4 ingredient low carb bread with coconut flour, gelatin and parsnips. This parsnip bread recipe is better than old fashion white bread
4 ingredient low carb bread made with coconut flour gelatin parsnips coconut oil

Thank you again for all the sweet words on Lori’s pregnancy journey. I am so happy for her and Gary. And Jax of course. Our dad loves to shop on Amazon and every now and then we get a surprise box in the mail. Yesterday Lori got a special delivery in the mail. Baby toys for baby M.  Gotta love grandparents!

Jax was a little confused on why we did not give him the toys. He sat there in the kitchen looking up at the counter as Lori and I unwrapped everything.  Don’t worry Jax, there will be plenty of toys for you too!

Oh boy was it hot yesterday. We took Jax to the park and only lasted about 10 minutes. All of us were sweating. Summer time is here in full force. Not complaining as I love the hot weather. I think that comes from growing up in south Florida. I love my sun and I know Lori does too! One thing that has been cooling us off lately is fresh fruit – mainly peaches and figs. Our top 2 favorite fruits.

And we’ve been playing around with some new recipes that will be coming to the blog soon. Today we are sharing one recipe that we randomly put together during our road trip to Duck Key on our vacation. A few of you mentioned that you wanted that recipe.  But… we did not write down exactly what we did, therefore we had to play around with some ideas and pray one would work!

Once we got home we were determined to figure out how to make that low-carb bread again. Well, lower in carbs than normal white processed bread 🙂

parsnip fries to make bread

The key ingredient of this bread recipe is plantains parsnips!!

We love parsnips, especially cooked up as fries! A favorite side dish to many of our dinners. See how we make parsnip fries here.

low carb sandwich bread grainfree yeast free

How to make low-carb, grain-free parsnip bread.

When discussing this recipe we knew the ingredients were short and simple.  We also knew that it was similar to our 3 ingredient plantain bread.

All you really need to make this low-carb is 4 main ingredients.  Parsnips, eggs, coconut flour and coconut oil.  This recipe makes a moist, dense bread.

We also played around with another version to make a lighter style of bread.

This one we took out the coconut oil and added in a nut butter. We used macadamia nut butter. Again you can use anything you want, even a seed butter would work.

how to make 4 ingredient glutenfree grainfree lowcarb bread

4 ingredient low-carb, grain-free, paleo friendly bread.

The gelatin and baking powder are optional ingredients, you do not have to use them in the bread.

First we got you loving plantain bread, now it is time for parsnip bread! Yep parsnip bread! Don’t worry we still adore our plantain bread but it’s nice having a different option.

You guys are going to flip over how easy and tasty this bread is that it will be an instant favorite recipe.

Just see how easy it is to make! You will fall in love with this new bread! We sure have!

How to make low-carb grain-free bread recipe (2 recipes)

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 1 loaf

serves 2

How to make low-carb grain-free bread recipe (2 recipes)

Quick and easy low-carb bread recipe. Made from just 4 simple ingredients. A soft, moist bread that taste amazing. Real food bread recipe. Paleo friendly.

Ingredients

  • 4 whole eggs (if small use 5)
  • 3 tablespoons coconut flour
  • 4oz cooked parsnips (about 200g raw)
  • 2 tablespoons coconut oil
  • 1 tablespoon gelatin (optional)
  • 1/4 teaspoon baking powder (optional)

Directions

  1. You will use cooked parsnips for this recipe.
  2. Pre-heat oven to 350 degrees.
  3. Place cooked parsnips, eggs and coconut flour in blender.
  4. Blend together.
  5. Next add in gelatin and baking powder if you want to add these. Baking powder helps lift the bread more and gelatin we added in for a little protein boost and gut healing properties.
  6. Continue to blend.
  7. Next add in coconut oil.
  8. Blend until smooth.
  9. Pour batter into a bread loaf (we used a 9x4 pan) or can use a 7-8 inch pan of choice. Or make mini breads in a muffin pan.
  10. Bake bread for about 22-25 minutes.
http://purelytwins.com/2014/07/16/how-to-make-low-carb-grain-free-bread-recipes/

Now we added in baking powder to the next recipe but again it is optional as well as the gelatin. We added gelatin in for the additional protein and gut healing properties. Plus, we like finding ways to get more gelatin into our diet besides our morning breakfast mush or sugar-free marshmallows.

Why use baking powder? It helps to lift the bread even more to create a lighter bread.

