Thursday, January 10, 2013

Low Carb Paleo Bread

We have been researching greatly, and have never seen anything like this.  This bread is delicious without butter.  It is moist and has a wonderful taste and texture.  We have had it for dinner with family and everyone loves it--including the kids!  We are so thrilled to share it with you.  All we ask is that you put a comment on our site to let us know what you think!  Enjoy!

With love,
Thin and Thinner

Thin and Thinner Bread Recipe:

Makes 14 slices of delicious low carb paleo bread!  Time for a sandwich!

Dry Ingredients:
1 ¼  cups of almond flour
¼ cup of coconut flour
1 ½ tsp. baking soda
1/8 tsp. baking powder
½ tsp. salt
1 tbsp. xylitol (or other sweetener of choice)

Wet ingredients:
4 eggs
1/3 cup melted butter
½ cup of cauliflower rice (see recipe below)

Preheat oven to 350 degrees.
Wisk together the dry ingredients.
In a separate bowl, wisk together the wet ingredients.
Combine the wet and dry ingredients.
Line the bottom of a loaf pan with parchment paper.
Spread dough into the loaf pan.
Bake 35 to 40 minutes.
Let cool for 10 minutes. 
Remove bread from pan and cool on a wire rack.

Directions for cauliflower rice:
Grate  ½ of a head of cauliflower, using only the florets, not the stems.
Microwave for 8 minutes.
Use only ½ cup of cooked cauliflower in the recipe.

Nutritional Facts per slice (1/14th) :

Fat:                    11 g       
Protein                 5 g
Carbs                   5 g (3 net carbs)
Fiber                    2 g
Calories              132


  1. The first loaf was gone within an hour as family came for dinner and devoured it! I made 3 more loaves today, sliced them, and layered them between sheets of parchment paper. They are in the freezer in the gallon-size freezer bags, ready to be thawed as needed. I am so thankful to have a tasty bread after all of these years without it.

  2. I added Italian herbs, garlic and cheese and made a herb bread.

  3. Thank you for sharing this recipe. I just made your bread recipe. What I like most is it is a bit softer than other Paleo breads. However, if you don't like cauliflower, this bread is not for you. After it is cooked you can still smell and taste the cauliflower. That is ok for us as we like that veggie. My son, who has an allergy to wheat, likes the bread. I put a small amount of strawberry preserve on top of a warm slice. He gobbled it up. I also put shredded cheese on top, put that in the toaster oven and he had that too. I sliced the rest of the bread, put in in a zip lock baggie and put in the freezer. I'll take out as needed for his school lunch.

  4. Thank you for your comments. We had thougjht of the cauliflower as it is an excellent substitute for mashed potatoes. And potato bread is a popular bread. For those who do not care for cauliflower, another forum friend tried it exactly, but subtitutied pumpkin with excellent results. We are so very happy that your son is enjoying the bread, and wish you all the best!

  5. For those that don't like the cauliflower, could we still use zucchini? (if so, how much would you recommend?) I am not sure my daughter will eat the original version, but she does like zucchini bread!

  6. Hello Yo!

    I have not tried making the bread with zucchini. Although, it sounds delicious! I plan to make it next week (after my kitchen remodeling project is complete).
    I will try substituting a 1/2 cup of cooked zucchini for the cauliflower and let you know how it turns out.

    Stay Tuned,
    Emily (a.k.a. Thinner)

  7. I finally tried the bread with the zuchinni! It is just as good as the bread made with the cauliflower. In fact, my husband Joe, likes it even better. When substituting zuchinni for the cauliflower, shred 3 small peeled zuchinni. Microwave (or heat on the stove) for 8 minutes. Strain, squeezing out as much liquid as possible. Use 1/2 cup of strained zuchinni instead of 1/2 cup of cauliflower rice. Let us know what you think!

    Ida (A.K.A. Thin)