Kirbie's Cravings

Cauliflower Bread

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.
Cauliflower loaf with a few slices

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.
Overhead photo of cauliflower loaf and slices

Bread Texture

slices of cauliflower bread
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

Prep photo showing whipped egg whites folded into cauliflower bread batter
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.
prep photo showing cauliflower riced
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.
prep photo showing dried cauliflower

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

close-up of cauliflower bread loaf

More Cauliflower Recipes

sliced cauliflower bread.

Cauliflower Bread

Servings: 10 slices
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Course: Breakfast
Cuisine: American
This is my favorite cauliflower bread recipe. This loaf of bread is sturdy enough for sandwiches, toast and any other bread substitution. 
4.97 from 29 votes


  • 3 cups finely riced cauliflower
  • 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


  • 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.


  • 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


Serving: 1slice, Calories: 204kcal, Carbohydrates: 6g, Protein: 7g, Fat: 17g, Saturated Fat: 1g, Sodium: 285mg, Fiber: 2g, Sugar: 1g, NET CARBS: 4

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

224 comments on “Cauliflower Bread”

  1. My cauliflower bread turned out like crumble, I followed the recipe, but did not turn out, not sure what went wrong 

    • It’s hard to say – did you wring out the moisture from the cauliflower? If your cauliflower was wet, it could cause the bread to fall apart. Or, you might have added too much superfine almond flour.

  2. How long would this bread typically last ? I’m trying to do a alternative to use as our bread in the house.

    • It should keep for a couple of days at room temperature. Or, you could store it in the refrigerator for a few days longer.

  3. Did you use frozen rice cauliflower or a box one in the store I have found both.

  4. Hello, instead of almond flour, could gluten free flour be used?

  5. Thanks for sharing your cauliflower recipe.  I’ll use coconut oil.

  6. Is it 3 cups of cauliflower before cooking and squeezing or 3 cups afterward, please?  TIA!

  7. I am allergic to all tree nuts. What other flour can I use to keep it keto?

    • Sorry, but we’ve only tested the recipe with almond flour.

      • You can use coconut flour! But you will need to adjust amount as it completely different from almond flour and takes a lot of liquid.

  8. I have found powdered cauliflower. How might this be prepped to incorporate it in this recipe? Such as adjusting liquids or other ideas you might have. I have been making bread since I was a kid. I am mostly on the keto lifestyle avoiding starches and wheat flour products. And lettuce wrap sandwiches are limited in their appeal.

    Additionally, what is the reason for almond flower. Is it in any way helping the structure or rising of the bread, or is it just to add flavor. If one has no troubles with gluten, which is a protein, could it be added to help the dough hold the carbon dioxide from the baking powder to make a good rise and toughen the structure of the cauliflower bread?

    If I were trying to make truly yeast raised bread, I realize that some form of sugar or starch would need to be incorporated to feed the yeast to create the CO? gas bubbles. I believe I could adjust the correct amount of sugar or starch to be completely consumed by the yeast, leaving no remaining sugar in the bread.

    • We haven’t tried making this recipe with cauliflower powder. The almond flour in the recipe gives the bread more bread-like texture and stability.

  9. Can you use aquafaba for any/all of the eggs?

  10. Hi.  Can you use an all purpose gluten free flour instead of Almond flour? 

    • The amount would need to be adjusted because they can’t be used interchangeably. We haven’t tested it with GF flour, so can’t say what the right amount should be.

  11. I made this, and it baked just fine, and looked great, but it tasted awful. I thought I misread the amounts of each ingredient, but I did not. The baking powder totally overwhelms any other flavor this bread is supposed to have. I’ve seen other cauliflower recipes that are similar to this, but none of them call for baking powder. Just to clarify, as per the ingredients, the recipe calls for 1-tablespoon of baking powder.

    Singed, confused occassional amateur baker.

    • Yes, the correct amount is 1 tablespoon. It’s strange your bread had a strong flavor of baking powder- we haven’t experienced this testing the recipe multiple times, and other readers have not had this experience either. The bread needs this amount, so it rises. If you reduce it, the bread may be flatter and denser. It could be that you didn’t thoroughly mix the baking powder with the other ingredients.

      • Frank said baking powder (as per the recipe ingredients above) but you have said baking soda in response to his comment. Is it meant to be Baking powder of baking soda?

      • Sorry about that – it should be baking powder. The comment has been corrected – thanks for pointing it out!

  12. In response to the question regarding eggs in the recipe, it might be possible to use aqua fava which whips up like egg white and is often used as a vegan substitute for egg white, but the absence of yolks might mean the batter doesn’t bind as well – you could try using gram flour instead of the almond flour, but this would introduce a definite flavour to the bread (although would be great with Indian spices in).


