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Grain-Free Butter Bread

Rated as 5 out of 5 Stars
56k

"After some trepidation, I finally decided to grant the roughly 1,000 food wishes for grain-free bread. And it exceeded my expectations! Without wheat flour and yeast, it won't be true bread. But if you're off carbs, and have been dreaming about a nice slice of buttered toast with your eggs, this is well worth a try. It tastes relatively neutral, with a very subtle egginess and faint almond flavor, and a texture reminiscent of an extra moist and spongy white bread."
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Ingredients

1 h servings 241
Original recipe yields 8 servings (1 loaf)

Directions

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  1. Separate eggs. Crack each egg into your hand and let the whites run into a bowl. Place yolks in a second bowl.
  2. Preheat the oven to 375 degrees F (190 degrees C). Butter a loaf pan and line the bottom with parchment paper.
  3. Place almond flour in a food processor. Add salt, baking powder, and egg yolks. Pour in melted butter. Pulse, scraping down the sides once or twice, until mixture comes together.
  4. Sprinkle cream of tartar into the egg whites. Whisk until soft peaks form. Transfer about 1/3 of the mixture into the food processor. Pulse on and off, scraping mixture down with a spatula as needed, until well blended. Scrape mixture into the bowl with the egg whites. Fold together until well combined but still airy. Pour batter into the prepared loaf pan.
  5. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
  6. Run a thin knife along the edge bread and let rest for 10 minutes. Turn bread out onto a wire rack and cool to room temperature before slicing.

Footnotes

  • Chef's Note:
  • Will it toast? Yes! Even better, top the bread with sliced strawberries. To run with this strawberry shortcake idea, you could add a spoon of sugar to the batter, and you'd just be some whipped cream away from a pretty decent, low-carb treat.

Nutrition Facts


Per Serving: 241 calories; 21 5.6 9.7 155 506 Full nutrition

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Reviews

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Great recipe! Tastes wonderful, and has a nice crumb, tender crust. I used extra fine blanched almond flour. I made the mistake of getting some egg yolk in the whites and had to start that aga...

I would suggest a little less salt, and perhaps adding a little sugar. other wise its perfect.

This was easy to make and came out great. It was very tasty and a simple to make at home alternative to traditional bread.

I made this for a friend and it looked great with good spongy texture. But it was too salty for her to eat. Will try again with very little salt. Maybe 1/4 trap would be enough.