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Almond Flour Bread and French Toast (Low Carb and Gluten-Free) | All Day I Dream About Food If I am not mistaken, one of the first dishes I ever learned to cook for myself was French Toast. It’s always been one of my favourite breakfast items, and for a kid just learning the ways of the kitchen, it’s a relatively straightforward dish. Crack some eggs, whisk with cream, dip the bread and fry it up. Slather in butter and maple syrup, and you have yourself a delicious breakfast. I’d make it every chance I got, which is to say almost every weekend. I mostly just used the whole wheat sandwich bread we always had on hand, although sometimes I used my mother’s amazing, dense, healthy homemade bread. That’s the wonderful thing about french toast…as long as you can get that bread to soak up the eggy batter, you can use whatever bread you like best. Obviously, conventional french toast made with wheat flour bread is no longer an option for me. But I’ve really been craving some of late. We’ve done a few breakfasts out with the kids, and I covet their thick, fluffy slices of french toast with the maple syrup dripping over the sides. I think I miss the comfort in what used to be one of my favourite breakfasts. So I decided I had to take matters into my own hands. For a while now, I’ve been thinking of making a plain almond flour quick bread, one that could be used for sandwiches and toast. I miss my toast slathered in peanut butter almost as much as I miss french toast, and I needed a plain-tasting bread to serve as the vessel to get my beloved PB to my mouth. The possibility of making it into french toast as well was all the motivation I needed. One ingredient I had to purchase before I could make the bread was some unflavoured whey protein powder. Whey protein is so useful in low carb, gluten free baked goods, as it serves in part as a replacement for gluten, giving the bread or muffins some structure and helping them rise properly. But most whey protein has some added flavouring, usually vanilla or chocolate, in the assumption that it will be used in protein shakes and smoothies. I’ve noticed that the vanilla flavouring can be very strong, even in small doses, and can even overpower other flavours s. It’s also quite sweet and I wanted the quick bread to be very plain and not sweet, so that it could pair well with savoury foods like meat and cheese. I also decided to try out some oat fiber, a low carb ingredient I’ve just recently purchased, in this recipe. Do note, this is not the same thing as oat flour, as it is made purely from the fibrous portion of the oats. In essence, it has zero net carbs as it is pure fiber. The Results: I am really, really pleased with this quick bread. It is quite dense, in part I think from the oat fiber, but it holds together beautifully when sliced. And although I wanted it to be quite plain, so I could top it with my favourite things, it had a very nice flavour on it’s own. It had a touch of sweetness, because almonds themselves can be a bit sweet, but it went nicely with cheese too. I really liked it just toasted with a bit of butter on it. As for the french toast, it’s lovely that way too. The trick to making this work is to really dry out the slices of bread prior to dipping them into the batter. Since the bread itself is dense and fairly moist, it won’t soak up the batter as a wheat bread would, unless it is dried out first. Simply slice the bread and let the slices dry out in a warm oven ahead of time. Although it doesn’t taste identical to conventional french toast, I really enjoyed it and was impressed with how the batter browned and crisped on the outside. It certainly satisfied my hankering for one of my all-time favourite breakfast foods! Almond Flour Bread 2 1/2 cups almond flour 1/2 cup oat fiber 1/4 cup unflavoured whey protein powder 1 tbsp granulated erythritol 2 tsp baking powder 1/2 tsp baking soda 1 tsp xanthan gum 1/2 tsp salt 6 oz Greek yogurt 6 tbsp butter, softened 4 large eggs 6 tbsp almond milk Preheat oven to 325F and grease a 9×5 inch loaf pan. In a medium bowl, whisk together the almond flour, oat fiber, whey protein, erythritol, baking powder, baking soda, xanthan gum and salt. In a large bowl, beat together yogurt and butter until smooth. Beat in eggs, one at a time and scraping down bowl and beaters as needed. Add almond flour and beat until well combined. Beat in almond milk until thoroughly combined. Spread batter in prepared loaf pan, smoothing the top. Bake 45 to 50 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean. Let cool in pan 15 minutes, then