Bread

Amazing Bread

Posted by cemmerich in almond flour, bread, breakfast, coconut flour, cookbook, dairy free, gluten free, Paleo, sandwich, vegetarian 12 Jun 2013

Slow Cooker Cookbook Review

I just noticed this review from someone on my new Slow Cooker Cookbook Here.  Love it!  Thank you!

“I own all of Maria’s wonderful books and bought this one as soon as it became available. I wasn’t quite sure what to expect of a hardcover, but it is a really nice book, easily lies flat for reference while cooking.

The book is beautifully laid out, carefully edited, has photos of every recipe, and has an easy to read nutrition chart for each recipe, including comparison of usual recipes for a dish to her “healthified” version. She also tucks in numerous brief discussions on health and diet topics, including benefits of her ingredients vs. less healthy alternatives, as well as various health concerns such as Alzheimer’s and gout. But none of this gets in the way of the huge number of recipes. Maria is a genius when it comes to providing alternatives to well-loved favorites. Those of us who want to restrict gluten and carbs but miss old favorites only need to find Maria’s version.

I made her tortillas yesterday (part of the recipe for fajitas in this book) and filled them with seasoned meat and her “healthified” refried “beans” — actually made with eggplant (from another of her books) — and had a burrito that was nearly indistinguishable from the starchy old favorite. Maria knows her nutrition science, but also knows how to make delicious healthy recipes! I can’t wait to try many more new recipes from this book.”

Library Tip

When Craig lost his job, the library became our sanctuary! I couldn’t believe all of the money we saved by taking advantage of this wondrous place filled with entertainment… FREE entertainment! Books, movies, games… We still rent our movies from the library and we have saved a ton of money that way. I know that times are tight for some of you and buying books isn’t on the budget, so one suggestion, that would help you as well as me, is to call or email  your local library to carry my books. Then you can rent them out for free! Yahoo! Thank you all for your help!
Email your library this link to get them stocked with my books!

Client Testimony

Just after 1 month of consulting, Laura emailed me this:

“Dearest Maria, I have to say that I absolutely feel wonderful!!! I love eating and not having an upset stomach. I love feeling full. I love knowing what I put in my body is not full of preservatives and stuff I don’t really know what it is. I love not having to eat every 2-3 hrs b/c my blood sugar is dropping, and I have a headache. I actually feel like I have MORE choices of what to eat. I’m not interested in going out to restaurants b/c I think what I’m making is more flavorful and has yummy, good fats. 

I did my half marathon about 3 weeks into switching over to a more healthified way of eating and I did what your recent blog post said — went all in… no carbs loading, no gel packs, no Gatorade or sports drinks. I had my best time of the four races I’ve done OR any training days. I had one rough long run during training, but by the time of the race I felt awesome and had no problems with my energy level. There was a really big hill about mile 8 in the race, and I was passing people going UPHILL! BoooYahh! I’m a little lost workout-wise without being signed up for a race, but my next goal is to figure out a good weight training schedule, and continue to be a fat-burner. 

The only hard part has been finding a good rhythm and time to cooking/baking for my family. There’s so many things to try! My 6 year old has been great at tasting everything, but he’s pretty smart and has declared sometimes “he doesn’t like what I make” and “why is everything so healthy?” I tried to slip things in, but I think I would do better just being upfront about ingredients and sugar and well, the “crap” that’s in all the boxed food. He even noticed that there was a slight coconut flavor to the almond joy muffin/donuts, lol.  (might make a good blog or facebook post, in regards to asking how people handle changing what they feed their kids — hide it or tell them? I guess it probably depends on the age, but maybe people have tips or tricks for what worked). 

Anyway, sorry for the long response without any questions b/c I’m sure you’re busy, but I figured it is nice to get positive feedback from clients. I’m very, very thankful for your knowledge and accessibility to your services. Oh, and it was so nice last night b/c I’m almost out of protein powder, so I just popped on your astore and added some Jay Robb to my cart. I signed up for prime, so there was no shipping and the whole thing took barely 5 mins. So easy! 

Off to make a Shamrock shake!! 

Thanks again, Laura”

I get the opportunity to meet and work with a variety of people in different areas of the food industry. I love hearing stories about how our “food” has changed over the years. I specifically remember a particular story about bread. A manager at a local grocery store started his job 9 years ago. At that time he had 5 days to get the packaged breads off the shelf. Guess what it is now… 14 days! You know things have changed when bread can withstand mold for weeks!

If you look at a bread label, one of my new interesting additive to teach you about is called azodicarbonamide. It is mainly used as a “dough conditioner” and a manufacturing aid for machines to make a product that has a good “mouth feel.” Doesn’t sound too bad until you hear that it’s main use is to form plastic. YES, plastic. Would you want to chew on your yoga mat? No lie, this same chemical is also found in your yoga mat.

Just how bad is azodicarbonamide? I just listened to a food podcast on my morning jog and one of the stories was about a tanker truck that was carrying azodicarbonamide which overturned in Chicago on the Dan Ryan Expressway. This accident was so serious that the Chicago fire officials had to issue their highest hazmat alert and evacuate everyone up to a half mile downwind because of this chemical spill. So why are we adding this to something we put into our body!? Seriously!?

Instead, try this bread with nothing but pure ingredients. And remember to store it in your fridge or freezer… it WILL get moldy fast! You will not believe this is gluten/dairy/soy/grain free bread!  It is so soft with a such a lovely crust. Yum!!

Amazing Bread

3 cup blanched almond flour (10 oz)
10 TBS psyllium husk powder (no substitutes) (90 grams) (must be a fine powder, measure weight to be sure) (I use Jay Robb whole husk psyllium ground in a blender until half its origonal volume, other psyllium may not have the same results)
4 tsp baking powder
1 tsp Celtic sea salt
5 TBS apple cider vinegar (2 oz)
6 egg whites (7 oz)
1 1/2 cup BOILING water (12 oz)

NOTE:  Make sure to weigh your ingredients to ensure it rises properly and doesn’t get hallow and gummy.  Also, if you do weigh and grind your psyllium and still have a problem, try grinding the psyllium again.  We have a batch of psyllium that we ground and didn’t work.  Stay really wet.  So we ground it again and it works great!  Also, if your loaf looks nice and big but then deflates after removed from the oven, try reducing the baking powder to 3 teaspoons.

Preheat the oven to 350 degrees F. In a medium sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won’t work), baking powder and salt. Mix until dry ingredients are well combined.  Add in the eggs and vinegar and mix until a thick dough. Add boiling water into the bowl. Mix until well combined and dough firms up.

Form into a loaf and place into a greased bread pan (I used an 8X4 inch pan). Bake for 60-75 minutes. It should be somewhat firm to the touch and have a nice brown crust.  Remove from the oven and allow the bread to cool completely.

Makes 10 servings (2 slices per serving)

NUTRITIONAL COMPARISON (per serving)

Traditional Sub Bread = 200 calories, 3g fat, 10g protein, 40g carbs, 8g fiber
Almond Flour Sub (egg whites) = 220 calories, 14.2g fat, 8.2g protein, 20.7g carb, 16.6g fiber (57% fat, 14% protein, 35% carbs)

Here is a video of me making this amazing bread!

 

Use to make French Toast! Find my caramel recipe in The Art of Healthy Eating Sweets.
Here are three versions of the bread (from left to right) with 14 ounces water, 12 ounces water and 11 ounces of water.

Here is a comment from Facebook about this bread.

I’m always getting on here asking you questions but this time I just wanted to let you know that I made the sub bread into slices for the first time and made the french toast…and dang near cried!! SOOOOOOOOOO good!! Thank you so much for sharing your recipes and making this process so much easier. What pleases me the most is that my 6 and 2 year olds even ate it. My 6 year old asked if it was “healthy” as he has been doing with every thing I make these days and I when I tell him “yes its healthy” I get a massive groooooooan. But today when he ate it he actually LOVED IT! And so did my 2 year old! They ate seconds and thirds. I used the Natures Hollow syrup and added butter and cinnamon to it and warmed it up, it tasted gourmet! THANK YOU THANK YOU! ~Brianna

  • Anonymous June 12, 2013 at 11:48 pm / Reply

    Hello Maria,
    I am so impressed by your bread recipes. Have spent the last two days just baking away and they taste absolutely great! What a joy to finally find something this tasty and healthy. I noticed in your previous post that we could expect to read about “What I eat” from you next. We’re staying tuned and waiting with great curiosity. Will pass on to our libraries about your books, for sure.
    A-Ch.

  • Anonymous June 13, 2013 at 2:12 am / Reply

    Maira, could one use egg white powder instead for egg whites?? thanks, Ruth

    • Maria Emmerich June 13, 2013 at 1:20 pm / Reply

      I don’t think that would work. You need the moisture. :)

    • Anonymous June 13, 2013 at 5:31 pm / Reply

      ok, thanks for answering. Ruth

    • Jennifer O'Riordan June 15, 2013 at 4:05 pm / Reply

      I used the egg white powder with the recommended amount of water on the egg white can in addition to the 12 oz. of water called for in the recipe. The bread tastes good, but is fairly dense. I didn’t have many eggs and wanted to try the recipe, but I think next time I’ll use fresh egg whites. I’ll also have to figure out what to do with the leftover yolks.

      This bread was still far better than some low carb gluten free stuff I found in a health food store. Maria’s bread smells really good while it’s baking. I’m not sure how she does it, but it smelled almost like yeast bread (which, of course, is one of the best smells on earth.)

      • Mike Schwarz July 28, 2013 at 4:17 pm / Reply

        Yolks are great. Make a healthified custard, or a custard ice cream (Maria has recipies for both). I’m a diabetic and I got that way eating “real” food, not manufatured food. I baked. All from scratch, all homemade. But that meant traditional sugar and wheat flour. I had developed a number of reduced carb recipies on my own, but Maria’s recipies go all the way with better success than I would have guessed possible. (I still yearn for a good, two-day rise wheat and yeast bread — But I know allow myself this only once a quarter. It is not good for you.) I’m excited to try this. So far my favorite has been her psyllium powder/egg/boiling water version pizza crust. A homemade pizza made with this tastes as good as any pizza.

        • cemmerich July 28, 2013 at 4:21 pm / Reply

          Thanks!

      • Tana October 17, 2013 at 8:12 pm / Reply

        I saw a video where Maria made Ice Cream with her left over yolks… look it up.
        http://mariamindbodyhealth.com/chocolate-pb-swirl-ice-cream/

    • Maria Emmerich June 24, 2013 at 1:40 pm / Reply

      Thanks!

  • Sheridan June 13, 2013 at 3:14 am / Reply

    I made this bread last night. Coconut flour and whole eggs. It is so good!

    Thank you! Thank you! Thank you!

    • Maria Emmerich June 13, 2013 at 1:20 pm / Reply

      Thanks!

    • Deb October 5, 2013 at 11:47 pm / Reply

      Hi! My family is not a fan of nut flour but loves coconut flour as well. Can you tell me how much you used in this recipe? Thanks in advance!

      • cemmerich October 6, 2013 at 1:54 pm / Reply

        I haven’t been able to get it to work with coconut flour. :(

    • Cecilia May 20, 2014 at 4:38 pm / Reply

      Sheridan, can you post your recipe for using coconut flour in the Amazing Bread recipe. You said it turned out well using whole eggs. Did you make any other changes?

  • Maggie June 13, 2013 at 6:55 am / Reply

    Thank you, thank you, thank you for including weights in the measurements. Much appreciated!

  • Anonymous June 13, 2013 at 7:07 am / Reply

    Maria,

    I made this bread with Coconut Flour, 6 whole eggs & 1/2 cup egg whites from a carton. It did turn out good except the color was sort of dark brown/purplish? Any ideas why? Also, in the middle of the loaf it was a little gummy? Yours looked much more appetizing, I’m thankful it does taste delish toasted. Thx. so much, London :)

    • Maria Emmerich June 13, 2013 at 1:21 pm / Reply

      That is the psyllium. Try a different brand (like Jay Robb which is what I used) that won’t turn it purple. :)

    • Anonymous June 14, 2013 at 2:05 am / Reply

      Thank you will look for another brand. What do you think the gummyness is from?
      London

    • Maria Emmerich June 14, 2013 at 1:34 pm / Reply

      I think some psyllium is more absorbent than others. So for those you need less water and maybe less psyllium. :)

    • Anonymous June 28, 2013 at 1:40 am / Reply

      I believe the difference in the psyllium powders is you have to use psyllium HUSK powder for this recipe. My local health food store only sells psyllium SEED powder because it is the entire seed ground it turns the bread a funny color as opposed to the husk which is very light in color on its own.

  • Anonymous June 13, 2013 at 7:39 am / Reply

    I wish there was a substitute for the psyllium. My family and I cannot tolerate it at all.

  • Megan Napier June 13, 2013 at 12:04 pm / Reply

    Yum! I can’t wait to make this. I need to go stock up on more almond flour. I have been back on gluten free for over two weeks and I feel so much better. Less bloated, more energy and I feel satisfied after each meal. This morning I had your coconut bread with two fried eggs.

    • Maria Emmerich June 13, 2013 at 1:22 pm / Reply

      Thanks! Get it here. Their 25 pound bag is the best price I have found. ;)
      http://aff.nuts.com/SF3E

    • Anonymous June 14, 2013 at 12:34 am / Reply

      what would you say are the dimensions of the 25lb bag? do you think it would fit in a the large flate rate box which is 12x12x5?
      Shipping of a 25# bag would be $61 to Alaska, $16.85 sounds a WHOLE lot better : )

    • Maria Emmerich June 14, 2013 at 12:55 pm / Reply

      12″ by 12″ by 5″? Probably not. I would guess about 24″ by 24″ by 12″ or so.

    • Jennifer O'Riordan June 16, 2013 at 4:50 pm / Reply

      I have found that Honeyvillegrain.com is less expensive, even without a coupon. The shipping for nuts.com is twice as much as Honeyville, so the small difference in price is cancelled out by the shipping fee. Wish I had freezer space to order 25 pounds at a time. That would really be a great price.

  • RoxieSchmoxie June 13, 2013 at 12:31 pm / Reply

    Thanks for starting a new recipe since the comments were getting out of hand on the sub rolls post :) Can you say what size loaf pan you used for this. I have tried the recipe twice in a loaf pan of 2 very different sizes, and they turned out radically different. I think there is a sweet spot which you obviously found with yours. I’d like to find it for mine, too. Thanks for the great bread recipe. It’s one of the only recipes I know by heart because it is so elegantly simple.

  • Buttoni June 13, 2013 at 1:19 pm / Reply

    OMG that looks amazing, Maria.

  • Julie Williams June 13, 2013 at 9:21 pm / Reply

    Maria, this bread looks very good. Will try it but I was wondering what you thought of adding some yeast. I love the taste of it and when I make bread using coconut or almond flour, I miss that taste. I have Hashimoto’s and don’t want to mess up my thyroid anymore so what is your opinion?

    Julie W.

    • Maria Emmerich June 14, 2013 at 1:35 pm / Reply

      You could give that a try. Let me know if you do. :)

    • Julieanne March 11, 2014 at 7:06 am / Reply

      This bread smells like yeast bread when it’s cooking in the oven…and it tastes like sourdough yeast bread after it bakes! Yum! I just need to buy a different brand of psyllium husk powder, though, because my bread turned out to be a very unappetizing purplish-gray color! Ugh. :)

      • cemmerich March 11, 2014 at 1:24 pm / Reply

        Yes, I use the 12 ounce bag from Jay Robb. :)

  • Amanda N June 14, 2013 at 2:05 am / Reply

    I can’t find an 8×4 pan in the local stores, so while I wait for one to be shipped I went ahead and made these into hamburger bun shape. I don’t have a kitchen scale so I just measured everything super precise and got great results. I only have NOW brand psyllium husk powder so yes, they are an odd shade of purple but they taste great so I don’t care. What I really wanted was a vessel for butter and it made for a great snack before bed- which I know I’m not supposed to have but I was too curious to wait until morning! :) Thanks for the update on this recipe, it made all the difference!

  • Amy June 14, 2013 at 2:44 am / Reply

    Second attempt was a failure like the first unfortunately :( measured out everything perfectly and it’s a gummy loaf of goo. Dangit!

