1. Get the Diabetes Forum App for your phone - available on iOS and Android.
    Dismiss Notice
  2. Guest, we'd love to know what you think about the forum! Take the Diabetes Forum Survey 2020 »
    Dismiss Notice
  3. Diabetes Forum should not be used in an emergency and does not replace your healthcare professional relationship. Posts can be seen by the public.
    Dismiss Notice
  4. Guest, stay home, stay safe, save the NHS. Stay up to date with information about keeping yourself and people around you safe here and GOV.UK: Coronavirus (COVID-19). Think you have symptoms? NHS 111 service is available here.
    Dismiss Notice
Dismiss Notice
Find support, ask questions and share your experiences. Join the community »

Low carb almond bread

Discussion in 'Food, Nutrition and Recipes' started by RobPL, Apr 26, 2016.

  1. RobPL

    RobPL · Well-Known Member

    Messages:
    133
    Likes Received:
    225
    Trophy Points:
    63
    Seeing that a lot of people liked my recipe for flax bread, I thought I would post this one that I made yesterday.
    It's higher carbs than flax bread, it has about 20g for the whole loaf, whereas the flax one had about 10g.
    It is really delicious.
    The recipe is simply 200g ground almonds, 1tsp baking powder, 6 medium eggs, a bit of sweetener or salt to taste if you want.
    Bake at 150 for about 45 mins. May need less if using a shallow baking tin or more if using a tall, narrow one.
    Like the flax bread, the slices are very small as it doesn't rise much.
    IMAG0419.jpg
     
    • Like Like x 9
  2. Squeekyboy

    Squeekyboy Type 2 · Well-Known Member

    Messages:
    141
    Likes Received:
    81
    Trophy Points:
    68
    @RobPL Do you make any breads that don't need eggs, as I'd be interested in them, as I'm alergic to eggs you see?
    Regards Steve.
     
  3. RobPL

    RobPL · Well-Known Member

    Messages:
    133
    Likes Received:
    225
    Trophy Points:
    63
    I wouldn't have a clue how to make any without eggs sorry.
     
  4. Pink_Minx

    Pink_Minx Type 2 · Well-Known Member

    Messages:
    350
    Likes Received:
    513
    Trophy Points:
    133
    I feel another baking session coming on... I'll let you know how it goes. How have you eaten it so far - as bread or toast?

    Thank you so much for the recipe - I love trying new ones!
     
    • Like Like x 2
  5. davej1950

    davej1950 Type 2 · Member

    Messages:
    22
    Likes Received:
    21
    Trophy Points:
    43
    I have a slightly different one;
    1 1/2 cups blanched almond flour
    1/4 cup ground flax seeds
    1 tbsp whole flax seeds
    1/2 tsp unrefined sea salt
    1/2 tsp baking soda
    4 eggs beaten
    2 tsp honey, optional
    1/2 tsp raw cider vinegar

    grease a loaf tin, cook at 150 for about 30-40 mins


     
  6. RobPL

    RobPL · Well-Known Member

    Messages:
    133
    Likes Received:
    225
    Trophy Points:
    63
    I haven't tried it toasted. I have had it with peanut butter, tuna and ham - not all at once obviously. It turned out a bit sweet, so next time I think I will leave out the sweetener and just use salt.
     
  7. NanaJan28

    NanaJan28 Prediabetes · Newbie

    Messages:
    1
    Likes Received:
    0
    Trophy Points:
    21
    have you googled Aquafaba yet? check it out , it can be subbed for eggs in almost any recipe. lots of info on facebook under a page called Vegan Meringue - hits and misses. they use a lot of sugar but I used Splenda in one recipe. This cooking substitute for eggs has been all over the web and I believe is about 3T per 1 whole egg. whips up to hard peaks using a stand mixer and makes a really good rendition of pavlova or meringues. watch the use of sugar.
     
    #7 NanaJan28, Apr 29, 2016 at 3:12 AM
    Last edited by a moderator: Apr 29, 2016
  8. zanc

    zanc · Well-Known Member

    Messages:
    56
    Likes Received:
    2
    Trophy Points:
    28
    Picked this recipe from a post on this forum many years ago:

    This is a recipe I have copied from Fergus on another site - I am not a member so can't thank him - but if he looks here - thanks Fergus!

    Anyway, I am gonna try a variation of this in my machine & will let you know how it goes. If it is any good I will post it in the recipes.

    To quote: You'll need:
    wheat gluten,
    coarse wheat bran,
    golden flax seeds (linseed),
    soya flour,
    soya protein isolate powder,
    salt,
    olive oil and
    yeast.

    Once you've got all that, the rest is a doddle.

    Mix the dry ingredients in a bowl -
    120g wheat gluten,
    45g soya flour,
    40g soya protein isolate powder,
    30g linseeds,
    60g coarse wheat bran,
    1 level tsp of salt and
    2x7g packets of dried yeast ( I find the Hovis stuff works well.)

