I never believed in “guilt-free bread”—until I met this recipe. Picture this: I was visiting my cardiologist friend who shared a bread he literally calls “the only bread you can eat as much as you like.” Yes, you read that right. He’s a heart doctor, not a bakery marketer.

I baked it that same evening, and between the smell of almond and coconut flours warming in my oven and the look of that perfect golden crust, I understood. This isn’t traditional wheat bread—it’s grain-free, low-carb, gluten-free, and surprisingly heart-healthy. And it’s simple enough to make on a whim.

Fennel Slaw with Mint Vinaigrette

Recipe by JessicaCourse: BreakfastDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Ingredients

2 cups almond flour
⅓ cup + 1 tbsp ground flaxseed
1 tbsp whole flaxseed
1 tbsp psyllium husk powder (or cornstarch if unavailable)
1 tsp baking powder
½ tsp salt
4 large eggs
½ cup Greek yogurt (or unsweetened almond milk + oil)
1 tbsp apple cider vinegar
6 tbsp olive oil or butter, melted

Directions

Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment.
Combine dry ingredients: almond flour, ground flaxseed, psyllium (or cornstarch), baking powder, whole flaxseed, and salt.
In another bowl, whisk wet ingredients: eggs, yogurt, vinegar, and oil.
Mix wet into dry until a thick dough forms.
Transfer dough to loaf pan and smooth the top.
Bake 40–50 minutes until top is golden and a toothpick comes out clean.
Cool completely before slicing—wrap in a towel or store in Ziplock for freshness

Notes

Use fine almond flour, not almond meal, for the best texture.
Let it cool completely before slicing—this helps it firm up and prevents crumbling.
If using psyllium husk powder, expect a slightly chewy, whole-grain-like texture (very satisfying).
Store in the fridge wrapped in a towel or airtight container for up to 5–6 days.
Freezer-friendly: Slice and freeze; toast from frozen or let thaw overnight in the fridge.
Great for those following low-carb, gluten-free, or heart-conscious diets.
Texture is denser than store-bought sandwich bread but incredibly moist and flavorful.

Why This Bread Won My Heart

Endorsed by cardiologist Dr. Steven (Steven, not Stephen) Gundry
Made from clean, lectin-free ingredients (no wheat, no yeast)
Only ~90 calories per slice with 5g fiber and 3g protein—lower than standard whole-wheat bread
Supports heart health by avoiding inflammatory components like gluten and lectins

It simply feels good to eat—nourishing, wholesome, and without the bloated aftermath.

Tips & Variations

Flax swap: Can use cornstarch or psyllium husk if unavailable
Vegan tweak: Replace eggs with flax eggs and yogurt with unsweetened plant milk + neutral oil
Add seeds: Sprinkle pumpkin, chia, or sunflower seeds on top before baking for crunch
Flavor boost: Try garlic powder, herbs, or rosemary for savory toasts

This bread isn’t just gluten-free—it’s packed with fiber, omega-3s, and healthy fats. Research shows diets rich in whole grains, seeds, and fibers help regulate blood pressure and support heart function. Dr. Gundry’s approach avoids common gut and inflammatory triggers—like lectins—found in wheat and processed grain

How I Use It Every Day

Just toast it with olive oil and fresh tomato for a savory bite
Spread avocado and herbs or nut butter and sliced banana
Great base for heart-healthy open-faced sandwiches

I keep a loaf in the fridge and snag slices throughout the week. Even the kid who insists bread is evil approves it as “weirdly yummy.”

Serve It With…

Pair this with something light—like my Dense Bean Salad—for a lunch that keeps you full and heart-healthy. Use as a base for avocado toast or a slice of egg + veggies. It turns simple meals into nutritional wins.

FAQs

Is it really “bread”?
Texturally, yes—a dense, moist loaf. Taste-wise, closer to nutty flatbread than fluffy wheat bread.

Does it spike blood sugar?
Not if made as written—it’s low-carb and loaded with fiber and healthy fats for stable energy.

Can I freeze it?
Yes—slice and freeze, toast directly from frozen or thaw naturally.

What about taste?
A mild nut flavor with firm structure. Tastes best with toppings or toast crunch.

Final Thoughts

This isn’t your grandma’s white bread—but it is the kind of bread your heart will thank you for. Made with nutrient-rich seeds, free from inflammatory elements, and endorsed by a real doctor, it’s one loaf I’ll keep around indefinitely.

Try baking it once—and if you do, tell me: Did you toast it or slice it with almond butter? Did you experiment with herbs? I’d love to hear your version.

The Healthiest Bread Recipe You Can Eat Every Day – From a Heart Doctor!