4 ingredient low carb bread made from parsnips coconut flour and nut butter

We got 4 slices of bread out of each recipe. Each slice of bread has 7 grams of carbs and 2 grams of fiber.

And made from just 4  real food ingredients, depending if you use gelatin and baking powder or not.

So go ahead and enjoy this bread guilt free with your favorite sandwich toppings.

easypaleolowcarbbreadrecipe

Here is how to make nut butter low-carb friendly parsnip bread.

Now for version number two of this easy bread recipe.

How to make low-carb grain-free bread recipe (2 recipes)

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 1 loaf

serves 2

How to make low-carb grain-free bread recipe (2 recipes)

Another healthy way to make a low-carb bread with adding in a nut butter. Using macadamia nut butter helps keep the bread low-carb friendly. Real food paleo friendly bread recipe made from just 4 main ingredients.

Ingredients

  • 4oz cooked parsnips (about 200g raw)
  • 4 whole eggs (5 if using small eggs)
  • 3 tablespoons coconut flour
  • 3 tablespoons nut butter (we used macadamia nut butter)
  • 1 tablespoon gelatin (optional)
  • 1/4 teaspoon baking powder (optional)

Directions

  1. You will use cooked parsnips for this recipe.
  2. Pre-heat oven to 350 degrees.
  3. Place cooked parsnips, eggs, nut butter and coconut flour in blender.
  4. Blend together.
  5. Next add in gelatin and baking powder if you want to add these. Baking powder helps lift the bread more and gelatin we added in for a little protein boost and gut healing properties.
  6. Continue to blend.
  7. Next add in coconut oil.
  8. Blend until smooth.
  9. Pour batter into a bread loaf (we used a 9x4 pan) or can use a 7-8 inch pan of choice. Or make mini breads in a muffin pan.
  10. Bake bread for about 22-25 minutes.
http://purelytwins.com/2014/07/16/how-to-make-low-carb-grain-free-bread-recipes/

Dare we say…

easy bread recipe that is better than white bread

Now you have two more healthy bread options compared to store bought gluten-free bread. And this bread is much better than old fashion white bread 🙂

Well we think so, what do you think?

Do you eat low-carb? Do you eat bread?

What is your favorite bread recipe? One is your favorite sandwich?

xo

NEW blog signature-01

Leave a Reply

Your email address will not be published. Required fields are marked *

43 thoughts on “Parsnip bread recipe. Low carb. Paleo recipe.

  1. I have yet to cook with parsnips, but will definitely put this one on my list of new things to try…I am always up for being adventurous! 😉

    Posted on July 16, 2014 at 10:18 am
    1. we think you will like it sweetie 😉

      Posted on July 16, 2014 at 10:49 am
  2. wow this would be so good! cannot wait to make it! still need gelatin though

    Posted on July 16, 2014 at 10:58 am
    1. Let us know if you try it!

      Posted on July 16, 2014 at 4:12 pm
  3. Don’t parsnips have a slight turnip zing? How does that translate to the bread? You two must buy all the plantains and parsnips in your area!

    Posted on July 16, 2014 at 11:08 am
    1. Deana we like the taste, never has bothered us. The bread just tastes like parsnips.

      Posted on July 16, 2014 at 4:13 pm
  4. Hmmm..I’m definitely intrigued! I LOVE the plantain bread. It’s been my favorite for pre-long run meals. I used half of it with tahini, avocado and eggs for an open-faced sandwich for dinner the night before, then the next morning I have the other half with almond butter & banana. It makes me feel like I’m eating how I would otherwise but with a gluten-free, grain-free option that my tummy will like. 🙂

    Posted on July 16, 2014 at 11:49 am
    1. All sounds great Katie!

      Posted on July 16, 2014 at 4:13 pm
  5. I eat lower carb than I used to, that’s for sure! I love the sound of this bread too – need to try it after the show.:)

    Posted on July 16, 2014 at 12:28 pm
    1. You would like it Heather!

      Posted on July 16, 2014 at 4:13 pm
  6. Not so easy getting parsnips around here. Would sweet potatoes work?

    Posted on July 16, 2014 at 12:38 pm
    1. Posted on July 16, 2014 at 4:14 pm
  7. oops ! I bought Rutabaga…not a parsnips…do you think I can try with rutabaga ? lol

    Posted on July 16, 2014 at 2:14 pm
    1. Annie you can always try 😉

      Posted on July 16, 2014 at 4:14 pm
  8. This bread sounds nice…however I thought parsnips was not low carb…maybe I got it wrong…which would suit me,’cause I like it too::

    Posted on July 16, 2014 at 3:06 pm
    1. Maya they are low carb compared to other “carb” foods.

