Low Lectin Low Oxalate Bread (Low Histamine, Gluten-free, Grain-free)

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Low Lectin Low Oxalate Bread is a wonderfully textured bread that rises beautifully, but there’s no yeast — so it’s an easy quick bread recipe. Use for a really delicious snack, side dish, sandwich or toast.

You can even make the dough into rolls. This recipe is Gluten-free, Grain-free, Yeast-free and Low Histamine. (It also does not contain potato, flax or gums and fits both Paleo and Keto diets.)

I hope it helps many of you to have a bread recipe that you love and that your body tolerates well.

This loaf is absolutely delicious: tender, nicely chewy, holds together great, and really good on its own! Can be used for sandwiches, but better for open face.

Enjoy!

Ingredients in Low Lectin Low Oxalate Bread

Because this recipe provides a bread for a few strict dietary needs, Low Lectin, Low Oxalate and/or Low Histamine, you choose which nut or seed for the bread fits your needs best.

For the photos, I chose to make the bread with pecans. Pecans are low histamine, low lectin and medium to low oxalate (at 1/4 cup they are medium oxalate).

Choose macadamia nuts or pumpkin seeds (not low lectin) if you need a lower oxalate ingredient.

I outline this more below, as I list each ingredient.

Nut or seed:

• pecans, or choose another nut or seed that qualifies for your dietary needs:
  • macadamia nuts — Macadamia nuts are lower in oxalates, if that’s a main need for you + low histamine and low lectin.
  • pumpkin seeds (low oxalate and low histamine, but not low lectin) — This seed option is lower in oxalates than pecans, so another good and nut-free option, especially if pecans are higher in oxalates than your body can tolerate. Sprouted pumpkin seeds are the lowest. But: Pumpkin seeds are high in lectins, so avoid this sub if low lectin is one of your needs.

Overall, macadamia nuts are the gentlest nut option, and they also happen to be the healthiest nut on the planet, in my opinion. Macadamia nuts are high in Vitamin B1 and have a good fat profile. This brand/product is by far the best.

The other dry ingredients in Low Lectin Low Oxalate Low Histamine Bread are:

• white rice flour — or use coconut flour for Paleo, Low Carb & Grain-free
• basil seeds (find them here, and learn more about what they are here) — zero lectins (unlike chia seeds), and still low histamine and likely low oxalate, but they haven’t been officially tested yet (except by individuals; they do not cause a flare for me).
• psyllium husk powder (like this) — If you buy whole, grind it to a powder before measuring, in your coffee grinder or high powered blender.
• sea salt and baking soda (no yeast!)

The wet ingredients are:

• water
• 1 whole egg and 1 egg white
• olive oil, or avocado oil
• maple syrup — The bit of sweetener used makes this bread have a really tender lovely texture. The added sweetness it adds makes the bread really delicious on its own, but also good with toppings.
  
  • I do not recommend omitting the sweetener, as it will affect the texture, but it can be subbed with a low carb sweetener if you are Keto or Low Carb.

How to make Low Lectin Low Oxalate Bread (Low Histamine, too)

1. Lightly grease, and line small loaf pan with parchment paper. (I like to use a loaf pan that’s about 7 to 7.75″ long.) Preheat oven to 350℉.
2. Place in high-powered blender: pecans (or nut of choice), water, whole egg, egg white, olive oil and maple syrup. Blend to a purée, almost smooth, but not quite, about 45 seconds on medium high speed. (Start on lower speed, and increase.)
3. Into large mixing bowl, measure dry ingredients: basil seed meal, rice flour or coconut flour (as preferred), psyllium husk powder, sea salt and baking soda. Stir to mix.
4. Pour and scrape blender mixture into dry ingredients. Use handheld mixer to combine well, without over-mixing.
5. Bake in preheated oven until the top starts to darken, about 40. minutes. Then reduce heat to 325℉. Bake 10 to 15 minutes more, until sharp knife inserted into the center comes out clean or until it looks done.
6. Allow to cool fully, or mostly, before slicing.

How to store leftover bread

Wrap Low Lectin Low Oxalate Bread well, and leave it out on the counter.

If longer than two days, wrap well and store in the fridge for up to 5 days.

To freeze, pre-slice the loaf. Place on a plate to freeze, so the slices freeze somewhat separated. (This method allows you to pop off one or more slices at a time without them sticking to each other.) Wrap in an airtight bag or container, and freeze for 1 month or longer.

Print Recipe

4.86 from 7 votes

Low Lectin Low Oxalate Bread (Low Histamine, Gluten-free, Grain-free, Paleo, Keto option)

Low Lectin Low Oxalate Bread is a wonderfully textured bread with no yeast -- an easy quick bread recipe. Low Histamine, Yeast-free, Gluten-free, Grain-free.

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Course: Bread

Cuisine: American, Indian

Keyword: bread, gluten free bread, gluten-free, grain-free, keto, lectin-free, low carb, low lectin, low oxalate, low-histamine, paleo, yeast free

Servings: 12 servings

Calories: 244kcal

Author: Megan

Cost: $10.00

Equipment

• blender
• loaf pan ideally about 7.75x3.75", or similar
• large mixing bowl

Ingredients

• 2 cups pecans or other Low-Lectin nuts and/or seeds of choice: macadamia nuts or walnuts. For Low Oxalate, choose mac. nuts or pumpkin seeds.
• ¾ cup filtered water
• 1 whole egg
• 1 egg white
• ¼ cup maple syrup OR low carb liquid sweetener for Keto
• ¼ cup olive oil or avocado oil
• ¾ cup basil seeds (measure first, then grind into meal) : grind in coffee grinder or high-powered blender to create meal
• ¼ cup rice flour , white; OR coconut flour (for Paleo or Keto versions)
• ¼ cup psyllium husk powder (also okay to use psyllium husk whole, and grind it [in electric coffee/spice grinder, or high speed blender] to powder before measuring)
• 1 teaspoon sea salt
• ½ teaspoon baking soda sifted

Instructions

• Lightly grease, and line small loaf pan with parchment paper. (I like to use a loaf pan that's about 7 to 7.75" long.) Preheat oven to 350℉.
• Place in high powered blender: pecans (or nut of choice), water, whole egg, egg white, olive oil and maple syrup. Blend to a purée, almost smooth, but not quite, about 45 seconds on medium high speed. (Start on lower speed, and increase.)
• Into large mixing bowl, measure dry ingredients: basil seed meal, rice flour or coconut flour (as preferred), psyllium husk powder, sea salt and baking soda. Stir to mix.
• Pour and scrape blender mixture into dry ingredients. Use handheld mixer to combine well, without over-mixing.
• Bake until the top starts to darken, about 40 minutes. Then reduce heat to 325℉. Bake 10 to 15 minutes more, until sharp knife inserted into the center comes out clean or until it looks done.
• Allow to cool fully, or mostly, before slicing.

Nutrition

Calories: 244kcal | Carbohydrates: 11g | Protein: 5g | Fat: 29g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 0.3mg | Sodium: 134mg | Potassium: 154mg | Fiber: 11g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 1mg

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