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Gluten FreeLow Carb
This healthy low carb breadtastes pretty close to the real thing as it has the texture of bread and toasts very well. It is also a gluten free bread that has a mixture of my three favourite low carb flours. Enjoy it as toast, or slice thinly for yummy sandwiches!
When you stop eating bread either for a low carb diet or because you cannot eat gluten, you can still hanker for a piece of toast in the morning. This healthy bread can help your mornings get off to a good start. A slice toasted with an egg on top is just delicious!
Although this recipe can be made in a food processor you could use a hand electric whisk or even just get an upper arm workout with a spoon and a bowl!
The low carb flours used in this recipe have a great fibre content so it will keep you full too.
UPDATE - I've revised this bread with the addition of pysllium husk powder in this recipe. Try it too!
REVISED VERSION
Healthy Gluten Free & Low Carb Bread
Angela Coleby
Low carb and gluten free bread
4.25 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Bread
Cuisine American
Servings 10 Slices
Calories 189 kcal
Ingredients
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- ¼ cup ground flaxseed meal golden if possible
- ¼ teaspoon salt
- 1 ½ teaspoons baking soda
- 5 eggs
- ¼ cup coconut oil
- 1 teaspoon sweetener
- 1 tablespoon apple cider vinegar
Instructions
Preheat the oven to 180C/350F degrees and grease a loaf pan.
Place almond flour, coconut flour, flax, salt and baking soda in a food processor.
Pulse the ingredients together
Add and pulse in the eggs, oil, and vinegar
Pour batter into the loaf pan.
Bake at 350° for 30 minutes
Cool, eat and enjoy!
Notes
Makes 10 slice
Nutritional Info per slice - 189 Calories, 7g Protein, 16g Fat, 6g Carb, 3.5g Fibre, 2.5g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated byhttp://nutritiondata.self.comfrom the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1sliceCalories: 189kcalCarbohydrates: 6gProtein: 7gFat: 16gFiber: 3.5g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
This post may contain affiliate links. Please read mydisclosure policyfor more info.
If you like this bread you may also like this version! Paleo Bread
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- Cranberry Walnut Bread
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- Keto Almond Flour Tortillas
- Onion Low Carb Burger Buns
Reader Interactions
Comments
50 milford plus
I am 43 year old mom Thank you so much!
Reply
TERESA
Hi there! I saw above that you revised this recipe with psyllium but couldn't find the revised recipe. can you share the revised recipe, please?
I tried this recipe last night and decreased the almond flour by 1/2C but added 1/3C psyllium husk and 1/3C Oat fiber. All that fiber absorbed all the moisture, so I had to add a good 3/4 C nut milk to get the consistency right. It turned out decent. Slightly rubbery, but edible, and that's my bad, not the recipe's! I think adding some chopped nuts, seens, and maybe shredded coconut would've made it better.
Thanks for the good recipe.Reply
Angela Coleby
Here's the other version. https://divaliciousrecipes.com/paleo-bread/.
Love your changes and the idea of adding nuts and coconut!Reply
Cynthia H Anderson
I made this today and it didn't rise much at all but on the other hand, it tastes delish. I mixed by hand and am wondering if using a processor might be what makes the difference, beating more air into the batter?
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Angela Coleby
That might give you the lift you are looking for.
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Roye
sighhhhhhhh well another fail!? I made the LC Sub Sandwich yesterday and it is usable but nothing like your picture. Now I just made this Healthy Gluten Free & Low Carb Bread and it didn't rise hardly at all, it is about half the height as yours. I used this recipe, not the one adding psyllium husk powder (I don't have much luck with that ingredient).
But anyway, I've tried and tried and tried so many different keto breads and never have I had one that turned out like the pictures. I don't know what I'm doing wrong, I go by the recipe exactly. I am in Florida maybe the humidity is an issue, I have no clue! :(.Reply
Angela Coleby
That is frustrating! I'm not too sure about the humidity as I am in the Caribbean and suffer my fair bit of humidity as my hair can testify, but Florida may be more humid than us. Have you followed other videos? I wonder if it is the quality of ingredients? Coconut flour varies A LOT. I prefer Red Bobs or Better Body Foods coconut flour and have had disasters with other brands.