flip out onto a wire rack to cool completely. Almond Flour French Toast 8 slices almond flour bread, about 1/2 inch thick 2 large eggs 1 tbsp heavy cream 1/2 tsp ground cinnamon 2 tsp butter or coconut oil Preheat oven to 200F. Arrange slices of bread on a wire rack set over a baking sheet and place in oven. Let dry out for about 1 hr. In a medium bowl, whisk together eggs, cream and cinnamon until well combined. Pour batter into a large shallow dish Place two slices of bread into and let sit 30 seconds to 1 minute to soak in mixture. Flip over and let sit another 30 to 1 minute seconds. Meanwhile, heat a large, non-stick skillet over medium heat. Add butter and cook until butter just begins to brown, swirling to coat the bottom of the pan. Remove bread from batter and shake lightly to remove excess batter. Place in skillet and cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to wire rack and keep warm in oven while repeating with remaining bread. Top with butter and sugar free syrup. BREAD: Serves 15. Each slice has a total of 8.4 g of carbs and 5.5 g of fiber. Total NET CARBS = 2.9 g. FRENCH TOAST: Serves 4 (2 slices). Each serving has 5.8 g NET CARBS. You might also like: Rhubarb Sorbet (Low Carb and Gluten Free) Homemade Nutella Truffles (Low Carb and Gluten-Free) and a ... Walnut Dacquoise with Coffee Buttercream (Low Carb and ... Linkwithin Filed Under: BREAD, BREAKFAST, GLUTEN FREE, LOW CARB Comments ALISON LEWIS says: December 27, 2011 at 1:30 pm this looks amazing REPLY KRISTI RIMKUS says: December 27, 2011 at 2:26 pm Beautiful job with this gluten free french toast. So often these kinds of breads don't hold together when you dredge them in liquids. I'll be passing this recipe along to my daughter-in-law who as to eat GF. REPLY LOVEFORFOOD says: December 27, 2011 at 4:16 pm awesome breakfast! REPLY PARSLEY SAGE says: December 27, 2011 at 5:22 pm Pretty cool I couldn't bake bread if my life depended on it so seeing it made low-carb friendly is like magic science stuff to me! REPLY JEANETTE says: December 27, 2011 at 6:18 pm So glad you were able to come up with a low carb quick bread so you could enjoy some French toast! I've never used whey protein in cooking/baking so it's interesting to learn that it helps give this some structure and helps the bread rise. REPLY SOMA SENGUPTA says: December 27, 2011 at 7:01 pm This looks great. Thanks! REPLY DIANE says: December 27, 2011 at 9:04 pm looks wonderful. French toast is one of my all time favorites!!! REPLY WENDY D. says: December 27, 2011 at 9:14 pm I'm VERY intrigued by your recipe, but I've never used xanthan gum or erythritol, are these chemicals? What effect do they have on this bread? Is there something I could use instead? REPLY LAUREN @ KEEPITSWEET says: December 27, 2011 at 11:10 pm This looks amazing, nicely done with the low carb bread! I don't have french toast nearly enough. REPLY LISAMICHELE says: December 28, 2011 at 4:09 am I love french toast but have never tried it using a bread made with almond flour. It looks 'frenchy' crisp and delicious! REPLY ARLENE says: December 28, 2011 at 7:20 am This sounds so great! I have a question too. Is oat fiber the same thing as oat bran? I know where to get that, but have not heard of oat fiber. Thanks for the great post and recipe. I can't wait to try this! REPLY SYLVIE @ GITK says: December 28, 2011 at 8:57 am I've been playing around lately with almond flour and I really love it. I've been wanting to try and make a bread with it so thank you for this! REPLY SARAH says: December 28, 2011 at 5:27 pm I remember the first time I made french toast! My dad used to dye the batter different colors and call it "rainbow french toast". This recipe sounds lovely- especially with the almond flour bread. Love how brown it got! REPLY KAREN says: December 28, 2011 at 6:27 pm This breakfast is making my stomach growl…I still haven't eaten breakfast and now french toast is sounding like the way to go! REPLY FOOD_DREAMER says: December 28, 2011 at 8:13 pm Hi Wendy, Neither of these are chemicals. Xanthan gum is a common food additive that is actually made from the outer casing of a bacterium (sounds gross, I know, but it's not a bad bacterium!). It is used in a lot of gluten free baking to help bind the food together. Erythritol is a sugar alcohol (not the same things as regular alcohol) which occurs naturally in fruits and fermented foods and is about 70% as sweet as sugar. Carolyn Blog: All Day I Dream About Food URL: http://alldayidreamaboutfood.com REPLY FOOD_DREAMER says: December 28, 2011 at 8:14 pm No, oat fiber is not the same as oat bran. It is