Inside: My favorite lectin free bread with walnuts recipe!
So here’s the thing about most grain free breads – they aren’t usually very good. Lectin free bread in general tends to be on the dry, crumbly, “eggy” side. And sometimes – you just want a soft, fluffy, flavorful slice of bread.
Or maybe something you can toast and dip into yolky eggs…..mmmm yolky eggs.
This recipe for walnut lectin free bread has a few steps but the resulting bread is so worth the effort!
I’ve found you can easily enhance the bread with spices depending on how you plan on using the bread. It’s delicious as is, but sometimes I will add in 2 teaspoons of caraway seeds if I want a German rye flavor for sandwiches. Or some Italian seasoning if I plan to to dip in some good Tuscan oil or toast up for garlic keto bread.
The opportunities are endless so have fun experimenting and make the recipe your own.
Walnut Lectin Free Bread
Walnut Lectin Free Bread
A soft, flavorful and fluffy lectin free bread is perfect anytime you're craving a slice!
Ingredients
- 3/4 cup walnut butter
- 4 eggs, beaten
- 1/3 cup almond flour
- 2 tbl chia seeds (or sub whole flax seeds)
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 tbl Lakanto maple flavored syrup (You can sub sweetener of choice)
- 1 tbl caraway seeds or dried herbs of choice (optional)
Instructions
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Preheat oven to 350 degrees.
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Line a 9x5 loaf pan with parchment paper (no need if using a silicone loaf pan)
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To make walnut butter: Place 1 rounded cup of walnuts in a food processor or high quality blender. Blend, scraping sides as needed, for 4-5 minutes until well blended and creamy.
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In a glass bowl, mix together all ingredients.
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Pour batter into lined loaf pan and bake for 45-50 minutes or until center is set.
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Make sure to fully cool loaf before inverting onto a cutting board and slicing.
This walnut lectin free bread is SO delicious that I make it weekly.
It’s great with a schmear of cream cheese and some Trader Joe’s Everything But The Bagel seasoning! Or you could pair it with my kale and sweet potato hash.
I often use this lectin free bread to round out a nice cheese board:
Or for some homemade sandwiches – egg salad seems to be a family favorite:
What I used:
Lakanto Maple Flavored syrup – this monkfruit sweetener is a great sugar alternative!
Silicone loaf pan – this is a great eco friendly pan! Silcone pans are great to prevent breads from sticking to them after cooking.
Walnuts – I like to buy it by the big bag to get a great deal and then I store in the fridge to keep the nuts as fresh as possible.
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I’ll admit I am a carb queen- never met a bread I didn’t like. This recipe really has be intrigued. I have a friend whose family makes all kinds of nut flours so I’ll definitely give this a try.
Yes! It’s really common to bake with nut flours in Europe. My husband’s family is from Munich and they make some awesome tortes with nut flours. Lots of great recipes to play around with.
I’ve never had Walnut butter. How does it taste by itself?
I think I prefer almond or hazelnut butter plain by itself more – but for baking, walnut butter is my fave!
This looks really good – especially with the cream cheese!! 🙂
Thank you!
That’s a great idea to put some of the bread out with a cheese board. Sounds like a tasty recipe that could be used for breakfast or any other time of the day.
Yes! It also toasts up beautifully to use for croutons on grilled cheese!
This looks delicious!! I am trying to get on the healthy train and this looks like a great way to start!!
Thanks! Getting started is the hardest part…at least for me 🙂
What a super idea! Really curious about the taste so I think this goes onto my list of must tries. Also I loveeeee your tag line 🙂
Great! Let me know what you think of the recipe.
The tag line makes me laugh, lol
It’s always such a satisfying moment when you nail a recipe for an alternative type of bread. This looks so perfect!! I’m drooling over it.
Yay! Thank you for your kind words 🙂
This is so interesting! I’m just considering getting into a more keto style diet. I love Lakanto and also walnut butter – so this sounds right up my alley! Thank you 😀
Yay! Let me know what you think 🙂
This is so yummy. I’ve made it three times!
