Whole30 Polenta Bread

Discover the perfect fusion of flavor and nutrition with this Whole30 Polenta Bread, a grain-free alternative that's as versatile as it is delicious! Crafted from a wholesome blend of cauliflower, almond flour, and coconut flour, this recipe delivers the hearty texture of traditional polenta while staying completely gluten-free and Paleo-friendly. Infused with aromatic garlic powder and oregano, this bread boasts a savory Mediterranean flair. Ready in just over an hour, it’s perfect for toasting, dipping, or serving alongside your favorite soups and salads. Packed with clean, Whole30-approved ingredients like coconut milk and olive oil, this bread offers a healthy, satisfying option that doesn't compromise on taste. Whether you're following a Whole30 diet or just looking for a nutritious homemade bread, this recipe will become a staple in your kitchen!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 500 g Cauliflower florets
• 200 g Almond flour
• 50 g Coconut flour
• 4 large Eggs
• 120 ml Coconut milk
• 2 tablespoons Olive oil
• 1 teaspoon Baking soda
• 1 teaspoon Apple cider vinegar
• 1 teaspoon Salt
• 1 teaspoon Garlic powder
• 1 teaspoon Dried oregano

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.

Step 2

Steam the cauliflower florets until tender, about 10 minutes. Drain and let them cool slightly.

Step 3

Place the cooled cauliflower in a food processor and pulse until it reaches a rice-like consistency.

Step 4

In a large mixing bowl, combine the cauliflower rice, almond flour, coconut flour, and salt. Mix well.

Step 5

In another bowl, beat the eggs, then add the coconut milk, olive oil, apple cider vinegar, garlic powder, and dried oregano. Whisk until smooth.

Step 6

Pour the wet ingredients into the dry ingredients and stir until fully combined.

Step 7

Finally, add the baking soda to the mixture and fold gently until evenly distributed.

Step 8

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 9

Bake for 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Step 10

Allow the polenta bread to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before slicing.

Nutrition Facts

Serving size	(1117.3g)

Amount per serving	% Daily Value*
Calories	2064.5

Total Fat 154.8g	0%
Saturated Fat 24.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 744mg	0%
Sodium 4125.1mg	0%
Total Carbohydrate 112.7g	0%
Dietary Fiber 51.0g	0%
Total Sugars 29.8g
Protein 87.1g	0%

Vitamin D 164IU	0%
Calcium 684.7mg	0%
Iron 15.9mg	0%
Potassium 2217.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.5%

Protein: 15.9%

Carbs: 20.6%