What? No grain bread??

You cannot be serious, really, a bread without grain?  I finally worked and tried various recipes and I found one that was really good, but it just needed something, so I did a variation, it was good too, but needed something.  I did another variation, and that was even better.  So, which one, hmmmmm?  Well let’s just say I now have 3 very good bread recipes made without wheat flour.

The final variation #2 is my pick for sandwich bread.  You can find the original recipe, and both variations #1 and #2 here.

The original recipe I made using whole eggs and ghee for the oil and it was tasty and buttery, makes great french bread and toast!

Variation #1 was made using coconut oil and just eggs whites, whisked until frothy,  for a lighter more airy bread.  This bread was lighter in texture, taste and color, but the loafs I thought were too small.  We were going through about one every two days.  Yes, we missed bread a lot when we cut wheat out of our diet.

Variation #2 Well, I doubled this recipe and used olive oil, whisked egg whites only and I added honey.  I also turned down the heat a bit to 325 degrees because it was twice the amount and I  without wanted to make sure it got cooked thoroughly without burning.  I had to increase the time as well, up to 50 minutes and it still wasn’t done, but had a nice golden crust on it. I decided to cover it completely to prevent it from getting too brown, and put it back into the oven for another 15 minutes, for a total cooking time of 65 minutes.  Ovens vary so make sure you insert a knife and it comes out clean to be sure.

As you can see in this picture I ended up with a nice golden crusted bread, light and airy.  It tasted really good, too.

Feedback appreciated!