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No flour Bread  
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Melissa writes,  January 16, 2011

Is there any bread I can eat on the no sugar no flour diet?

Zora writes,  January 17, 2011

Ezekiel bread has no sugar and flour.  It is really not that hard getting used to.

Melissa writes,  January 17, 2011

Thanks, Zora! Have you been on this plan for long? Do you like it so far?

Brandi writes,  February 02, 2011

If you have a Trader Joe's in your area, they have a no flour bread too.

Usha writes,  February 08, 2011

What about wheat gluten as an ingredient, isn't that made from flour?  It's in ezekiel and similar breads.  

BTW, I loooove Alvarado Street Bakery.  mmm

Camille writes,  March 04, 2011

Spray Pam in a pan..

1/8 cup of wheat germ, 1 egg, and 1 splenda packet...mix together....place in pan, spread out....flip.

Eat with 1 tbsp butter...

This is the closes thing to bread and it taste delicious and is on the Grey Sheet Plan.

Gidgett writes,  March 07, 2011

Trader Joe's has their brand of Sprouted breads also.

Robin writes,  March 20, 2011

I like this one. It is tasty-nutty like and yummy.

Focaccia bread made with flax seeds
I call this "focaccia" because it is baked in that style -- flat on a sheet pan, and then cut up into whatever sized pieces you want. It works for toast, sandwiches, and other bready uses. It is "rough" in texture like heavy whole grain breads. Since it isn't made with wheat, it doesn't have the same kind of grain as wheat breads, but the carb in flax is almost all fiber. Flax is very useful on a low carb diet, as well as being amazingly good for you.

Prep Time: 15 minutes

Cook Time: 20 minutes


  • 2 cups flax seed meal
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1-2 Tablespoons sweetening power from artificial sweetener
  • 5 beaten eggs
  • 1/2 cup water
  • 1/3 cup oil


Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.

1) Mix dry ingredients well -- a whisk works well.

2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.

3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.

At 12 servings, each piece of bread has less than one gram of carbohydrate -- .8 to be exact -- plus 5 grams of fiber.


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