really just the fiber from the oats, and it has to be specially ordered. Netrition carries it, as does Honeyville. It's really a low carb specialty item. Carolyn Blog: All Day I Dream About Food URL: http://alldayidreamaboutfood.com REPLY MAGIC OF SPICE says: December 28, 2011 at 9:50 pm I adore french toast as well and this looks amazing! The bread alone is fantastic and would indeed be perfect for toast with a lovely nut butter REPLY CAROL says: December 29, 2011 at 4:37 am This looks yummy! REPLY VIANNEY says: December 29, 2011 at 9:20 am The bread is amazing.. I am not sure it would even make to the next day for french toast, lol!! yummy!! REPLY SOMMER @ ASP says: December 29, 2011 at 2:10 pm MMMMMMM! And I'm not even a breakfast person. REPLY RUSSELL VAN K. says: December 29, 2011 at 7:14 pm Wow. I am intrigued by this almond flour bread! And french toast with it, yum! REPLY ALEXANDER says: December 30, 2011 at 5:14 pm So simple and so perfect! Yammy! Thanks for sharing! REPLY SID says: December 30, 2011 at 7:46 pm This really looks intriguing. I've been trying to cut back on 'white' bread, and go more towards whole grains, but this goes in a whole new direction. REPLY CINDY says: January 1, 2012 at 7:22 pm I don't have any oat fiber, but I have Hi-Maize Resistant Starch from Honeyville Grains. 1 tablespoon has 9 grams of fiber. Do you think I can use this in place on the oat fiber? REPLY FOOD_DREAMER says: January 3, 2012 at 9:59 pm I think it's certainly worth a shot. Oat fiber is a bit like coconut flour, in that it soaks up a lot of moisture. So you may find you need more of the Hi-Maize. Add it a bit at a time and see what the consistency is. Carolyn Blog: All Day I Dream About Food URL: http://alldayidreamaboutfood.com REPLY MEGGY says: January 13, 2012 at 5:47 pm Lovely recipe-want to try it, since I have GD at present. Where do you get almond flour from? I mean other than online. Thanks REPLY FOOD_DREAMER says: January 13, 2012 at 5:58 pm You can find Bob's Red Mill Almond Flour at some grocery stores. Definitely at Whole Foods. Carolyn Blog: All Day I Dream About Food URL: http://alldayidreamaboutfood.com REPLY LYNNETTE STRUBLE says: April 30, 2012 at 6:12 pm Would coconut flour work instead of oat fiber? I have coconut flour but no oat fiber. And I'm trying to stay away from all grains. Would oat fiber be in the same category as grains? Would arrowroot powder do the same in this recipe as the whey powder? I'm diabetic, and simply going GF to bring my blood sugar under control wasn't working. I'm new to your blog and am excited about exploring here. Thank you. REPLY AMY says: January 15, 2013 at 11:08 am Hi Lynette, did you try the recipe with the coconut flour? I am in the same pickle and ordering oat fiber online is so expensive!!! REPLY CAROLYN says: January 15, 2013 at 12:21 pm Hi Amy…I’ve started to use coconut flour in place of oat fiber. My rule of thumb is about half the amount of coconut flour. But if your batter seems to thick with that, add in a touch more liquid. I hope that helps! REPLY AMY says: January 15, 2013 at 1:00 pm Awesomeness. I will be making it with the coconut flour and sans xanthan gum. I will let you know how that turns out! REPLY CAROLYN says: January 15, 2013 at 2:29 pm Just be sure to let it fully cool before attempting to slice. Gluten-free things hold together much better after they are cool. AMY says: January 16, 2013 at 2:54 pm Hey Carolyn! Tried it, but it fell apart when I took it out if the pan because I didn’t line the pan with parchment paper! Augh! I let the part that did not fall apart cool and sliced it, and that part was perfect!!! I will be trying it again very soon. Awesome recipe. CAROLYN says: January 16, 2013 at 4:45 pm Parchment paper is a home cook’s best friend! FOOD_DREAMER says: April 30, 2012 at 8:23 pm Hi there. I think coconut flour instead of oat fiber might work, but go lightly on the coconut flour. It soaks up a lot of liquid and you don't want your batter to become too thick. No, I don't think arrowroot would work in place of the protein powder…is there another sort of protein you can add (hemp maybe?). It's the protein from the gluten that you are trying to replace, and arrowroot starch actually has a lot of carbs. REPLY JENN says: August 17, 2012 at 3:33 pm How much coconut flour would you suggest to add to this to replace the oat fibre? I can’t seem to find oat fibre anywhere here in Ontario! REPLY CAROLYN says: August 17, 2012 at 4:13 pm Hmmm, I’d say maybe a quarter cup coconut flour would do it. REPLY CHARLA says: January 8, 2014 at 1:47 pm Could you use phsyllium husk powder