There’s something about the ease and convenience of just throwing some meat on bread for a quick lunch (or with eggs for breakfast in the car), but I think we all know that Paleo breads–especially those with the fortitude to support meat and condiments–are a tough nut to crack. A while back I checked into Paleo Bread, which is fine but frankly I’ve had 2 episodes of moldy bread coming in the mail and the fact that there’s been some controversy surrounding the company and its products has me wary (it also contains psyllium, which can be problematic for some). Look, just like anything else, the best thing to do is just to make the damn stuff yourself. And I did, and I was satisfied for the time being.
Then I made this stuff…and completely by accident it had the PERFECT texture for a sandwich bread. So I tweaked it a bit (i.e. made it less pumpkin-y and cinnamon-y) and came up with easily the most perfect Paleo bread I’ve ever had. Hands down. There are waaaaaaay too many Paleo breads out there that are crumbly and cake-y, not to mention that are mostly nut-based (and we all know nut-based baked goods aren’t all that great for you)…this one is light, porous (critical in the buttering of toast), and really high in protein. It doesn’t overwhelm the deliciousness spread on top of sandwiched within. It bends, it twists…yeah, you get it.
- 1/2 c + 1 T Coconut Flour
- 1 t Baking Soda
- 1 c Egg White Protein Powder
- 1 1/2 c Liquid Egg Whites
- 1 c Unsweetened Applesauce
- Combine all ingredients beating with an electric mixer for 4-5 minutes. Like, really whip it good–you want to get a lot of fluff out of the egg whites.
- Pour batter into a greased loaf pan.
- Bake at 350 degrees for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
**A note on the egg white protein–I use NOW Foods pure egg white protein powder, available in health food stores or on Amazon.
I wish I had egg white protein because I want to make this bread NOW! One thing I miss while eating Paleo is sandwiches, mostly because of the convenience and ease, not really because of the bread.
I tried a bread similar to this – the one with cinnamon. I’ve got to tell you it was crazy dry. So I can’t wait to try your version to see if it’s any moister. Thanks!
Do you think unflavored whey protein would work as a substitute for the egg white protein? If I decide to try it, I’ll come back and report my results.
Hmmmm….never worked with it but its worth a shot!
Love your blog and recipes, but this one was a fail for me I guess I should’ve expected the overwhelming eggy taste LOL –but didn’t. Mine also collapsed ..oh well, you win some you lose some. <3
Have you found a Paleo bread recipe that isn’t eggy tasting? I have been looking and have ended up throwing out many tries because they were way to eggy tasting for me. Thanx.
Did you try the whey powder with any success?
Has anyone made this bread using real eggs instead of the egg whites liquid and protein powder? I’ve never baked with either of those things, just wondering what the reason for using them is? I’m still on the search for a good real/whole food based paleo bread…
You can use 12 egg whites instead of the liquid egg whites–it’s just much less tedious than cracking and separating a dozen eggs (unless you’re making mayo or something!)
If using the 12 egg whites in place of the powder, is that also inclusive of the liquid egg whites already listed in the recipe? or is the liquid egg whites additional to the 12 egg white replacement?
12 egg whites would replace the liquid egg whites. You still need the egg white powder.
Oooooohhhhmahgoodness, cannot tell you how excited I am to try this. I just so happen to have some coconut flour I have to use up before I move back stateside.
Perfect timing! I was planning on making another loaf tonight but will use the new recipe! (and make sure to whip the egg whites this time!)
So if I don’t have egg white protein powder or liquid egg whites all I use is 12 egg whites (like from cracking actual eggs) ? And that would work?
You’d also need something in place of the egg powder. I’d use a cup of tapioca starch and 12 egg whites…that might work, but I can’t be sure.
Made this last night – whipped the egg whites to soft peaks, sifted in the flour and soda and added the applesauce. It rose up in the loaf pan and had a nice big crack down the middle like a real bread loaf! I think I overcooked it a touch – I should have pulled it out at 45 min. It tastes “eggy” but that is what I would expect. It stuck to the bottom of my pan like crazy though. I made a note to make a sling for it next time! Darn coconut flour! The texture is light and airy though. I think it would be wonderful with some herbs.
Yay! I usually lay some parchment paper down. You’re right–coconut flour is a bitch
How does this compare taste-wise and result-wise to your post workout protein bread that you recently posted? which would you recommend making?
What size loaf pan did you use? And what’s the best way to store this? I ordered the egg white protein powder and can’t wait to try this!
I used a 12.5 inch x 5 inch. Don’t forget to grease it VERY well…I line mine with parchment paper to prevent sticking!!
Ok, so I googled egg white protein powder (under images) and it turns out it is used by weightlifters to put into their morning smoothies. You can find it a places like GNC in the mall. Where they sell all the vitamin and work out powder drinks and energy bars. Hoping this recipe works out! The search for the perfect paleo bread continues. Thank god for perfect muffins!