    Add 3 tbsp of olive oil and 250ml warm water.

    Knead it for a minute or two, roll it into a sausage shape, about 10 inches long,
    put it in a baking tin, cover, and leave it somewhere warm for an hour.

    Then bake for 40 mins at 170 in a fan assisted oven. Unquote

    Apparently this is only 30g carb for the loaf. I can't get soya isolate (??) so will be omitting that and will maybe rejig some quantities. Wish me luck!
     
  9. Robinredbreast

    Robinredbreast Type 1 · Oracle

    Messages:
    18,060
    Likes Received:
    27,178
    Trophy Points:
    298
    Hi, most use eggs, but have a google and see if there is an egg substitute that might be suitable for you.

    Good luck
     
    • Like Like x 2
  10. mandyle

    mandyle Type 2 · Member

    Messages:
    13
    Likes Received:
    13
    Trophy Points:
    43
    Sounds good.
    Where do you buy your almond flour from? - our sainsburys used to stock it but not now.

    Mandy
     
  11. mandyle

    mandyle Type 2 · Member

    Messages:
    13
    Likes Received:
    13
    Trophy Points:
    43
    Actually could you post your flax bread recipe too?
     
  12. davej1950

    davej1950 Type 2 · Member

    Messages:
    22
    Likes Received:
    21
    Trophy Points:
    43
    Try using ground almonds instead of the flour. If that doesn't work, put the ground almonds in a food processor and pulse it until it looks like flour, don't overdo it or you end up with almond butter. Doing that is much cheaper than buying almond flour.
     
    • Like Like x 2
  13. Pink_Minx

    Pink_Minx Type 2 · Well-Known Member

    Messages:
    350
    Likes Received:
    513
    Trophy Points:
    133
    Another winner @RobPL! I made it this morning and scoffed a whole load of it for lunch! It's similar to the texture of a scone, isn't it? It's got me thinking about trying to make smaller ones in a muffin tray and then having them with slices of strawberry and dollops of clotted cream... Mmmm... Food porn! ;-)
     
    • Like Like x 2
  14. Diane_Jess

    Diane_Jess · Well-Known Member

    Messages:
    260
    Likes Received:
    1,018
    Trophy Points:
    138
    Just put this in the oven, I'll let you know how it turns out. Sounds lovely, thanks for sharing.
     
  15. RobPL

    RobPL · Well-Known Member

    Messages:
    133
    Likes Received:
    225
    Trophy Points:
    63
    Hehe, so glad you liked it. It is quite scone like yeah, I made mine with sweetener so it was leaning towards being cakey also.
    Pics please if you do them in a muffin tray lol.
     
    • Like Like x 2
  16. Pink_Minx

    Pink_Minx Type 2 · Well-Known Member

    Messages:
    350
    Likes Received:
    513
    Trophy Points:
    133
    Well, I put a chunk of the bread in a bowl and put some "mushed-up" strawberries on top, then put a big dollop of extra thick cream on top. It was amazing! Sorry, no pic as I practically hoovered it up!

    I need to get some more ground almonds so I can make mini ones and will post pics. Hungry...
     
  17. Pink_Minx

    Pink_Minx Type 2 · Well-Known Member

    Messages:
    350
    Likes Received:
    513
    Trophy Points:
    133
    Come on then, @Diane_Jess - how was it??
     
  18. Pink_Minx

    Pink_Minx Type 2 · Well-Known Member

    Messages:
    350
    Likes Received:
    513
    Trophy Points:
    133
    OK, here they are! They were totally lush! I made them with four large eggs and it made eight "scones". They took 27 minutes to cook.

    @RobPL, You are truly my inspiration..!

    Edited to credit the master baker!
     

    Attached Files:

    #18 Pink_Minx, May 8, 2016 at 5:58 PM
    Last edited by a moderator: May 8, 2016
  19. RobPL

    RobPL · Well-Known Member

    Messages:
    133
    Likes Received:
    225
    Trophy Points:
    63
    Oh they look delicious. I'm going to try those, I love scones hehe.
     
  20. Pink_Minx

    Pink_Minx Type 2 · Well-Known Member

    Messages:
    350
    Likes Received:
    513
    Trophy Points:
    133
    @RobPL I've been tinkering again!

    I used 210g of ground almonds and 40g of coconut flour, with 5 large eggs and 1.5 tsp of baking powder. I didn't use any sweetener because I think they taste sweet enough.

    It made 10 scones and they took 29 minutes to cook.

    Just burnt my mouth eating them too hot from the oven, but they're really good!
     
  • Meet the Community

    Find support, connect with others, ask questions and share your experiences with people with diabetes, their carers and family.

    Did you know: 7 out of 10 people improve their understanding of diabetes within 6 months of being a Diabetes Forum member. Get the Diabetes Forum App and stay connected on iOS and Android

    Grab the app!
  • Tweet with us

  • Like us on Facebook