Slow Carb Bread Recipe {Gluten and Grain Free}

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I miss bread.  Plain and simple.  Not only for the taste, but for the practicality it brings to the table as well.  What I don’t miss is how my body feels after I eat bread and other wheat products.  Every Saturday, I give myself a “cheat day” in which I allow myself to eat certain foods I eliminated from my diet throughout the week.  Without fail, I often feel miserable at the end of the day and can’t wait to get back to my gluten free, dairy free, and sugar free diet the next day. That’s where this recipe comes in.  

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Getting back to the practicality of bread… Let me share a few reasons why I love this recipe:

1) I can make sandwiches again.  I LOVE sandwiches.  I still eat stuff that goes inside  sandwiches such as tuna, egg salad, cold cuts (sparingly), etc.  However, as good as they taste on a salad, rolled-up, or just plain, there’s something about picking up a sandwich that just can’t be replaced in my eyes.  

slow carb bread sandwich Slow carb bread breakfast sandwich

2) I make a lot of burgers for dinner.  I’ve used this bread recipe as buns for my burgers.  Again, being able to pick up a burger with your hands when you eat it, rather than cut it with a fork and knife, truly gives you the full burger experience.  

3) It’s very filling.  One slice topped with a nut butter, butter/ghee, jam, or any spread of your choice is perfect for a quick snack in the middle of the day. I personally like to eat a slice when I get home from work and am hungry but it’s too early to serve dinner.  

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4) It’s nutritious and good for you! This bread is packed with Omega-3 essential fatty acids (aka good fats), fiber, and other disease fighting nutrients.  

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I’ve been experimenting A LOT to find the perfect recipe. I made four different batches of bread /bagels last week alone to see what works best.  I think I’ve finally narrowed down my favorite batch so far.  Comment below to let me know what you think! :)

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Slow Carb Bread Recipe {Gluten and Grain Free}
Yields 1
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
  1. 1 1/2 cups almond flour, blanched
  2. 1/4 cup flaxseed meal
  3. 2 tablespoons garbanzo been flour
  4. 1 teaspoon stevia (optional)
  5. 1 teaspoon baking soda
  6. 1/4 teaspoon salt
  7. 5 eggs
  8. 2 tablespoons apple cider vinegar
  9. 1 tablespoon chia or sesame seeds (optional)
  1. 1. Preheat the oven to 350°F. Spray a 7x3 loaf pan with non-stick cooking spray.
  2. 2. Pulse together almond flour, flaxseed meal, garbanzo bean flour, stevia, baking soda, and salt in a food processor until evenly mixed.
  3. 3. Add in eggs and vinegar and continue to pulse until evenly mixed.
  4. 4. Pour the batter into the loaf pan and top with chia seeds or sesame seeds.
  5. 5. Bake for about 25-30 minutes, until a toothpick inserted into the center of the bread comes out clean.
  6. 6. Let cool for about 30 minutes. Slice and enjoy!
Adapted from Paleo Cooking from Elana's Pantry
Adapted from Paleo Cooking from Elana's Pantry
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Leave a Reply 19 comments

Open-Faced Breakfast Sandwich {Gluten and Grain Free} | Eat Teach Laugh Craft - August 26, 2013 Reply

[…] recipe so unique is the slow carb bread that I use to make it. Check out my recipe for the bread here.   This bread is made with almond flour, flaxseed meal, and garbanzo bean flour so it is […]

Janis - September 4, 2013 Reply

What is meant by “blanched” behind the almond flour? I have almond flour from Trader Joe’s but it does not say “blanched”. Do I need to do something to it before trying this recipe?

