Grain Free Gluten Free Walnut Bread

Breakfast, Recipes

Grain Free Gluten Free Walnut Bread | Nutrition Stripped

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!

Grain Free Gluten Free Walnut Bread | Nutrition StrippedGrain Free Gluten Free Walnut Bread | Nutrition Stripped

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:

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.

Grain Free Gluten Free Walnut Bread | Nutrition Stripped

4.9 from 9 reviews
Grain Free Walnut Bread
Author: 
Recipe type: side, bread
Prep time: 
Cook time: 
Total time: 
Serves: 12 slices
 
A simple grain free walnut bread loaded with healthful fats, protein, fiber, and omega-3 fatty acids.
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. Using coconut oil, grease a 5 x 9 inch bread loaf pan (silicon preferred).
  4. Spread the dough evenly into the bread loaf pan and bake for 45 minutes until a tester comes out clean.
  5. Take out of the oven once cooked and let cool for at least 1 hour before removing from the pan, further cool before slicing.
  6. 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.
Nutrition Information
Serving size: 1 slice Calories: 220 Fat: 20 g Carbohydrates: 6 g Sugar: 2 g Sodium: 160 mg Fiber: 2 g Protein: 7 g

I have a hunch if you’ve enjoyed the tastes of my other gluten free bread 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. I used this pan to bake the bread it and it’s easy to clean.

Grain Free Gluten Free Walnut Bread | Nutrition Stripped

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!

Are you getting enough omega-3’s in your diet and in the right ratio? As a Dietitian Nutritionist, I get this email and question every time I post a recipe rich in healthy fats- it’s my mission is to help you feel the best you possibly can while still enjoying these healthful fats (and you’ll look and feel amazing too). Sign up here to start.

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xx McKel

Resources:

(1) Simopoulos AP. Omega-3 fatty acids in inflammation and autoimmune diseases. J Am Coll Nutr. 2002 Dec;21(6):495-505. Review. PubMed PMID: 12480795.

(2) Saldeen P, Saldeen T. Women and omega-3 Fatty acids. Obstet Gynecol Surv. 2004 Oct;59(10):722-30; quiz 745-6. Review. PubMed PMID: 15385858.

(3) Logan AC. Omega-3 fatty acids and major depression: A primer for the mental health professional. Lipids in Health and Disease. 2004;3:25. doi:10.1186/1476-511X-3-25.

(4) Manthey FA, Lee RE, Hall CA 3rd. Processing and cooking effects on lipid content and stability of alpha-linolenic acid in spaghetti containing ground flaxseed. J Agric Food Chem. 2002 Mar 13;50(6):1668-71.

Share your thoughts

  • Johanna

    Looks very yummy! I have a question about omega3: I heard omega 3 are very sensitive to heat so is it safe to bake with flax seeds and nuts rich in this type of fat? I would really love to add them more to my baking and would really appreciate your opinion about my question. Thank you in advance.

    • McKel Hill

      Great question Johanna! There are a couple studies I list in this blog as well but monounsaturated fats are not broken down during the cooking process- especially since we’re starting with raw walnuts here, the oils aren’t going “rancid”. Bigger picture, this is a great healthy option for bread!

      • Johanna

        Thank you so much for your quick answer! I can’t wait to try this recipe and will make sure to post a picture when I do! Wonderful day to you and all the readers!

  • emily

    mmm — could you also make as muffins ?

    • McKel Hill

      I’m sure you could! Tag me in the photo when you give those a try, Emily!

  • Kassandra

    Hi! I love all your rye and flax bread recipe so I’m super excited to try this! I’m on a special diet (that’s not really the right word but it’s not a cleanse either) for my candida allergy and so I can’t have any sugars. Do you think it’ll greatly change the recipe to omit the maple syrup? Thanks!!!

    • McKel Hill

      Yes you can make this without the maple syrup! It’s such a small amount per serving, but you may do so! Enjoy Kassandra 🙂

  • Becca

    Would this work with other nut butters like almond?

    • McKel Hill

      A couple others that I’ve tried- those recipes are coming soon! 😉

  • justginster

    I’m curious if you could use a different nut? I’d love to try this recipe and happen to have some pecans on hand, but no walnuts.

    • McKel Hill

      Yes! More recipes on NS coming with different yummy variations 😉

  • Santa Monica Soul

    This is so wonderful!! Love your blog and glad I found it. For diabetics, what happens if I don’t put maple syrup? Do you have recommendation of a substitute I can use?

    Thank you!

