankyou I like both . Only just seen your suggestion. Tiger nuts have a hard shell but I can grind them and sift the shells out . I'll experiment as I don't think there's a recipe. K
This was my first attempt at making this bread. Thanks for posting this recipe. As per some of the comments reduced the psyllium husk to 1 1/2 tbspns instead of 2. The bread tastes very nice, and has baked well i.e its cooked through properly, but it’s come out fairly dense. I baked it at 220c for 10 mins and then 190c for 20 mins, keeping some water in the oven to prevent the crust drying out. Could the steam have affected it ? Does anyone have any suggestions on how to make it a bit spongier ? What am I doing wrong 🙁?
Everything that you done is wrong with this bread but it came out sort of ok. Bread takes a lot of time to make it right. Next time before baking it just let it rise for 1.5h to 2h and then bake it,you might get wonderful results. Thx for sharing!
Dude, yes flours with gluten do take a longer time to bake. He isn’t cooking with that silly.
How can you say that it looks delicious. And toasted even better
I've tried this bread more than a dozen times and it's excellent... with a few tweaks.
1) I cook mine for 350°F for 60 minutes because it was turning brown too quickly with the original instructions. (egg wash not needed)
2) Bread rising time is better at 2 hours - covered with a wet towel (dry towel works too.)
3) I eliminated the extra Tbls of water. It lessens the gumminess of the inside.
4) I add the psyllium husk powder to the dry mix, then add the wet. (Found that the husk was getting too clumpy when mixed into the wet first)
Very important!! Don't cut it when it's hot since it's kinda gummy inside. Def let cool first.
....Dawne
I believe the proper word would be "did".
@@dawneandjohnthank you for the great tips 😊
Is this good for a low carb diet?
I'm determined to get a beautiful lc loaf from bread maker.im starting with this recipe and subbing some oat fiber for some of the arrowroot.my bread maker let's me adjust knead mix and rise etc.As soon as you struggled with the French I knew it was from Dr. Berg's channel.Probably should have given him credit but his was sort of heavy.maybe chia too absorbtive.Any way really enjoy your videos!
bonnie rush thanks for the comment and I hope you're able to get that perfect loaf of bread 🤞. I was not aware of this recipe on Dr Bergs channel until after we made it or we'd have made it an official review of that recipe minus the chia seeds. 😊
So I went back and watched Dr. Berg's video and he and Karen got it from some unknown source and they said they'd revised it.so apparently it just gets better and better.
bonnie rush did it work in the bread maker? What did you adjust?
I'll be trying this soon! I really need a grain bread substitute.
I've been trying to heal my asthma and allergies, I recently went gluten free, it's helped tremendously, then I had an aha moment recently, I remember going in to get an allergy test when I was younger and they said I'm allergic to every species's of grass, well apparently grains even the gluten free ones come from different species of grass, so I'm excited to try grain free to see what happens
The "spongy" taste probably comes from the psyllium husk powder. But this does look really good. Do you think you could make it into hamburger/sandwich buns? TFS!
Looks good but how much yeast. Did you use one pkg? Thanks Dave!
Sharon Nielsen Yes 1 package or 2 tsp. For convenience I put the recipe in the video description.
Thank you , for
putting bread back in my life. May the Lord bless you both with His daily bread the word and comfort. Keep up the great videos. Hope you both are well. Thank You 🙏
Yum, bread!
I am allergic to coconut so I can't use coconut flour. Can you suggest a substitute? If so do I need to adjust the liquid?
Thank for the video. Has anyone tried this in a 2lb bread machine and if so, what did you tweak? Thanks again,
This looks like the bread recipe in Dr. Berg's video.
Debra Duran I tried dr bergs and for me it was a brick.im going to try this variation switching the chia for egg.I may have done something wrong though
Berg uses chia and no egg; this one baked better for me.
I found no difference.
Yeah, I’ve been making Dr. Berg’s but I want to try it with an egg
Yes, this is Dr Berg's recipe.
LOVE LOVE LOVE this bread. I'm going to try next time with the egg instead of chia.
Can you utilize this recipe in a bread maker?
How much yeast in the bread? Can I print this recipe? Heather
Mine didn’t rise at all…and came out a little bit sour tasting.. could the low rise be due to using an bread mixer it mix the wet and dry ingredients?