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.
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
Ingredients
- 1/2 cup whole 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
- In mixing bowl or food processor, combine psyllium and boil water to form a gel. (If you don't have a high powered mixer or food processor, it's better to mix the psyllium with the other dry ingredients and then blend in the boiling water.)
- Blend in almond flour, coconut flour, cream of tartar, baking soda, and salt.
- Stream in melted butter (or ghee) and coconut oil until dough is formed.
- Spread dough into a greased or parchment lined 8x4-inch loaf pan and smooth top.
- Bake at 350°F for about 40-50 minutes or until top is brown and center is set.
- Cool on rack 15 minutes then remove bread to cool completely on rack. Store in refrigerator or freezer unless consuming within a couple days.
Notes
Nutrition
Additional Info
- Net Carbs 2g
- % Carbs: 5%
- % Protein: 5%
- % Fat: 90%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Kim says
May 6, 2019 at 6:17 pmI tried out the recipe, but the turned out heavy, spongey, and saturated with oil. The overall taste was fine, but far tok oily. Do you have any recommendations that could help fix this?
Lisa MarcAurele says
May 6, 2019 at 8:26 pmYou can try cutting the butter back to 1/4 or 1/3 cup.
Anna says
March 14, 2019 at 3:59 pmTurned out horrible. :((
Lisa MarcAurele says
March 15, 2019 at 10:16 amSorry it didn’t work out for you. Sometimes ingredients can vary. But if you can provide more information, we might be able to figure out what went wrong.
Jillian LaChance says
January 12, 2019 at 10:45 pmI just want to say thank you for your recipes. I am allergic to egg whites and have a sensitivity to corn and lactose. Your site is my new favourite go to!
Lisa MarcAurele says
January 13, 2019 at 8:00 amYou’re welcome! I try to avoid egg whites and dairy due to sensitivities so I’m hoping to add more.
Cindy says
August 4, 2018 at 11:27 amI tried this and it didn’t turn out. The psyllium husk turned into a glue-like substance right away and it was impossible to blend with everything else. I still blended it the best I could and baked it. I’m eating it anyway, only because the ingredients were expensive. But it’s not very good because it wasn’t mixed properly and I’m eating around the “glue.” I wasn’t under the impression that I needed a high-powered mixer, but seems like that’s a necessity.
Lisa says
August 5, 2018 at 9:41 amIt’s not necessary to make the gel first so the water could be added to dry ingredients to get things to blend in better. I can rewrite the recipe to note that.
VZ says
August 7, 2018 at 8:08 pmi agree, same thing happened to me when i put the psyllium in the ninja blender, with the boiling water. i also made it anyway and it’s more gummy than bread like, i used ghee and the ingredients also were expensive–close to $30 for organic. I also thought this was way too expensive snd way too much butter or ghee because i am trying to reduce cholesterol, so i tried the recipe again. This time all the dry ingredients in a bowl, and instead of 1.2 cup butter and 3 tbsp coconut oil, i reversed it and used 1/2 c organic coconut oil and 3 tbsp ghee. i melted that and poured the boiling water into that pot and spoon-ladled it into my dry mixture which was a much better result. It definitely was easier to mix even with just a fork, and more dough like. it is in the oven as i type this. I will let you know the result.
vz says
August 7, 2018 at 9:51 pmsubstituting coconut oil did not work for me, it was an oily rubbery mess, i had to dump the excess oil off a few times because it was literally bathing in a puddle of oil. It got crispy on the outside but stayed rubbery in the middle. this recipe just didnt work for me, id rather have a couple eggs than all that butter,but thank anyway for sharing with the people who cant have eggs, hopefully they had more success with this recipe
lindsey serrano says
July 31, 2018 at 11:22 pmCAn I sub something for the butter?
Lisa says
August 1, 2018 at 12:39 pmButter flavored coconut oil is what I like to use or ghee.
Wiktoria says
July 7, 2018 at 5:55 amczy make migdakowa moge zastapic maka z siemienia lnianego ?
Lisa says
July 7, 2018 at 7:18 amI’m not sure if you are asking. The psyllium in the recipe is needed to replace the eggs. You can try another egg replacer.
Nancy Gowins says
June 13, 2018 at 12:32 pmFINALLY!!! An egg free bread recipe. This is so easy and delicious. Thank you so much. I will be making it often. I hope to receive more of your wonderful recipes.
Nancy
Lisa says
June 13, 2018 at 8:06 pmYou’re welcome Nancy! I’ve been trying to stay away from eggs as much as possible.
