modesty007 said:
You might want to consider ground almond or coconut flour for real low carb baking
Gluten is low carb and is a fairly necessary part of breadmaking, if you want bread made with yeast. It's what gives elasticity to the dough and allows the airbubbles to stretch, giving a lighter slice which also helps with low carbing because you can have a satisfying slice that weighs less!
The recipe I was using had a combination of soya flour, gluten, flax and ground nuts and had a very good springy texture - shame I didn't like the taste very much!
I got my gluten from a website just by googling for it, so hope this works for the OP.