This cauliflower bread is the best cauliflower bread I’ve ever made. It is low carb, gluten free, paleo, keto. It can be used as toast, sandwich bread, and any other bread substitution you need.
I am super excited to share with this recipe with you today. I have shared a lot of cauliflower bread alternatives like my cauliflower crusted grilled cheese or cauliflower bread buns. And even though I adore those recipes, I have always wanted something more.
I really wanted to be able to make a loaf of cauliflower bread. A loaf I can slice up and treat like any regular bread loaf. It’s something I’ve been testing for nearly two years.
Bread Texture
This cauliflower bread looks similar to a loaf of white bread, though it doesn’t rise quite as high. It is sturdy enough to be sliced, toasted, used for sandwiches, etc.
The bread is much airier than your typical bread because there are whipped egg whites folded into the batter. It’s similar to texture as cloud bread, but slightly more durable and sturdy.
If you toast the bread, it will make it a little firmer and sturdier.
Bread Structure
The key to the structure of the bread is whipped egg whites. Egg whites are whipped to stiff peaks and then folded into the batter. The whipped egg whites allows the bread to rise and keeps it light and airy rather than dense and flat.
How to Dry the Cauliflower
Like many of my cauliflower bread recipes, you will need to dry out the cauliflower before adding it to the batter. Cauliflower retains a lot of moisture so it would make the bread too wet if you don’t dry it out first.
First, use a food processor to rice the cauliflower until it resembles coarse crumbs. You want the cauliflower to be finer than if you were making a cauliflower rice dish.
Next, you cook the cauliflower either by steaming it or in the microwave.
Finally, you can wring dry by hand with a tea towel or a few sturdy paper towels, or you can continue to microwave to the cauliflower until it is dry. I discuss how to dry the cauliflower using only the microwave in this recipe. For this bread, I chose to wring the cauliflower dry by hand.
Flavor Options
I intentionally made a plain loaf because I wanted something similar to white bread. However, you can easily make this bread more flavorful by adding other toppings. I recommend sticking to dry additions because if you try to incorporate liquids, that will change the batter too much.
Some topping suggestions:
-
- Dried or fresh herbs like rosemary, thyme, oregano
- Shredded parmesan or cheddar cheese
- Garlic powder or minced garlic
If you enjoy this recipe, you may also like my cauliflower crusted grilled cheese, cauliflower bread buns, and cauliflower breadsticks.
Cauliflower Bread
Ingredients
- 3 cups cauliflower finely riced
- 6 large eggs separated
- 6 tbsp canola oil (use olive oil if making paleo or keto)
- 1 ¼ cup superfine almond flour
- 1 tbsp baking powder
- 1 tsp salt
Instructions
- Preheat oven to 350°F. Line an 8 inch by 4 inch loaf pan with parchment paper.
- Microwave cauliflower for 3-4 minutes or until tender. Allow cauliflower to cool. Once cooled, place a small amount in a tea towel and wring dry. Repeat with remaining cauliflower, working in small batches.
- Add egg whites to a mixing bowl. Beat at high speed until stiff peaks form. Set aside.
- In a large bowl, combine eggs yolks, oil, almond flour, baking powder and salt. Mix until a smooth paste forms. Stir in the cauliflower until evenly mixed.
- Add about ¼ of the egg whites to the paste. Use a spatula to fold in the egg whites, When egg whites are completely folded in, add in another batch of egg whites and repeat until all egg whites are incorporated. The mixture should look pale and fluffy. Be careful not to beat the egg whites because that will cause them to lose the air whipped into them and the bread will not properly rise.
- Pour batter into prepared loaf pan. Bake for about 45-50 minutes, or until bread is done. Allow bread to cool before slicing.
Notes
- If you are making a paleo version of this recipe, substitute the canola oil with olive oil and use a homemade paleo baking powder.
- Rice the cauliflower until it resembles coarse crumbs. You want the cauliflower to be finer than if you were making a cauliflower rice dish.