    • Maria Emmerich June 14, 2013 at 1:36 pm / Reply

      I think some psyllium is more absorbent than others. So for those you need less water and maybe less psyllium. :) (I use Jay Robb brand)

    • Terra-EasyScratchoffs.com July 13, 2013 at 9:44 pm / Reply

      Definitely try using 1/2 the water. I use honeyville almond flour, off brand psyllium powder and use 1/2 the liquids in Maria’s recipes and they turn out great.

  • Wafa June 14, 2013 at 6:33 pm / Reply

    Hi Maria,
    Just made this bread, and although it tastes really good it deflated profoundly as it cooled. I used coconut flour and whole eggs, measured by weight. Any thoughts? Thanks!

    • RoxieSchmoxie June 14, 2013 at 9:13 pm / Reply

      My experience is that even the slightest amount of egg yolk makes for a much denser and chewier bread (think more rubbery textured). I’ve had much better luck using only egg whites (which suits me just fine since I’m allergic to the yolks (although I do love them.)

    • Maria Emmerich June 15, 2013 at 1:55 pm / Reply

      Yes, if it deflates use only whites. :)

    • Anonymous June 26, 2013 at 11:40 pm / Reply

      I’ve just made this with coconut flour and only egg whites and it still deflated… any other thoughts? Thank you!

    • Maria Emmerich June 27, 2013 at 2:01 pm / Reply

      I’m going to test the coconut flour version to try to get it as consistent as the almond flour version.

  • Norma June 14, 2013 at 9:06 pm / Reply

    Maria:
    I just made this amazing bread. it came out just like yours.
    Thanks You , Thank You
    I read everything you post and its has been life changing.

  • Anonymous June 15, 2013 at 1:48 am / Reply

    This is the best grain free bread! Closest recipe Ive found to anything resembling a nice loaf of sliced bread. Awesome job Maria!! I already have a loaf baked and in my freezer :)

  • France June 15, 2013 at 4:12 am / Reply

    Mariaaaaaaaaaaaaaaaaa!!! This new version is ABSOLUTELY FANTASTIC!!!!!

  • buttoni June 15, 2013 at 3:06 pm / Reply

    I can’t wait to try this Maria. I just ordered some new PH powder. The Konsyl PH powder I use is too concentrated for your recipes. It’s failed in every one. No matter how much less of it I use, my final product fails. Am looking forward to trying this. It looks amazing!

    • Maria Emmerich June 15, 2013 at 3:57 pm / Reply

      Yeah, some psyllium powder is too strong. I just get a good whole husk powder (I use Jay Robb) and grind until about 1/2 it’s original volume and it works every time. :)

      • Julieanne March 11, 2014 at 7:08 am / Reply

        I can only find the 12 oz. bag on the Jay Robb site now. Maybe they aren’t selling the 25-lb. bag now?

    • Jennifer O'Riordan June 25, 2013 at 3:24 am / Reply

      How do you grind whole husk powder?

    • Maria Emmerich June 27, 2013 at 2:00 pm / Reply

      I use my blendtec blender. A coffee grinder would work too. :)

    • Breanna Dreyer July 21, 2013 at 6:13 pm / Reply

      I’m asking just to make sure I understand correctly: You buy the Whole Husk Powder and blend it even more fine?

    • Maria Emmerich July 21, 2013 at 9:14 pm / Reply

      Yes, I buy Jay Robb whole husk powder and then grind it until it is about half its original volume. :)

  • Darlene June 15, 2013 at 8:08 pm / Reply

    I had good luck w/this bread, but am wondering why this turns out so much different than the sub bread (which is not always a success for me) other than the proportions, of course? Does the vinegar make the difference? I remember you commenting that the sub bread does not work well in a loaf pan.

  • Jill Soniker June 15, 2013 at 8:31 pm / Reply

    Maria, thank you for this recipe! Made this yesterday, and was shocked that it really did come together so quickly! I weighed the ingredients out as you recommended, and that worked out really well which I prefer since so many measuring implements can vary from one to the next. I made the almond flour and egg white version, but may eventually try it with the coconut flour. Even my non-paleo, grain-eating husband liked this bread and agreed to put it in his sandwich bread rotation–so that excites me too! My bread did have a slight purplish hue to it (used the Vitacost brand psyllium husk powder), so I just ordered some of the Jay Robb brand psyllium powder so that my husband won’t have an excuse to not eat this when he goes to make a sandwich with it. Thanks again!

  • Anonymous June 16, 2013 at 3:40 pm / Reply

    Hi Maria!
    Thank you for all of your recipes!
    I attempted to make this yesterday with coconut flour and egg whites. I weighed out everything like you suggested, however the loaf turned out really really gummy and I could taste the apple cider vinegar. I baked it for about 75 minutes, perhaps that wasn’t long enough?
    Any ideas as to what I may have done wrong?

    • Maria Emmerich June 17, 2013 at 1:06 pm / Reply

      Hmm, was your psyllium husk a fine powder (not whole husk, if it is whole husk grind it until 1/2 it’s volume)? Also, the almond flour version does rise better so you might want to give that a try too. :)

  • Anonymous June 16, 2013 at 7:23 pm / Reply

    I don’t have apple cider vinegar.. can I substitute with anything?
    thanks! LOVE your recipes!

    • Maria Emmerich June 17, 2013 at 1:06 pm / Reply

      You can try another vinegar. I found apple cider vinegar worked best and had the best flavor. :)

  • Chief June 16, 2013 at 10:15 pm / Reply

    Fellow Mariahealth Followers, Please Help!

    The only PH powder available locally is “Yerba Prima” brand. My bread looks like I dumped a quart of blueberries in it (and I’m not exaggerating!)

    Late last year Jay Robb said their PH was unavailable; has anyone received some recently? Or if you used another brand that doesn’t turn purple, please share the name.

    Thanks!

  • Anonymous June 17, 2013 at 12:46 am / Reply

    Hi Maria!

    In where I come from (Israel) There isn’t any coconut flour for sell unfortunately.
    I’m really interested in cutting the amount of carbs and grain in my diet, I can see that when I eat carbs (around 100gr a day) I don’t loose any fat (or worse).
    So I made my own coconut-flour from flaked coconut(according to a recipe I found on line). Psyllium Husk i managed to find only in whole husks form so I grind it up to a powder in a blender. I understand now it sounds like a recipe for disaster but I don’t have another choice (getting the ingredients from the internet will take about 2 weeks and until then it is all I have).
    So I tried different kind of recipes – The calzone, sub, bread, pita bread (which is a very common bread in Israel)
    All my attempts came out horrible – gummy, soggy,became flat right after i pulled it out of the oven and not good-tasting like it seems in the pictures and comments.
    Can you give me some ideas how to get the nice-looking good-tasting breads everyone is talking about? using the ingredients I have?

    *I don’t really like almond meal but if it necessary for the recipe I would give it a try.

    • Maria Emmerich June 17, 2013 at 1:04 pm / Reply

      I would try the almond flour option. You could buy almonds and look up online how to make flour. Coconut flakes are not like coconut flour. Good luck! :)

  • Unknown June 17, 2013 at 4:57 pm / Reply

    I just made this bread. It turned out purple! What did I do wrong? It tasted nice but the color was off putting.

    • Maria Emmerich June 18, 2013 at 12:34 pm / Reply

      That was the brand of psyllium you used. I use Jay Robb psyllium in the photos above. :)

  • Serendipity June 18, 2013 at 1:57 am / Reply

    Justone question. Is 90 grams right for 10 tablespoons of psyllium powder?

    • Maria Emmerich June 18, 2013 at 12:34 pm / Reply

      Yes. If yours come out less, it should be ground into a finer powder. :)

      • Felicia November 16, 2013 at 6:17 am / Reply

        So just to be clear, it should be 10 Tbsp AFTER it has been ground to half it’s size? I just kept grounding more until my scale said 90 g. I’m still not having a lot of luck.

        • cemmerich November 16, 2013 at 2:09 pm / Reply

          Yes.

  • Wenchypoo June 18, 2013 at 1:01 pm / Reply

    Ave Mariiiiiaa! I couldn’t get your other Amazing Bread recipe to work, but this one did–and with powdered egg whites, no less!! Mindful of the psyllium problem, I only used half the amount called for, because Frontier brand is much more active. I used almond flour, and will try the coconut flour one next.

    I also got the temp thing sorted out–sometimes I use a standard oven, sometimes a counter-top convection one.

    PERFECT! Now I’m making a loaf a day just to have some in the freezer–I’m using these as experiments on glass bakeware (hamburger bun-sized bowls), a hot dog bun pan (using an ice cream scoop to transfer dough), and am going to attempt clover-leaf rolls with a muffin pan and ice cream scooper.

    BTW–a silicone-lined hearth bread pan works just fine. (available at Amazon) Hot dog bun pans are also available at Amazon.

    I figure by this fall, I will have moved onto the tortilla press to see how these babies bake while flattened–I may have just found the most versatile all-in-one LC, grainless bread recipe on the planet!

    • Maria Emmerich June 19, 2013 at 12:39 pm / Reply

      Thank you! :)

    • Julieanne March 11, 2014 at 7:13 am / Reply

      If we follow your link, Maria, to the Frontier brand of psyllium seed husk powder, should we use 1/2 of what the recipe calls for? Thanks.

  • Anonymous June 19, 2013 at 9:02 am / Reply

    Thanks for the recipe :)
    I think you made a mistake with the measurements for almond flour. 3 cups is more than 10 oz.
    How did you get the idea to use vinegar? I guess it’s not for taste or is it? What does it do?

    • Maria Emmerich June 19, 2013 at 4:24 pm / Reply

      That is the reason I put the weights on there. Different brands have different weights so it is important to have the ratio right. Go by the weights if yours differ from mine.

      The vinegar works with the baking powder to help it rise. :)

  • Wenchypoo June 19, 2013 at 10:52 am / Reply

    Okay, I think I figured out how to work with extremely active psyllium: put half the quantity the recipe calls for in the dry ingredients, and as the wet and dry ingredients are being mixed, add the rest of the psyllium by tablespoons while the mixer’s still running.

    Since this recipe calls for 10 tablespoons, I put in 5 with the dry ingredients, then mixed wet with dry, then added the other 5 tablespoons one at a time while still mixing–this is what led me to success with your other recipe as well.

    • Shaun Sanders June 21, 2013 at 9:12 pm / Reply

      How do you know if your psyllium is “extremely active” or not? Why does a natural, raw ingredient vary so much? =\

    • Maria Emmerich June 22, 2013 at 2:00 pm / Reply

      I’m not sure. What I do know is that if I use Jay Robb psyllium, grind until 1/2 its original volume and weight out 90 grams, it works every time. :)

  • bri June 19, 2013 at 11:07 am / Reply

    I can’t believe it. It actually tastes like real delicious bread which I’ve missed so much. I would have fooled my wheat loving hubby too had it not been a little dense (8 whole eggs & coconut flour) but it really is the best grain free bread I’ve made & I’ve made 10 or so since going primal in the last year. Thanks heaps Maria :)

  • Anonymous June 19, 2013 at 2:30 pm / Reply

    Maria,

    Question..my sister is sensitive to both nuts and coconuts, but I’m really trying to get her off of grains. I was wondering your thoughts about using PH, but substituting the nut flour for something like flax meal? Would you increase the liquid to make the change? Thank you!!! LeeAnn

    • Maria Emmerich June 19, 2013 at 4:22 pm / Reply

      Hmm, not sure if flax would work. It might suck up more moisture. You could try it. :)

  • Anonymous June 19, 2013 at 7:24 pm / Reply

    It would have been nice to know about the psyllium issues before spending the money on the ingredients and ending up with a gummy, gooey loaf. Right into the trash it had to go. We are on a budget and that was a big waste of money. Lesson learned, always read the comments first before trying a recipe.

    • Terra July 13, 2013 at 7:47 pm / Reply

      Did you use a scale? Maria shares her recipes that she has tested. Everyone will end up with a different result without doing the exact same thing. Always read the directions before making them. Unless you are in her kitchen, you can not expect to get the same exact same results, nor can you blame her for it.

  • supurge June 20, 2013 at 7:42 pm / Reply

    Hi, I live overseas and haven’t been able to find Apple Cider Vinegar anywhere. Apple vinegar is available but i’m pretty sure they are not the same thing. Do you think I could substitute one for the other? Or is there another known substitute for ACV?

    • Maria Emmerich June 21, 2013 at 1:37 pm / Reply

      Per the comment below it looks like you could sub another vinegar. :)

  • Kaye June 20, 2013 at 9:48 pm / Reply

    I used the coconut flour, Now whole psyllium husks (ground by me), and whole eggs…this bread is exactly what I have been looking for, for such a long time. Yes a bit dense with the whole eggs but super-tasty nonetheless. I know if doing egg whites would make a bit lighter. Mine did not turn purple either, and I didn’t order a special pan, just used a regular loaf pan. Also, used coconut vinegar instead as all I had on hand and subbed perfectly. Thank you Thank you for a terrific recipe!

  • Anonymous June 24, 2013 at 1:35 pm / Reply

    May I have some clarification? I want to make sure I’m measuring the vinegar correctly. Isn’t 5 tbsp equivalent to 3 ounces? I thought that the 2 ounces as shown in the recipe would be equal to 3 tbsp. Thank you. Can’t wait to try this!

    • Maria Emmerich June 24, 2013 at 1:41 pm / Reply

      This is the way it measured out for me. If in doubt, go by the weight. :)

  • Suzi June 24, 2013 at 8:32 pm / Reply

    Hi Maria – I don’t really know much about baking, but recently bought a stand mixer to attempt various recipes. I see you use a hand-mixer for this one. Can I use a stand mixer instead? And which attachment would I use if I did that? I’m not sure when you need to use a beater or a dough hook etc…

    Thanks,
    Suzi

  • lette June 25, 2013 at 1:54 am / Reply

    Does this bread turn out spongy? Or more like regular loaf of bread I am used to? I purchased paleo almond and coconut bread and my son cannot stand either one. I have eaten them and they do taste good but I cannot get past the spongy texture and the smell.

    • Maria Emmerich June 25, 2013 at 1:49 pm / Reply

      I think this is just like a bread texture. We love it! :)

  • Mizzsingbabe June 25, 2013 at 10:44 am / Reply

    My bread has a strong husk taste .. Almost taste like plastic .. What is wrong ?

    • Maria Emmerich June 25, 2013 at 1:48 pm / Reply

      Hmm, might be the brand of psyllium you use. I use Jay Robb and it is quite mild to me. :)

    • Mizzsingbabe June 29, 2013 at 2:10 am / Reply

      I use the yabba and then switched to central market brand. How fine do the husk has to be ? I sift them and try to put them in blender but they just fly around the blender

  • Anonymous June 25, 2013 at 12:36 pm / Reply

    Hi there –
    I saw in your video you used metal bread pans… I do only have glass and I see from the comments it would conduct heat differently. I am a novice baker!! Can you please recommend a type of bread pan that you use. I really, really want this to turn out for us! Thx!!

    • Maria Emmerich June 25, 2013 at 1:48 pm / Reply

      I use a metal pan. It conducts heat quicker than glass. You can get them for a couple bucks. :)

    • Anonymous June 25, 2013 at 2:35 pm / Reply

      Thx! Do you use a non-stick one?

    • Maria Emmerich June 25, 2013 at 3:25 pm / Reply

      Nope, just spray with coconut oil spray. :)

  • Anonymous June 27, 2013 at 4:45 am / Reply

    Hi Maria, I have made the Coconut Flour version now 4 times, last time with just eggwhites. When it came out of the oven it was so high and nice, then it deflated a bit and on the right side sunk down. I also noticed on the right side it was dense and gummy, on the left side looked like your bread. Love any guidance you have. I think I’m close?
    Thank you, London

    • Maria Emmerich June 27, 2013 at 2:00 pm / Reply

      I think the coconut flour version needs some tweaking. I will test it some more and see if I can get it as consistent as the almond flour version.

    • Anonymous June 28, 2013 at 5:45 am / Reply

      Oh, thank you so much Maria. You are the best! London :)

    • Anonymous July 12, 2013 at 1:45 am / Reply

      Rookie experiment, I tried to add 1/4 C of Almond Flour to the Coconut based recipe 1st time all whites and 2 T less, ground psyllium – rise was high, then sunk down quite a bit & was still gummy. 2nd attempt 1 C egg whites and 4 whole eggs, looked a bit better, but the loaf didn’t rise a lot. Not too gummy though. 2nd one tasted better according to husband. Help! London.