    Michele - September 4, 2013 Reply

    Hi Janis! The difference between “blanched” flour and the almond flour from Trader Joe’s is that “blanched” means the skins from the almonds are removed and the almonds are ground up very finely. The TJ “unblanched” version is a bit more coarse and also contains the almond skins. I typically use blanched almond flour for baking recipes because the texture is much lighter. I’ve used the Trader Joe’s version before and I find that the bread becomes much more dense. I do buy both types but typically reserve the TJ’s version for “breading” things like chicken or fish. If you are looking for a blanched version, check out Bob’s Red Mill brand. They are sold in most supermarkets in either their gluten free section or healthy food aisle. Hope that helps! :)

Heidi - May 13, 2014 Reply

This looks great! I miss bread too. On cheat day, I tend to eat a whole loaf of fresh French bread. By myself. It’s ridiculous. And delicious! :D

Did you use liquid stevia here? Have you tried the bread without any?

Pooja - November 4, 2014 Reply

Does this toast/grill well? I love having toast and grilled sandwiches so just wondering how it compares to bread in that way. Looks great though! :)

Stacey - August 27, 2015 Reply

This is fantastic – slow carb bread! I’m heading out to the shops now for the ingredients. Thanks so much :-)

Stephen - June 28, 2016 Reply

Does this adhere to the slow carb diet in “the four hour body” by Tim Ferriss?

Andrew - July 12, 2016 Reply

I just made this and it is great! I followed the instructions exactly as presented and ended up cooking for 30 minutes and using an olive oil no stick spray. I’ll be using this instead of a lettuce wrap on burgers tonight.

Cynthia - September 20, 2016 Reply


I have made this twice now and I feel the bread does not rise? I use exact measurements. I can’t find a 7×3 bread pan. I feel the bread is too short and can’t be used for sandwiches.

    Melaina - January 2, 2017 Reply

    HI there!
    I had previously printed out this recipe, but I seem to have lost it. I came back to print it out again, but the recipe is not listed and there doesn’t seem to be a working link to print it again. Would you be so kind as to post the recipe in a comment? I would really appreciate it!
    Thank you!

      Michele - February 21, 2017 Reply

      Hi Melaina.. So sorry about that! The issues has been fixed. Let me know if you have any other questions :)

    rigs - February 13, 2017 Reply

    Hi, Cynthia.
    I’m not Michelle but I’ve had the same experience as you did.
    This is what I changed, after ending up with several very dense loaves:
    The bread pan size is really important. I have tried using a casserole dish closer in size to 7″x3″ (before I could find a proper bread pan), and it improved the result already.
    Secondly, I found that the eggs need to be mixed at a low speed until it is runny (but not frothy), before mixing it with the dry ingredients.

    Hope that helps, and good luck :)

    Wendy - December 11, 2021 Reply

    Cut the loaf in half, then cut the bread length ways

Melaina - January 2, 2017 Reply

Oops! I misspelled my email account on my previous post–Sorry!

rigs - February 13, 2017 Reply

Hi, Michele!
I tried your recipe and love it very much!
I have tried numerous recipe for slow carb bread, but I found your recipe is spot on.
Finally, I can have sandwiches again :)

Thanks very much for this

    Michele - February 21, 2017 Reply

    So glad you like it! :)

Bill - March 24, 2017 Reply

Just pulled out of the oven. I’m not totally sure if I did it right, but this stuff is really good. Been on Tim Ferriss 4 Hour Body Slow Carb diet (lost 40 lbs!), and this is a very welcome addition. Couple things for the SCD crowd: this is slow carb compliant, but note it’s mostly almonds, so you have to go easy on it like a domino food. Also note the “bread” is excellent but it’s more like, say banana bread in consistency (as opposed to a coarse grain loaf of bread), so adjust your expectations accordingly. But seriously good; strongly recommend. Thanks very much for posting this recipe.

Karen - June 24, 2017 Reply

I just made this and it came out exactly like it looks in the picture. I left out the sweetener and seeds and it definitely has the consistency of banana bread. I used a 5×9 pan and the loaf is very short so will try to the 3×7 next time. I can’t say I love the flavor but I think it is great for burger buns and sandwiches where I can add other items to create flavor. I am really glad I found this recipe.

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