Whole30 Homemade Bread
Crafted for those embracing a Whole30 lifestyle, this homemade bread recipe is as wholesome as it is delicious. Made with a nutrient-packed blend of almond flour, coconut flour, and tapioca flour, it’s entirely grain-free, gluten-free, and dairy-free, making it perfect for clean eating. The combination of eggs, unsweetened almond milk, and apple cider vinegar ensures a soft, moist texture, while extra virgin olive oil adds a rich depth of flavor. With just 15 minutes of prep time, this easy loaf bakes to golden perfection in under 40 minutes. Ideal for sandwiches, toasting, or enjoying plain, this versatile Whole30 bread is an essential staple for your pantry. Whether you’re meal prepping or enjoying fresh slices, this recipe keeps beautifully, making healthy living effortless and delicious. Keywords: Whole30 bread, grain-free bread recipe, paleo bread, gluten-free homemade bread.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup coconut flour
- 0.5 cup tapioca flour
- 1 tsp baking soda
- 0.5 tsp sea salt
- 4 large eggs
- 0.5 cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 2 tbsp extra virgin olive oil
Instructions
Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper to prevent sticking.
In a large mixing bowl, combine almond flour, coconut flour, tapioca flour, baking soda, and sea salt. Mix well to ensure even distribution of ingredients.
In a separate bowl, beat the eggs until frothy using a whisk or a hand mixer.
Add the unsweetened almond milk, apple cider vinegar, and extra virgin olive oil to the eggs and mix well.
Pour the wet ingredients into the dry ingredients. Stir until a smooth batter forms. The batter should be thick but pourable.
Transfer the batter to the prepared loaf pan, smoothing the top with a spatula to even it out.
Place the loaf pan in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.6 g | 197% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2844 mg | 124% | |
| Total Carbohydrate | 134.9 g | 49% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 14.7 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 760 mg | 58% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 713 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