    • Maria Emmerich July 12, 2013 at 1:25 pm / Reply

      Yeah, tweaking the recipe can be tricky. I haven’t been able to work on the coconut flour version yet but plan to in the next week or so. Hopefully I will find the ration that makes it as consistent as the almond flour version. :)

    • Anonymous July 23, 2013 at 5:18 pm / Reply

      Hi Maria,

      I tried another version of the Coconut bread. Everything as your original recipe plus I added 1 t of Guar Gum. Not a good experiment, the loaf turned out gummy and held too much moisture.

      Any progress with your Coconut Bread experiments? I too have a 25lb bag and keen to use if for bread. We are eating a lot of French Toast with the bread and that is yummy thank you from a previous blog recipe of yours.

      Or, if you are too busy, give me the suggestions and I will be your test kitchen? Appreciate your patience. :)

    • Maria Emmerich July 24, 2013 at 1:02 pm / Reply

      Yes, it is making progress, but not quite there yet. I hope to have it by next week. :)

  • JulieH June 28, 2013 at 4:28 pm / Reply

    Hi Maria,

    I’ve tried this recipe several times and you’re right about weighing; I weighed everything today and it made a nicer loaf.

    The loaf comes out looking beautiful but, even after spraying the pan, I have problems with sticking and by the time I can get the loaf out of the pan, it’s deflated. Usually you removed bread from the pan right away, but are we to cool this loaf in the pan? Next time I’m going to line the pan with some parchment – maybe that will do the trick!

    • Maria Emmerich June 28, 2013 at 9:08 pm / Reply

      I take mine out and let it cool on a rack. Yes, the weighing is important. :)

    • Chantal Cardinaux June 29, 2013 at 1:11 am / Reply

      parchment paper does a great job. I let it cool in the paper and the pan.

    • Chantal Cardinaux June 29, 2013 at 1:12 am / Reply

      Hi Maria,

      After 6 months on low carb, that’s the best bread ever, thanks for sharing!

    • Maria Emmerich June 29, 2013 at 1:41 pm / Reply

      Thank you Chantal! :)

  • Sladana Haag July 1, 2013 at 1:34 pm / Reply

    HI! I am very interested in making this bread! I recently got 25lbs of coconut flour (yay) and would really love to use it. I know it is more absorbent then almond flour so I assume you use less of it in your amazing brad recipe. How much coconut flour should I use?

    • Maria Emmerich July 1, 2013 at 2:27 pm / Reply

      I removed the coconut flour option until I could test it some more to get it as consistent as the almond flour version. Stay tuned. :)

    • kuwert July 1, 2013 at 9:27 pm / Reply

      I’m looking forward to this as well. I really hope you can work it out because the financial factor is keeping me away from almond flour. Thanks so much!

  • Anonymous July 2, 2013 at 7:17 pm / Reply

    Dear Maria,

    I don’t think I have ever posted anything on any other blog before in my life, but this time it’s just plain necessary. :) Basically, I just wanted to let you know that you are a GENIUS, this is by far the best grain free bread I have ever tasted!! I made it with almond flour and egg whites only, and even my boyfriend (who’s the type of guy who generally dislikes anything remotely healthy) had to admit that it’s pretty good — and that it doesn’t remind him of scrambled eggs. :) So thank you, thank you, thank you!

    Warm greetings from Germany!

    • Maria Emmerich July 3, 2013 at 1:14 pm / Reply

      Awe, thank you so much! And my husband Craig’s heritage is from Germany (Bavaria). His Grandfather came to America with his family when he was a young boy. :)

  • Chief July 7, 2013 at 6:25 pm / Reply

    I just made my second batch, this time as sandwich rolls. BRILLIANT MARIA!

    Quick tip: after “powdering” the psyllium husks in a blade-type coffee grinder, blow the grinder basket out with canned-air before washing it. Psyllium residue will form a gum that is hard to get out. Of course, that’s why we use it ;)

    Thanks again Maria.

  • Anonymous July 8, 2013 at 10:41 am / Reply

    A rookie question about oven temperature. I’ve just started using a convection oven and am never sure whether to lower the temperature called for in a recipe. Would I bake this at 350 degrees in a convection oven as well? Or 325?

    • Maria Emmerich July 8, 2013 at 2:48 pm / Reply

      My oven is a convection so I would make it at 350. :)

    • RoxieSchmoxie July 8, 2013 at 4:56 pm / Reply

      I have been making Maria’s bread in my convection oven for a while and I had to lower the temp considerably to make sure it didn’t burn on the outside (even with a shorter baking time). I have a “portable” convection oven and I had always assumed that convection was the way to go for baking. Then I read some more about it and saw that convection is best for meats, etc. but not for baking, and I tried using the ‘normal” baking setting. My bread was MUCH better baked on normal. I used the temperature in the recipe and the timing and it came out perfect. No monkeying around with settings or duration.

    • Anonymous July 8, 2013 at 11:52 pm / Reply

      Thanks for replying. I guess I’ll just try it on both convection and regular and see which works out best! :-) I had made the sub roll in a regular oven with good results yet it didn’t turn out as well when baked on convection. That’s why I was wondering about the temperature and whether that was the culprit. Guess there’s only one way to find out. This experimenting can get expensive!

  • Anonymous July 10, 2013 at 12:49 am / Reply

    i don’t have a scale that weighs grams – what is the equivalent in ounces?
    rose54

    • Maria Emmerich July 10, 2013 at 1:56 pm / Reply

      That is 3.17 ounces. :)

    • Anonymous July 10, 2013 at 11:36 pm / Reply

      thanx
      rose54

  • Anonymous July 16, 2013 at 10:20 am / Reply

    Hi Maria,
    I made this bread twice and they turned out gummy and purplish. I should have checked the comments at first though. Obviously I am using a different type of psyllium powder. I found only one psyllium powder from Jay Robbs site. I would like to make sure…
    Is this psyllium seed powder you are talking about?
    http://www.jayrobb.com/supplements/psyllium.asp
    Please let me know.
    Thanks.

    • Maria Emmerich July 16, 2013 at 2:24 pm / Reply

      Yes, that is it. If you order through here you can get 20% off. :)
      http://www.jayrobb.com/page.asp?p_key=4D62F10A0B0D4BDBAD4E99DB82244CD4&affiliate_id=BBC7EFA3

    • Anonymous July 16, 2013 at 3:52 pm / Reply

      Hi Maria,

      Thank you for the quick reply. Unfortunately they ship in US only (I live in Canada.) I might be able to find Psyllium Seed Husks here and ground them in my coffee grinder. Thank you so much for your wonderful work. You are awesome and I enjoy reading your blog.

      • Val January 4, 2014 at 11:11 pm / Reply

        I also live in Canada and have found Psyllium Seed Husks at Zehrs and just today at Sobeys. Hope this helps. =)

  • Stacy July 16, 2013 at 4:36 pm / Reply

    We made this over the weekend after watching the video and carefully measuring the ingredients. Ours did turn purple, but my son thought the color was “super cool.” And it was a smidge gummy, but I just sliced it and toasted it and that gummyness went away. Next time we will use Jay Robb just to be sure there is not an absorption issue.

    Both my son and I agree that this is hands down the best gluten free bread we have had, let alone grain free. And our sitter, who is also gluten free, was amazed at the taste and texture. We are sold, and this will be the only bread we make from here on out.

  • Onyx Panthyr July 17, 2013 at 3:05 pm / Reply

    Maria, please help. I follow everything to a tee and weigh it all out. It refuses to work for me. I use Honeyville Almond Flour. I’m baking in a countertop oven that I put a temperature gauge in to make sure it’s at 350. (Is that part of the problem do you think?)

    It looks and smells beautiful when baking. The bottom of my loaves is heavy and dense. The top rises and makes an air pocket. As a result, it’s just not really pleasant to eat with it being so dense and solid even though it tastes good. The few good pieces at the very ends were yummy. I really don’t know what to do. Almond flour is expensive to be going through it like this. :(

    I just want to make a sandwich again. :(

    1st attempt (medium loaf pan, psyllium from Vitamin World. Turned it purple/brown.)
    http://i.imgur.com/Z4YiI05.jpg
    http://i.imgur.com/ucG6ONj.jpg
    http://i.imgur.com/fmXTt1g.jpg

    2nd attempt (medium loaf pan, NOW psyllium husk powder, made nice light brown color)
    http://i.imgur.com/dMO7gD2.jpg
    http://i.imgur.com/wQBQQ6l.jpg

    3rd Attempt (changed to 8 x 4″ pan, NOW psyllium)
    http://imgur.com/oEGCSD7
    http://imgur.com/QbDUqHS

    • Maria Emmerich July 17, 2013 at 3:37 pm / Reply

      It might be the table top oven. They can have a more intense heat than an oven. I would try the oven. Also, the only other thing would be the psyllium. I buy Jay Robb whole husks and grind until they about 1/2 their original volume. Oh, and I added the egg white weight. They weight of the liquids seems to be important. :)

    • Maria Emmerich July 17, 2013 at 3:38 pm / Reply

      100% whites liquid can help with getting the whites the right weight. :)

    • Onyx Panthyr July 17, 2013 at 8:48 pm / Reply

      Ok,

      I’ll give it another go next week. I actually do have Jay Robb psyllium on order from one of my local stores.

      - Could I grind down the whole bag of husk and then store it in a air-tight container so I don’t have to grind it down every time?
      - On that note, do you weigh out the husks before or after you grind them? (which might make powdering the whole bag problematic).

      Thanks, Maria!

    • Maria Emmerich July 17, 2013 at 9:30 pm / Reply

      I weight after I grind the husks. I just grind a whole bag and then put back into the bag (Jay Robb comes in a resealable pouch). :)

      • Felicia November 16, 2013 at 6:23 am / Reply

        Please disregard my previous question because this answered it :)

    • Onyx Panthyr July 22, 2013 at 2:27 pm / Reply

      Thanks. I hope to give it another go as soon as my Jay Robb order comes in. :)

    • Onyx Panthyr August 8, 2013 at 2:36 pm / Reply

      Ok. Got my Jay Robb powder, used the full size oven (non-convection), 8 x 4 pan. Baked for 1 hr 20 min at 350. Having the weight for the egg whites was a definite plus!

      I think it was pretty successful. :)

      I haven’t made a sandwich yet (later! Can’t wait!), but it seems a very dense bread, especially still towards the bottom, but nothing like my previous failures, so I sliced it very thin. If I baked it longer, would it have come out lighter? Do you think there’s a way to make it more airy?

      http://i.imgur.com/nxuslt3.jpg
      http://i.imgur.com/2hecS17.jpg
      http://i.imgur.com/SviowAA.jpg

      • cemmerich August 8, 2013 at 2:59 pm / Reply

        You can try baking it a little longer. Thanks!

  • Janice Provost July 17, 2013 at 7:17 pm / Reply

    wuhat is the best way to store almond flour? I have been grinding my own, but have not been pleased with the consistency. Just looked online and the 25# is cheaper! It says to keep refrigerated, but I’m wondering, can you freeze it?

    • Maria Emmerich July 17, 2013 at 9:29 pm / Reply

      I buy the 25 pounds bag, separate into 4 or 5 big ziplocks and store extra in the freezer. :)

    • Janice Provost July 18, 2013 at 8:10 pm / Reply

      Great! That is what I was hoping you’d say!

  • RoxieSchmoxie July 17, 2013 at 9:20 pm / Reply

    I have given up on making the Amazing bread. I’ve had 4 failed attempts using the weight measurements, Honeyville, Jay Robb, etc. and the right size pan. All of mine come out ridiculously dense. I’m barely getting any bubbles at all.

    I have decided to stick to the sub rolls that work perfectly every time. The ingredients are too expensive to have any more failures. Sigh. (BTW, I, too, use a countertop oven, but it’s a good sized one.)

    • Maria Emmerich July 17, 2013 at 9:31 pm / Reply

      The only thing I can think of is the tabletop oven isn’t cooking the same as a full sized oven (if you Jay Robb is ground to half it’s volume).

  • RoxieSchmoxie July 18, 2013 at 12:00 am / Reply

    I would just like to say that even though my attempts at making the Amazing loaf failed–multiple times–I now have a good collection of bread cubes in my freezer (from the failed loaves). I have made it into panzanella (Italian bread salad- yum–and bread pudding. So all is not lost.

  • Anonymous July 19, 2013 at 8:59 pm / Reply

    tips for making this bread with coconut flour and those getting purple results! i made half the recipe and made the following changes: 3/4 cups of water, 1 teaspoon baking powder, 1/2 teaspoon baking soda. my bread which previously came out purple and with very dense patches came up much fluffier and with more bread like ‘holes’ and also had the colour of normal brown bread! i baked it in a small loaf and the bread rose a lot but the top half was basically a tunnel. the rest of it is good ‘bread’ though! :)

  • Haley July 20, 2013 at 5:50 pm / Reply

    Maria – I’ve tried making this loaf twice and each time it’s still gummy! I use the same Nuts.com almond flour and Jay Robb psyllium husk powder, and weigh everything. The first time, I baked 60m and let cool completely. The loaf shrunk down and was gummy all in the center, like it was undercooked. This time, I baked 115m (after slicing at 75m and finding it gummy), and it shrunk down immediately after removing from the oven and is still gummy! Any advice? I want large, fluffy, non-gummy slices like you!

    • Maria Emmerich July 21, 2013 at 2:41 pm / Reply

      Hmm, did you grind the Jay Robb until it was half it’s origional volume? If so I would try a little less psyllium and water.

    • Haley July 22, 2013 at 1:44 am / Reply

      I didn’t grind it at all – should I be?

      I should add it’s great when I toast/broil it (gets rid of gumminess) – but would love for it to work as regular bread slices too!

    • Maria Emmerich July 22, 2013 at 4:44 pm / Reply

      Yes, it has to be ground. Please note the directions above. It should get rid of the gumminess. :)

  • Anonymous July 23, 2013 at 1:44 am / Reply

    OMG. This is what I’ve been looking for ever since going gluten free. And I even made the mistake of using 8 whole eggs (instead of 4 like your recipe initially said for almond flour). The bread is tall and actually looks and slices like bread. I am so happy with this recipe. Thank you! We can have sandwiches again!!!

  • Monica July 23, 2013 at 3:03 pm / Reply

    I made this late last night and awoke this morning to a beautiful loaf of delicious bread. It even smelled like bread baking. I had to use a mix of blanched and unblanched almond flour due to running out of blanched. I used NOW psyllium powder which is finer in texture than Jay Robb but all I had on hand so I weighed it (like everything else) but didn’t run it through the blender. I also added a dropper full of stevia glycerite to add a subtle sweetness. I’ve made the bun version before and they were really good but the stevia addition seemed to round out the taste and enhance the flavor in a very satisfying way. It rose beautifully and fell slightly but evenly upon cooling overnight. This loaf is perfect! Tomato sandwich, here I come.

    Thanks Maria!!! You rule!

    PS, I’m loving your Metabolism book and really enjoyed the web-seminar version too.

  • Anonymous July 24, 2013 at 1:22 pm / Reply

    Have you tried this recipe with the egg whites in a carton? Love your blog! What a lifesaver.

  • Anonymous July 25, 2013 at 2:12 pm / Reply

    What kind of exercise would you recommend for those of us who hate working out? I like to get my exercise just having fun – I swim, hike and bike 2-3 times a week. Is that enough for weight loss along with a very low carb, high fat diet? How do I work in weight training? Thank you!

    • Maria Emmerich July 26, 2013 at 2:28 pm / Reply

      Losing weight is 80% diet. Volek and Phinney did a study where they put people on a High fat (65-80% of calories from fat, 50-75 grams protein and low carb) and had one group do no exercise, one do resistance training and one to resistance training and cardio. All 3 groups lost the same amount of weight on average. But the resistance training group lost almost entirely fat while preserving muscle mass, which is important. So I always advocate some resistance training. :)

  • Tara July 27, 2013 at 11:11 pm / Reply

    Has anyone tried this using a substitute for the eggs/egg whites? My husband seems to be sensitive to eggs (not sure which part, to be honest) and we’ve been making most recipes using agar agar as a substitute (for either whites or whole eggs) but this only works if the egg is a binder. I’m guessing that they are a leavening agent in the bread (please correct me if I’m wrong!) and I don’t know if agar would work in this recipe. I do have VersaWhip 600 – anyone ever tried that in a bread recipe?