      Posted on July 16, 2014 at 4:15 pm
  9. oh i love this idea! i wonder if rhubarb would work? i’m getting all excited with these options!

    Posted on July 16, 2014 at 3:59 pm
    1. Lindsay it just might, glad you are liking the recipes 😉

      Posted on July 16, 2014 at 4:15 pm
  10. Where do you guys come up with this stuff?! You totally out-strange me. LOL! I’m going to try this now that I’m in the gelatin train. It really helps!

    Posted on July 16, 2014 at 4:36 pm
    1. haha 😉

      Posted on July 16, 2014 at 6:18 pm
  11. I’ve never tried Parsnips before. I was looking for some paleo bread options and came across your site. I’ll have to try out this recipe and your plantain bread.

    Posted on July 16, 2014 at 10:04 pm
    1. Ronny glad you found us!! Enjoy the bread recipes.

      Posted on July 17, 2014 at 9:57 am
  12. I”m having to go grain free, so I’m def trying this!

    Posted on July 17, 2014 at 7:31 am
    1. Brittany let us know how you like it!

      Posted on July 17, 2014 at 9:57 am
  13. Yay! Super creative. I’m so glad to see this, because I don’t really like the sweetness of the plantain bread, as much as I want to like it. I love parsnips, so I’m sure this will work out great for me.

    Posted on July 17, 2014 at 9:20 am
    1. Michelle you will love this bread!

      Posted on July 17, 2014 at 9:58 am
  14. I hate to be the one to ask but: any way to make egg free?
    thanks so much!!

    Posted on July 17, 2014 at 2:37 pm
  15. Looking forward to trying this once I’m off the GAPS diet! I’ve trained one of your plantain recipes and have to give this a go.

    Posted on July 17, 2014 at 9:10 pm
    1. Awesome Heather!! let us know how you like it

      Posted on July 18, 2014 at 10:25 am
  16. Egg free version ? I can’t eat them.

    Posted on July 19, 2014 at 5:09 pm
  17. Why aren’t your recipe instructions complete? It doesn’t say when to add the nut flour. And you don’t have coconut oil listed in the ingredients, so I had no idea how much to add. Hopefully it turns out! In the oven now. Also,I out it into the Vitamix and the ingredients would not blend after the initial blend. I had to stir in the gelatin and baking soda by hand because it was too thick in the blender. Once I added the coconut oil though it blended better. Hoping this turns out!

    Posted on July 20, 2014 at 10:49 pm
    1. we will update that recipe, the nut butter goes in with the eggs and parsnips part at the beginning. In the video we show all the steps too.

      Posted on July 21, 2014 at 8:53 am
      1. Thanks for the update! I don’t see a video on this page. Maybe because I’m using my iPad? One more suggestion…. I think the pan really needs to be greased (maybe with coconut oil) beforehand. My loaf stuck to the pan so I lost the bottom of it when I tried to get it out. Also, I used the gelatin and baking powder in my recipe. The bread definitely rose while it was in the oven, but it dropped as soon as I took it out and the bread was only maybe an inch thick? I’m not sure the baking powder made that much of a difference?

        Posted on July 22, 2014 at 1:50 pm
        1. sorry that the video is not working for you. yes oiling the pan is fine to do to help with sticking. it is not a thick bread, it is more soft and dense

          Posted on July 22, 2014 at 3:42 pm
  18. woah I can’t wait to make this!

    how do you guys make your protein mush again? I forget! I want to try it!

    Posted on July 21, 2014 at 10:25 pm
    1. Hey katie, sorry we missed this comment. We make our mush my adding in our protein powder into a small bowl and slowly add water until it is thick. We also add in some coconut oil.

      Posted on February 17, 2015 at 7:57 am
  19. Finally tried this bread and loved it!!!! Soooo good! Made a yummy chicken, avocado, and kale sandwich with this for lunch – yum!b

    Posted on February 16, 2015 at 2:40 pm
    1. yay Allison, so happy to hear it!! enjoy

      Posted on February 16, 2015 at 7:17 pm
  20. Hello lovely ladies! I am wondering if this recipe could work with flax eggs to make it vegan? Thanks!

    Posted on April 19, 2017 at 1:48 pm
    1. We haven’t tried that yet so unsure if it would. But if you try it, it might just be very dense and moist. It already is using eggs.

      Posted on April 20, 2017 at 12:35 am