- If you do not wish to use the microwave to cook the cauliflower, you can steam it before drying.
- I intentionally made a plain loaf because I wanted something similar to white bread. However, you can easily make this bread more flavorful by adding other toppings like shredded cheese, fresh or dried herbs. If you are adding toppings to flavor the bread, add them when you add in the cauliflower.
- Recipe adapted from delish
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
okay, i finally baked it. i substituted oat flour for the almond flour, and kept all other ingredients the same. TOO SALTY. i don’t know how it is with almond flour, but if you use oat flour like i did, cut the salt in half… better yet, don’t put it in at all! this bread was too much of a hassle to make, so i’ll try and find a sandwich bread replacement somewhere else…
If you’re looking for something easier, you might like to try our Keto Bread that only has four ingredients.
Sorry, but we’ve only tested the recipe as it’s written.
can it be made without oil?
Sorry, but we haven’t tested the recipe without the oil.
Can you use whole wheat or all purpose maby add some quinoa flower and or oat flower what ya think??
We’ve only tested this recipe with superfine almond flour.
I really want to try making this with store Whole Foods 365 Cauliflower flour. There are no other added ingredients in the 365 flour. How do you suggest I alter your recipe using actual Cauliflower flour?
Sorry, but without testing it we can’t say what adjustments need to be made.
Can you use a gluten free substitute for almond flour (nut allergies)
Sorry, but we have only tested this recipe with the superfine almond flour.
Only thing that could make this better is if you baked it and sold it !! Looks so good !!
Thanks! We hope you enjoy the recipe.
Hi this recipe looks great. Thank you for sharing, I just had one curiosity. I am a vegan and would like to know what you might suggest in replacement of the egg whites in this recipe. Thank you again!
For the recipe, the egg whites are important because they are what help the bread rise and have a good texture. So, we don’t have a substitute for you.
Mine turned out great and delish when I doubled your recipe and inspite of the dough a little too wet so I added another 1/2 cup of almond flour and still turned out great!!! Thanks much for this recipe, i will bake this again…
So glad you enjoyed it!
Thank you for this recipes! On a low-carb diet and am a complete bread addict so have been missing it so much! This is a PERFECT substitute! I use coconut flour instead of almond flour due to a nut allergy and it works out perfectly (remember though that you can’t do a 1:1 between almost flour and coconut flour) – for this recipe I used 40g of flour!
thank you for sharing!
I am wondering if I could add a packet of yeast to the mix. I really like the yeasty flavor. Do you think that would work? Thanks. I can’t wait to try this recipe.
I’m not sure what the effect would be if you add a packet of yeast
Why is my cauliflower bread moist?
Maybe you didn’t dry the cauliflower dry enough?
This really turned out well, even though I forgot to squeeze out all the water! I added 1/2 cup freshly grated Parmesan cheese and 1 T coconut flour (to balance the extra water that I didn’t get out). It rose very high in the oven, then sank slightly while cooking. Will definitely make again!
I’m glad you got it to work for you!
In step 2 of the actual recipe, you did not mention how to rice the csuliflower after it is dried. I had to tead the whole article, which I understand you would prefer us to do but when one is short of time, its not practical to read the whole article.
Glad you located the information!
How long will does this stay good? Approximately…
about 2-3 days in the fridge
What a great recipe!! I used grape seed oil and some ghee butter. One of the best alternative bread recipe.
2 thumbs up!!!
I’m so glad you liked it!
This recipe looks amazing.
What is the cup measurement in grams please?
I tried another recipe with cups and it was a total disaster! 🙁
Thank you
sorry I don’t have the measurements in grams
I am completely new to this. Approximately how many heads of cauliflower makes 3 cups of riced?
Thank you
it will vary depending on the size of cauliflower, but you shouldn’t need more than 1 head. It will likely be less than 1 head depending on your cauliflower size.
Is it possible to freeze this? I’m waiting for my first to finish baking now, and am already planning to make more ?
Sorry I have not tried freezing but I think it should be okay