Whole30 Polenta Bread
Satisfy your bread cravings without breaking your Whole30 commitment with this wholesome and nutritious Whole30 Polenta Bread. This grain-free, gluten-free recipe uses cauliflower rice as a clever base, paired with almond flour and coconut flour for a naturally hearty texture. Enhanced with a savory blend of garlic powder and dried oregano, this bread is subtly aromatic and perfect for pairing with soups, salads, or as a stand-alone snack. Made with simple, wholesome ingredients like coconut milk, olive oil, and apple cider vinegar, this bread is both dairy-free and paleo-friendly. With just 20 minutes of prep time and a versatile flavor profile, it’s a satisfying and healthy alternative for anyone seeking a bread-like treat while maintaining a Whole30 or low-carb lifestyle.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 g Cauliflower florets
- 200 g Almond flour
- 50 g Coconut flour
- 4 large Eggs
- 120 ml Coconut milk
- 2 tablespoons Olive oil
- 1 teaspoon Baking soda
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
Steam the cauliflower florets until tender, about 10 minutes. Drain and let them cool slightly.
Place the cooled cauliflower in a food processor and pulse until it reaches a rice-like consistency.
In a large mixing bowl, combine the cauliflower rice, almond flour, coconut flour, and salt. Mix well.
In another bowl, beat the eggs, then add the coconut milk, olive oil, apple cider vinegar, garlic powder, and dried oregano. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir until fully combined.
Finally, add the baking soda to the mixture and fold gently until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the polenta bread to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 459 mg | 20% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 3.8 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 451 mg | 10% | |
*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.