  14. Thank you for posting this recipe. I’ve been looking for a gluten free bread in the grocery stores but sugar is in ever one of them. I’m going to try this today, but it would be helpful to know the weight of the cauliflower in grams. It says 3 cups of cauliflower, finely riced. I understand that to mean measure then rice it.  However measuring anything like vegetables it’s not going to measure exactly the same for everyone. Measurements in baking recipes are important. I hope I get this right tbd first time. I’m looking forward to a BLTA today. ? when you make this again could you please post the weight of the ingredients??

    • You should use 3 cups riced cauliflower.

      • Shouldn’t  the recipe list the ingredient that way? The way you have it listed you measure the cauliflower first then rice it.  Your response is first rice cauliflower then measure it.  Very confusing to your readers. And could make a big difference in the results too.

      • Thanks for pointing that out – we’ve updated the recipe to be more clear.

      • What size should the loaf pan be?

      • You should use an 8×4″ loaf pan – this info is in the recipe card.

  15. The next time you make this could you please post the weight in grams of the cauliflower and almond flour? 

  16. 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…

  17. Sorry, but we’ve only tested the recipe as it’s written.

  18. can it be made without oil?

  19. Can you use whole wheat or all purpose maby add some quinoa flower and or oat flower what ya think??

  20. 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?

  21. Can you use a gluten free substitute for almond flour (nut allergies)

  22. Only thing that could make this better is if you baked it and sold it !! Looks so good !!

  23. 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.

      • What using only egg white? Do you think that will still work? or do you need the protein from the egg yolks?

      • We haven’t tried that – the yolks add moisture and fat so the bread has a good texture. If you leave them out it will definitely be different.

  24. 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…

  25. 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!

  26. 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.

  27. Why is my cauliflower bread moist?

  28. 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.

  29. How long will does this stay good? Approximately…

  30. What a great recipe!! I used grape seed oil and some ghee butter. One of the best alternative bread recipe.
    2 thumbs up!!!

  31. 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

  32. 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.

  33. Is it possible to freeze this? I’m waiting for my first to finish baking now, and am already planning to make more ? 

  34. Is it possible to use oat flour?

  35. I was wondering how long this keeps. Could I make multiple loaves or would they spoil too quick??

  36. Does anyone know if this recipe can be adapted/made in a bread machine?

  37. I used half broccoli and half cauliflower instead of the full quantity of cauliflower rice. Very yummy and it looked quite colorful 

  38. I haven’t tried this yet, but was wondering if I can use Coconut flour instead of almond flour?

    • I have not tested it with coconut flour

    • I used coconut flour due to the fact that I’m allergic to nuts! Note however that you can not do a 1:1 substitute as you need far less coconut flour! For this recipe the amount of coconut flour I used was 40grams. It worked out perfectly and was absolutely delicious!

  39. I have a couple questions. Is it 3 cups riced or once it’s wrung out? Once I rung out the water is less than 3 cups because it’s compact. 

    Also when you say it must be dried, it that simply getting out as much water as possible or after you wrong it out it still needs to dry?

    • 3 cups is measuring the riced cauliflower. That is why the recipe says “3 cups cauliflower, finely riced”. You wring dry the cauliflower. you do not need to dry again after you wring out the water.

  40. Making sure the califlower is dry is a must.

    I added dry, 1 teaspoon of natural garlic to the recipe it is amazing….So savory and rich!!

    Plus I used Walnut Oil instead of Canola Oil, as a healthier choice.

    Simply Perfect!

    Love this bread for breakfast!!

  41. Do you think gelatin would work instead of the egg whites? I’m allergic to egg whites.  🙁

  42. I tried using cauliflower flour rather than ricing my  own.  used  3 cups, it was way too much. too dry to even use. any tips on how to use the flour? HELP

    • cauliflower flour is very different from riced cauliflower so you definitely can’t do a 1:1 substitution. I haven’t baked with cauliflower flour so I don’t know what the amount would be

  43. AMAZING!! I honestly thought this was going to come out disgusting and that I’d have to throw it out BUT it’s so good. I put bagel seasoning in the batter and on top and it has a great taste. It somehow has this natural butter flavour to it, I’m a huge fan. I’m wondering if I put the batter in a circular bread-dish if it would work. 

    Thanks for the recipe! Truly amazing and will now be my go-to recipe 🙂

  44. Just tried this delightful recipe – didn’t have finely ground almond flour so used a mix of 1 C Almond meal with 1/4 cup Flax Seed meal + added 1/4 C parmesan and some rosemary to the batter – DELISH!
    Brought it to a backyard dinner – not a crumb left. Am making another right now.

