Yummy Grain Free Bread

I hope this picture speaks for itself.  It’s grain free BREAD!  I SAID… “IT’S GRAIN FREE BREAD!!”  (hooray!)
Did you even know such a thing existed?  I didn’t – until a few months ago.  After much trial and error and my little taste testers’ honesty, this is the recipe that passed with flying colors.
The recipe comes together easily and I usually take a day every month-and-a-half or so to make 8 loaves.  The recipe doubles so I make 4 double batches.  To freeze, store it as directed below and place bags in freezer.  It’s THAT easy!
I hope you enjoy!  
**UPDATE:  I just had a bread baking day and was able to triple the recipe in my kitchen aid mixer.  I baked the three loaves in one oven with the pans spaced evenly.
Yummy Grain Free Bread
4 eggs, room temperature
1/2 cup almond butter
1/2 cup cooked butternut squash, pureed (** See note below)
1 teaspoon apple cider vinegar
2 tablespoons honey
2 tablespoons olive oil
1 3/4 cup blanched almond flour (Honeyville Grain)
1/2 teaspoon salt
3/4 teaspoon baking soda
Preheat oven to 350F.  Grease 8 1/2 by 4 1/2 glass loaf pan with coconut oil.  (The size of the loaf pan matters.)  Take a sheet of parchment paper and line the long sides and bottom with it.  (Don’t worry about short sides.)
In the bowl of an electric mixer using whisk attachment, beat eggs until frothy.  (You can also use a hand-held electric mixer.)  Add almond butter, butternut squash, apple cider vinegar, honey and olive oil.  Beat well.
In a medium bowl, whisk together almond flour, salt and baking soda.  Add to wet ingredients and mix until incorporated. 
Pour batter into loaf pan.  Tap pan on counter to burst any bubbles.  (Reflection:  We all need our bubbles burst sometimes,huh?) 
Bake for 35-40 minutes or until toothpick inserted in center comes out clean.  Allow to cool for 10 minutes in pan.  Run knife around short edges of pan and lift bread out of pan by gripping parchment. 
Once loaf has completely cooled, slice.  It can be stored in the fridge wrapped in a paper towel and placed in a zip top bag or storage container.

Comments Adored

  1. I'm so sorry I didn't follow through on my “*see note below” next to the butternut squash. You can buy peeled and chopped butternut at Costco and BJs or, you can cook the whole butternut squash in a 350 degree oven. Just leave the squash whole, pierce it several times, and bake until you can pierce it easily with a fork. Then, puree the cooked squash in a food processor or blender until smooth.

    • Anonymous says:

      I made this bread a few days ago and I actually moan when I taste a bite of it toasted with melted butter! Yummo!!

    • Your comment made my day! Moaning while eating is the highest of all compliments to an Italian. Ive been making the bread lately with cashew butter in place of the almond butter and have really enjoyed it even more! Thanks again for the encouragement!


    • if you don’t have Costco nearby, or you don’t want to heat up your house for double the time by baking the squash, you can peel it. Simply microwave your whole squash on high for 1-2 minutes. Afterwards, I usually cut off one end (making starting the peeling process easier), then peel the butter nut squash with a vegetable peeler. It comes off fairly easily. I then cut into half, then cook each half as needed. I steam diced squash, add to soups, bake with butter in cover casserole dish, add to smoothies, etc.
      I’m excited to try your recipe. Thanks for sharing!!

  2. Julie K says:

    Looks great! Can't wait to try it for my gluten intolerant two year old

  3. Hi, I cannot eat nuts. Can the almond butter be sub for raw milk, plain kosher, sunflower or sesame butter? Also can the almond flour be sub for a bean, quinoa, coconut flour or potato starch?

    • Sorry it's taken me a few days to respond. I can't speak for substitutions without actually testing it out. I don't see why sunflower butter wouldn't work, but the taste might be strong. I have no idea how the other flours would work. Sorry I can't be more helpful. If you try something out – let me know how it goes.

    • Hi there, this bread looks great! Would this recipe make for good dinner rolls?

    • That's a good question. It's a pretty sticky batter so I don't think it would work. Kelly at the Spunky Coconut has a recipe for red rock rolls that I've heard are wonderful.

  4. Beautiful bread… very impressive loaf! :)

  5. This looks absolutely delicious! Love the color the squash gave it! Beautiful loaf!

  6. Anonymous says:

    Does the bread taste like good “sandwich” bread? Looks yummy!

    • It's not going to taste like wheat bread as it has no gluten so it's not doughy. BUT I Think it's great as a sandwich bread. I think it's best toasted because it's pretty moist and toasting helps dry. It out a touch. I love it under poached eggs. Which reminds me…I NEED TO MAKE SOME.

