When I hear the words grain free with bread, I don’t think of a fluffy slice of bread fit for a sandwich, I think of something very dense and crumbly. Not this one you guys! This Grain Free Gluten Free Walnut Bread hits the spot, and I hope it’ll be your new go-to simple gluten free sandwich bread. It’s simple to make, fluffy, and freezes well to make in batches or for meal prep. Enjoy it toasted with a slather of your favorite nut or seed butter and a sprinkle of sea salt, sliced and made into a hearty sandwich, or as #avocadotoast since we can’t get enough of it here.
A simple grain free bread
When it comes to baking I ask myself three questions: 1) does it taste good? 2) is it easy to make? and 3) is it nutritious? Not only is this one delicious, it’s super simple to make with 7 ingredients, no resting, no rising, just mix in 1 bowl, pour, bake, slice, enjoy! It’s that easy. I’ve had many emails and comments about making another grain free bread option because so many of you are looking for paleo bread or simply wanting to experiment with grain free bread options. An added bonus when trying grain free recipes is you often have to replace the grain with some other ingredient, and typically that’s healthful fats and protein from nuts, seeds, and nut/seed based flours. So this one is a win-win-win in my book! Declisious, simple, and nutritious.
Nuts and seeds are one of my favorite whole foods to enjoy on-the-go, and walnuts are no exception. In fact, walnuts top my list of nuts/seeds you should be eating! Walnuts are high in omega-3 fatty acids, protein, healthful fats, minerals such as copper, magnesium, manganese, iron, phosphorus, and calcium and B vitamins. Walnuts are at the top of my list mainly for their high amounts of omega-3. I’ll cover an entire blog post just on omega-3’s because there’s too much goodness to cover about this type of fat we need in our diets! In a nutshell, omega-3’s are a type of fat everyone should be eating more of in their diets. Why? They help fight inflammation (1), keep our brains healthy and active, joints lubricated, hormones happy (2), and play a vital role in mental health and wellbeing (3). What about baking with heat sensitive oils and fats? Omega-3 oils are a bit heat sensitive, so use whole flaxseed in this recipe and start with raw
What about baking with heat sensitive oils and fats? Omega-3 oils are a bit heat sensitive, so use whole flaxseed in this recipe and start with raw walnuts. However the monounsaturated fats in the walnuts do not change during baking or decrease. Some studies show there isn’t a significant breakdown of or loss of healthful fats during baking (4). If you’re following the NS lifestyle and consuming nuts/seeds the majority of the time in a raw, unsalted state, having some baked goods with nuts and seeds is still healthful and a great alternative to other paleo or gluten free bread!
Not that I think you’ll need any ideas on how to enjoy this bread, because you guys are already so with it, BUT just in case here are my favorite spreads and things to make using this Grain Free Walnut Bread:
- Toasted with thinly sliced tomato, cucumber, romaine lettuce, mustard, and sprouts like an open faced sandwich
- Classic Cashew Cheese + sliced tomato
- Crunchy almond butter + sea salt (as pictured and my favorite)
- Organic peanut butter + raspberry chia jam
- Sweet Cashew Cream Cheese + drizzled honey
- Coconut butter + a sprinkle of cinnamon
I can easily eat a whole loaf of this bread by myself in one week. I love enjoying it for toast with avocado, as sandwich bread, or slathered in almond butter (with chopped dark chocolate on top). But if you’re not so keen on eating it all in one week or sharing, you can easily freeze this for later. To freeze, I recommend allowing the bread to completely cool, slice, then lay each sliced in a single layer in an airtight glass container.
- 1 cup homemade walnut butter (1½ cups chopped walnuts made into a butter or use store bought)
- 4 whole eggs, beaten
- ⅓ cup almond flour
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 1 tablespoon maple syrup
- 2 tablespoons whole flaxseed
- 2 tablespoon dried herbs such as thyme, rosemary, oregano (optional)
- Preheat oven to 350 F degrees. Using your Vitamix or food processor make the walnut butter by pouring walnuts into the machine and blending until smooth. This can take up to 8 minutes, and scrape the sides every minute.
- Using a wooden spoon, mix the walnut butter, maple syrup, and 4 eggs in a large bowl until smooth. Next add almond flour, baking soda, optional dried herbs, and flaxseed until combined.
- Using coconut oil, grease a 5 x 9 inch bread loaf pan (silicon preferred).
- Spread the dough evenly into the bread loaf pan and bake for 45 minutes until a tester comes out clean.
- Take out of the oven once cooked and let cool for at least 1 hour before removing from the pan, further cool before slicing.
- Store: in the fridge for up to 1-2 weeks, or slice and individually wrap slices in foil and store in the freezer for a month.
I have a hunch if you’ve enjoyed the tastes of my other gluten free breads like Rye Flaxseed Loaf, Golden Savory Cake, Zucchini Bread, and Grain Free Banana Bread…you’ll like this one. Neh, you’ll LOVE this one ’cause it’s the best.
You tell me…
What are your favorite things to slather on a slice of bread? Let me know what you think when you give this recipe a go! Leave a comment and rate it, rating helps me continue to improve recipes for you. I love seeing what you come up with so don’t forget to take a picture and tag it #nutritionstripped on Instagram for a chance to win something cool when I repost!