    Thanks for any help/tips! –Tara

  • Amy July 28, 2013 at 3:28 pm / Reply

    We had a loaf turn purple when we tried a different psyllium powder. But what little six year old girl doesn’t want to eat purple bread??? Yes!!!

    • cemmerich July 28, 2013 at 3:53 pm / Reply

      Ha! Cute! :)

  • Patti July 28, 2013 at 8:39 pm / Reply

    Maria, What are the substitutions for using coconut flour instead of almond flour?
    Patti

    • cemmerich July 28, 2013 at 11:38 pm / Reply

      I am working on that version and should have it posted soon! :)

  • Aleigh July 30, 2013 at 12:05 am / Reply

    Has anyone tried this in a bread machine?

    • cemmerich July 30, 2013 at 12:08 am / Reply

      Someone commented that they did and it didn’t work. :(

  • GrannyMumantoog July 30, 2013 at 5:58 pm / Reply

    Just wanted to share that I made this recipe yesterday. I don’t have a lot of success with loaves so I used my bun top pans and the recipe gave me 12 rolls and a small loaf which I cut into 6 slices for a couple of french toast breakfast treats for me! I used a 1/4 cup measure for the rolls (not packed) and pressed the dough into the round shape. I thought I’d only get 6 actual burger buns but they were big enough to carefully slice in half so I got 12! I baked the rolls for 30 min and the loaf for 60. This will be my go to from now on! Thank you!

  • Lynn July 31, 2013 at 4:46 pm / Reply

    Maria, I have had the “gummy-ness” issue with this bread. I just purchased a kitchen scale and I am placing an order for pantry items. I am including Jay Robb’s psyllium husk. Which, of the many, almond flours do you use in this recipe? Also, could oven temp and time variations cause the gummy issue too? Thanks!

    • cemmerich July 31, 2013 at 6:14 pm / Reply

      Weighing the ingredients should help. Make sure to grind the Jay Robb Psyllium until it is 1/2 it’s original volume. I use honeyville or nuts.com almond flours. :)
      http://aff.nuts.com/SF3E

  • Lisa August 3, 2013 at 1:11 am / Reply

    If I want to try the coconut flour variant, how much coconut flour is used? (Looks like the line on the post was erased or something?)

    • cemmerich August 3, 2013 at 1:44 pm / Reply

      That will be posting hopefully in the next week or so. I have gone through about 12 loafs trying to get it right. Getting close! :)

  • Debby August 4, 2013 at 5:42 pm / Reply

    Any suggestions on recipes to use up the egg yolks that are left over from this bread recipe? If this has been answered already, I’m sorry. I haven’t read all 169 comments yet! :)

    • cemmerich August 4, 2013 at 11:27 pm / Reply

      Creme Brulee, Ice Cream, add extra yolks to a morning scrambled eggs. :)

  • Beth August 4, 2013 at 9:07 pm / Reply

    Is it possible to form the dough into a round loaf and bake it on a cookie sheet?

    Look forward to the coconut flour version when it’s ready! Thanks for all you do.

    • cemmerich August 4, 2013 at 11:29 pm / Reply

      Yes, that should work. :)

  • Paul August 5, 2013 at 11:41 am / Reply

    Dear Maria, amazing indeed ! I have a nice variety of low carb but wheat gluten containing bread recipes but this gluten free recipe even proves much better ! Quadruple the size ! And it tastes like French baguette, a bit purple but what the heck, the tast is great !
    Thanks ever so much !
    Paul

    • cemmerich August 5, 2013 at 1:43 pm / Reply

      Thanks Paul! :)

  • Paul August 5, 2013 at 11:44 am / Reply

    Dear Maria, by the way, the psyllium husk powder I used was already ground to 60 mesh (very fine), my bread showed very nice, baguette like, air holes. Anyway to reduce the purple-ish colour or is that powder dependent ? My powder is of Indian origin. The taste of the bread is really bread-like, amazing.

    • cemmerich August 5, 2013 at 1:44 pm / Reply

      Yes, different sources of psyllium will turn purple. I use Jay Robb and it doesn’t. :)

  • Susan Pelter August 6, 2013 at 7:01 pm / Reply

    Maria and Craig: I made this recipe (into kaiser roll shapes) on Sunday night for the first time. I just ate my first sandwich (pork roast and mayo, yummy) on it and almost wept with happiness. It is SO good. The texture is PERFECT. It was easy and quick to make. And I can actually see my way to a GF lifestyle…sandwiches have been my bugaboo all along. Thank you, thank you for all your hard work and wonderful recipes!

    • cemmerich August 6, 2013 at 7:05 pm / Reply

      Awesome! Thank you Susan! :)

  • Lynn August 6, 2013 at 7:33 pm / Reply

    :-(
    Weighed my ingredients…used Jay Robb Psyllium ground down to half the amount exactly…used almond flour from nuts.com….used All Whites 100% Egg Whites. Bread fell about one minute after I took it out of the oven. Do you cool yours out of the pan or in it? Does that matter? Could that be the problem? Or could it be my vinegar? Have had it a few months…does it get old? Help!!! I promised my husband if he let me spend all this $ on ingredients I could give him a nice loaf of bread for sandwiches! So disappointed! But determined!

    • cemmerich August 6, 2013 at 8:38 pm / Reply

      How long did you cook it? Also, try less water (1 or 2 ounces less). Also make sure it is firm to the touch before removing from the oven. :)

  • Lynn August 6, 2013 at 7:37 pm / Reply

    Meant to add that it still has a “lavender” tint to it and is still a bit gummy too. Please help!

  • Lynn August 6, 2013 at 8:50 pm / Reply

    A picture of my latest attempt.

    http://imgur.com/viHorKc

    • cemmerich August 6, 2013 at 9:15 pm / Reply

      Yes, I would try less water.

  • Lynn August 6, 2013 at 8:54 pm / Reply

    Ok… Thanks…I’ll try less water. I cooked it for 70 minutes. My crust is bit darker than yours. Wasn’t sure I should leave it longer. What about the cooling in our out of the pan? Does that matter?

    • cemmerich August 6, 2013 at 9:15 pm / Reply

      You can also try removing it from the bread pan and letting it sit in the oven so the bottom gets done more. Also, once it if somewhat firm to the touch, turn off the oven and let it cool in the oven. Good luck! :)

  • Joan August 9, 2013 at 12:31 pm / Reply

    I made this and it is fantastic but eating psyllium powder messed up my system and my diet for over a week from eating just two pieces… Wish it were not so….

  • Charlotte August 9, 2013 at 6:15 pm / Reply

    I would love to eat this bread, but being diabetic, I am so overly sensitive to any carbs. I probably need to do a consultation with you. Sometimes I’m at a loss as what to eat. Even veggies, the non-starchy ones raise my blood sugar.

    • cemmerich August 10, 2013 at 10:35 pm / Reply

      Their are other options. My protein bread might work better for you. I would be happy to help. :)

  • kristy August 9, 2013 at 8:25 pm / Reply

    I love this bread!! Thank you! But here’s my problem. I can’t tell when it’s done. When I gently press it it feels spongy. But then it starts to deflate even while still in oven. Do I need to bake longer? I’ve been super careful about weighing ingredients and getting only egg whites. Help?

    • cemmerich August 9, 2013 at 10:32 pm / Reply

      I bake it until it is pretty firm to the touch. :)

      • Linda August 10, 2013 at 7:07 pm / Reply

        I made this after watching your video – which made all the difference since I realized I could use a electric mixer. I also measured carefully by weighing the egg whites……and it came out PERFECTLY. I’ve been hungry for a piece of toast with my egg in the morning, smothered in your ccnut oil/mac nut spread and cinnamon. Well, I didn’t wait until morning. Couldn’t resist two pieces toasted with my afternoon tea just now. Thanks so much, Maria.

        I’m plowing through the Slow Cooker recipes and enjoying everyone.

        • cemmerich August 10, 2013 at 10:30 pm / Reply

          Awesome! Thank you! :)

  • Christine August 10, 2013 at 1:43 pm / Reply

    My loaves always had air pockets and a gummy texture. I made a loaf yesterday and when I was putting it in the oven, the power went out. The dough sat on the counter for 3 – 4 hours until the power came back on and I was able to bake it. The finished loaf cooled in the oven all night (I took it out of the loaf pan) and when I cut into it this morning, the texture was perfect – no gooey middle, no air pocket! Perhaps the secret is to let the dough rest before baking??

    • cemmerich August 10, 2013 at 10:36 pm / Reply

      Awesome! Thanks for the tip. I will have to try that. :)

  • Rachel August 12, 2013 at 3:08 am / Reply

    I made this for the first time today and it’s bright purple!!! My kids think the color is so fun!! :) and we all think it’s delicious!! I think I’ll order some different non purple turning psyllium for later but for now, yum!

  • Shirley August 13, 2013 at 12:57 am / Reply

    Hi Maria,

    Jay Robb’s web site only has this available: Organic Non-GMO Psyllium Seed Husks 12 oz

    http://www.jayrobb.com/supplements/psyllium.asp

    It is psyllium “Seed” husks powder, not whole husk, will it work the same? Either Jay Robb’s or Frontier Psyllium Husk Whole, just ground it to very fine?

    • cemmerich August 13, 2013 at 3:06 pm / Reply

      Yes, that is what I use. I just grind until they are 1/2 their original volume. :)

  • Monique August 19, 2013 at 1:52 pm / Reply

    I have AS and am on a no starch diet to control the pain, which works very well for me. So I’m wondering if you have any idea how much starch is in the PH before I order it only to have the iodine test turn it black for starch, which would mean I can’t use and I’d have to throw it out? I can mix up my own baking powder without corn starch and all of the other ingredients are safe for me to eat, so my only concern is the PH. It looks so delicious and I’ve yet to find a truly tasty starch free bread recipe.

    • cemmerich August 19, 2013 at 2:51 pm / Reply

      Psyllium husk is 100% fiber. So there should be little if any starch. :)

      • Monique August 19, 2013 at 3:17 pm / Reply

        Wonderful! Thanks so much for all that you do!!

  • London August 20, 2013 at 6:55 am / Reply

    Hello Maria, Just excited to know if you have any feedback on the Coconut Bread Version? I am still looking at my 25lb and eager to get backing more bread. Appreciate you working your magic in the kitchen.
    London :)

    • cemmerich August 20, 2013 at 2:31 pm / Reply

      Unfortunately I haven’t been able to get it figured out. Still getting gummy (tried about 12 loafs now). I’m thinking of taking a different approach and trying again. ;(

    • cemmerich August 20, 2013 at 2:31 pm / Reply

      The Sub Bread for buns, etc works great, just can’t get a loaf to work.

  • Jeri August 21, 2013 at 2:17 pm / Reply

    Hi Maria, this is the first recipe of yours that I’ve tried! I’m puzzled. After baking the bread it has a bluish/purplish hue to it. Any suggestions? I used the NOW psyllium seed husk powder rather than the Jay Robb as it was what I had on hand.

    • cemmerich August 21, 2013 at 6:27 pm / Reply

      Some brands of psyllium will turn purple in color. I used Jay Robb. :)

  • karen August 23, 2013 at 11:30 pm / Reply

    Attempt #4 or 5, I lost count :-) I measured everything by weight (ounces and grams as you listed) not by cups or tsps, etc. Put in oven at 375 since I don’t have convection and the previous attempts didn’t rise. This one rose beautifully! Nice beautiful color! Cooked 80 minutes. Let cool completely in my 8×4 metal loaf pan. Several hours later, I decided to take out of pan and cut a slice. It caved a little in on the sides, it looks similar to your 12 oz water picture, but it is wet. I’m not sure you’d call it gummy but definitely too much moisture again. And, I thought I finally had one! Back to the testing…I’ve gone thru 1/2 my Honeyville 5 lb bag and haven’t had one successful loaf yet :-(

    • cemmerich August 24, 2013 at 2:03 pm / Reply

      That little bit of moisture will come out if you toast it. :) Next time do it just the same and use 1 ounce less water. :)

  • karen August 24, 2013 at 5:34 pm / Reply

    Hi,

    Thanks very much! I’m not giving up :-) I used your custard recipe for all the egg yolks I had, and decided to use it as a filling mixed with unsweetened shredded coconut. Your pie crust and me get along perfect :-)

    • cemmerich August 24, 2013 at 10:46 pm / Reply

      Thanks! You can also use 100% egg whites too if you don’t want to have extra yolks. :)

  • Rachel August 24, 2013 at 8:37 pm / Reply

    Will this work with coconut vinegar?

    • cemmerich August 24, 2013 at 10:49 pm / Reply

      Yes, that should work. :)

  • Rina August 25, 2013 at 3:54 am / Reply

    Maria, can I use egg whites liquid from container or do they need to be actual real egg whites separated from yolk? Also, did I miss the coconut flour bread version or are you still working on it?

    • cemmerich August 25, 2013 at 2:05 pm / Reply

      Yes, that will work. Make sure to weight them (don’t go by the conversion on the carton). :)

  • Barbara August 30, 2013 at 12:10 am / Reply

    Maria, you are so patient with us, answering the same Questions over and over, I truly am amazed! I thank you !

    I am quite nervous as I am preparing to bake my very first *Maria* bread. Spent an hour reading all the reviews! Hopefully I will not forget what I have learned, LOL. I bought a beautiful scale and I am ready to go- wish me luck!

    Barbara.

    P>S Your little boys are so adorable!

    • cemmerich August 30, 2013 at 2:14 pm / Reply

      Thank you! I hope it works out. :)

  • unterderlaterne August 31, 2013 at 5:38 am / Reply

    That bread is so good. Maria you are a genius! However mine did not rise much and was wet and gummy, although I was so careful with weighing everything and even reducing the water by 1/2 ounce. I will add some yeast to get rid of the purple, although I really do not mind it! I used the honeyville almonds and fresh egg whites.
    Now I am wondering what should I reduce the water or the egg white?
    I also will let the dough rest for a while before I bake as one blogger suggested.
    I wish Jay Robb would sell the Psyllium Husk in a pound size!

    for the same prize, LOL!

  • Roger September 6, 2013 at 2:19 am / Reply

    I did exactly as you said and by deflated, any suggestions!

  • shelley September 6, 2013 at 10:00 pm / Reply

    So, if you try this and the top comes out awesome, but the bottom is still wet after 80 mins of baking, is there a way to redeem what you have? Can you toast the moisture out or anything?

    • cemmerich September 7, 2013 at 8:28 pm / Reply

      The only thing is to try 1 ounce less water. :)

  • Pam September 8, 2013 at 1:45 am / Reply

    Maria, I made this bread today – weighed my ingredients carefully and followed instructions. My only adaptation was adding a little liquid Stevia, cinnamon, and raisins right before putting into the bread pan. It raised nicely but fell a little while cooling and is pretty heavy, although tastes great. Any help on what I did wrong? (I’m not sure my water was boiling enough – it was just starting to bubble, not full rolling boil, when I added it. Would that make the difference?)

    Thanks!

    • cemmerich September 8, 2013 at 1:50 pm / Reply

      The water may make a difference. I make sure my teapot is whistling before I add it. :)

  • Amie September 9, 2013 at 3:11 am / Reply

    I made this bread this am – and it was quite dark and fell after taking it out. It almost had a greyish tinge to it…… anyone else have this prob?

  • Melissa September 9, 2013 at 3:39 pm / Reply

    I tried reading through (and I am sure I missed it) to see if there is a difference in the recipe when using coconut flour. Is there a spot to find that.?

    • Melissa September 9, 2013 at 3:45 pm / Reply

      Never mind- I found your conversions on another post. Thanks!

      • cemmerich September 9, 2013 at 5:59 pm / Reply

        You can try the Toasted Sub recipe and double the ingredients (for coconut flour). But you will have to adjust the moisture (a little less). Let me know if you find a combination that works. :)

    • cemmerich September 9, 2013 at 5:58 pm / Reply

      I have tried many times (we are talking about 12 plus loafs) to make a coconut flour version but just can’t get it to keep from sinking. :(

  • Kam September 11, 2013 at 5:11 am / Reply

    I have a loaf cooling on the counter right now. I couldn’t wait to take a piece of it so I hacked a piece off after 5 minutes and tasted it. I don’t get it, it’s the closest thing to real bread but does’t have any wheat in it! How can the crust taste so good?! I’m on a low carb diet so I have suffered through all sorts of weird tasting bread. This one is chewy, with nooks and crannies for sauces and butter. Mine came out purple, but I think it’s a lovely color. I used the bulk psyllium husk powder at my local health food store.