Make sure to pick a powder without any flavors or additives…I like NOW Foods brand but I’m sure there are others
I just made this without reading the comments first, so I used 9 egg whites instead of the liquid egg whites, it looked perfect when I took it out of the oven, but collapsed about 10 min latter into a dense bread. I’m not sure what I did wrong.
I made it with the liquid eggwhites and mine collapsed too!
Don’t worry…I’ll figure out what was going on. Stand by…
You need 12 egg whites and make sure you whip the batter long enough
So I just made this and it looked BEAUTIFUL when I took it out of the oven. Then I stuck a toothpick in it to make sure it was done and set it out to cool and it kind of fell and shrunk a bit. Anyway to keep that from happening?
Mine fell too… Really bad. The sides of my loaf pan are probably 4″ high. In the photo it looks like you might have used a pan about an inch high? If so, maybe for the rest of us the bread sitting in a hot pan is causing it to fall?
I’m troubleshooting too. I just read on a message board that when bread falls its usually due to too much moisture. My batter was pretty liquidy. What was the texture supposed to be like?
I used a 12.5 inch x 5 inch pan that is 3 inches high
Ok guys…I have a few suggestions based in your comments…
1. If using a standard loaf pan,try baking this for a full hour and DO NOT prick the bread, as the whipped egg whites may not have set.
2. I used a 12.5 x 5 inch loaf pan, which might have a lot to do with the bread collapsing. I edited the post to reflect this
3. Try adding one additional tablespoon of coconut flour. The batter shouldn’t be too thick, but not liquidy, either
I just made a new batch. After doing some research I tried some different things, problem is I’m not sure which change made it work this time. I think what it was is I whipped the egg whites separate until they formed stiff peaks being careful not to over whip. I mixed all the other ingredients well by hand in a seperate bowl. Then I folded the egg whites into the rest of the ingredients. I also dusted the pan lightly with cocconut flour & only greased the pan 1/2 way up the sides. I used about 1/8 tsp more of baking soda since my baking soda is more than 6 months old. I also baked it for exactly 50 min. But it came out much better & never collapsed.
Thank you trip aloe & Stephanie. I will try again and let you know how it turns out.
Sorry tgipaleo, spellcheck made you “trip aloe!”
So I’ve been looking for a basic paleo bread recipe I can use for sandwiches, toast, etc and this one is a home run! If you want a no frills (i.e. herbs, cinnamon, etc) paleo bread that won’t overwhelm whatever you choose to eat it with (i.e. sandwich ingredients, nut butters, etc) this one is a winner. Please keep in mind it’s not going to be like a non-paleo bread texture. It’s a bit spongey and as the TGI Paleo says “poreous” — but many paleo breads are crumbly and this version is a great texture for toasting, being firm enough for sandwich meats, etc. Awesome recipe, TGI Paleo…love your blog!
Thank you so much, Sasha!!
I did this with about 6 oz of whey powder and a little more coconut flour to make up the difference, baked in an 8″x8″ glass pan lined with greased parchment. No sticking, and it even rose a little! I dusted the loaf with sesame seeds before baking. Turned out a little brown on the edges, so I covered it with aluminum foil after the first 15 minutes; should have covered sooner.
Awesome! I need to try it with whey!
I made a few tweaks and it came out fantastic. I increased the baking soda to 1 1/2 tsp., added 1 tsp. Xanthan gum, added 2 TBS Tapioca flour/starch. First I mixed all the dry ingredients in a bowl. I then mixed the liquid egg whites really well 4-5 minutes in a glass bowl. Then I went back to the dry bowl and added the applesauce. I then started adding in the whipped up liquid egg whites and mixed with a spoon. I lined the entire bread pan with a big piece of parchment paper and baked for 50 minutes. I think next time I’ll try 45 minutes because towards the bottom of the loaf was some discoloration. As soon as I pulled this out of the oven I used wooden skewers to run through the bottom of the loaf and cool upside down (just used some containers that were tall enough to support the skewers and bread). I let this cool for a good hour before slicing. Two cycles in the toaster and it’s wonderful!
Found out that Xanthan gum is derived from grain! I will not be using that again!
Xanthan gum is NOT derived from gain, it is actually a byproduct from a bacterial cell wall, it’s completely gluten free, and since bacteria are ancient and all around us, it’s definitely paleo
I really cannot thank you enough for this recipe. My husband is willing to eat it. He said “it’s good.” This after rejecting every other grain free bread recipe I’ve made. It’s been my goal for a long time to get him to quit eating wheat. Thanks!!
Do you have any recommendations for replacing applesauce in the recipe? I considered stewed chayote but am not sure if it will work and wanted your thoughts. I can’t have the amount of sugar in applesauce as it spikes my insulin levels too much but I’d love to try out this bread!
Any fruit or veggie purée will work–bananas, sweet potato, pumpkin, squash…is it just apples you can’t have?