      Thanks for the compliments. I hope you try the recipe and enjoy it…


  7. I just made 2 loaves of this bread and it's really good – not overly dense or heavy like a lot of SCD breads can be, especially when they contain almond butter.

    I spread a little homemade raspberry jam on it and it was DELICIOUS! I think it would be a good neutral bread for sweet or savory toppings. Someone earlier asked about rolls – I don't think I'd call them dinner rolls, but I think you could make a muffin that tastes slightly like cornbread if you wanted.

    Thanks so much for sharing – I will be using this recipe again!!

    • Thanks so much Danielle! I'm so pleased you liked this recipe. Its been a staple in our home this last year, although having a baby in the house has slowed down my baking just a bit. I love this bread with peanut butter and jelly.

      Thanks again!


  8. oh wow this looks so good I have celiac-thanks so much

    • Thank you! I hope it helps you enjoy bread again. I've been subbing in cashew butter for the almond butter and we really have liked it better.

      Hope you enjoy!

  9. Jen, this looks DELICIOUS! I can’t wait to try it! I love butternut squash, but my husband and son don’t care for it…is there a squash flavor to the bread? Would it be equally good for grilled cheese sandwiches as pb&j?

    I ended up here from your cauliflower gratin post that you shared on {Wheat-Free Wednesday}, which also looks delicious (I’m also a new convert to cauliflower!). I just couldn’t resist that link at the bottom of your post. :) Thank you so much for sharing!


    • Anne-Marie! I’m so flattered you clicked the link! I love the YGF bread. The squash doesn’t impart flavor, more of texture and color. I want to try it with applesauce in its place though and see how it does. I haven’t updated the recipe online yet, but I’ve been using cashew butter in place of the almond butter and we like it much better. Almond butter can be a little strong tasting for our palates.

      I love the bread in many forms. I use it as breadcrumbs for a fried chicken cutlet (recipe to post in the future) as well as toppings for baked things that I’d like a little “breadcrumb crunch” on. We use it for french toast, grilled ham and cheese sandwiches and plain ol’ PB&J as well. The secret to it is this: 1. come to terms with the fact that it’s NOT regular bread as it contains no grains; 2. it’s very moist, and therefore, best when dried out in a toaster oven. I always toast the bread first, before making it into any of the above recipes.

      Let me know if you try it and what you think. My kids aren’t real fans of sandwiches, so we use it more as toast (great with apple butter), garlic toast (my daughter’s fave), and such listed above.

      Take care – thanks for commenting!

  10. I want to make this bread but am allergic to eggs. Can I sub the eggs with the gelatin/water combination that I’ve read about.
    Thank you,

    • Hey Donna-

      So sorry to hear of your egg allergy. I’ve not tried it, but have heard that making a chia egg will work just fine in baking. Since the recipe calls for four eggs though, I’m not positive. If you try it, please let me know!

      Sorry I can’t be of much more help.

      • Thank you Jen for getting back to me. I was concerned about there being four eggs and subing for that. If I decide to try it, I’ll definitely post how it turned out.

  11. I’ve been making this bread for a while, but since I can’t do honey (due to fructose malabsorption) and I wanted a no sugar bread, I’ve subbed 2 tablespoons extra of pumpkin puree and it’s worked great! My boys love it too and it bakes up just as well as muffins. Thank you!

    • So glad you enjoy the bread! I need to update the recipe. I use cashew butter in place of almond butter and have found that applesauce works in place of the pureed butternut if I don’t have it on hand. I miss this bread – can’t have it on AIP. Once I can (I HOPE I CAN) – I’m going to try to make it without eggs, using chia instead. I’ll let you know how it goes. Thanks for the encouragement!

  12. I just made two loaves of this bread and it is my new favorite! I love the flavor and it holds together so much better than some of the other recipes I have tried. Love it!

  13. Do you have more bread recipes? I don’t have almond butter….but I have peanut butter. I don’t have almond flour or coconut flour….but I was thinking about making some sprouted garbanzo bean flour/and or just pureeing my garbanzo beans to make bread. Have you ever done this? Can you email me directly with your response? I’m really needing to try some grain free options that won’t completely change my cupboard since my family isn’t on board with this yet.

  14. Hi Jen,

    OMG a real aussie cook, shame ive only just come across your website…
    Ive been trying a heap of paleo bread recipes but not crazy about the baking soda type taste
    so cant wait to try your recipe.. will keep you informed.



Matthew 4:4

But he answered, "It is written, "'Man shall not live by bread alone, but by every word that comes from the mouth of God.'"