    Thanks for taking the time to get this one right!

  45. Is the tablespoon 15ml (US) or 20ml(imperial)? 

  46. If we want to make 2 or 3 loaves…. can we double or triple the recipe or would you say make 1 loaf at a time?

  47. How much frozen &/or fresh cauliflower do I need to get 3 cups out of it?

  48. Can this be cooked/made in a bread make?

  49. Mine doesn’t look like the picture, but it sure is good. I think I should have mixed it more before adding the egg whites. I added Italian seasoning for a little flavor. It was my first time working with cauliflower, so I may not have dried it as well as it should be. It did rise up and it does look like a loaf of bread. Thank you for this recipe. I’m going to make Chickpea of the Sea “Tuna” and Vegetable Tea Sandwiches with it.:-)

  50. I’m wondering how well this bread stands up in a toaster. Or should I try toasting it flat in the oven?

    • I have not tried it in a stand up toaster. I usually lay it in a toaster oven

      • I tried it in my 2 slice toaster and it toasted great. We also sliced it thin and made grilled cheese sandwiches. They were ok too. It was nice to be able to have toast and sandwiches. It made our scd lifestyle seem more normal. I really thank you for this recipe.

        As a side note, I juiced the cauliflower, drank the juice (with carrot and apple juice) froze the pulp which was finer than if I had shredded it, and when I needed it to make this recipe I put it in a glass bowl and into the microwave. Hubby and I twisted the cooked cauliflower pulp in a clean new tea towel, got most of the juice out of it, and left it spread out on the table on the tea towel to dry some more, while we ran some errands. A couple of hours later I made the bread and it turned out great. It didn’t taste like regular wheat bread , but we were very happy with the results and I will make it again.

      • thanks for sharing your experience!

  51. I haven’t made this bread yet but intend to substitute some of the oil with toasted sesame oil. a) because I like the flavour (doesn’t that spelling give away the fact that I’m English?) and b) because I think it will stop any ‘eggy’ taste.
    Just waiting until I can get some almond flour because I’m excited to try this. Thank you for all your efforts to produce your lovely recipes.

  52. This is the one you want to make!

  53. Can I use oat flour instead of almond flour?

  54. Kirbie,
    I wish you would just make it for us and sell it at Trader Joe’s in the freezer section. I’d buy it.  🙂 

  55. 3 cups of riced cauliflower? Or 3 cups of cauliflower, riced? If the latter, how big are the florets do you think, when you measure?

  56. Hi,

    I just started a Keto diet and made this. Pretty tasty. I am using an app carb manager and published this recipe there with your name, hope you are OK with that. I put a link to your blog.
    I guessed about 9 servings from the loaf,

    • I’m glad you enjoyed this recipe! And while I appreciate your efforts in sharing, I do not wish for my recipe to be published on another app or site. Thank you for your understanding.

  57. Hi. I came across this recipe and was very excited to try it out. My bread came out a little bit soggy and very dense. The density resembles that of a cake more than that of bread. Any idea what could’ve caused this or whether I’m doing something particularly wrong?

    • It sounds like something went wrong with you egg whites which is key to the bread being light and fluffy. Make sure your egg whites are stiff peaks before mixing. Also when you mix the egg whites in, they need to be gently folded in so that you don’t break all the air that was whipped into them. I hope this helps!

  58. The first time I did this I’ll admit I didn’t follow the instructions clearly but it came out edible just was too moist and salty (forgot the butter that I used was salted). I’m trying it again but my egg whites just lightly foam. I used an electric hand mixer. The batter was dry and firm until I poured the remaining egg whites in (My egg white just foamed up not sure if that’s the same as “stiff peak”). which made the batter loose like liquid 🙁

    • Hi, the egg whites really need to be whipped to stiff peaks, not just foam. Otherwise, the bread will have no structure. You need to keep mixing longer past the foam stage. If your egg whites never become stiff peaks that means you somehow got oil in your egg whites. Either one of the egg yolks broke when you were separating, your bowl or mixer has oil on it, etc. Egg whites will only whip up properly when everything is clean. Even a single drop of egg yolk will prevent your egg whites from whipping up correctly.

  59. BEST KETO BREAD EVER — made this about a week ago and it turned out great. Definitely a game-changer. I cut 10 slices at first, but they’re thick slices–you can definitely get more servings if you cut the bread thinner, Making it again today!

  60. Made another two loaves this weekend using the frozen rice and sharp cheddar cheese. I dried out the rice in the oven, and used one package of sharp cheddar for the two loaves. Came out perfect with non of the cauliflower aftertaste. Just love your recipe!