instead of the oat flour? Could you use heavy cream instead of almond milk? REPLY CAROLYN says: January 8, 2014 at 2:07 pm Yes to the psyllium husk, I think. I’ve never worked with it but it sounds like a good replacement. No to the heavy cream…you need something thinner for the liquid here. YOu could do half cream half water. REPLY CHARLA says: January 8, 2014 at 2:10 pm Great! Thank you! I’m going to try this recipe this weekend! CAROLYN says: January 8, 2014 at 2:12 pm If the psyllium makes it too thick, add more liquid and a little more protein. I just can’t say for sure since I’ve never worked with it. HEATHER says: September 23, 2012 at 5:29 pm I think I saw the low carb grocery in Scarborough has it. They have a site. REPLY TANJA says: October 21, 2012 at 4:47 am Wow what a recipes. I just made the Bred and it tastes delicious! Thank you for an inspirering blog. Greetings from Tanja in Denmark REPLY CAROLYN says: October 21, 2012 at 7:53 am Glad you liked it! REPLY MIRA says: November 28, 2012 at 5:06 pm Where did you find the xanthan gum and the oat fibre? I can’t find either here in Denmark REPLY ROBIN says: January 13, 2013 at 12:51 pm When I first saw this recipe, I went to a couple stores looking for oat fiber and no one knew what I was talking about. I had to order it on the internet. Made the bread last night… made the French Toast this morning. FABULOUS! REPLY BECCA says: March 4, 2013 at 12:54 am THANK YOU!!! My husband and I have been wheat-free since last summer after reading Wheat Belly. Have been making the bread from the Wheat Belly Cookbook, but he doesn’t like it So I ordered unflavored whey protein, xanthum gum, and xylitol, and made this bread! Instead of oat fiber, I used 1/4 cup coconut flour (after reading one of the comments above), and 1/4 cup golden flax. It just came out of the oven, and we both think it’s awesome. There is so much flavor!! And it feels and tastes like real bread!! Gah!! REPLY CAROLYN says: March 4, 2013 at 6:46 am I am so glad you like it. I’ve heard that the bread from Wheat Belly isn’t very good, so I am glad you found mine to be a good substitute! REPLY DEBBIE says: May 5, 2014 at 3:56 pm BECCA – DID YOU USE GOLDEN FLAXSEED MEAL? REPLY LINDA FROM GEORGIA says: April 8, 2013 at 1:09 pm What brand unflavored whey protein powder do you use? REPLY CAROLYN says: April 8, 2013 at 1:14 pm Jarrow. They’re my fave. They have an organic line that I really like. REPLY LINDA FROM GEORGIA says: April 9, 2013 at 9:01 am Thank you! REPLY KAPU says: April 26, 2013 at 10:58 pm Is there something I can use in place of the yogurt? REPLY CAROLYN says: April 27, 2013 at 7:09 am Are you dairy free? Use some coconut milk yogurt or something to get the right liquid/dry ratio REPLY ADRIANA says: November 9, 2013 at 8:17 am This bread looks quite dense. Has anybody tried to lighten it by incorporating whipped egg whites? REPLY MAMAT says: February 9, 2014 at 3:17 pm Hi. Are there any substitutes for the oat bran? I’m trying to avoid grains. Thanks! REPLY CAROLYN says: February 9, 2014 at 3:38 pm It’s oat fiber, which is a bit different than oat bran. However you can sub in some coconut flour in half the amount. REPLY NADINE says: April 20, 2014 at 9:00 pm Hi Carolyn, This bread looks amazing! I justbread in the comments that I can replace the oat fiber with coconut flour. That’s great news what about the Greek yoghurt ? Could I replace that one with full fat coconut milk or do you have another suggestion for a diary free bread? Thanks, Nadine REPLY CAROLYN says: April 26, 2014 at 5:01 am I *think* full fat coconut milk would work but you need less of it than the greek yogurt because it’s thinner. Start with half the amount and then see how thick the batter is. REPLY KAPU says: April 26, 2014 at 11:20 am Could you use sour cream? REPLY CAROLYN says: April 26, 2014 at 2:55 pm Yes I think so. REPLY ELIZABETH KIESSLING says: June 5, 2014 at 9:28 pm I made this today and it is uber delicious….used oat bran….added more almond milk….yummy and toasts well. REPLY Trackbacks FINALLY!!! AN AMAZING GLUTEN-FREE BREAD!!! | A WARM CUP says: March 4, 2013 at 11:33 am [...] stumbled across Carolyn’s All Day I Dream About Food blog! She is the creator of this uber yummy Almond Flour bread recipe pictured above. The bread reminds [...] REPLY 15 BREAD RECIPES THAT ARE LOW-CARB, GLUTEN-FREE AND TASTE INCREDIBLE | HEALTHY HOLISTIC LIVINGHEALTHY HOLISTIC LIVING says: Read more at http://alldayidreamaboutfood.com/2011/12/almond-flour-bread-and-french-toast-low-carb-and-gluten-free.html#r9RjXtoGO0Orfgs4.99
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