Grain Free, Dairy Free and Guilt Free Bread
Everyone loves bread but if you follow a healthy diet you will have to limit or avoid many of your choices. Most of us grew up with bread being a part of at least two if not three meals a day so avoiding bread altogether is often a challenge.
People are staying away from bread for reasons such as intolerance to gluten, diabetes, gut issues and weight problems, especially menopausal related weight gain. I find that as my clients approach menopause they can no longer eat as many carbohydrates without spiking insulin and gaining fat. Traditional and gluten free breads are simply too high in carbohydrates to enjoy on a regular basis if you want to control your weight, heal your gut and stay healthy.
But what if I told you you can have your bread and eat it too? With my Free Bread you can absolutely enjoy this without any guilt and still lose those stubborn pounds. I’m seriously in love with this recipe and I think you will be too. I recently had a client tell me she finally has been able to shed those unwanted pounds since she started eating Free Bread. In fact, she came up with her own flavors and told me about chocolate Free Bread.
My bread is called Free Bread because is free from not just gluten and grain but also dairy. Each slice packs in 7 grams of protein with only minimal carbs making it a healthy part of your Lifestyle Plan. And the best part is that you can vary the flavor to have anything from a seasoned bread to a chocolate bread. The video shows you just how easy this bread is to make. The recipe follows below. Enjoy!
6 large eggs, separated
2 scoops Sun Warrior Vanilla Protein Powder
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/3 cup unsweetened coconut yogurt
seasonings will vary with type of bread – see variations below
1. Preheat oven to 300 degrees and line a 9 X 5 pan with parchment paper.
2. Separate eggs, putting the whites into an electric mixing bowl.
3. Add cream of tartar to egg whites and beat on medium to medium high for about 5 minutes until egg whites become stiff but do not over beat.*
4. Place all other ingredients into the egg yolks and mix well. This mixture will be a bit sticky.
5. Fold egg yolk mixture into egg whites and mix together.
6. Spoon batter into the pan and bake for 1 hour.
Serve immediately or refrigerate up to a week.
*If you allow the mixer to take more time forming the egg whites by beating them on a medium to medium high speed, and don’t allow them to get overly stiff the bread then the bread will remain full upon cooking. IF you do over beat the eggs the bread may fall slightly in the center.
For chocolate bread: 1-2 T unsweetened cocoa or carob and 1/2 tsp. stevia (optional)
For cinnamon bread: 2 T cinnamon and 1/2 tsp. stevia (optional)
For pumpkin spice: sub 1/2 can pumpkin for yogurt, 1/2 tsp. nutmeg, 1/2 tsp. cinnamon, 1/4 tsp. pumpkin spice and 1/2 tsp. stevia (optional)
For seasoned bread: spices of choice perhaps you do 1 tsp. rosemary and 1 tsp. thyme
Servings per loaf: 10
Fat: 3 g
Carbs: 3 g
Fiber: 1 g
Protein: 7 g
Are you looking to transform your health? Mary works with clients all over the country developing personalized nutrition and exercise plans for weight loss and health. If you’re ready to get started on your journey to health and wellness contact her today!