Whole30 Pain Blanc
Indulge in the wholesome simplicity of Whole30 Pain Blanc, a grain-free, dairy-free bread that’s perfect for anyone following a Whole30, paleo, or gluten-free lifestyle. Crafted with a nutrient-rich blend of almond flour, coconut flour, and arrowroot powder, this bread achieves a soft yet sturdy texture ideal for slicing. The addition of full-fat coconut milk and a touch of olive oil lends richness and moisture, while apple cider vinegar adds a subtle tang for balance. Ready in under an hour, this recipe is quick to prepare and versatile—serve it as a base for avocado toast, alongside soups, or simply toasted with your favorite topping. Elevate your clean eating journey with this satisfying, allergen-friendly alternative to traditional bread!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Coconut flour
- 0.5 cup Arrowroot powder
- 1 teaspoon Baking soda
- 1 teaspoon Sea salt
- 4 large Eggs
- 1 cup Coconut milk, full-fat
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine the almond flour, coconut flour, arrowroot powder, baking soda, and sea salt. Whisk together thoroughly to ensure there are no clumps.
In a separate bowl, mix the eggs, coconut milk, apple cider vinegar, and olive oil. Whisk until the mixture is smooth and well combined.
Create a well in the center of the dry ingredients, then pour the wet ingredients into this well. Use a spatula or wooden spoon to gently fold the ingredients together, stirring until they are just incorporated. Avoid over-mixing.
Spoon the batter into the prepared loaf pan, smoothing out the top with the back of your spatula.
Place the pan in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.
Serve slices of the pain blanc as desired. It's excellent as is or toasted.
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 2.0 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 252 mg | 5% | |
*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.
