Wheat Belly Bread

Yield: 12 servings
Calories: 218
Theme: Breakfast
Rating:  This recipe has not been rated


  • 1 1/4 cups almond flour
  • 1/4 cup plau 2 tbsp garbanzo bean flour
  • 1/4 cup ground golden flaxseed
  • 1 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 5 eggs
  • 1/4 cup butter
  • 1 tbsp buttermilk
  • 4 liquid stevia
  • 1 tsp cinnamon (optional)


Preheat oven to 350°F. Grease 8.5" x 4.5"loaf pan.

In a food processor, combine the almond flour, garbanzo bean flour, flaxseed, baking soda, cinnamon, and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk and Stevia and pulse until just blended.

In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.

Cool in the pan for 10 minutes, remove and cool completely on a rack.


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