    I think next time I will either use less psyllium or less egg. I had to halve the recipe and I used a bit more egg and water by accident. Next time I’ll try it with coconut flour since I think as a very “dry” flour it works best with flours/meals that are very “wet” like flax meal and psyllium. They cancel each other out in the end it seems. I’ll also bake it a bit longer because the crust is yummy!

    For those whose bread keeps sinking or falling, make sure your baking powder is fresh. It does expire and usually a sunken baked good is evidence of it. I think it only lasts about half a year to a year. I made some strawberry muffins with almond flour last year and they were such a pretty pink but all of them caved in in the middle. :( Bad baking powder.

    • cemmerich September 12, 2013 at 9:58 pm / Reply

      Thanks!

  • Kam September 11, 2013 at 5:13 am / Reply

    I also wanted to thank you sooo much for sharing this recipe. I am going to make some for my dad who is diabetic but just can’t quit his bread habit. It’s hard for me to see him unable quit bread knowing that each time he takes a bite it makes his health worse. I think he’ll really like this bread.

  • Atkins Recipes - Micellaneous Quick Hollandaise September 12, 2013 at 1:47 am / Reply

    […] got this one waiting to try it out: Maria Mind Body Health | Amazing Bread – Maria Mind Body Health but as I've got a flu at the moment I'm not hungry at all and will wait to make it until I'm […]

  • Rachel September 13, 2013 at 6:23 pm / Reply

    Hi, if i substitute coconut flour for almond flour, how much will i need to use?? and how many eggs/ whites? I love your site, it there away of following or subscribing :D

    Rachel :)

    • cemmerich September 14, 2013 at 1:56 pm / Reply

      Here is a chart that will help.
      http://mariamindbodyhealth.com/chai-tea-glazed-twinkies-and-donuts/

      I will warn you, I have tried 12-15 loafs and still not found the right combination to make a loaf. Buns work great, loaf not so much. Here is my closest try:
      5oz coconut flour
      75g psyllium
      2.5 tsp baking soda
      1 tsp salt
      2oz acv
      14oz whites
      12oz water

      • Rachel September 14, 2013 at 4:21 pm / Reply

        Thanks thats great, i found this us after i messaged yesterday! … I have recently made a coconut four loaf that was pretty successful which was similar but it included Flaxseed, I adapted the recipe form a few different and this is what i came up with:

        Yeast,Active Dry, 1.5 tsp
        Warm Water , 1/2 C
        Coconut Flour, 3/4 Cup (33 grams or 4 Tbsp.)
        Baking Powder, 0.25 tsp
        Medium Free Range Eggs, 2
        Psyllium Husks Fiber, 2 Tablespoon
        Flaxseed Meal, 7 tablespoons
        Egg White, 3
        1 large mashed banana.

        The original recipe said to mix the yeast and water together and sit for 10 mins. However the original included honey which i omitted, so the lack of sugar meant the yeast didnt really activate and the bread didn’t rise – this wasn’t a problem though as it was a decent size loaf.

        The bread was still quite doughy in the centre at parts, but after reading your other posts about coconut flour and bread, i think next time i will use only egg whites rather than whole eggs to see if it works any better!

        It would be great for you to have a play round with it though and see what you think and give me any advice :D

        Thanks Rachel :D

  • Leila September 14, 2013 at 8:22 pm / Reply

    Uaaauuu… fiz esse pão e ficou INCRIVEL!!! Parabens, ficou muito bom mesmo.
    Infelizmente não sei qual seu instagram pra marcar sua # , mas se quiser ver a minha humilde foto meu usuario é @lecrixx

    Novamente, muito obrigada!!

    • cemmerich September 14, 2013 at 10:42 pm / Reply

      Thanks!

  • Patty September 15, 2013 at 12:44 am / Reply

    Maria, I love it… the difference in using the Jay Robb psyllium husks extends beyond the color!!
    I was thinking of adding a few seeds, ie. sunflower, sesame, etc. to add texture… thoughts??

    Patty

    • cemmerich September 15, 2013 at 2:40 pm / Reply

      Sure, that sounds like a great addition. ;)

  • Louanne September 15, 2013 at 2:05 pm / Reply

    I made your bread this morning, and with the exception of the saltiness (my fault) the bread was perfect! I didn’t have Celtic sea salt, so I subbed regular salt – mistake! Will definitely make again, though.

    • cemmerich September 15, 2013 at 2:37 pm / Reply

      Thanks!

  • Carol September 15, 2013 at 4:27 pm / Reply

    Maria,

    As I’m sure most people were when they first baked this bread, I was very leary. I’ve tried a few different low carb bread recipes (mostly containing flax which I can’t stand) and found them seriously lacking.

    That being said … O M G !! I was SO impressed by this bread! It didn’t turn out “perfect” but I know why (my flour was pretty “moist”). I toasted two slices, spread them with butter & no sugar added strawberry jam. YUMMY!

    I’m so glad I found out about this bread! Thank you Lisa from 24/7 diner for the info and thank you Maria for this fabulous recipe!

    • cemmerich September 16, 2013 at 3:36 pm / Reply

      Thanks!

  • Kelly September 15, 2013 at 10:43 pm / Reply

    Hey! This looks great but where is the coconut flour version?? I don’t like using almond flour and the nutritional facts mention a coconut flour version. Am I missing something? Thanks!

    • cemmerich September 16, 2013 at 3:50 pm / Reply

      As you can see in the comments, I just haven’t been able to get the right ratios to work. I will post a new recipe if I do get it down. :)

      • Kelly September 27, 2013 at 10:31 pm / Reply

        Ok., thanks for responding. I’ll try my hand at it and report the results. I have tried the sub rolls and calzone version of this recipe and loved it so much that I am thrilled to see the bread version!

  • Linda September 16, 2013 at 10:23 am / Reply

    People (me) who are allergic to eggs are in the corner –depressed :(((( Never had a oopsie roll, etc. BUMMER!Anyone know of a bread recipe or low carb recipes without eggs?

  • susanne September 16, 2013 at 11:13 pm / Reply

    Hi Maria,
    I scrolled through the comments to see if I could find an answer to my problem, but I gave up after about 2,000 comments, lol. Is anyone else having the problem that the bread tastes very vinegar-y?? The bread is still warm but I couldn’t resist cutting it open to try it out…and the vinegar taste is so strong!?

    I also had the problem of gumminess. I watched your video and did as you did…I didn’t make any replacements or anything. I didn’t use Jay Robb psyllium. Mine came from a bulk bin somewhere (and I ground it into powder myself), did that make a difference? the loaf was purple but i don’t care about color, i just want it to taste good and not vinegar-y and not gummy!! thanks so much for any suggestions!

    • cemmerich September 17, 2013 at 12:08 am / Reply

      Haven’t heard the vinegar issue before. The psyllium is touchy. I use Jay Robb. Try measuring it as you weigh. If the weight and tablespoons don’t match, try grinding the psyllium more until the do. :)

      • susanne September 19, 2013 at 3:22 pm / Reply

        thanks for your reply, maria! i can’t figure out why mine tastes so vinegar-y while no one else has had this problem. could it be the type of vinegar i’m using? It’s trader joe’s organic ACV. could i just reduce the amount of vinegar? or, in your baking experience, do you think i could i use lemon juice as the acid in place of the vinegar (or a mix of the two)? i think i could stand a lemon taste better than a vinegar taste…
        thanks for your feedback, i know you’re a busy cook and momma!

        • cemmerich September 19, 2013 at 6:43 pm / Reply

          Yes, you could just try cutting the vinegar in half. :)

  • Ellen September 22, 2013 at 2:15 am / Reply

    I have tried four times to make the bread recipe with no success, but on my next try I will make sure the egg whites are truly room temp. I have not seen that come up in any discussion but it’s the only thing I can think of at this point. I am an experienced baker, not a novice. I added 1/8 tsp each garlic powder and onion powder and added 1/2 tsp stevia powder. These make the flavor a little more complex and definitely solves the complaint of vinegar or fiber taste. The taste is very good. However unlike some other disappointed bakers on this site, I did not throw away the failed attempts. I took the wet heavy bread from one failed try and tore it into small bits to dry for bread pudding with whiskey sauce. That is DELICIOUS, the next failed batch was sliced very thin and cut in half vertically for “toast points.”. I dried the pieces on a cookie sheet in a 300 degree oven until dry and somewhat brown and crispy. They taste EXACTLY like bagel chips we used to buy. My next batch became seasoned bagel crisps. I still want bread, but these are GREAT! Please don’t throw away failed attempts! There are other uses! I also fried some of my dried cubes in garlic oil for croutons, which were also delicious. I’m still trying, because I think if you can do it, surely I can do it.

    • cemmerich September 22, 2013 at 1:59 pm / Reply

      Also, try grinding the psyllium even finer. That can help. ;)

  • Laurie September 23, 2013 at 4:03 pm / Reply

    If for any reason you get a fail…a spongy loaf , or one with a buble don’t throw it away. Cut off the top bubble and cut into squares or triangles then taost for great pita like chips…cube the bottom sprinkle on some spices and toast or rebake for croutons…I have had my successes and failures wih this loaf but the ingredients are too expensive to waste…another idea would be to toast the bottom after you slice the top off and then add butter, garlic and cheese for a good garlic bread.

    Thanks Maria for making a base recipe for us to work with.

  • Anna September 23, 2013 at 9:28 pm / Reply

    My first attempt of this bread leaves something to be desired. It looked great when it came out of the oven but as it cooled it caved a bit; and when I took it out of the pan when it had cooled, I realized that the bottom inch looked undercooked, very wet. After reading ALL of Maria’s remarks to other folks who have had problems (I am not alone), I will try again adding less water next time. For now I will use the loaf I just made and turn it into croutons or bagel chips as suggested by Ellen (thanks for sharing some positives from a negative). Maria, I applaud you for your endless patience with all of us all who keep asking the same questions over and over again.

    • cemmerich September 24, 2013 at 10:21 pm / Reply

      Also, try measuring your psyllium when you weight it. If 10 TBS doesn’t come out to 90 grams, try grinding it more. :)

  • Claire September 27, 2013 at 2:26 pm / Reply

    Hi!

    I just purchased “Nutritious and Delicious” and I noticed that the bread substitutions cited My Protein Bread and My Flaxseed Bread as being the best substitutions. Unfortunately, I can’t find the recipes anywhere in the book. Are they in another book? I checked the blog and couldn’t find them there either. How do I get these recipes?

    The book is great! I quit sugar about a month ago and it’s hard to find cookbooks that don’t use some form of sugar at all. I will definitely be looking into more of Maria’s book. Thanks!

    Claire

  • MamahT September 28, 2013 at 10:00 pm / Reply

    Hi. If I wanted to use coconut flour. How much of it would use and how many eggs? Thanks

    • cemmerich September 29, 2013 at 10:57 pm / Reply

      I have tried about 15 loafs but haven’t found a ratio that works for coconut flour. The buns work great. :)

  • jan September 29, 2013 at 7:28 pm / Reply

    Thanks Maria & Craig. The bread is awesome!

    • cemmerich September 29, 2013 at 11:06 pm / Reply

      Thanks!

  • Barbara October 1, 2013 at 1:35 pm / Reply

    Thank you for this bread. Inspired by your picture on the MCT pesto, I used this amazing bread recipe last night and shaped into a baguette. The garlic toast was phenomenal and brought tears to my eyes it was so good. The kids enjoyed it too! Now that’s a tough crowd to please, but I’m taking baby steps with them and it seems to be working!! Thanks again so very very very much!!

    • cemmerich October 1, 2013 at 3:14 pm / Reply

      Awesome! Thanks you!

  • Christine October 2, 2013 at 4:35 am / Reply

    Made this bread this morning Will use a little less water next time as along the bottom of the loaf about ½ an inch deep was a bit doughy & it did sink in the middle was also a darker colour than the one in the picture but is so yummy Have sliced it into peices & put 2 slices into bags in the freezer for when I have toast for breakfast Going to make another loaf tomorrow as my husband thought it was great So pleased to have finally found a bread recipe I can enjoy Thank u so much Really enjoy browsing on here

    • cemmerich October 2, 2013 at 3:08 pm / Reply

      Thanks!

  • Lisa October 2, 2013 at 7:29 am / Reply

    On a recent trip to the supermarket, I saw frozen egg whites. Will these work in any recipe that calls for egg whites? I didn’t read all of the comments so I apologise if anything like this has been answered

    • cemmerich October 2, 2013 at 3:09 pm / Reply

      Yes. Just make sure they are 100% whites. :)

  • L Potter October 3, 2013 at 10:22 pm / Reply

    Hi Maria,
    Is it okay to use almond flour purchased from bulk bins? The price is much cheaper, but I have heard that there is the possibility the natural oils have been stripped so it can last sitting in a bin. Or that it can go rancid quickly without refrigeration. What is your experience with almond flour?

    • cemmerich October 4, 2013 at 12:59 am / Reply

      Hmm, I’m not sure I would trust that. :)

  • Pam October 4, 2013 at 11:02 pm / Reply

    I have the NOW Psyllium Husk Powder and it is already ground to a powder. Should I grind it again? My first attempt at the bread yielded a purple, gummy loaf. But I’m determined to get this one right because it looks so good!

    • cemmerich October 4, 2013 at 11:39 pm / Reply

      It’s tough because different brands of psyllium react differently. I can only vouch for the Jay Robb psyllium I used, especially in this recipe. The bun recipe is more flexible.

    • Carrie October 6, 2013 at 12:25 am / Reply

      I just made this using the NOW brand psyllium husk powder, measured out to the correct oz & it worked perfectly. No need to grind it further & mine wasn’t purple either. This bread IS amazing!

      • cemmerich October 6, 2013 at 1:54 pm / Reply

        Awesome! Thanks!

  • Felicia October 6, 2013 at 12:53 am / Reply

    I am a learning lol and this, the best bread I’ve been able to make, also uses physillium husk:
    http://cassidyscraveablecreations.com/2012/09/sandwich-bread-grain-yeast-xanthan-free.html
    Hope it helps someone else :)

  • monika October 6, 2013 at 1:07 pm / Reply

    how much coconut flour would you sub (and how many eggs (or egg whites) would you then use?)

  • shanda October 7, 2013 at 6:39 am / Reply

    I have tried every grain free bread recipe under the sun, and even though I messed this recipe up a little bit, it is THE BEST grain free bread recipe ever!!!! We are lucky here in NZ that we can get great products for gluten/grain free baking, so will keep trying to improve my first attempt.
    Thank you so much Maria!!!
    Shanda
    ( first post ever too)

    • cemmerich October 7, 2013 at 1:44 pm / Reply

      Thank you! And thanks for the first post! :)

  • lizgilliland October 7, 2013 at 2:29 pm / Reply

    Hello, I’m sure you must roll your eyes at getting yet another post about glitches when making this bread. Unlike the first loaf I made I had four loaves turn out gummy. it still makes reasonable toast but I’d like to avoid this the next time I make the bread. I used your recommended almond flour, and I really ground the psyllium. However in narrowing things down there are two factors that may have contributed to the problem: 1) I mixed up two loaves at a time and I wonder if the dough was too heavy for my mixer and did not combine sufficiently. 2) I may have let a very small amount of yolk fall into the whites. Would either of these caused the gummy texture? Thanks for this amazing website. We purchased all your books and find them a wealth of information. Liz

    • cemmerich October 7, 2013 at 9:25 pm / Reply

      Could be, I haven’t tried make two loafs at once. :)

  • Joy October 7, 2013 at 4:49 pm / Reply

    Hi Maria,

    I have a friend who has muscular dystrophy. Do you have any information regarding this diet for him?
    Thanks in advance.

