“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” James Beard (1903-1985)
This is certainly true to most people, I know this because almost every time I talk to someone about the grain-free lifestyle, their first question to me is always, “you don’t eat bread”?
When I first heard about the Atkins diet many years ago, I thought I would rather die than give up my warm buttered glutinous whole wheat dinner rolls that I baked with my grandma, and I thought that you would have to be this far from sitting in a mental institution to eat a burger without a bun. What the hell was wrong with these people!!!
Yet as the years flew by, and as I started researching about nutrition, I found that bread really is the bad guy.
“….do not, as you value the health and happiness of those who sit at your table, place before them hot leavened bread or biscuit.”
Sarah Josepha Hale, ‘The Good Housekeeper’ (1839)
“Among those kinds of food which the good housekeeper should scrupulously banish from her table, is that of hot leavened bread….I believe it more often lays the foundation of diseases of the stomach, than any other kind of nourishment, used among us.”
Sarah Josepha Hale, ‘The Good Housekeeper’ (1839)
Bread is one of those foods most people can’t even fathom giving up, and in my opinion, you don’t have too. You’ve just got to be smart about it.
I tend to steer away from most of the grain-free breads because they tend to be laden with heavy things like nuts and cheeses, this one turned out wonderfully light and paired wonderfully with our Smoked Salmon Caesar Salad!
Close your eyes…savor it…in moderation:)
- ¼ cup flax seed, ground
- ¼ cup coconut flour
- ¼ tsp baking soda
- ½ tsp sea salt
- ¼ cup greek yogurt
- 4 pastured eggs
- 1 tsp honey
- 1 TBS chopped fresh rosemary
- rosemary salt and olive oil for finishing
- Preheat the oven to 375 degrees F.
- Mix ground flax, coconut flour, baking soda and salt in a large bowl and set aside.
- In a smaller bowl, beat the yogurt, eggs, and honey together until combined.
- Pour the wet ingredients into the large bowl with the dry ingredients, mix to combine. Let sit for 1-2 min, allowing the coconut flour to soak up the access liquid.
- Spread about ¾ inch thick on a parchment lined cookie sheet.
- Sprinkle with chopped rosemary.
- Bake for 10-12 minutes in preheated oven.
- Drizzle with olive oil, and sprinkle with rosemary salt.
I preferred the taste after it had cooled a little. Store, sealed tight in a plastic baggie in the fridge.
That looks amazing. I do need a non-dairy substitute for the yogurt.
Thank you! I would guess that canned unsweetened coconut milk would work just as well, I haven’t tried it though.
Wow! This looks awesome
I can’t wait to try it. I’ve been looking for a good nut free and grain free bread recipe to try and I think I’ve found it. Thanks so much for sharing! So excited.
We LOVED this. It went so well with bowls of spicy chili. In fact, we enjoyed it so much that the next night, I dolloped it into burger bun-sized circles and baked it (no herbs this time) sprinkled with sesame seeds. I baked it for the same amount of time and it turned out really great. I’ve made quite a few grain-free bun recipes and this one is the closest to a real burger bun!
Do you happen to know the calories/fat/protein info for this particular recipe? Thanks!!
Here’s what I got from calorie count recipe analysis
Calories 77, Total Fat 4.2g, Total Carbohydrates 3.2g, Total Carbohydrates 3.2g.
I hope this is accurate! This is using chobani non-fat greek yogurt. Enjoy!
That helps a bunch!! Thanks so much!!!!
I have dried rosemary. Would that be weird? Also, what the ha-zeck is rosemary salt?
Yes, dried rosemary would work just fine! Rosemary Salt is infused with rosemary, it can be found in specialty cooking stores…it is delicious on meats, and any veggies as well. It works nice with the bread for a bit more rosemary taste, but regular sea salt will work fine too!