Experience the savory delight of our Grain-Free Butter Bread recipes. Perfect for those seeking a low-carb or paleo-friendly alternative, these recipes redefine traditional bread without compromising on flavor or texture.
Crafted with almond flour, eggs, and wholesome ingredients, our recipes offer a rich and buttery experience. Indulge in the warm aroma as your kitchen transforms into a haven of freshly baked goodness. The almond flour provides a nutty undertone, while the eggs contribute to a moist and tender crumb.
Whether you toast a slice for breakfast, use it as a sandwich base, or enjoy it as a side to your favorite dishes, our Grain-Free Butter Bread is a versatile and satisfying choice. It’s a testament to the delicious possibilities of grain-free living.
Say goodbye to conventional grains without sacrificing the joy of bread. Embrace the simplicity and wholesome goodness of our Grain-Free Butter Bread recipes, providing a flavorful and satisfying option for those prioritizing a grain-free lifestyle.
Grain-Free Butter Bread Recipe | S2Recipes
Details Grain-Free Butter Bread Recipes
Prep Time: 20 mins
Cook Time: 30 mins
Additional Time: 10 mins
Total Time: 1 hr
Servings: 8
Yield: 1 loaf
Ingredients For Grain-Free Butter Bread Recipes
6 large eggs
1 ½ cups finely ground almond flour
2 teaspoons baking powder
1 teaspoon fine salt
¼ cup melted butter
⅛ teaspoon cream of tartar
Instructions: Grain-Free Butter Bread Recipes
Step 1: Separate eggs. Crack each egg into your hand and let the whites run into a bowl. Place yolks in a second bowl.
Step 2: Preheat the oven to 375 degrees F (190 degrees C). Butter a loaf pan and line the bottom with parchment paper.
Step 3: Place almond flour in a food processor. Add baking powder, salt, and egg yolks. Pour in melted butter. Pulse, scraping down the sides once or twice, until mixture comes together.
Step 4: Sprinkle cream of tartar into egg whites. Whisk until soft peaks form. Transfer about 1/3 of the mixture into the food processor. Pulse on and off, scraping mixture down with a spatula as needed, until well blended. Scrape mixture into the bowl with egg whites. Fold together until well combined but still airy. Pour batter into the prepared loaf pan.
Step 5: Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Step 6: Run a thin knife along the edge bread and let rest for 10 minutes. Turn bread out onto a wire rack and cool to room temperature before slicing.
Surprisingly good! I found there was too much salt for me, so I will probably only use 1/2 tsp next time.I don't think it needs to be mixed in a food processor. . I will try mixing it with a hand-held mixer. Way less clean up!I used a glass loaf pan, so it puffed way up. Completely forgot to lower the oven temp!Overall, I really liked it and will definitely make again!Thanks for posting!
I thought this bread was pretty good - not great. There is more than a "faint eggy taste" as described and I'm fine with that - I just would prefer more realistic descriptions. My bread didn't turn out as pretty as some of the pictures, but that could have been my own fault. I may not have completely incorporated all of the meringue, leading to some white spots in the loaf due to worries about it not having enough air to be somewhat fluffy. However, it still turned out pretty good with a nice rise - although it fell some as it cooled. It's kind of like a mixture between an angel food cake & a pound cake as far as texture goes. I might make this again, but I'm still on the look out for a more "bready" keto-friendly bread.
I was a little disappointed. The bread was a little salty and didn't rise well. I was hoping for a nice loaf of bread and it ended up to be only about 2" high. It did have a good texture.I will make it again with less salt and some xanthan gum to maybe get more of a rise.
Not bad, Chef John. Toasted up nicely and does satisfy the bread craving when cutting carbs. Next time I'll add some sugar and cinnamon.
I really like this bread, it's my treat every morning to make me feel like I get to have bread while trying the Keto plan. My only gripe is it is really not suitable for sandwiches. Anybody who comes up with that has my total adoration. But thank you Chef John, your recipes never fail! PS- watch the salt, it might be too much for some.
I made Chef John's Grain-Free Butter Bread. Let me tell you, I love it!I've be eating low carb for 8 months. Even tho the flavor of this bread reminds me of pate choix (not a bad thing in my opinion) the texture is close enough to classic bread to satisfy my desire for bread without ruining all my hard work. I will be making this more than once.
This smelled like eggs while baking and tasted a lot like eggs. It rose nicely in the oven but then deflated somewhat while cooling. Since I have lots of almond flour left I may try it again with some modifications in other reviews.
The only change I made was to omit salt as I used salted butter and they were perfect! I baked in muffin pan and it took only 15-ish minutes (toothpick method). I was surprised how beautiful and great tasting they were. Also these do not taste anything like white bread. They are a little spongy and eggy in taste and texture but good.
So easy to make, especially with Chef Johns easy to follow videos! Made it exactly as directed and it was perfect!!