    Joy

    • cemmerich October 7, 2013 at 9:27 pm / Reply

      Yes, I have worked with a couple clients with muscular dystrophy. Diet can help. :)

  • Cherie October 13, 2013 at 4:51 pm / Reply

    My first try at this recipe –lower half was gummy. Crust tasted amazing to I’m eating the ends as toast. I’m too frugal to throw away 3 cups of almond flour, so I cubed up the rest of the loaf, put it in to bake at 350 for 30 minutes or so. Cubes are great on salad -taste like toasted almond/sesame. Now I’m making savory bread pudding with about 2 cups of the cubes (6 eggs, 3/4c almond milk, 1/4c cream, cooked bacon bits, shallots, basil and chives). Baking in muffin tins. Will be taking them for lunches.

    About the wet bottom half –I ground up my psyllium husks as directed. I live in the pacific northwest and it has been raining buckets. I think less water would solve the problem. Any other hints are appreciated. I just discovered you two weeks ago and bought three books already! Thank you!

    • cemmerich October 14, 2013 at 7:52 pm / Reply

      You could try a little less water. Or make as a loaf on a cookie sheet instead of in a bread pan. :)

  • Fernanda October 17, 2013 at 12:32 am / Reply

    i maria my comment isnt for the most part about the bread, but i do have some other questions. Is fage 0 yogurt healthy? And is naturally more peanut butter healthy as well as lindt 85% chocolate and divine 85% chocolate? I am not sure if these foods are ok or not to eat?

    • cemmerich October 17, 2013 at 2:39 am / Reply

      I always look for full fat items. Natural peanut butter (ingredients just peanut and salts) is good. 85% chocolates usually have added sugar so I avoid. :)

  • Fernanda October 17, 2013 at 12:35 am / Reply

    Pardon again, but is jicama and rutabaga ok as well?

    • cemmerich October 17, 2013 at 2:36 am / Reply

      Yes. :)

  • Fernanda October 17, 2013 at 10:22 pm / Reply

    Thank you so much for answering my questions! The divine chocolate only has 3g of net carbs if that makes any difference at least that’s what I get.

  • Fernanda October 19, 2013 at 5:30 pm / Reply

    Hi maria is there a way i could make less do that i only make what i need and can i use regular white vinegar?

    • cemmerich October 19, 2013 at 6:56 pm / Reply

      Yes, you can make 1/2 a batch. White vinegar can have wheat so I like apple cider or coconut vinegar. :)

      • Fernanda October 19, 2013 at 7:58 pm / Reply

        Does the heinz white vinegar hav wheat because that is what I currently have.

        • cemmerich October 19, 2013 at 8:24 pm / Reply

          It may not contain gluten (or very little) but it is made from wheat. ;)

  • darcie October 21, 2013 at 10:46 pm / Reply

    Maria, What do you think of the Julian Bakery Almond, or coconut, Paleo Bread as an alternative to making my own, in a crunch?

  • Lucy October 26, 2013 at 12:30 pm / Reply

    Hi Maria, I love your bread recipes but can’t get over the one thing, the gritty texture you get in one every couple bites due to the psyllium husk, I have tried different brands and all have it. I haven’t tried Jay Robs yet. But have you tried ground up chia seeds instead by any chance? I read somewhere to just add twice the amount of water. Thanks

    • cemmerich October 26, 2013 at 1:41 pm / Reply

      I haven’t. Let me know if you try it. :)

  • Lore October 26, 2013 at 6:53 pm / Reply

    I’ve done the bread today, I used ultra fine almond flour and didn’t read the warning on the packet that the amounts you shall use are less than fo normal normal almond flour. So the bread came out really dense and a little wet. I did slice it on a food slicer in very thin slices and dried them in the oven which gave great cracker-like bread which is amazing with cheese.

  • Diane October 30, 2013 at 4:28 pm / Reply

    I’m gathering ingredients to try your bread but I can’t find the Jay Robb psyllium husks anywhere. Is it listed in you amazon store?

  • SuzyQsy October 30, 2013 at 11:14 pm / Reply

    Sigh…..Made it with high hopes and boy did it smell good! I used all your brands and weighed it all, but I wound up with a loaf that did sink, which I don’t care if it sinks, but it was still gelatinous and wet on the inside. I hate wasting so much almond flour, but I will try again. What would you recommend I change? Decrease the water? It puffed up so beautifully and my husband told me it’s a good crust, lol. I cubed up the whole loaf and I’m trying to make it in to croutons now but I’m unsure those wet little cubes will ever dry out. This is my first flop. I have LOVED all your other recipes so far! Thank you!

    • cemmerich October 30, 2013 at 11:43 pm / Reply

      Grind the psyllium more. That is usually the culprit.

  • Christina White October 30, 2013 at 11:22 pm / Reply

    So excited to try this. Measured and weighed every ingredient. It seemed gummy even before I baked it. I divided it up to give it every chance to succeed. Seemed like it started to grow, then collapsed. Crust tasted good…….sliced it and toasted the pieces. Too much trouble for a failure. I guess I will stick with my 10 minute flax-almond bread.

    But I will try the pizza recipe. Your picture looks great.

  • SuzyQsy November 2, 2013 at 4:36 am / Reply

    Ok, My last question before I try it for the 5th time. Thank you for taking the time to answer!! I know you say grind it more, but here is my dilemma. You says yours weighs 90 grams for 10 tablespoons. So, i weighed mine out (I grind in a high power vitamix) my 10 tablespoons weight 115 grams…so mine is more dense than yours. I’m torn, should I actually grind less? Buy another brand? Maybe Frontier? Thanks for any help. I am so frustrated not having a bread sub for my grain free family :( I tried protein bread but I have this awful aversion to cream cheese taste and can’t seem to get over it :( Even if I could just get a baguette or roll to work out I’d be so happy! I get my hubby’s hopes up every time it bakes because it smells so good! Thanks again!

    • cemmerich November 2, 2013 at 1:14 pm / Reply

      Then I think your psyllium is ground enough. Maybe try it not in a bread pan (just on a cookie sheet) and less water (1 or 2 ounces less).

  • Deb November 4, 2013 at 4:54 pm / Reply

    Marie, I thought you could use a positive post about now :) I can’t cook for the life of me and just started two years ago when I started LC eating. My baking skills are even worse. BUT, I followed your directions and my loaf came out great, not perfect, but not gummy at all. My loaf did drop very slightly and was more dense that your 11 oz water pic, but I only cooked for 60 min. So next time, based on all your posts, I will start with increasing the time to 75 min. And there will definitely be a next time cause, this is the best bread I have made in two years! And I’ve made a lot. It smells great, not yeasty or like vinegar and not spongy or grainy. LOVE IT. I made toast this morning and topped with 2 TLB of natural peanut butter and it was so excellent!

    I do have a question. I would think that I should use a little less water next time to get more holes and less density, but your 12 oz water pic was less dense than your 11 oz pic. so I’m confused. Besides increasing my cook time, what do you recommend to get more holes?

    • cemmerich November 4, 2013 at 9:46 pm / Reply

      Thanks! It is a tricky balance. This was as airy as I could get it with this combination. It is really a chemistry project. :)

  • Kristi November 4, 2013 at 11:08 pm / Reply

    I made this over the weekend. I weighed all of my ingredients and it looked beautiful when it came out of the oven. I baked it for the 75 minutes. It fell after it cooled and when I cut it open, it was purple and a little gummy even after 75 minutes of baking time. After toasting the slices, it tasted very good and I even served it to company. The kids all thought it was cool that the bread was purple. Should I reduce the water? If so, by how much? I will try and get Jay Robb psyllium husk powder in the future. I used Vitacost brand and it tasted fine but, it is not always easy to get people to try purple bread. Thanks for the recipe. We will be making purple bread until we run out of the psyllium husk powder we have.

  • stephanie November 7, 2013 at 6:55 pm / Reply

    Has anyone had another brand of PH that works (besides Jay Robb?)

    • Cherie November 10, 2013 at 7:04 pm / Reply

      I’ve found Swanson’s organic psyllium husk powder works well -available online.

  • karen fetchen November 7, 2013 at 11:33 pm / Reply

    my first attempt at making this bread was with using Organic India whole psyllium husk. I bought from vitamin shop but I believe Maria has it also on her store site.

    • Deb November 8, 2013 at 5:58 pm / Reply

      Yes, I used a brand (?) that I picked up from my local organic food store. It worked great.

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  • Ania November 10, 2013 at 8:49 pm / Reply

    I tried this bread and on my first shot, it came out amazing and I didn’t even have a scale to weigh the measurements properly! I just used measuring cups. I ground up my psyllium husk (for all you Canadians, I used ‘Source of Life’ brand from my local health food store, product of BC) to a fine powder using my mini-food processor. Today I’m trying it out again but to my dismay I had only 2 cups of almond flour left so I decided to experiment and add 1/2 cup of coconut flour to the almond flour. I probably should have tweaked the other ingredients but I wasn’t sure how so I used the same amount of everything else. I know normally you have to double the eggs but I’m using both almond and coconut so we’ll see. It’s in the oven now. . .

  • Michel November 11, 2013 at 2:39 pm / Reply

    Good morning Maria,

    I would like to know what your thoughts are on freshly milled flours.

    Thanks!

    • cemmerich November 11, 2013 at 2:40 pm / Reply

      What kind of flours?

      • Michel November 15, 2013 at 4:33 am / Reply

        Freshly milled spelt, rye and wheat. It is said that it has move protein, vitamins, minerals and less gluten. What is your opinion? I am wondering if it is beneficial for my young children since they do not have any damage from refined sugar and grain.

        Thanks!

        • cemmerich November 15, 2013 at 2:39 pm / Reply

          Nope, no grains for me. I figure, why put my kids on the path to a damaged metabolism like I was?

    • Deb November 11, 2013 at 3:30 pm / Reply

      Ania – how’d your bread come out?

      • Ania November 11, 2013 at 5:48 pm / Reply

        My bread actually came out really good considering. It does have a small whole inside but it’s not that bad and the texture is soft and the taste is still very yummy. I had a few slices this morning and I was full til lunch for sure!

  • Michel November 11, 2013 at 2:49 pm / Reply

    Sorry, I realized I should have clarified which kind of freshly milled flours. Specifically, wheat, rye and spelt. I have been using freshly milled flour for over a year now and my family loves it. I have recently bought 3 of your books and I am learning all kinds of wonderful new things, but I am having a hard time letting go of freshly milled flour completely. Your thoughts on the subject would be much appreciated!

  • Lynnette November 12, 2013 at 11:57 pm / Reply

    Tried this bread an loved it! How much can I safely eat in one setting (I want to eat the whole loaf!)? Can I use this dough for pizza crusts?

    • cemmerich November 13, 2013 at 12:35 am / Reply

      I would only have one slice maybe two (if not trying to lose weight). Search amazing pizza for my recipes. :)

    • Deb November 13, 2013 at 3:48 pm / Reply

      Lynette – I totally love this bread too. In two yrs, I have never found one that I have liked. So thank you Maria!
      I cut my loaf into 14 slices and have been eating one slice, toasted, each morning w/ 1 TLB of Nat’l PButter and I am still able to lose weight ( 1 1/2# over two weeks) .
      Tonight, when I make my 2nd batch, I am going to make club rolls instead. Then I can still slice them for morning toast and use them as the bread bowl for Maria’s clam chowder in bowl recipe :)

  • Amanda November 14, 2013 at 7:09 pm / Reply

    Maria – you are a Godsend! I have just had fun making this bread with my little boy and it turned out perfectly, thank you so much for sharing such wonderful and healthy recipes. We are going to try your deep pan pizza next. I shall ask Santa for all your cook books for Christmas :)

    • cemmerich November 15, 2013 at 2:37 pm / Reply

      Thanks!

  • Stacy November 20, 2013 at 12:32 am / Reply

    We made this again today and used the twinkie pan to make the bread into hot dog buns and used a whoppie pie pan to make hamburger buns. It turned out great.

    • cemmerich November 20, 2013 at 2:03 pm / Reply

      Thanks!

  • […] This bread is a delicious alternative to most of the gluten-free breads out there that coincidentally all still very high in carbs. This has a great mouth feel and taste and would be a perfect side to my Thanksgiving dinner. Maybe to try and use in my stuffing recipe? The possibilities are endless! Here is the recipe. […]

  • Debra December 6, 2013 at 2:25 pm / Reply

    Hi Maria,

    I have been following your blog for about a month now. Bought 3 of your books, and started the Keto diet 4 days ago – have lost 6 pounds in 4 days! I realize it is water weight, but it tells me I am doing it right. :-)
    I was just wondering, have you ever tried rolling this dough out and cutting into pasta, and boiling it in water? I’m curious as to whether it would work. If so, I see all kinds of wonderful possibilities! I always loved steamed dumplings in Chinese restaurants. If I could make grain-free steamed dumplings, my life would be complete! Thanks

    • cemmerich December 6, 2013 at 2:56 pm / Reply

      I have had someone do it and said it worked out quite nice. Let me know if you try it. :)

  • Vanessa December 8, 2013 at 1:15 am / Reply

    Just made this and had the same rubbery/purple loaf issues, so I’ll probably switch to a different psyllium if I make it again. So my question is this… I ate a few slices (3) of the bread (regardless of the flaws) and found it gave me some stomach discomfort… Could I have a sensitivity to the psyllium, or do you think getting a better quality psyllium would change my reaction?

    • cemmerich December 8, 2013 at 2:22 pm / Reply

      Yes, that is probably the issue. Make sure the psyllium is ground into a very fine powder. :)

  • Fran December 10, 2013 at 6:16 pm / Reply

    I made this and didn’t exactly work out, but the taste was terrific so I will keep experimenting. I do have a question for you though. Do you cool the loaf in the pan or do you cool it in the pan for a bit and then move to a wire rack to finsh? Thanks. And thanks for all of your experimenting!

    • justme December 11, 2013 at 4:04 pm / Reply

      Check out replies from June 28, 2013 at 9:08 pm
      August 6, 2013 at 9:15 pm, or do a CTRl+ F (find/search ion page) for “cool” , click the next button, and look for responses from ceemerich.

      • Fran December 15, 2013 at 11:00 pm / Reply

        Thanks. I tried to wade through all the comments. Didn’t occur to me to do a find. Should have, apparently. Thank you.

  • Kydi December 10, 2013 at 10:55 pm / Reply

    Hi there.
    Just finished reading all comments. Wow!! Poor
    Maria.. I think you need to find a way to add
    a FAQ to your individual pages at the bottom of the post! Then you could just answer each question once.
    It would
    likely save you SO much time! I’ve put the
    psylium husk through my Omega juicer/grinder
    3x, and there is a noticeable difference each
    time it goes through, but it’s still gummy/wet, tough much better the last time since I boughr a digital scale and did things by weight. . I have yet to play with
    reducing water/psyllium (husk, bulkbarn/no
    name) or perhaps adding a TBSP of coconut
    flour to deal with the slight gumminess. I
    second the “slice very thinly and toast”
    option for the first gummy attempts!!! It
    makes fine toast and grilled cheese when you
    make the slices 1/4 inch thick.

  • Candace December 21, 2013 at 3:56 am / Reply

    I have tried a few grain free “loaf” bread recipes in from other sites other place and none were good. Ruined my Thanksgiving stuffing with one of them.
    Since this is called “amazing bread” decided to try it, now I have a smelly rubbery brick sitting in my cupboard. I hate wasting food and money which we do not have a lot of.
    Toasting it did no good as it had that “plastic” smell that Mizzsingbabe mentioned. I tried cutting a very thin piece, loading it with butter, garlic powder, salt and grilling in cast iron fry pan, then broiling it but still cannot get past the plastic/smell taste. So I wasted 3 cups of (not cheap) almond flour along with all the other ingredients.
    I used Wellbee super fine almond flour, Now whole psyllium husks which I ground and reground and reground several times in a mini-blender, liquid egg whites, Bragg ACV, Bob’s Red Mill Baking Powder (which is good, have used it on other grain free recipes that came out perfect).
    Mine was NOT purple or even lavender with the Now PH, it was bread colored but looked nothing like Maria’s photo – it looked more like the photo that Lynn posted – http://imgur.com/viHorKc
    but not quite as misshapen and more dense.
    It was beautifully shaped when it came out of the oven and I had high hopes but it sunk and so did they.
    Hate to waste more ingredients trying it again.
    Any other ideas on how to salvage this? I really don’t want to kill the birds with it;)

    • cemmerich December 21, 2013 at 2:39 pm / Reply

      It mostly comes down to getting the psyllium powdered to the right level. Try to make the measurements and weights match. Also, making a couple smaller loafs can help also. :)

      • Candace December 23, 2013 at 12:13 pm / Reply

        Thanks :)
        I guess I will have to buy a new scale since I went by the 90 gram weight and the TB measurement was way off from that.
        Do you think if I dried this bad loaf, ground it up and used it as “bread” crumbs in something like sweet & sour meatballs that their taste would be alright?