I had my doubts about this recipe because I have the palate of a five year old, so I thought this would be waaay too healthy tasting for my liking, but it was delicious! After just recently starting a gluten free diet for my autoimmune illnesses, I was worried I wouldn’t find a bread that would be soft, tasty and easy to make. Thank you, @ms_lechtinfreefoodie!
Yay! So happy you liked it. I think this is a pretty versatile base, too. Maybe next time you can add some cocoa powder, vanilla, and sweetener and make some chocolate bread!
This is the best Keto bread recipe I’ve made to date. We really struggled in a house with 5 kids to find a bread alternative. This has by far been the best tasting and the kids ate it right up. I need to get a slime bread pan as it made for a rather thin loaf, but otherwise it was delicious.
This is the best Keto bread recipe I’ve made to date. We really struggled in a house with 5 kids to find a bread alternative. This has by far been the best tasting and the kids ate it right up. I need to get a slime bread pan as it made for a rather thin loaf, but otherwise it was delicious.
if you find a good pan, let me know! Glad to hear you like the recipe!
Hello!! Wondering with the eggs. Do you use eggs that come from a chicken that has been fed no grains ? Struggling to find this as an option in New Zealand.
We do use pastured eggs – we’re very fortunate to have a local farm that provides these to us at a reasonable cost. If you are following Plant Paradox, Dr. Gundry does say that it can be hard to find pastured eggs, and that omega 3 eggs are a good alternative.
Here’s a link: https://twitter.com/DrGundry/status/979046112194543616
THis was so easy to make and delicious! Will make again & agdin- and play with flavors. Thank you for sharing!!
Thank you for trying out the recipe and rating it for others. Please let me know if you find an awesome flavor combo that I have to try.
How many carbs about?
I made this bread twice now. I like the flavor, however, I wish it were fluffier. I beat the eggs prior, to give some volume but it did not seem to help. You said you use a 9×5 pan but it seems to be thin when it is done. Have you tried smaller pans or maybe doubling the batch? Also, what role does the sweetener add besides sweetness? I have left it out both times to cut back on Carb count.
Thank you so much for trying my recipe! The sweetener is there to add to the flavor to mimic whole wheat bread, but it is completely fine to leave it out. Unlike traditional wheat breads, where sugar or honey is added to help the yeast, in this recipe it’s just a flavor note.
I agree that it’s really annoying how thin non-gluten baked good turn out compared to their wheat alternatives.
I’ve heard there are some loaf pans that are smaller – here’s one that might work? https://amzn.to/2MHgChj
can you please break down the nutritional value with fat, net carbs, etc.?
Can I use walnut flour instead?
I’ve never tried it, but I would imagine it’d work the same
Tried this bread today and it is really amazing! So glad I found it!
Thank you so much for trying my recipe and providing feedback! I really appreciate it 🙂
chia seeds are not lectin free
Hello!
Dr. Gundry has approved some products that contain chia seeds, like the Siete Brand chips, so it’s a bit of a gray area. Some people are sensitive to Chia seeds, which is why I have a great substitute for them in the recipe above. Flax seeds works well in this recipe.
I absolutely love this bread! The caraway makes it so yummy.
Thanks for sharing.
Thank you so much for trying my recipe and leaving feedback! I’m so happy you enjoyed it!!
Hi, I’m new to Dr Grundy’s eating plan. Thanks for making a bread recipe that I can eat. I’m dealing with leaky gut issues and people have said this is the diet to use. I have one question regarding the walnuts. Should I be concerned about whether or not the walnuts are organic? Articles I read say conventional walnuts have so many synthetic pesticides. Although organic walnuts like other organic crops may have more natural pesticides. Should I be concerned?
