Low carb flax bread.

[Pink_Minx]

Look for ground or milled flax seed which will have a fine-ish texture. Be careful about storage as apparently it can go rancid and get a fishy pong - I've not had this happen yet but others have.

Sesame flour also gives a nice fine texture - I make muffins savoury from this which cut in half are great toasted - I do cheese on toast this way. You can also use these for bacon butties with the bacon fat as "dip".

Robbity

Thanks v much, @Robbity - I'm keen to get cracking! I've got loads of linseeds, so might try making my own.

The muffins sound good, too, although I'll leave the bacon for you as I'm a pescetarian. Enjoy your extra portion!

 

[RobPL]

Yep, ground / milled.
This is the one in Tesco:

If you keep it in the fridge once opened it keeps for 45 days I think without going rancid. I only recently found this out. It does say on the back but it's not something you think to do with baking supplies.

 

[Pink_Minx]

Thanks, Rob - I'll try to do you justice!

 

[RobPL]

Hehe. I just hope you enjoy it. I went looking for a smaller tin yesterday to try and force it to be higher but couldn't find one.

 

[Robbity]

What about thinking laterally and slicing it longways??
Robbity

 

[RobPL]

I was thinking about that hehe.
I might try doubling the recipe and some extra baking powder.

 

[dukidoll]

I bought the almond flour in Sainsburys ,it was with the flours and bread mixes made by Sukrin.

 

[neil1945]

Bear in mind, as in the pic the loaf came out very low so either use a mini tin to force it higher or possibly try extra baking powder.

Bear in mind, as in the pic the loaf came out very low so either use a mini tin to force it higher or possibly try extra baking powder.

You could use xantham gum (powder) - in the free from section of supermarkets - as it is used in gluten free cooking to make things rise!!

 

[RobPL]

Oh thanks Neil, I'll try that.

 

[Pink_Minx]

Oh dear - my middle fell out!

I used a knife to check it was cooked then turned it out of the tin and the middle fell out! I poked it all back in and cooked it for about another 25 minutes. I guess the tin must make it a bit deeper than yours, @RobPL. I've tasted it and it's lovely, if a little beauty-challenged! I won't post a pic, I'll try to preserve its dignity!

Well, lesson learned for next time!

 

[RobPL]

That's really funny hehe.
I'm glad you like the taste though.

 

[Simon84]

Oh dear - my middle fell out!

I used a knife to check it was cooked then turned it out of the tin and the middle fell out! I poked it all back in and cooked it for about another 25 minutes. I guess the tin must make it a bit deeper than yours, @RobPL. I've tasted it and it's lovely, if a little beauty-challenged! I won't post a pic, I'll try to preserve its dignity!

Well, lesson learned for next time!

sounds like my baking!

 

[RobPL]

Something I've eaten has thrown me out of ketosis. I really hope it's not this bread.

 

[RobPL]

I tried doubling the baking powder and it's vile lol.

 

[britishpub]

Yep, ground / milled.
This is the one in Tesco:

If you keep it in the fridge once opened it keeps for 45 days I think without going rancid. I only recently found this out. It does say on the back but it's not something you think to do with baking supplies.

I have a pack of that stuff in my cupboard which I opened over 3 months ago, and it's still in perfect condition.

The 45 day thing is probably an old wives tale, she does get around a lot.

 

[Pink_Minx]

I tried doubling the baking powder and it's vile lol.

Obviously, I'm not pleased that I'm not the only one to have a dodgy loaf... :-D

Better luck next time!

 

[Robbity]

I tried doubling the baking powder and it's vile lol.

Yes I've done that a couple or times.

Try adding extra water as that's recommended to help things rise - I seem to vaguely remember it's something to do with the steam generated...

Something I've eaten has thrown me out of ketosis. I really hope it's not this bread.

I go in and out of ketosis all the time. I used to believe that it took time & effort to get back, but have since discovered that once you're "keto adapted" this switching is normal and not a problem. Also if you're using Ketostix test strips, they measure surplus ketones in your wee, and after a while they may stop registering as your body starts utilising them better. This happened to me.

Robbity

 

[RobPL]

Ah that's good to know. I won't worry so much if I dip out for a bit then. Cheers.

 

[lessci]

Recipe.
Most of the carbs were from the flax. Mine was 4g per 100g. If you use lower you can get this at 5-6g for the whole loaf.
I merged about 3 different recipes that I found.

2 cups flax.
1 tbsp baking powder.
1 tsp salt.
1 tbsp truvia sweetener.
1 tbsp Italian herbs (can use more or leave it out).
5-6 eggs (I used 6 medium).
1/2 cup water.

Mix all dry ingredients together.
Blend up the eggs.
Add the water and eggs to dry mix and stir well together.
Leave for 3 mins at least to thicken.
Pour into your greased / lined etc tin. I used a rectangular silicone mould and didn't use any grease.
Bake at 180 for 30 mins.

Is your 180 fan or non fan oven?

 

[Pink_Minx]

Rock and roll! I've just taken a perfect loaf out of the oven! I turned up the heat a bit to gas mark 4.5 and left it in for 40 mins. Hey presto - my middle didn't fall out!

Feeling v pleased with myself (especially as it doesn't do a thing to my glucose levels!). Thanks again @RobPL for the recipe.