What recipe do you use and have you also made rolls?
I've always made my own bread (until diagnosis in March) and find the "dough" fairly easy to use to make any shape needed. The main difference is that you don't get a taut skin, but it holds itself together well during proving so that's not much of an issue.
The below gives a normal sized loaf, much like a wholemeal brioche, that contains 46g of carbs.
10g Psyllium Husk
70g Flaxseed Meal
190g Vital Wheat Gluten
10g Salt
1/2 tsp Xanthan Gum (optional)
8g Instant Yeast
15g Erythritol (optional, you could also add a spoonful of real sugar or honey instead if you want as the yeast will use it up anyway)
Mix those dried ingredients.
Add 250ml tepid water and one egg
30g softened Butter or olive oil
Knead for a good 10 mins. Use a machine, it's very hard to hand knead.
Shape with wet hands, or put in a greased tin.
Let rise in a warm place for up to 2 hours until doubled.
Bake c. 40 mins at 200 C
(above edited to simplify following lots of practice)