Hi Mike,
I think in general, if you can find and afford organic, it’s a good choice. I’m not up to date on the research specifically regarding walnuts, so I can’t comment on that. I personally use conventional walnuts – from Costco (at a good price) but I also limit how many baked goods – breads, cookies, muffins, etc that I eat, so I’m not overly concerned. These things are great when you are beginning the diet and transitioning from a standard diet to a plant paradox one, but eventually you’ll find yourself craving more fresh vegetables and greens. Hope that helps! So excited that you are trying this plan and I hope it helps you on your path to a healed gut.
I made this recipe once, or one like it, from one of Gundry’s books. I found it too sweet to use for toast or sandwiches. Is the sweetener necessary for it to rise or can it be omitted? Thanks! P.S. And happy to find your site. Up to until now, I have only found one other nice site devoted to lectin free recipes. Glad you are here!
Thank you for the kind words! The sweetener is only for flavor, it doesn’t help the bread to rise, so you’re safe to omit it.
I am very sensitive to almond flour because I am sensitive to histamines, oxalates, and lectins. Almond flour is the main flour in grain free. What other flour could I use?
Really delicious. I doubled the recipe to make a regular sized bread. Soooo yummy!!! I just blended the walnuts and all ingredients in my Vitamix then added the flax seeds whole. Tks for sharing this recipe.
You are so welcome! I’m thrilled you enjoyed. Thank you for trying my recipe and for your feedback! I’m jealous – I really want to add a Vitamix to my collection 🙂
Can you use a non stick bread pan as is in making your Grain Free Walnut Keto Bread?
I recently tried making it in a silicone pan and it worked great!
Delicious bread. I’ve made it 3 ways.. just as-is, then added 1/3rd cup chopped walnuts and the 3rd way was with chopped walnuts and dried figs. Great all ways. I also have used all the eggs as-is which is a very wet batter that I pour into my pan and the other I tried had 2 flax eggs and 2 regular eggs. All came out really great. They are denser and shorter loads but I enjoy it all these ways. I had to bake for less time each time (30 mins only) in my glass pan. Tks for the recipe.
Delicious bread. I’ve made it 3 ways.. just as-is, then added 1/3rd cup chopped walnuts and the 3rd way was with chopped walnuts and dried figs. Great all ways. I also have used all the eggs as-is which is a very wet batter that I pour into my pan and the other I tried had 2 flax eggs and 2 regular eggs. All came out really great. They are denser and shorter loads but I enjoy it all these ways. I had to bake for less time each time (30 mins only) in my glass pan. I didn’t put in any sweetener ever. Tks for the recipe.
Hi Nicole -thank you for trying my recipe and for all the fun twists. I love basic recipes like this, because we can really make them our own. I’ll have to try it with the dried figs – that sounds amazing!
I baked for 30 mins and it was good but a little dry. Maybe bake less time but still very good
I tried a week ago and it was great, thank you for this delicious recipe. The only problem is I have an egg sensitivity and seemingly won’t be suitable for me. Can you recommend any egg replacer without lectin?
Like!! I blog quite often and I genuinely thank you for your information. The article has truly peaked my interest.
Hello! This looks delish, but when I saw Chia seeds in the recipe I was perplexed.
“Chia seeds have lectins.” Dr. Gundry says in one of his podcasts. “I’m sorry, folks… they do contain a lectin. Now the great news is there is something a whole lot better that works even better than chia seeds and this is basil seed, sweet basil seeds.”
Can you comment on this? Thank you!
Hi, I cannot find the carb, fibre or sugar count on this walnut bread. Do you have? It is very yummy. Thank you.
Just made this and I can’t wait to try it out – waiting for hubby to get home. Should I refrigerate uneaten portions?
My favorite bread alongside a pecan loaf recipe I found as well. I leave out the maple syrup as prefer without and add 1/2 cup cut up walnuts.
I’m trying to go lectin and gluten free and I was feeling sorry for myself not eating normal bread. However I’ve made this bread numerous times and I love it, I’d prefer it to any other bread now, absolutely delicious. Thanks for the great recipe