Paleo Fluffy White Bread

My friends and family call this Paleo Wonder Bread, because it’s soft and perfectly white. It slices and toasts beautifully. A sandwich bread with only five ingredients (eggs, coconut butter, salt, vinegar, soda), it is one of my easiest recipes. And there is absolutely no flour, believe it or not! Miraculously, it rises during baking to make a fluffy, light loaf that’s loaded with coconut nutrition. Amazingly, this bread is free of gluten, grains, dairy, sweeteners, yeast, and tree-nuts. If you use whole eggs, it will be golden yellow color. If you use egg whites or egg white powder, it will be pure white. My favorite egg white powder is NOW Foods Sports Eggwhite Protein Unflavored, because it is pure egg whites with nothing added. If you’re using a food processor, it’s not necessary to soften the coconut butter—just add it in chunks and let the machine do your work. If you’re mixing by hand, you’ll need to soften the coconut butter first (place the container in a bowl of warm water). You can make this recipe with any nut butter such as cashews, almonds, walnuts, etc, except not sunflower seed butter. This tastes absolutely yummy with Homemade Nut Butter or Orange Marmalade. You can freeze this bread in a plastic bag with parchment paper between the slices. Yield: Makes either one small 7 x 3-inch loaf or one large 9 x 5-inch loaf. A food processor is helpful but not required.

Fluffy_white_bread-359

Have all ingredients at room temperature.

 Small loaf

Large loaf

7 x 3-inch pan

9 x 5-inch pan

1 cup (227 grams)

2 cups (454 grams)

Egg whites

6 egg whites, at room temperature

12 egg whites, at room temperature

Or whole eggs

3 whole large eggs (165 grams)
at room temperature

6 whole large eggs (330 grams)
at room temperature

Or egg white powder

3 tablespoons egg white powder and 9 tablespoons lukewarm filtered water

6 tablespoons egg white powder and 1 cup + 2 tablespoons lukewarm filtered water

Unprocessed salt

3/8 teaspoon
(a bit less than 1/2 tsp)

3/4 teaspoon

Baking soda

1/2 teaspoon

1 teaspoon

Apple cider vinegar

1 tablespoon

2 tablespoons

  1. Preheat oven to 350°F. Choose your loaf size—small or large. Line the pan with parchment paper so it hangs over the sides as handles. Have all ingredients at room temperature.
  2. In a food processor or mixing bowl, add coconut butter, egg whites (or whole eggs or egg white powder and water), salt, and baking soda. Mix until very smooth and creamy.
  3. Add the vinegar and mix well. The dough will be the consistency of pancake batter. Pour the dough into the baking pan.
  4. Bake a 7 x 3-inch loaf for 30 to 35 minutes, a 9 x 5-inch loaf for 40 to 50 minutes, or until a toothpick comes out clean. Cool in the pan 45 – 60 minutes before removing it and slicing. It slices even easier when chilled.

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