Low Carb Coconut Chia Bread [Gluten free, Grain free, Dairy Free, Paleo, REBOOT]

Bread. What on earth is it about bread that makes it so darn hard to give up on completely? Well, here’s another low carb, Paleo bread recipe to add to the mix.

I really did not consider myself a huge bread lover. It was rice that was the staple for me. Then I got to thinking about all the sandwiches, rotis, wraps, bunny chows … yeah… maybe I was a bread person after all! When I found the REBOOT/Paleo lifestyle and cut out bread, I learnt about what gluten does to my body (swollen lips and eyes, urticaria all over my body that makes it feel like it’s on fire… yeah, not so nice!). I’d struggled for years with these allergies that nobody ever thought had anything to do with gluten. I do at times just say f* it and have bread but I always have to take antihistamines to counter the effects – again, not the greatest idea or feeling in the world.

What all this has done is led me on a mission to make bread that I can eat without the awful after effects. I found the perfect bread at Wellness Warehouse in Cape Town but now that I no longer live there, well, it’s back to the drawing board. Now I know that I have other bread recipes on this blog (awesome ones at that!) but I have no almond flour so needed to do something with coconut flour today. I found a few recipes online for keto friendly breads and took inspiration from a few of them, mostly from Fat For Weight Loss .

Low Carb Paleo Coconut and Chia Bread

Servings: 12 slices

Prep time: 5 mins, plus 5 mins resting time (for the batter, not you 😄)

Cooking time: 45 mins

What you need

  • 7 eggs (large)
  • 1/2 cup coconut flour
  • 1/2 cup olive oil
  • 1 tsp bicarbonate of soda*
  • 1/2 tsp salt
  • 2 tsp chia seeds

*I don’t have aluminum-free bicarb so my bread has a greenish tinge after baking. Doesn’t bother me but if you prefer, you can use aluminum free bicarb if you can find it 👍

What you need to do

  1. Preheat oven to 180°C. Line a loaf tin with baking paper.
  2. Beat the eggs on high using an electric mixer until fluffy and pale (about 2 minutes).
  3. Add the rest of the ingredients and combine well. Allow to rest for 5 minutes. (The batter is quite runny but will thicken slightly after resting.)
  4. Pour batter into prepared tin and bake for 45 minutes, or until cooked through.
  5. Allow to cool slightly, remove from tin, then cool completely.
  6. Slice and serve as desired (toasted with cream cheese sounds about right to me 😄).

Enjoy,

Melissa ✌️💕

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