        • cemmerich December 23, 2013 at 4:02 pm / Reply

          That should work. :)

          It might not be the scale, but the grind on your psyllium. It the weight is too high (for 10 TBS) then it is too fine and you should probably use less. If 10 TBS weighs less than 90 grams, then it needs to be ground finer. :)

  • Candace December 21, 2013 at 3:59 am / Reply

    ooh typos in my post and no where to edit it
    oh well

  • LeAnn December 31, 2013 at 5:41 pm / Reply

    Maria – how can this be eaten on your diet. It has too many carbs (over 10 grams per slice). this should not be a recommended food.

    • cemmerich December 31, 2013 at 8:41 pm / Reply

      This is more of a maintenance food (not for weight loss) and I also wouldn’t recommend more than 1 serving per day. :)

  • Anitra garza January 2, 2014 at 11:20 pm / Reply

    I made this bread several times by grinding the jay robb psyllium husks, but never got a good loaf. Then I bought the now brand psyllium husk powder and it worked without turning purple. I did have to weigh everything and cook it about an hour and a half or longer. When I cooked it the first time it sank in the middle. If you don’t have a vitamin or blend tech this is the way to go.

  • Anitra garza January 2, 2014 at 11:22 pm / Reply

    If you don’t have a vitamin that is

  • Deanna January 3, 2014 at 6:51 pm / Reply

    Hi Maria,

    Could you please post a video of you grinding the psyllium husk powder? Do you grind the whole bag or just the 10 T at a time? Having trouble getting to 90 grams even using a Vitamix. A video would be very helpful. :) Thank you for all you do!

    • cemmerich January 5, 2014 at 4:14 pm / Reply

      I grind the whole bag in a blender for several minutes. It is actually hot when I am done. It becomes about 1/2 its original volume.

      • Deanna January 5, 2014 at 10:11 pm / Reply

        Thank you Maria for the quick response. I will try grinding the whole bag. :)

  • Diane Peake January 12, 2014 at 7:36 pm / Reply

    Hi Maria….I live at high altitude in Colorado. Do I need to change anything in your recipes?

    • cemmerich January 13, 2014 at 4:08 pm / Reply

      Not sure. Could need to change things based on altitude (like with traditional baking). :)

  • elise January 13, 2014 at 9:51 pm / Reply

    There is one statement in the recipe above that confused me “Add boiling water or marinara…” not sure if that was an error but didn’t see anybody else commenting on it so just thought I would ask :-)

    • cemmerich January 14, 2014 at 3:42 pm / Reply

      That was a typo. It is fixed. Thanks!

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  • Roye January 16, 2014 at 9:49 pm / Reply

    AGAIN I tried the protein bread, this time I even bought Jay Robb whey protein even though I have a huge container of whey protein, I thought I needed to try to do exactly what you were doing ;). And AGAIN my bread flopped. I whipped the egg whites very STIFF but as soon as I add the protein it breaks them down and it turns to a thick liquid. I bake it anyway and it comes out probably half the size of yours and there are spots through out that look dense like it’s not done. I love the bread and I need a bread substitute to feel satisfied. I’ll keep trying. sighhhhh.

  • Dena January 20, 2014 at 8:51 pm / Reply

    The top of mine is VERY dark almost blackish. What did I do?

    • cemmerich January 20, 2014 at 9:28 pm / Reply

      Sounds like you oven might be hotter. Use a lower rack and maybe less heat?

  • Amber Janzen January 23, 2014 at 8:43 pm / Reply

    Thank you for this bread, Maria, and all that you do. I made it last night using Now Healthy Foods ground whole psyllium husks ($5 bucks for a 1 pound bag!) It turned out fantastic; just as the photo depicts and it smelled delicious while baking. You have such an impact. I am one of many who benefit greatly from what you do.
    My sincerest thanks,
    Amber

    • cemmerich January 23, 2014 at 9:26 pm / Reply

      Thanks!

  • subrosa January 25, 2014 at 7:51 pm / Reply

    I think the poster that let the bread sit in the pan for a few hours before baking may have stumbled onto something important. Psyllium is so absorbent it may take up any excess moisture by waiting for a while before baking.
    Altitude does make a difference. Usually high altitude recipes reduce the leavening and adjust oven temperature and baking time. Google high altitude baking.
    The apple cider vinegar would ruin the bread for me; I’m glad there is a substitute.

  • Tonya January 26, 2014 at 3:10 am / Reply

    Hi Maria.
    I made the Amazing Bread recipe to the T..and it was half the size of yours, kind of like a loaf of your pumpkin bread (which was also delicious). Before it was cool, I slathered with butter and SF raspberry jam ,,,OMG. I havent had bread in 2 wks and many attempts in the past while low carbing, experimenting, I would love to have a sandwich or toast…. Any advice?
    And Thank You Maria, I will be buying your books!

    • cemmerich January 27, 2014 at 5:47 pm / Reply

      It is all about the psyllium. Make sure the measurement (TBS) comes out close to the weight (ounces). This will tell you if it is fine enough grain. :)

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  • Beth January 28, 2014 at 10:54 am / Reply

    Sorry if this has already been asked – Did you measure and weigh the psyllium husk before or after grinding in the blender? Thanks

    • cemmerich January 28, 2014 at 4:22 pm / Reply

      After grinding.

  • Sarah January 31, 2014 at 10:24 pm / Reply

    Hi Maria!

    Question: The carb count is per serving, and you note the serving size as 2 slices – is that correct? So the total effective carbs ‘per slice’ would be just 2.05 carbs?

    And – Thank you! The bread really is ‘amazing’ !! ;-)

    • cemmerich February 1, 2014 at 2:59 pm / Reply

      Yes that is correct. But, when talking about a keto-adpated diet, I always count total carbs. :)

  • Susan Hayes February 5, 2014 at 10:14 pm / Reply

    I am disappointed with my first effort but remain undaunted. I did not use the J Robb psyllium but did grind it up as finely as I could and otherwise followed the recipe exactly. I am an experienced baker so I’m not giving up and will try using less water next time. I want to use as many ingredients as I can find in my small town in order to vote with my dollars for more healthy foods so I will try a few more times before special ordering.

    Also, having previously lived at high altitude, 6200 feet, I am wondering what would happen if, during experiment number 3 or 4 perhaps, I reduced the leavening just very little a bit? Too much leavening in Wyoming made some baked goods fall. I dunno but I am now determined to make this work!

    Thanks for the great info and recipes, I cannot adequately say how much you are appreciated!

    • cemmerich February 5, 2014 at 11:45 pm / Reply

      Altitude can effect it. Maybe less water? Also, try to get the grams and tablespoons to match on the psyllium (then you know it is fine enough). :)

  • Sarah February 13, 2014 at 8:26 pm / Reply

    Could you add cinnamon to this to make it cinnamon bread. I love your cinnamon bread, but was just wondering if this one would work as well. :-)

  • Melinda Szot February 16, 2014 at 1:36 am / Reply

    I halved this recipe and added 1 tsp cocoa powder and 1 tsp ajwain seeds (I was out of caraway) to the dry ingredients, and 1 tsp black strap molasses to the hot water, and baked for 1 hr (cooled slowly with the oven door ajar and allowed to cool completely before removing from the pan. It turned out wonderfully – very much like a dark european style bread.

    • cemmerich February 16, 2014 at 2:28 pm / Reply

      Awesome! I would try yacon syrup instead of molasses next time. :)

  • Maleia February 16, 2014 at 6:40 pm / Reply

    One problem…hubby and I addicted to this! We had TOAST after 2 years grain free sugar free! Love this. On our fourth loaf now…. yumyumyum

    • cemmerich February 16, 2014 at 9:40 pm / Reply

      Thank you! :)

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  • Vanessa February 20, 2014 at 12:45 am / Reply

    Hi Maria,

    I love this recipe! But I am still having a hard time preventing the gummy center. I measure the ingredients exactly and the psyllium is super fine but no luck. Any advice?

    • cemmerich February 20, 2014 at 12:49 pm / Reply

      Make sure the psyllium matches the weight and volume (TBS and ounces). That will tell you if it is the right texture.

  • Lainya February 20, 2014 at 12:46 am / Reply

    Hi Maria! I just tried this recipe and it is ABSOLUTELY A.M.A.Z.I.N.G.!! Thank you SOOO much for sharing the recipe! One question- In the recipe you have 2 links to order the Psyllium. I just realized it after I placed my order through the first link, which is from your amazon store- The Frontiers Psyllium. I’m hoping that one works for the bread as good as the Jay Robb Brand!

    • cemmerich February 20, 2014 at 12:48 pm / Reply

      Thanks! I find Jay Robb works best, but there are others that will work too. :)

  • butter.girl February 22, 2014 at 2:51 pm / Reply

    Hi Maria! I made this recipe yesterday using an economical alternative to almond meal: sunflower seed ‘meal’ – [http://www.thekitchn.com/glutenfree-sunflower-seed-flour-187105].

    The end bread product was, in fact, AMAZING!!

    Thank you so much for taking the time to develop these fabulous recipes!!

    • cemmerich February 22, 2014 at 2:53 pm / Reply

      Awesome! Thanks for the tip! :)

    • Ania February 22, 2014 at 3:02 pm / Reply

      Dear butter.girl, I would love to try this as I too find almond meal pretty expensive to replenish my stock constantly not to mention I ‘d love to just try a new kind of healthy flour. I have tons of raw sunflower seeds in my pantry and was going to make my next loaf of amazing bread. Did you just replace the 3 cups of almond flour with 3 cups of sunflower seed flour? All the rest of the ingredients remained the same?

  • Cesia February 27, 2014 at 12:14 am / Reply

    I just made this bread, and it went very well. The texture is good and the taste, I ate it with tuna and it was so yummy! However it the color is not white but deep brown on the outside and purple inside. Any insight of why this happened?

    • cemmerich February 27, 2014 at 2:40 pm / Reply

      That is the psyllium. Some brands have minerals in them that turn them that color. ;)

  • Jodi March 1, 2014 at 1:56 pm / Reply

    Omg i cannot wait to make a grilled cheese for my daughter with this!!!

  • Sheri March 10, 2014 at 1:45 pm / Reply

    Do you have to use fresh egg whites or can you use egg whites in the carton? I just made a 1/2 batch of this and it is SO good! Can’t wait to make more, but not sure what I will do with all the egg yokes! Hence my question about just using egg whites from the carton. Thanks!

    • cemmerich March 10, 2014 at 2:58 pm / Reply

      I have made the buns with the whites from the carton, yes. :)

      • Sheri March 10, 2014 at 4:02 pm / Reply

        Thank you! I’ll try it next time using egg whites from the carton and see how that goes. Love this bread!

  • Lisa March 10, 2014 at 6:08 pm / Reply

    Made this bread last night. Turned out perfect. You should really call this “I’m a Genius” Bread!

    • cemmerich March 10, 2014 at 6:47 pm / Reply

      Ha! Thanks!

  • Emma March 11, 2014 at 9:06 pm / Reply

    Many of the sites that have recipes for gluten free bread tell you to use an instant read food thermometer. Would using that help with making sure the bread is done to prevent the gummy issue. (I haven’t tried the bread yet but have been reading the comments)

  • jodi March 12, 2014 at 2:20 am / Reply

    well rats. this is the second time ive tried this… the first time (with 12 oz water) was purple and gummy inside and the same this time using only 10 ounces of water. maybe i will try the next one with 8 oz of water or just switch psylliums if 8 oz still doesn’t work :(

  • Roye March 13, 2014 at 9:33 pm / Reply

    I just tried this for the first time and it didn’t turn out :(, it is very gummy and dense. I used Now Healthy Foods Psyllium Husk Powder, I measure out 10 TBSP and then weighed it, it went way over 90 grams on my scale so I kept using less and less until I got to what I thought was 90 grams. This powder is very fine. I looked for Jay Robb psyllium husk powder but the only thing on his website is psyllium seed husks? No powder? I see on your “store” you’re promoting “Frontier” psyllium husk powder, should we use that instead?

    Thanks for your help, I was so hoping this would turn out, I’ve been fighting with the Protein Bread and still can’t that right.

    Roye

    • cemmerich March 14, 2014 at 1:38 pm / Reply

      That means it wasn’t fine enough. I use Jay Robb husks and grind in my blendtec for about 5 minutes or more until it is half its original volume. :)

      • Roye March 14, 2014 at 2:54 pm / Reply

        Goodness I thought it was really fine already, I’ll try blending it and forgive my ignorance but I’m confused about “half its original volume”? I’m not sure what that means. I don’t understand how blending would half the volume, it seems to me it would double the volume making it finer?

        Oh and while I have you :), the Bone Broth? Do you just drink it as is and how much per day?

        Thank you for all of your help.

        • cemmerich March 14, 2014 at 4:34 pm / Reply

          When you origionally put it in the blender (from a new opened bag), grind until it is have its volume (so if it starts at 4 cups, grind until it is 2).

  • Stacy March 19, 2014 at 10:01 pm / Reply

    this truly is fantastic! could i substitute coconut vinegar for the apple cider?

    • cemmerich March 19, 2014 at 10:52 pm / Reply

      Yes, that will work. :)

  • Holly April 16, 2014 at 8:51 pm / Reply

    I am not a baker so I studied all the comments carefully, ordered the blanched almond flour but not the Robb psyllium powder, used instead a generic (Equate) brand; didn’t weigh anything and don’t have a convection oven. Baked for 60 minutes. This bread fell a little but after complete cooling (2 hours), I sliced this bread down the middle and found it pretty near perfect in consistency. The taste of it is heaven. Small bit of gumminess, so will reduce by 1 oz H2O next time. Thank you for sharing this amazing recipe.

  • Heather April 16, 2014 at 9:05 pm / Reply

    Hello! Wondering if I could get the coconut flour substitution for this recipe? Thanks :) Excited to try!

  • Della April 16, 2014 at 10:00 pm / Reply

    I LOVE LOVE this bread!!! It is a life saver!! I make it often. It’s always a bonus day because I use the egg yolks to make a heavenly batch of Maria’s custard!

    • cemmerich April 17, 2014 at 1:45 am / Reply

      Thanks you!

  • Teresa Biederman April 22, 2014 at 1:44 am / Reply

    I love how much flavor this recipe has and I have made the sub and bread sticks versions both turned out great! My husband had some issues way to much fiber for him (he did have more than a regular serving size)! Is anyone else having issues with the amount of fiber, maybe experimenting with less psyllium husk? Thanks for another great recipe!

    • cemmerich April 22, 2014 at 1:16 pm / Reply

      Thanks! You can try a little less psyllium and water. :)

  • […] a bread I would be able to do this with I knew it would be amazing. Sure enough it was called Amazing Bread. My first go-round with it I didn’t follow the instructions and cooked as I normally do, […]

  • Valerie Pergolizzi April 25, 2014 at 1:04 pm / Reply

    The only Jay Robb Psyllium Husk I can find is Psyllium Seed Husk Powder. Is this what you use? I can find other Husk Powders but not from Jay Robb. Second question, if you are using the Psyllium Husk Powder, are you still reducing again to powder in a blender?

    • cemmerich April 25, 2014 at 7:30 pm / Reply

      Yes, then I grind it until it is about half it’s original volume (several minutes in my blendtec.

  • Dani May 14, 2014 at 2:34 pm / Reply

    Can you use the egg yolk as well? Why do you only use egg whites?

    • cemmerich May 14, 2014 at 9:06 pm / Reply

      It rises more consistently without fat added. But I have seen some people have success with the yolks or added butter.

  • jennifer May 16, 2014 at 5:03 am / Reply

    Is this bread OK to feed my children on a daily basis? I am wondering about problems with fiber. (?) Thank you for your time.

    • cemmerich May 16, 2014 at 10:16 pm / Reply

      Well, depends how much. Personally, we only have this a day or so a week (this or psyllium pizza, etc). The carbs add up. For kids, I would watch to see if they are regular. Too much fiber elongates the intestines which isn’t good either :)

  • ronni May 17, 2014 at 2:25 pm / Reply

    my daughter is allergic to nuts. what flour can be substituted for this?