  61. Love it, and I used frozen riced cauliflower with no issues.

  62. I’ve been looking for a way to use dried cauliflower and this has worked out wonderfully. I experimented with a shipment from North Bay Trading Co as it’s hard sometimes to get fresh veggies where I live. I take the dried cauliflower, blitz it in the food processor, add enough water to give it the consistency of riced cauliflower….and done! It’s worked quite well in this recipe. There’s never too much water and it misses that messy wringing step!

  63. I am wondering if food dehydrator might be useful way to dry enough cauliflower for 1 or more loafs.

  64. What can ya use the cauliflower bread for? I made it last night but don’t have a clue as to eat it. Any ideas would be greatly appreciated thx.

  65. This bread came out delicious! It was easier than I thought it would be! I sliced it up as soon as I could and bagged it up and placed them in the fridge! Whenever I want some, I just pull out a baggie! Thank you so much for sharing! ?????
    I followed each step as  per your recipe. Next time I’ll lessen the salt (low sodium diet). Could I lessen the oil, or would that mess with the integrity of the loaf? 

  66. This recipe is wonderful! I got 12 slices out of the loaf but the consistency is so good  I can probably slice a little thinner. Also, I think I dried the cauliflower TOO much in my 1200 watt microwave. I was left with only  1 cup but the bread still turned out fine. I’ll use the tea towel next time. 

  67. Great recipe. Does taste a little eggy (which I don’t mind) fresh but once it is toasted YUMMO. I doubt this loaf will last the day it is so moreish! ?

  68. For vegan option? Can I replace the egg?

  69. can I just steam the cauliflower?

    • It’s stated in the recipe notes that you can cook the cauliflower by steaming rather than microwaving. You still need to wring dry before using

  70. Can you substitute tapioca flour for the almond flour? Thx!!

  71. Delicious!  Thanks for the recipe.

    I made a loaf this morning and was so surprised that almond flour/cauliflower bread could be this good.  I did substitute the canola for olive oil and added a little less salt.  I used one bag of frozen organic riced cauliflower from Costco ( it’s sold in a package of 4 12-oz bags).  Since I don’t cook with a microwave, I steamed the cauliflower initially and then baked it for another 10 minutes or so in a 400 degree oven.   Squeezed out any moisture left in a linen kitchen towel.   For a light lunch,  we toasted slices and then topped with a small spread of homemade pesto, arugula tossed in vinaigrette, and shaved Parmesan.  Tomorrow we may add a slice of tomato! 

    Next time we will double the recipe and maybe add seeds to the top before baking.

  72. I made this bread and it turned out really well but it had an eggy taste. I could only really taste the egg whites. Do you know why that is?

    • I’m not quite sure why that would be. Did you let the bread fully cool before eating? The egg flavor may be more apparent when the bread is first done but once it settles and cools, the other flavors should be stronger and you shouldn’t taste the egg whites.

  73. That’s a lot of calories, could I substitute wheat flour for almond flour?

    • Low carb recipes tend to be higher in calories and fat. You could substitute with wheat flour but your recipe will not be low carb

  74. Thanks for the recipe, turned out beautiful!

  75. So I just made it last night and left it to cool overnight. I got a good consistency but it was too moist. I think next time I have to wring the cauliflower better. Also I think I need to beat the egg whites before adding so it can rise better. And my question. Anyone felt it tasted a lot like eggs? It’s my first time making it so I know I still have some more trial and error. But overall, it’s not bad!

    • Hi, I’m not sure what you mean about needing to beat the eggs whites next time. The recipe does require the egg whites to be beaten to stiff peaks which is how the bread is able to rise. You mentioned your bread was too moist, that can also keep it from rising properly. I hope you can get it to work next time. Make sure to really wring dry that cauliflower!

  76. Hello I am going to make this receip do you add anything to the cauliflower to help steam it when microwaving or just the cauliflower it’s self ?? I am so excited to try this receip. I’m also looking for a good cauliflower pizza crust 

    • You do not need to add anything to the cauliflower if you are cooking it in the microwave. Cauliflower has a lot of moisture which will release when it heats up.

  77. Delicious.  Making dewberry jelly now with monkfruit!  

  78. Can i use the frozen riced califlower?

    • I haven’t tried but I think it should work. You will have to make sure to really wring it dry though because frozen cauliflower has a lot more moisture

    • Yes you can!  I used and made sure to squeeze out water really well. Worked perfect 

  79. I have about 8 cups of riced cauliflower instead of 3 can I just double the ingredients ?

    • Using the correct amount of cauliflower will make a big difference in this recipe. So if you plan on doubling the ingredients, only use 6 cups of riced cauliflower and bake in two loaf pans.

