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Having trouble finding a low carb bread without eggs? Here’s a paleo friendly gluten free egg free bread with psyllium that’s also low in carbs!
I’ve been seeing a holistic health coach who specializes in functional medicine. It’s just one of the things I’m doing to stay well as I get older.
One of the things I discovered in a blood test is that my body has become sensitive to the whites of chicken eggs.  It’s not an allergy, but a condition where my immune system has a strong reaction to it.
Duck egg whites are listed as a substitute and so is cream of tartar. Unfortunately, I don’t have easy access to duck eggs here in the northeast during the winter.
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What is a low carb eater to do without eggs? Well, I also learned that psyllium is a good substitute so I came up with this gluten free egg free bread recipe.
I was told to eliminate eggs for three to six months. And, I’ll be using homeopathic drops to lessen the food sensitivity.
In the same test, I discovered that I have a moderate reaction to corn, mushrooms, codfish, locust bean gum, white potatoes, and sweet potatoes. So, I’m refraining from these foods as well.
I’ve seen locust bean gum used in sugar free ice cream as well as unsweetened almond milk. So, I’ll be reading labels a lot more carefully.
Corn is also a common ingredient that can be hidden in dairy products, sweeteners, and supplements. It’s very difficult to avoid.
Thankfully, there was no dairy sensitivity found so I can enjoy all the butter I want. That’s why I chose to use it in this gluten free egg free bread recipe instead of the paleo approved ghee.
Why give up a food item if you don’t have to, right? I mean giving up eggs is going to be huge for me so I’m looking to find a reliable source of duck eggs.
I also didn’t show any sensitivity to wheat so going gluten free isn’t something I need to do. However, the fact that I rarely eat gluten may be a reason why I didn’t show a reaction to it.
I’m just glad that I’ve been spending so much time making my own food over the years. It’s much easier to deal with food sensitivities when you make all your meals from scratch.
Because of my newly found sensitivity to eggs, you’ll be seeing a lot more egg free recipes from me this year. But, I am hoping to get some duck eggs so I can bake normally.
I have read that using duck eggs in baking results in higher rise. So, I’m interested in trying that out. Who knows, I may find that I prefer eating eggs from ducks rather than chickens.
Since this gluten free egg free bread came out pretty good, I’ll be testing psyllium husks in other low carb baked goods. I may start out easy with some cookies.
I’ve already cut back significantly on erythritol based sweeteners. And, now that I have a confirmed sensitivity to corn, I’ll only buy a corn free stevia blend.
I’m often asked what eggs can be replaced with in recipes. And, to be honest, until baking this gluten free egg free bread, I never really experimented with egg replacers.
Apparently, a lot of people have either an allergy or sensitivity to eggs. It could be due to the overuse of eggs in our foods so there’s a lot of exposure.
Since moving to low carb, I’ve been eating a ton of eggs. So, maybe I have just been overdoing it. Now that I know, I can at least begin to address the issue.
Have you ever been tested for food sensitivities? It seems to be a pretty common test recommended by alternative health practitioners. I’m glad I had it done.
Paleo Gluten Free Egg Free Bread Recipe
Paleo Gluten Free Egg Free Bread with Psyllium
Having trouble finding a low carb egg free bread? Here's a paleo friendly gluten free bread without eggs. It's made psyllium.
Ingredients
- 1/2 cup psyllium husks I used whole not powdered
- 1 cup boiling water
- 2/3 cup almond flour use sunflower seed flour for nut free
- 1/3 cup coconut flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter melted (see note), use ghee for paleo
- 3 tablespoons coconut oil melted
Instructions
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In mixing bowl or food processor, combine psyllium and boil water to form a gel.
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Blend in almond flour, coconut flour, cream of tartar, baking soda, and salt.
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Stream in melted butter (or ghee) and coconut oil until dough is formed.
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Spread dough into a greased or parchment lined 8x4-inch loaf pan and smooth top.
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Bake at 350°F for about 40-50 minutes or until top is brown and center is set.
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Cool on rack 15 minutes then remove bread to cool completely on rack. Store in refrigerator or freezer unless consuming within a couple days.
Recipe Notes
The amount of butter could probably be reduced but has not been tested.
2g net carbs per slice
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Ruby says
Im in Texas. Not sure if elevation or humidity had anything to do with it but this recipe was so nasty!
Debra Jacobs says
Hi, what do you think sesame seed flour would be a good replacement for Almond flour?, Organic Almond flour here in New Zealand is $65.00 per kg and I just cant afford to use it, also I shy away from coconut flour as I dont like the taste of coconut does it have a strong flavor in baking, how much do you think I would get away with using in backing before I would detect the coconut flavor 1/4 cup or less? would really appreciate your advice so I can start making a Keto bread and goods I have just managed to find sesame flour here, I have played around with some sunflower seed flour but a lot of my baking goes green :0)
Lisa says
I’ve used sesame flour made by Sukrin in place of almond flour with no issues. I think you can use about 1/3 coconut flour and not detect it.
Russ Goodman says
Consider quail eggs I have seen them in grocery stores and specialty grocers. Given that they are smaller you need several to equal out to one chicken egg. I am not sure of the ratio. I am not a baker. So I can’t really give any experiences.
My question to you though concerns coconut flour. Wife has bad reactions to it. She is also a newly minted diabetic. What flours are good for baking and for creating noodles. Still have kids at home. Any help or guidance you can give would be appreciated.
Lisa says
One of my husband’s friends suggested I check out quail eggs as well. He’s from NYC so might be easier to get for him when he visits with his family there. The low carb flours I use other than coconut flour are almond flour, sesame seed flour and sunflower seed flour.
Dharma says
You might try cassava flour (made from yucca root). 🙂
Lisa says
I do like cassava (it’s a popular Filipino ingredient), but it has more carbs than I like.
Becky says
I haven,t eaten an egg in nearly a year due to IgG sensitivity! Where are you ordering duck eggs from? That could be life changing for me!
Lisa says
I ordered from duckeggs.com. Very convenient, but expensive. There is a list of local farms that sell duck eggs in my area, but they typically aren’t available in the winter.
Roz says
I recently had the food sensitivity testing done and it hasn’t been good for my low carb lifestyle. Besides eggs I can’t have dairy, flax, nuts, coconut, vanilla–the list goes on. I’ll save this recipe for when I can hopefully make it.
Lisa says
Did you also have a gut permeability test done? My doctor did the gut test first because he said if I had a leaky gut, I’d show sensitivity to a lot of foods. Since my gut tested fine, we went ahead with the food sensitivity test. I was surprised that I had no sensitivity to dairy as I do consume a lot of it along with eggs. I just got in an order of duck eggs and they taste just like chicken eggs, but the whites should not give me an issue.