    • cemmerich May 17, 2014 at 8:15 pm / Reply

      Most with nut allergies can still have coconut. If not, I’m not sure. Maybe Sunflower seed flour?

  • Lori June 4, 2014 at 4:24 pm / Reply

    Hi, First all let me thank you so much for the recipes, we love them!! Just a quick question, how do
    you think these bread recipes would do for a pizza? Thanks Again

  • Anonymous June 7, 2014 at 1:54 am / Reply

    Thanks for this, Maria. Mine turned out purple (which I’m ok with), but it is rather spongy. I used the almond flour and egg white options. 2 questions:

    1. What makes it spongy and how do I stop it? Less water? Less PH? Less of both?

    2. Anyone had success using carton egg whites?

    Sorry if either has already been answered. This is a lot to read through with toddlers climbing the walls.

    Thanks again!

    • cemmerich June 7, 2014 at 1:30 pm / Reply

      Not sure but you can try a little less water. That should help.

      Yes, I have used the carton of whites (100% whites). Thanks! :)

  • Anonymous June 16, 2014 at 9:44 pm / Reply

    Hi Maria- I am a 3 year cancer survivor. I had been following basically a paleo diet, but often fell off the wagon where sugar was concerned. In the last year I was diagnosed with ulcerative colitis and chrohn’s disease. My naturopath recommended I follow the keto-adaptive diet. I was very excited to make your amazing bread, but I wonder if the psyllium powder would be bad for my intestinal issues? Hope not!

    • cemmerich June 17, 2014 at 1:19 pm / Reply

      Yes, I would avoid this recipe in your case. Too much fiber can elongate the intestines which isn’t good. Try my protein bread. :)

  • Anonymous June 17, 2014 at 5:47 pm / Reply

    Thank you, I will!

  • mollymalone June 17, 2014 at 10:05 pm / Reply

    Hey Maria, I am baking my third loaf of your amazing bread. I’ve been having trouble with it rising and keeping risen, but it is still delicious. This time it has risen to new heights and I’m hoping it stay high. I don’t usually make comments because I almost always make changes to recipes. I added onion powder, garlic powder and caraway seeds. It bothers me when people give recipes poor ratings after they have changed them. Anyway, the reason for my comment is to thank you and tell you how brilliant, amazing and stupendous you are. Using psyllium is genius. I have been making various low carb breads for years, some that I invented, others not. Anyway, nothing I have made has ever come close to the taste or texture of yours. Thank you, thank you, thank you.

    • cemmerich June 17, 2014 at 11:41 pm / Reply

      Thank you so much! :)

  • heidi June 23, 2014 at 4:42 pm / Reply

    Ok I will try this with the physillium since no sub will work. :) I have a Q though-I read that too much physillium may interfere with how medicines work-my son is on 5 seizure meds, and we are going keto to help with his seizures. This looks like a good and tasty bread to replace his beloved loaf…what would you say is a safe amount for him to eat daily or weekly? Any resources on daily physillium allowances for kids so I can adapt his servings? THanks! :) :)

    • cemmerich June 23, 2014 at 6:03 pm / Reply

      I’m not sure about medications. Check with your doctor for that. In general, I would keep this to no more than 1 or 2 slices a day. :)

      • heidi June 23, 2014 at 6:22 pm / Reply

        Thanks Maria. :)

  • Anonymous June 24, 2014 at 3:02 am / Reply

    Maria, Maria. I really want this bread to work for me, but I just made my 4th attempt and it’s in the trash. I have read every comment about this bread, watched the video, I have all your recipe books and all the recipes come out great…but THIS bread is my nemesis! I don’t mind that it comes out purple, but my bread doesn’t rise like yours. It’s maybe 2-3″ tall, and it’s only porous on the top, while the bottom is soggy. Then, if I flip it over in the bread pan and bake it longer, to try to dry out the soggy part, the formerly soggy part turns porous and the previously porous part turns soggy. In other words, no matter what I do, the bottom half is disgusting. Is it the pan I’m using?? I have tried aluminized steel and stainless steel, both 9 x 5. I measure everything to the ounce or gram and run my psyllium husk through the coffee grinder a few times before weighing/adding it. I am really determined not to get a half soggy half bread-like purple brick out of this! Thoughts?

    • cemmerich June 24, 2014 at 1:25 pm / Reply

      Measure the psyllium into the scale. Try to make the tablespoons match the weight listed (if more tablespoons than listed, too dense psyllium, if less, not fine enough). That is the best tip. Also, don’t toss it if that happens. Just slice and toast up and it tastes great! :)

  • Floortje July 1, 2014 at 10:24 am / Reply

    Hi Maria!

    My loaf turned out pretty great, I am very happy with the first result. Especially if I make a grilled cheese sandwich of it. Wow….
    I rised really really well, but when I took it out, like a souffle it kinda collapsed. Is this normal?

    Thank you!!

    • cemmerich July 1, 2014 at 8:31 pm / Reply

      That happens sometimes. Depends on how fine (and reactive) the psyllium is.

  • heidi July 2, 2014 at 5:16 pm / Reply

    I just made this bread and it is beautiful! I cannot believe how well it rose-finally a nice rounded full loaf of bread! BUT…the bottom sticks and in order to get it out, I really have to abuse it, which causes some deflation and a not-as-pretty-as-it-should-be loaf. Ended up with a hole on the bottom that got stuck in the pan. I am using a coated aluminum pan with generous amount of coconut oil. Any tips? I put this loaf back in the oven on a cookie sheet to firm up the crust areas that are damaged. Thanks!

    • cemmerich July 2, 2014 at 8:19 pm / Reply

      Thanks!

  • heidi July 2, 2014 at 7:01 pm / Reply

    One more Q-First let me say that it is SO good-like real bread! The crust is like real crunchy crust too! My other Q-it is very moist inside-I accept some moistness as that is the nature of the beast with these types of bread, but it seems overly moist? Should I just add less water next time? Thanks!

    • cemmerich July 2, 2014 at 8:21 pm / Reply

      You can try a touch less water next time. :)

  • […] of nitrate free turkey breast and nitrate free bacon on your grain free/low carb bread.  I use this one and make it into sandwich rolls instead of a loaf.  Its beyond easy and truly is amazing. […]

  • Melissa July 10, 2014 at 10:48 pm / Reply

    Any chance of finding a psyllium substitute? This truly is the yummiest, breadiest recipe in town. Problem is the psyllium caused serious internal combustion for days! Is it wrong to say that those pieces of bread were worth it?!

    Please tell me there is a way….please lord let there be a way…

    • cemmerich July 11, 2014 at 1:55 pm / Reply

      Sorry, I don’t know of any. :)

  • Joanne July 19, 2014 at 12:41 pm / Reply

    Hi Maria. This certainly loves up to its name. Amazing!! Ive lost count of the amount of low carb breads I have tried to make.
    My first attempt was great, although it collapsed a bit when cooling. Do you know how I can stop this happening?
    Thank you
    Jo
    (from the UK)

    • cemmerich July 19, 2014 at 10:41 pm / Reply

      That can happen. Just measure and weight the psyllium to make sure it is fine enough. :)

  • Joanne July 19, 2014 at 12:44 pm / Reply

    Maria. Ive just seen your comment to floortje as they appeared to have the same problem. If the Psylliumn is too active how do I correct it? use less??

    Thank you
    Jo
    :)

    • cemmerich July 19, 2014 at 10:42 pm / Reply

      I would add less and also less water (reduce by about the same %).

  • Pyre willow July 22, 2014 at 3:51 am / Reply

    Hello
    I read through aaaaallllll the comments for research before I made this bread, one thing I noticed when making your protein buns was – when I used 2 teaspoons of baking powder they deflated when exiting the oven. When I reduced the BP to 1.5 teaspoons, they turned out fine. I made two batches with 2 tsp of BP – they turned out like raisins, and 2 batches with 1.5 tsp of BP and they turned out fine. No one posting mentioned adjusting the baking powder – perhaps that would help in this recipe since deflating is a problem, maybe there is too much chemical loft for the non-gluten structure to handle?
    W

    • cemmerich July 22, 2014 at 1:38 pm / Reply

      Ahh, maybe that is the key. I will add the note above. Thanks! ;)

  • Shannon July 22, 2014 at 6:49 pm / Reply

    I am confused… this says 4 tsp baking powder now. Is it originally supposed to be 2 or 4?

    • cemmerich July 22, 2014 at 10:55 pm / Reply

      Oops, that was for the buns. I updated the note above for the bread. :)

  • Jennifer July 26, 2014 at 11:52 am / Reply

    Hi Maria, I love your recipes! I’ve made this amazing bread recipe several times with semi-success (exact products, exact brands, exact measurements). I have one in the oven right now. Question (more of a request) – a whole loaf is a lot of bread for my daughter and I. Have you tried making a 1/2 loaf? Or suggestions for making 1/2 loaf?

    • cemmerich July 26, 2014 at 2:21 pm / Reply

      That should work just fine. :)

  • Susana August 5, 2014 at 1:14 am / Reply

    Yay!!! made the bread! was worriend about the measuring, since I dont have a scale, and just used my cups and TBS to measure. DELICIOUS! just like your picture!!!! I can finally eat bread! thanks God!!! …..I mean….. Thanks Maria!!! :)

    Question :

    The nutrition facts are 20.7g carb, 16.6g fiber, so in other words, 4 efective carbs per serving, right?? I can never understand how that works. If I want to stay below 30 per day, I should only count effective carbs?

    • cemmerich August 5, 2014 at 1:37 pm / Reply

      Yes, but I count total carb when trying to lose weight (when I talk 30g a day, it is total carbs). So I would keep this for moderation when in maintenance. :)

      • Janet t August 14, 2014 at 12:51 pm / Reply

        hi maria, your recipe says the information below:
        The nutrition facts are 20.7g carb, 16.6g fiber, so in other words, 4 efective carbs per serving, right??

        HOW MANY TOTAL CARBS IN EACH SERVING? IS IT 20.7/10 TO GET 2.07? AND IS THAT FOR LOAF BREAD, BECAUSE IT SAYS SUB BREAD.. I am confused? have the ingredients, making it right now.

        • Janet t August 14, 2014 at 5:44 pm / Reply

          maria, I just made this bread, it tastes great. we toasted it with butter, yummy… my calculations for calories are different than yours…love the recipe. you rock.

          janet

          • cemmerich August 15, 2014 at 1:58 pm /

            Thanks!

        • cemmerich August 15, 2014 at 1:53 pm / Reply

          Nope, the nutritional facts are per serving. So 20.7g carbs per serving.

      • Roye August 14, 2014 at 1:43 pm / Reply

        I can assume why you count total carbs to lose weight but am curious why when every other low carb site/book/recipe I’ve read counts net carbs.

        And I’m excited because for two and a half weeks not I’ve been trying very hard to get Ketofied :). I’ve lost 5 lbs and have a strange metalic taste in my mouth which I’ve read means I’m in Ketosis….YAY!

        • cemmerich August 15, 2014 at 1:56 pm / Reply

          I have almost 10 years working with clients and have seen time and time again that too much fiber kicks people out of ketosis. So it is just first hand experience. :)

  • Kim August 6, 2014 at 6:18 pm / Reply

    Hi Maria! I just want to say thank you for this bread recipe! It is awesome! It took me 4 times to get the technique down, but it works with both the Jay Rob psyllium and the bulk I get at my local store (which turns it purple). I watched your video and realized I was doing two things wrong… I was over-mixing and then I was squishing or handling the dough too much. With a little shorter mixing time, like you show on your video, and with light hands “shaping” the dough to fit in the pan, I have met with success! I also picked up the same size pan you use at the grocery store for about $5. This is the only low-carb gluten-free bread my daughter will eat. She loves it! Thanks again!

    • cemmerich August 6, 2014 at 9:42 pm / Reply

      Thanks!

  • Jenny September 1, 2014 at 12:22 am / Reply

    It’s Sunday night and my bread finished baking 15 min ago. The bread is LOVELY and sooo delicious!
    Mine is crispy on the outside and moist in the inside.

    I followed the quantity of the ingredients; made half the recipe.
    – I had maybe less than 1/2 cup of Bob’s Red Mill blanched almond flour, the rest was unblanched almond flour.
    – I used regular red wine vinegar, not having apple cider vinegar.
    – I also used a regular bread pan.
    – Cooked it in my toaster-oven for 70 min (1h10).

    Came out a bit brown and I don’t care! Oh so good :) It didn’t rise like the picture and I sooo not care! This bread is delicious and I will definitely make it again. I had a loaf with philly cream cheese and another with garlic butter…YUMMY! If I cut them into small pieces, I can get croutons!

    THANK YOU so much for this beautiful bread recipe.
    Many blessings,
    Jenny

    • cemmerich September 1, 2014 at 8:52 pm / Reply

      Thanks!

  • angela September 5, 2014 at 4:47 pm / Reply

    I have made the sub bread recipe with good success as rolls and buns but have not tried this recipe yet. How does the taste/consistency compare?

    • cemmerich September 6, 2014 at 12:55 pm / Reply

      It is really the same. :)

  • Anigonz September 10, 2014 at 3:52 am / Reply

    I was reading through the comments on this recipe and noticed a number of posts by people who were disappointed because they had followed the recipe to the letter and the bread still didn’t turn out like yours. You did your best to help them sort out what the problem might be, but there were two issues that I didn’t see addressed that might make a difference: altitude and relative humidity. I live in Irvington, Alabama (near Mobile). I have been baking gluten-free for over twenty years and I realized long ago that nearly every recipe I used from Bette Hagman’s books had to be adjusted or they wouldn’t turn out. Then I remembered something from my earlier baking days using wheat flour. Most of the recipes I used noted that liquids and leavening have to be adjusted based on altitude and relative humidity to get recipes to rise properly and to avoid gumminess. That is, if you live at a much higher or lower altitude than Maria, or you live in a much wetter or drier climate, you will have to tweak the liquids and leavening to suit the area where you live. Start with about two tablespoons less water if you’re getting gummy results. Start with about one teaspoon less baking powder if your bread is rising too fast and forming a bubble. I imagine getting this recipe to work is like making any other kind of bread; after you’ve made it come out right a few times, you get a feel for what the dough should look/feel like in order to turn out.

    • cemmerich September 10, 2014 at 1:01 pm / Reply

      Thanks for the tips! :)

  • angela September 10, 2014 at 2:10 pm / Reply

    I made the bread yesterday but came out wet and gummy. I will try again but I would recommend anyone trying this bread for the first time to just make half the recipe until you get it right so you are not wasting expensive ingredients. This is what I am going to do. Also it was a good point about humidity. I live in a very humid area so I will have to try decreasing the water.

  • Linda September 10, 2014 at 9:22 pm / Reply

    OH! I am SOOOOOOOOOOOOO green with envy! With an egg allergy (to the whites) I can sometimes make things with less eggs and not get sick….does anyone know of a way to make this with like egg substitutions……? I LOVE the WOE but so many things are unapproachable to us who have egg allergies…..I would love to have a sandwich or a wrap….

    • cemmerich September 11, 2014 at 1:27 pm / Reply

      You can google the Chai egg replacer and try that. I don’t know if it will work or not with this recipe though. :)

  • […] got this recipe from my friend Earlynn who found it on Maria Emmerich’s site. I’ve made one change, which is to reduce the amount of baking powder. I found that more […]

  • Anigonz September 18, 2014 at 4:50 am / Reply

    I made the bread on Sunday and we loved it. When I made up the dough, I started out with less water because it’s really humid here and it was a wet, drizzly day. I had to use a different psyllium husk because I can’t get Jay Robb here (I’ll have to order some). It was Walmart’s equate brand (I was desperate to try the recipe right away), so my bread was purple, but nobody minded. I had to grind almonds myself and ended up adding an extra tablespoon of psyllium to get my dough to the same texture as Maria’s in the video, but it baked up perfectly. It was delicious, but I did notice an odd smell. Is that the psyllium, maybe? I’m on a strict diet to get my blood sugar back down to normal, so this bread is such a treat. Thanks so much for sharing this with us.

    • cemmerich September 18, 2014 at 1:36 pm / Reply

      Thanks!

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