Egg Loaf Bread

By Gabby

This is the best egg loaf bread recipe I have tried to date. I do miss sandwiches and have tried to find a gluten free bread that is strong enough to handle some meat and mayo. Toasted, this one can do that. The almond flour in it really helps. It has the feel of a pound cake and is not as "eggy" tasting as some of the others I have tried.

Egg Loaf Bread
  • 1/2 cup organic butter, melted (salted or unsalted)

  • 3 teaspoons bacon grease

  • 8 eggs

  • 1 teaspoon baking soda

  • 1 cup almond flour (meal)

  • 1/2 teaspoon guar gum or xanthan gum

  • 1/2 teaspoon salt

  1. Preheat your oven to 350 degrees

  2. Grease with butter one bread loaf pan, bottom and sides, and set aside

  3. In a food processor or large blender, process the eggs for 1-2 minutes until frothy.

  4. Slowly add melted butter and bacon grease and continue to blend

  5. Add remaining ingredients to processor and blend until it makes a thick "milkshake" consistency for the batter

  6. Pour batter into greased loaf pan and bake for 40 minutes

  7. Test with a toothpick to make sure loaf is cooked all the way through, It should come out clean

  8. Cool on a wire rack

  9. Allow to cool completely before slicing

  10. Store in an air tight container for up to 5 days in the refrigerator

Nutritional Facts

Per slice

bread gluten free snacks low carb dairy free

5 replies

GabbyPA 2016-11-29 16:28:19 -0600 Report

The texture is a little strange. It's like eating an omlet sort of. I will do okay toasted for sandwich bread, but nothing soupy like tuna salad or tomatoes work with it that way.
It can be "dry" so use something with it like butter or mayo. My family was okay with it. I don't miss bread enough to make it often.

Caroltoo 2016-02-13 21:48:51 -0600 Report

Have used bacon fat to flavor lots of dishes over the years, but I don't think I would ever have thought to use it in bread. Sounds delicious!