Like Hannah, I can’t do applesauce or any of the purees you mentioned because they all contain too many carbs, and for someone who is already diabetic, the bread needs to contain something with much less carbs. Can we sub oil for the applesauce? I want to believe this bread will be my go-to bread! Thanks, tgipaleo!
Sure! You can use coconut oil or even butter…I bet it would taste great. Let me know how it turns out!
I reckon you could lactose ferment a lot of the sugar out of the apple sauce before use and get a good sourdough taste as a bonus.
I don’t have liquid egg white where I live but I don’t want to crack that many eggs. Can I substitute more egg white protein powder- if so how much?
Ok, I’ve made this twice now and it’s officially my favorite grain-free bread (and trust me when I tell you I’ve tried/experimented with them all). You are a paleo-cooking genius, TGIPaleo! Love, love, love your blog….
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I made this recipe and at first I was really excited about how it turned out. It rose so much more than I was expecting, it pretty much doubled in size in my large loaf pan. My question is, is it supposed to be so chewy? I don’t mind the slight egg flavor, but it’s really, really chewy. “Spongy is an understatement” in my case! I may have done something wrong though…I wasn’t feeling well so my parents picked up a few groceries for me including the liquid eggs and egg powder. I noticed that the egg powder didn’t say egg white protein powder. It was just powered egg whites. When I put in the amount called for, it equaled 21 egg whites + however many the liquid eggs added. I guess my very new to cooking Paleo (okay, honestly, cooking in general) question is: is egg white protein powder and powdered eggs whites the same thing?!
It is generally a little spongy but you may want to try it with the egg white protein. I can’t vouch for powdered egg whites because I’ve never tried them
Will do, thanks!
I’m new to eating Paleo and was excited to find this bread recipe. I didn’t start eating Paleo because of food allergies or intolerance, but because of the health benefits. I tried this recipe this afternoon. My bread fell, but still was delicious! Definitely will keep trying this recipe!
hmmm…if it falls, try beatung the batter a wee bit longer and adding 5-ish minutes to bake time
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I was really not impressed with this bread. I followed the recipe to a T, and it was very “eggy” tasting, rubbery and just blah. I have not had much luck making “regular” paleo bread. The only kind that turn out well for me are pumpkin or banana breads. Not sure what the answer is. I wanna throw the whole loaf away, lol.
I’m not sure whether this didn’t turn out for me, or it’s just the way the recipe is. Mine tasted eggy and rubbery and almost inedible. It sunk a little when it cooled, but not much. Looked good, tasted terrible. I whipped egg whites separately, and folded into other ingredients, then whipped everything really well.
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One of the most remarkable properties of xanthan gum is its ability to produce a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5%, and can be used in lower concentrations. :,^,
Check you later
Hi! So I’m having some trouble as I need to make this vegan. My daughter is allergic to eggs and nuts so was really hoping this could work since there is no almond flour. First two attempts the bread would not rise as I made it exactly like it states. I’m not a baker, first attempt at any sort of bread. Got recommendations for altitude, I’m in Denver: less baking powder, more moisture, and cook 15 degrees higher than recommended. I tried both increasing the applesauce as well as adding a couple more “eggs”. My result with these last two were very doughy and would not rise. I’m completely overwhelmed because I have no idea what I’m doing and need a solution for my 3 year old. Any ideas or suggestions????
Okay I am new to the Paleo diet and isn’t it getting to be ridiculous to be on a “caveman” diet and use egg protein powder? I am sure that our ancestors did not have egg protein powder on hand. If you are gonna do the caveman thing do the caveman thing and use actual, wholesome and simple ingredients. I see you posted actual egg ratios and that should have been the original recipe and the egg powder the “alternative”.
I am Celiac and Gluten Free for 13 years! I have struggled with nothing but weight problems on all the GF non nutritious products.
I was an athlete all my life, but replacing all my “crunchy granola” products with GF starches did not help any! Finally I stayed away from all GF bready replacements, but felt deprived. Just like you said:
“There’s something about the ease and convenience of just throwing some meat on bread for a quick lunch (or with eggs for breakfast in the car)”
Recently started looking into a more pale lifestyle. I look forward to trying some of these recipes! I am mostly vegetarian, so that might be a struggle going completely pale…but at least in the grain free area this stuff might just fit the bill.
PS can I use anything else but egg protein powder? I have powdered egg whites (not egg protein powder), I have whey vanilla protein powder (too sweet I know) and I have unflavored rice protein powder!
Tess (darn auto correct in my last post)
What is the purpose of the applesauce in this recipe? I just made it and it rose beautifully but completely collapsed during cooling. If moisture is a culprit of falling baked goods, I’m wondering if the applesauce should be reduced or even replaced by 1/2c fat. Has anyone tried doing this? I was so excited about this bread and I’d like to get it to work…
What can you sub for the applesauce? I have a 2 year old following a very strict no sugar paleo diet at the moment, so that means no fruit.
Any fruit or veggie puree is fine–is pumpkin OK? I’ve also used 1/2 c olive oil and 1/2 c pumpkin