    • McKel Hill

      You can make it without maple syrup! Hope you enjoy 🙂

  • dana

    This looks INCREDIBLE, friend! Amazing job and beautiful photos! xoxo

  • Endza

    Omg this looks incredible! I follow all your work and each time I’m mind blown, honestly!
    Please can you tell me if I can make this bread in the vegan way, with flax/chia eggs ? Do you think it could work ? Thank you

    • McKel Hill

      Thank you for the kind words Endza! I haven’t tried it with flax eggs, but you can try! Eggs are needed to make this fluffy so I have a hunch it would be dense with flax eggs 🙂

  • Maria | Go messy or go hungry

    This looks awesome! I’m gluten free, but I’ve pretty much given up on making my own sandwich bread because I can never get it to rise (and not be as heavy as a brick). Looking forward to trying this!

  • Sofiyah

    Which baking powder do you recommend? Can you freeze half of bread?

    • Sofiyah

      Sorry I am mixing recipes up! Im referring to other bread recipes in general

    • McKel Hill

      Yes you can freeze half of it after it’s baked! Any baking powder

  • Mandy

    This turned out fantastic!

    Used honey in place of maple syrup as I didn’t have a drop in the house.

    When I processed the walnuts in my vitamix, I found it worked best on low speed, and lo & behold, walnut butter emerged after 6 minutes, just as you said.

    Since I was 2 T shy on the walnut butter, I subbed in 2 T oatmeal.

    Thank you for giving me a savory GF| DF bread that works!!

    • McKel Hill

      You’re so welcome Mandy! I’d love to see you share it on Instagram- so happy you liked it!

  • Emma

    This looks incredible! Does the almond flour have to be blanched or could I grind up my own almonds? Thanks!

    • McKel Hill

      Almond meal has the almond shell on it, almond flour typically is from blanched almonds– you can use either but prefer the almond flour for this recipe 😉

  • Tessa

    Looks delicious ! I just don’t know how much you mean by cups. Can you please tell me in grams? Because I really want to make it 🙂 thanks!

    • McKel Hill

      Hi Tessa, I use cups as measurements- you can use a conversion calculator to figure out what that is in grams 😉

      • Tessa

        Thank you, I will do that. Do you use matric or US cups?

        • McKel Hill

          Cups, US

  • Victoria

    This sounds divine, will definitely make soon!

  • crystal

    Do you soak your walnuts prior? If so, for how long? Thank you!

  • Maddie Launstein

    Hi Mckel,
    I was just wondering, could this recipe be made vegan with chia eggs or another substitute for the eggs?
    Thanks!

    • McKel Hill

      Hi Maddie! Yes, there was a comment from someone who just tried it ^

  • Hannah

    omg you have outdone yourself with this one! it is amazing. almost too good, i could eat the whole thing in one serving.

    • McKel Hill

      So glad you like this one Hannah! It’s SOO good. My favorite and I’ve already made it like 4 times…

  • Karen

    Is it okay to use ground flax seed instead of whole flax seed?

    • McKel Hill

      I recommend using whole flax, the oils don’t degrade as much as ground flaxseed in this but if that’s all you have you can use those!

      • Karen

        Thanks! I may try ground until I have a chance to buy whole flaxseed,

  • Sheila

    is it possible to use ground flaxseed instead of whole?

    • Sheila

      upsss I didn’t see the previous question! disregard

  • Sofiyah

    Thanks! Which herbs are the most tasty to add to walnut bread? I know you mentioned optional but just curious if you tried any of them. I do have all in my kitchen! I cannot wait to make this. Looks yums and so healthy!

  • Sofiyah

    I’ve read you have to soak flaxseeds before eating. Is this true and necessary for this recipe before blending and using whole flaxseeds for example in smoothies, oatmeal, granola, etc?

    • McKel Hill

      No, you don’t need to soak flaxseed before using only when you’re making a “flax egg”- enjoy this one Sofiyah!

  • Cristina

    I just made this and we LOVE it. It’s hard to eat just one slice. So three it is. Thank you for this delicious GF recipe — and I’m not even GF!

    • McKel Hill

      SO glad you enjoyed this Cristina! It’s a crowd pleaser too 🙂

  • Sofiyah

    Thanks McKel!

  • Teresa

    I made this and it didn’t fluff up at all. : /

    Still very yummy – light and airy. Any thoughts what I could have done wrong? Would love to try again and have it come out like the picture.

    • McKel Hill

      You got it then, light and airy is the goal! It doens’t “fluff” like normal bread and is still more dense like a moist cake texture- Otherwise you can leave it in the oven a bit longer to continue to cook!

  • Paula

    Made this tonight! Love love love it!
    Could you please tell me the brand of the bread pan you are using? The one that I used was bigger than what you suggested.

    • McKel Hill

      I have links for the bread pan I use/recommend in the post! 😉

  • Jacy

    Hi McKell! I am trying to avoid eggs right now… can you substitute the eggs for flax seed “eggs”? Have you tried that?

    • McKel Hill

      I haven’t tried it, but I believe someone in the comments said they did! If not, it’s worth an experiment Jacy–

  • Deanna

    mine didn’t rise nearly as much as yours. any idea why?