  80. I can’t wait to,try this. Do you think this would freeze well?

  81. How many slices in a loaf?

    • It is stated in the recipe box under servings: 10 slices.

      • Do you measure it after you rice it then cook it? Or measure it after cooked I’m only asking because I was going to make 2 loaves riced 6 cups put in microwave and lost 2 cups of volume after it was cooked

      • the measurement is for the riced cauliflower before it is cooked

  82. THis is a fantastic recipe. I made 9 mini-loaves with this recipe. . It’s a good way to portion and not have to handle too much. They store great and have reheated well in the toaster oven. I am looking forward to spicing up with habaneros for the next batch. The only drawback is the time taken to dry the cauliflower. I used the dehidrator function on my toaster oven while I was at work.

  83. Thank you for the recipe!
    Would it be possible to use whipped aquafaba in stead of egg whites and skip or substitute the yolks?

  84. Hi can I use coconut flour instead of almond?

    • Coconut flour is not a direct substitute for almond flour. It may be possible to make this bread with coconut flour but it would use less coconut flour and other ingredients may need to be increased. The texture may also be affected.

    • Hey I’ve been making this bread almost every weekend and it’s fantastic! Thanks Kirbie!! But this weekend, I ran out of almond flour so subbed for coconut flour. As coconut flour is more absorbent, you need to use less so I used 1/2 cup or 88grams instead of the 1 1/4 cups almond, it is absolutely delicious and I intend to use coconut flour instead from now on. It is also less calories per slice.

      • Thanks for the recipe and thanks for the tip to substitute with coconut flour ! Going to try this now!

  85. Mine came out crumbly I tried to follow exactly the recipe. It looked just like the batter and the loaf looked the same but texture was off. I cooked to internal temp of about 165f

    • Sorry to hear that. Did you make sure to cook and wring dry the cauliflower? If the cauliflower isn’t cooked or dried completely, I can see that causing a crumbly texture. When it’s cooked and dried it should be a mash so it wont be crumbly.

  86. I’m not much of a cook. Could coconut oil be used instead of canola oil?

  87. Can I add pre-riced cauliflower without cooking/steaming? Or does it need to be cooked first before making the bread?

    • It needs to be cooked and it needs to be dried out to remove all the moisture.

      • I didn’t understand by the directions that it needed to be cooked and THEN remove the moisture. I did not cook mine first. I riced it (more or less) then put about a half cup or a little more into a folded paper towel, I rolled that up like a burrito with ends folded in and everything. Then I rolled that up inside a dish towel and twisted it. When it was good and tight, I then held it between myself and the counter and thumped with my fist on the middle of the lump. My bread turned out great! I LOVE IT! I am wondering something though, in order to keep the center of the loaf from falling, would adding cream of tartar to the egg whites before whipping help?

      • I haven’t had issues with the center falling. Cream of tartar may help or you may need to eliminate more moisture from the cauliflower. The reason for cooking the cauliflower first before squeezing it dry is because cauliflower releases liquid when it is cooked. But I’m glad you got it to work!

  88. It turned out great! Don’t get discouraged if your initial egg yolk/oil/almond flour mixture doesn’t resemble a “smooth paste.” Mine was actually quite lumpy but everything turned out fine. I’m going to cube it, toast it and put it in my Thanksgiving stuffing to keep it low carb 🙂

  89. Is it 3 cups cauliflower before it’s riced or 3 cups after it’s riced?

  90. I have a severe nut and banana allergy. Is there a substitute for the almond flour? 

    • Sorry I do not have a substitute at this time

      • Wouldn’t coconut flour work instead?

      • Coconut flour will likely work but without testing it myself, I don’t know what other adjustments would need to be made to get the recipe to work with coconut flour. It’s not a direct 1:1 substitute with almond flour.

      • I made this with Bob’s Red Mill Gluten-free flour because I was out of almond flour and it was fabulous. I did end up adding an additional egg, but I have to say this is a wonderful recipe!

      • I’m so glad it worked out for you with gf flour!

    • I used Super Fine Tapioca Flour (store didn’t have Almond Flour). This flour is the consistency of cornstarch. It substituted wonderfully.

  91. How long will it store and can it be frozen? You have no idea how much this recipe excites me. I’ll let you know how it turns out. 

  92. I am on keto. Can I substitute the canola with melted butter?? How many tablespoon of melted butter should I add??

  93. This bread came out GREAT! How do you store it? Fridge or counter?