Low carb almond bread

RobPL · Apr 26, 2016

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.

Squeekyboy · Apr 26, 2016

@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.

RobPL · Apr 27, 2016

I wouldn't have a clue how to make any without eggs sorry.

Pink_Minx · Apr 27, 2016

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!

davej1950 · Apr 28, 2016

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

RobPL said:
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.
View attachment 18680

RobPL · Apr 28, 2016

Pink_Minx said:
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!

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.

NanaJan28 · Apr 29, 2016

Squeekyboy said:
@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.

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.

zanc · Apr 29, 2016

RobPL said:
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.
View attachment 18680

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!

Robinredbreast · Apr 29, 2016

Squeekyboy said:
@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.

Hi, most use eggs, but have a google and see if there is an egg substitute that might be suitable for you.

Good luck

mandyle · May 1, 2016

RobPL said:
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.
View attachment 18680

Sounds good.
Where do you buy your almond flour from? - our sainsburys used to stock it but not now.

Mandy

mandyle · May 1, 2016

mandyle said:
Sounds good.
Where do you buy your almond flour from? - our sainsburys used to stock it but not now.

Mandy

Actually could you post your flax bread recipe too?

davej1950 · May 1, 2016

mandyle said:
Sounds good.
Where do you buy your almond flour from? - our sainsburys used to stock it but not now.

Mandy

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.

Pink_Minx · May 3, 2016

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! ;-)

Diane_Jess · May 3, 2016

Just put this in the oven, I'll let you know how it turns out. Sounds lovely, thanks for sharing.

RobPL · May 3, 2016

Pink_Minx said:
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! ;-)

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.

Pink_Minx · May 5, 2016

RobPL said:
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.

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...

Pink_Minx · May 5, 2016

Diane_Jess said:
Just put this in the oven, I'll let you know how it turns out. Sounds lovely, thanks for sharing.

Come on then, @Diane_Jess - how was it??

Pink_Minx · May 8, 2016

RobPL said:
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.

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!

RobPL · May 9, 2016

Oh they look delicious. I'm going to try those, I love scones hehe.

Pink_Minx · May 21, 2016

@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!

Low carb almond bread

Well-Known Member

Well-Known Member

Well-Known Member

Well-Known Member

Member

Well-Known Member

Newbie

Well-Known Member

Oracle

Member

Member

Member

Well-Known Member

Well-Known Member

Well-Known Member

Well-Known Member

Well-Known Member

Well-Known Member

Attachments

Well-Known Member

Well-Known Member

Privacy & Transparency

Privacy & Transparency