    • McKel Hill

      I’m not quite sure! Did you follow the recipe proportions? Did you use eggs, etc.?

  • Theresa

    YUM!!! this is delicious bread!! thank you for sharing your recipes.

    • McKel Hill

      So glad you enjoyed this Theresa!

  • Olivia

    Hi! I was wondering if you think I could use this to make grilled cheese!?

    • McKel Hill

      UM YES. And that sounds AMAZZZING. 😉

  • Emma

    This has been waiting to cool for 30 minutes and it’s worse than watching water boil! I had to do a few substitutions b/c I didn’t have everything on hand, but I will let you know how it turned out! Also, this inspired a new nice cream flavor for my blog. Thanks for the healthy eating inspo!

    • Emma

      Update: Turned out amazing. I subbed egg whites for one of the eggs because I ran out, ground up my own almond flour from almonds, and I added in some dried figs and walnuts to the bread for a breakfast loaf. Great recipe!

  • Leslie

    may be an exaggeration but like our vitamix, this is life-changing. So easy, and so easy to double because we need a loaf each week! Thinking of adding a little cacao to one batch because it’s so rich we think it would be a great dessert bread with berries! Love your nut and seed bread but dread making it because it takes so long to make. Love this one with the lemon cashew cream cheese, one of my faves as well. My whole family thanks you!!

    • McKel Hill

      Haha no exaggeration Leslie, you’re totally right! Having a good blender makes a world of difference. SO glad you enjoyed this recipe! xx

  • Holly Thayer

    Loved this recipe! So delicious! I was just wondering if you have tried to put actual walnut pieces in the bread to add a little crunch? Would they burn in the oven? Would it make it hard for the bread to stick together?

    • McKel Hill

      Yes you can totally leave walnut pieces intact for a bit of a crunch- I would recommend roasting them in that application then so they stay crunchy!

  • Danielle

    Hi! Am looking forward to trying this! I was wondering if coconut flour would work instead of almond?

    • McKel Hill

      Hi! Almond meal is ideal, but if you use coconut flour add a bit water to make sure it stays moist!

  • Stacey

    I just made this bread and it’s fantastic! Thank you so much for such a great recipe! It’s the holy grail grain free bread I’ve been looking for! 😀 😀

    • McKel Hill

      YES! I make this every week, it’s my favorite and just made it the other day for a friend 😉

  • Ugyen

    Good receipe!

  • Angela

    Absolutely delightful – thank you for this recipe ! I have been following your blog for 3 weeks now and bought the cookbook and so enjoyed learning and making the recipes….just what I needed to get me back on track – thanks again.

    • McKel Hill

      Thank you so much for all your support Angela- you’ve been here since the beginning then! Can’t wait to see what you make from the #NScookbook 😉

  • Angela

    You are right, I am thanking you for this recipe. As a passionate cook I was anxious to see this recipe in action….it is absolutely amazingly delightful and will be a staple in my weekly menu prep, so thank you again. I am curious, have you used other nut butters to make this recipe ?

    • McKel Hill

      So happy you enjoy this one Angela! Yes, I’ve made it successfully with almond and cashew butter 🙂

  • Mary

    Delicious! Made it today. Followed directions exactly.

    • McKel Hill

      So glad you enjoyed it Mary!

  • Sarah Gold Anzlovar

    Wondering if you could use a flax egg to make this vegan (or for someone with an egg allergy)? I see there is already flax in it, so not sure it would work, but if you have tried or know of anyone who has, would love to hear!

    • I haven’t tried it using a flax egg, but I would imagine it would work similarly. With eggs, they do a great job at not only binding but creating a bit of lightness/fluff to it! Would love to hear how it works out your way, Sarah!

  • Could I use buckwheat flour? Or another gluten free flour? I have an allergy to almonds. Thank you Xx

    • McKel Hill

      I think you should be able to use buckwheat flour, but I’ve never tried it personally. It’s such a small amount that another GF flour should work fine!

  • Theresa

    Thank you SO much for this recipe, it is wonderful! Instead of the herbs, I added 2 Tbsp of cinnamon and some raisins. My kids ate it with a side of apple sauce this morning for breakfast. YUMM!

    • McKel Hill

      That sounds SO delicious! I’ll have to try that next time!

  • haniak

    I was just wondering…are the nuts still considered good fats even after being treated with heat? I heard that seeds nuts etc after the treated with heat they loose they nutritional value and nuts turn into bad fats ….

    • Some of their fatty acid content gets altered when heated, but I urge clients and the community alike to look at the bigger picture; you’re consuming healthy fats, fiber, protein, and nutrients! Bad fats = trans fats.

  • Pingback: Top 50 Shared Gluten-Free Bread Recipes Of 2016 - Free From Gluten()

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