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Bread recipe

SueJB

SueJB

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Has anyone got a decent low carb bread recipe that they've tried, that works and doesn't call for industrial quantities of eggs or a microwave?
 
Depends what you mean by ‘industrial quantities of eggs”
Ive yet tofind an egg free low carb bread but plan to try substituting chia eggs into a recipe
https://minimalistbaker.com/make-chia-egg/
When I was making egg based breads, almond bread was something I really liked with a bit of goats cheese or tahini
https://divaliciousrecipes.com/almond-butter-bread/
This was good too and only uses egg whites rather than whole eggs
https://alldayidreamaboutfood.com/multi-purpose-low-carb-bread-recipe/
 
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SueJB said:
Has anyone got a decent low carb bread recipe that they've tried, that works and doesn't call for industrial quantities of eggs or a microwave?
Click to expand...
I've tried those. This one is delish and does in fact taste like bread (no almond or coconut flour). It's not cake-like, it's bread! Seriously! Please note that the recipe is U.S. and therefore the 1 cup measure is 235ml. You'll have to convert. I'm in Canada so I was able to get a 235 ml cup at our local $ Store.

http://www.lowcarbluxury.com/recipes/recipe-bread21.html

(Sorry, brain fart, forgot to post the link, now posted)
 
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Boo1979 said:
Depends what you mean by ‘industrial quantities of eggs”
Ive yet tofind an egg free low carb bread but plan to try substituting chia eggs into a recipe
https://minimalistbaker.com/make-chia-egg/
When I was making egg based breads, almond bread was something I really liked with a bit of goats cheese or tahini
https://divaliciousrecipes.com/almond-butter-bread/
This was good too and only uses egg whites rather than whole eggs
https://alldayidreamaboutfood.com/multi-purpose-low-carb-bread-recipe/
Click to expand...
Thanks
The bottom one has industrial quantities of eggs. I might give the middle one a go but it looks a little sweet
 
LouWilk059 said:
I've tried all those. They are absolute c*@9. This one is delish and does in fact taste like bread (no almond or coconut flour). It's not cake-like, it's bread! Seriously! Please note that the recipe is U.S. and therefore the 1 cup measure is 235ml. You'll have to convert. I'm in Canada so I was able to get a 235 ml cup at our local $ Store.

http://www.lowcarbluxury.com/recipes/recipe-bread21.html

(Sorry, brain fart, forgot to post the link, now posted)
Click to expand...
Thanks, probably tastes like bread because of the wheat flour it's got in it
 
Soy Flour Bread

1.5 cups wheat gluten (36g carbs)
1.5 cups soy flour (19g carbs)
1 cup ground linseed (2 g carbs)
0.5 cups wheat bran (8g carbs)
0.5 cups mixed seeds (sunflower, pumpkin etc.) (8g carbs)
1.5 cups water
7g sachet fast action yeast
salt, to taste (0.5-1 tsp I'd guess)
1 tsp sugar (gets used up by the yeast)
glug of olive oil

I use 235ml. I think that's an American cup
Cooked weight 760kg 65 grm Carbs. without seeds
Carbs/100g 8.6g

Make the dough like normal bread dough and put in an oven at 250C immediately turning it down to about 160C, experiment a bit. A pan of water on the bottom shelf produces a good thick crust. You can omit the linseed and other seeds if you wish. Eats well, toasts well, and no eggs at all.
 
SueJB said:
Thanks, probably tastes like bread because of the wheat flour it's got in it
Click to expand...
This is the recipe I use, although I make rolls. It does not contain wheat flour but wheat gluten which is the protein extracted from the flour. No good if you have a gluten intolerance but definitely low carb.
 
Bittern said:
Soy Flour Bread

1.5 cups wheat gluten (36g carbs)
1.5 cups soy flour (19g carbs)
1 cup ground linseed (2 g carbs)
0.5 cups wheat bran (8g carbs)
0.5 cups mixed seeds (sunflower, pumpkin etc.) (8g carbs)
1.5 cups water
7g sachet fast action yeast
salt, to taste (0.5-1 tsp I'd guess)
1 tsp sugar (gets used up by the yeast)
glug of olive oil

I use 235ml. I think that's an American cup
Cooked weight 760kg 65 grm Carbs. without seeds
Carbs/100g 8.6g

Make the dough like normal bread dough and put in an oven at 250C immediately turning it down to about 160C, experiment a bit. A pan of water on the bottom shelf produces a good thick crust. You can omit the linseed and other seeds if you wish. Eats well, toasts well, and no eggs at all.
Click to expand...
Thanks, It looks fine but there are so many new ingredients to buy, I wonder if it's worth it. I only fancied some soldiers with my boiled egg!
 
SueJB said:
Thanks, probably tastes like bread because of the wheat flour it's got in it
Click to expand...
It's not wheat flour. Vital wheat gluten is made by extracting all of the gluten in wheat and leaving the starch behind. So without the starch, you don't get all those carbs.
 
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I found the recipe to be a little salty so will omit the salt next time. My loaf worked out to 3 grams per slice.

And thank you @Mr_Pot for the recipe. I found it on one of your posts.
 
SueJB said:
Thanks for the link but I'm not going to try it if you haven't sampled the end result
Click to expand...
Well that's your choice but I've got a few Type 2's that make it all the time, I don't low carb and shouldn't so that's why I've never made/tried it!
 
If you search for diedres kitchen, on youtube, I think she makes the best low carb bread, I`ve made it several times & it actually tastes & feels like bread. She makes one with a mixer & another with a breadmaker.

The only change I did, was not put as much sweetener in it, as the end results of my 1st loaf,was too a little sweet for me, for a loaf.
 
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