No-Grain, Gluten-Free, Low-Carb Bread

By Elena Georgiana

I don't know any reasonable person around the world that doesn't LOVE bread!

However, bread seems to be the culprit that can very easily derail your fat-loss success (in addition to other harmful side effects that come with the gluten in regular bread).

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Editors Note: This particular recipe is from my friend, Elena Georgiana, however, if you are interested in even MORE "carb-like" recipes like this, check this out...

You can get a free bread and pasta "Keto Carbs Cookbook" here (just cover shipping)

This book is full of bread and pasta recipes that you'd THINK would be packed with carbs but are actually keto and low-carb friendly.

It's kind of mind-blowing, actually, but having tasted the recipe below, I know it's absolutely possible.

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I just returned from a vacation to Cuba...and there were many people at the resort approaching me and asking about my muscles, training, and diet. I had people actually asking me at the beach to show them my back muscles...and some were asking how to build a back like this without having fat folds on it.

Well I said that there is no magic to it, or at least I don't know this magic!

The first thing that people were telling me was that they just couldn't give up bread, period, and that they want to have it several times a day. Unfortunately, traditional gluten and carb-loaded bread comes with a side-effect...and that's often fat-gain.

I personally love a small slice of bread every morning for breakfast with my sunny-side-up eggs, and I'm not planning to give it up. BUT I do NOT eat the traditional variety of bread...I bake my own. I've tried some good gluten-free breads, but I wasn't totally happy with the nutrient ratios.

Since health and fitness is always my main concern when I cook, I decided to come up with my own recipes of breads that would have certain nutrient ratio and would fit the particular goals that I'm trying to achieve.

Yield: 23 slices
Calories: 35 per 1 slice

Ingredients for No-Grain, Gluten-Free Low-Carb Bread

1/3 cup of organic coconut flour
1/3 cup almond flour (I used "NOW" brand with skin for extra fiber)
4 tbsp. psyllium husk
1 tbsp. organic sprouted flax-mill seeds (you can use regular)
1 tbsp. organic chia seeds
1 scoop unflavored protein (I always use natural or organic varieties that are hormone and antibiotic free)
½ tsp, caraway seeds ( I used caraway seeds to get this light-rye favour bread that I love. If you don't like this flavour, don't use the seeds)
½ tsp. guar gum (as a binding agent)
1½ cup egg-whites
½ cup water
1 tsp. unprocessed sea salt (I typically use pink Himalayan)
1 tsp. baking powder (aluminum-free)
½ tsp. baking soda (aluminum-free) mixed with 1 tbsp. vinegar

Directions for Grain-Free, Gluten-Free Low-Carb Bread:

• Preheat your oven to 350 F
  
• Line your baking dish with parchment paper (I used 9"by 6" pan)
  
• Mix all the ingredients together; ensure that there are no clumps; you could use hand mixer or any other blander of your choice (I just mixed with a spoon)
  
• Let it stand for 5 minutes; psyllium husk and chia will expend and absorb the liquid in a dough
  
• With a spoon spread the bread dough into the pan and sprinkle the top of your bread with a little bit of caraway seeds
  
• Bake for 40 min or until fully baked.

Enjoy your grainless low-carb, gluten-free bread!

This particular recipe is IDEAL for Nick's Metabolic Surge Program, but for Phase 1 only (the low-carb phase). We will be posting specific recipe for Phase 3 of the Surge (low-fat, higher carb), so you can enjoy bread on almost ALL phases of the program.

Even though my main goal is building muscle, I've done Metabolic Surge twice myself, and I wasn't just on chicken breast and spinach, as most people think they should be eating while on fat-loss program. That is a myth.

The beauty of Nick's Surge program is that you lose fat, but you still CAN build lean muscle mass if you know how to tweak micro-nutrient ratios (which he describes how to do in detail in the book).

I personally build some impressive muscles and increased my strength while on Surge. As a side note, however, I wasn't particularly in a caloric deficit, as my main goal was slightly different; I kind of let the training do the heavy lifting per se, and it did do wonders for me!

I will be using Nick's Surge again soon, as I am about to compete in the fall, and this program will help me shred extra fat while keeping my hard-earned natural muscle that I've built while training with Nick's Muscle Explosion and Mad Scientist Muscle Programs.

When shredding for competition I still will be having this bread on a daily basis during Phase 1 of Metabolic Surge.

This bread is perfect not only for the Surge users...anybody can have it, as all the ingredients have health-promoting properties. It's low-carb, grain-free, gluten-free and delicious.

Be sure to check out my recipe for grainless, gluten-free healthy bagels as well!

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