Alisha says
May 16, 2018 at 11:44 amWas this recipe made in metric or US measurement? The conversion is not accurate, so I want to know which I should use. A measured 1/2 cup weighs 42 grams on my kitchen scale, which is far different than the 118 g in the conversion.
Lisa says
May 16, 2018 at 1:36 pmIt was made in US measurement and calculated for metric. I’ve updated the recipe since you are getting a number that seems to be more in line with what I’m getting on my scale.
Carolyn says
April 15, 2018 at 8:28 pmCan I increase the amount of coconut oi, and not use the butter/ghee? I need this recipe to be dairy-free, as well as egg-free, and grain-free..
Lisa says
April 16, 2018 at 4:59 amIt should work. I like to use butter flavored coconut oil when subbing to still get the flavor.
Nina says
April 9, 2018 at 12:02 pmThanks for sharing the recipe. I tried it and it turned out quite good and tasty. I am on low carb and I really got tired of eggy tasting bread. This is a very pleasant change.
Shelley says
April 8, 2018 at 11:29 amLooks so good. Can I replace the coconut flour with something else?
Lisa says
April 8, 2018 at 1:36 pmNot in this recipe unless you make other changes.
mardell says
March 16, 2018 at 4:27 pmwhat size pan do you use?
Lisa says
March 16, 2018 at 4:56 pmI used an 8×4-inch loaf pan.
Laurie says
March 7, 2018 at 10:50 amI have psyllium husk powder in my cupboard. Anyway I could sub that instead of buying something else?
Lisa says
March 7, 2018 at 1:06 pmIt should work out if you use weight.
Elissa Moore says
April 29, 2018 at 8:24 amWhat should the weight be? Since you don’t have the whole psyllium measured in grams, etc?
Lisa says
April 29, 2018 at 8:32 amThere’s a metric conversion link in the recipe that should give that information.
Jamie says
January 15, 2018 at 1:15 pmMine came out a little squishy but I don’t mind the flavor is awesome. I really enjoyed this bread.
Kaitlyn says
December 6, 2017 at 12:59 amThis was such a treat for me! I’ve been trying to do keto/paleo for autoimmune wellness and miss the bread-y textures. Thank you for sharing this!! <3
Lisa says
December 6, 2017 at 10:07 amI’ve been eating for autoimmune wellness too. You do need to watch nuts and seeds as they can have a negative impact to those with autoimmune issues.
PATRICIA A ANDRESEN says
November 30, 2017 at 10:22 amJust curious if you can make this recipe using only coconut flour.
Lisa says
November 30, 2017 at 10:32 amToo many other ingredients would need to change.
Melanie says
November 22, 2017 at 5:09 pmHello,
I recently did a food sensitivity test and I have an issue with eggs and dairy. I am curious what the homeopathic drops for food sensitivities are?
Thanks,
Melanie
Lisa says
November 23, 2017 at 5:50 amMy doctor gave me Professional Formulas brand of allersode.
Kimberly says
October 9, 2017 at 1:47 amI too just discovered an egg sensitivity and am happy to have found your egg-free recipes. 🙂 I wonder what type of homeopathic drops you are using to lessen your sensitivity? I take digestive enzymes, but it sounds like you are doing something different.
Lisa says
October 9, 2017 at 5:44 amAfter reading this post I decided to give up egg whites completely. The drops to desensitize were for poultry. I’m now following a 30 day AIP diet and will re-introduce egg yolks, but I plan to use psyllium eggs to replace egg whites.
Ruby says
July 22, 2017 at 6:56 pmIm in Texas. Not sure if elevation or humidity had anything to do with it but this recipe was so nasty!
Lisa says
July 23, 2017 at 9:26 amPsyllium can be a little difficult to work with. I probably should add the weight in grams for the flours because it’s difficult to get the accurate measurement without it. Sorry it didn’t work out. Elevation could have been an issue, but more likely inaccurate measurement of psyllium, almond flour, and coconut flour. I’ve been trying to break the American habit of using cup measurements. Using a kitchen scale is much better for consistency.
Debra Jacobs says
June 20, 2017 at 3:04 pmHi, 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
June 20, 2017 at 6:48 pmI’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
February 28, 2017 at 11:23 amConsider 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
March 1, 2017 at 5:55 amOne 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
June 17, 2017 at 2:49 pmYou might try cassava flour (made from yucca root). 🙂
Lisa says
June 17, 2017 at 7:25 pmI do like cassava (it’s a popular Filipino ingredient), but it has more carbs than I like.
Becky says
February 21, 2017 at 4:04 pmI 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
February 21, 2017 at 6:58 pmI 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
February 13, 2017 at 7:23 pmI 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
February 14, 2017 at 6:41 amDid 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.