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Angela Coleby
If it helps. I had soooo many cupcake disasters when I first started baking with coconut flour. I followed recipes but nothing worked. Then one day, something happened and I found the right balance for my ingredients and oven (they vary too!). Hang on in there.
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Roye
Thank you Angela, it is very frustrating and expensive!! I use Bob's Red Mill Organic High Fiber Coconut Flour? I've read it's one that most use. I also use Honeyville Almond Flour.
I'm assuming the Caribbean is also very humid so that is probably not the reason it's the only thing I could think that may be an issue. I'll keep trying :).
Thanks again for your reply and patience :).Reply
Angela Coleby
You are welcome. Keep me updated with your baking!
CHRISTINE JEAN
I like this bread, but it didn't rise like I hoped and it didn't brown like the picture......but fixed that by toasting it and slathering it with but and a little fleur de sel!
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Lisa
Can you use butter stead of coconut oil?
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Angela Coleby
Yes you can. I've tried it with butter and loved it.
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Nono
HI Angela, how long is the shelf life of the bread? Can i freeze it in order to keep it longer?
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Angela Coleby
Hi, I keep mine in the fridge for about 3-4 days. By all means, slice and freeze some!
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Ashley
I expected the bread to come out great... I used the same quantities and the same size bread pan and it came out kind of flat. and it tasted pretty awful and seems like it didn't cook very well on the inside. I had to leave it for an hour in the oven and even that didn't do the job.
no clue what I did wrong. this seems to have worked well for everyone else.Reply
Brenda
It would be really helpful to know what size loaf pan to use.
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Angela Coleby
I used a standard size 8 inch by 4 inch.
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Mary Strader
A big thank you to you!! I used ground oatmeal for my main flour with honey being my sweetener, and it tastes ohhhh soooo delish 🙂
Reply
Angela Coleby
Glad you enjoyed it!!
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Cindy J
Curious - the recipe calls for 1 tsp of sweetner. What type because different types have a different level of sweetness
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Angela Coleby
I used erythritol but everyone had a different level of personal sweet taste so you can use your preferred sweetener. It's to give the bread a slight lift in flavour but not to overpower it. Although you could up the sweetener, add some chopped nuts and voila. A fruit loaf!
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Carol
I just made this low carb gluten free bread & it's gorgeous! Thank you so much for the recipe.
I will try some of your other breads at a later date too 🙂Reply
Angela Coleby
Great to hear!
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Cheryl
I did not like how this bread turned out. It didn't rise much so I couldn't use it for sand which bread. The taste was fine but I'll keep looking for something less dense.
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Mari
My food processor died ? So I wonder how else would you suggest I whip this up. I've been looking for low carb no gluten bread to make! Thanks!!!
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Angela Coleby
Hi Mari. What about a hand whisk? An electric one would be better.
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DonnaL
I just made this bread. I used a 4x8 loaf pan and it rose up like a souffle, but didn't run over. I got 12 slices and it is fantastic. I used the whisk on my hand mixer because I didn't want to get the food processor out. Thank you so much for a delicious low carb bread. It is perfect.
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Angela Coleby
Huzzah! Glad you enjoyed it. Thanks for stopping by?
nancy
Why doesn't this bread rise as pictured? Followed the recipe exactly....Tastes good.
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Angela Coleby
Not too sure. Perhaps the eggs need more whisking?
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Michael
I lost this bookmark and got stuck on a bunch of other websites with slightly different versions of this recipe. This one is still the best of the paleo/low-carb/gluten-free bread recipes out there.
Reply
Angela Coleby
Sad you lost me, glad you found me! Happy you enjoy this recipe! Have you tried my Paleo bread recipe? It is as good as this! x
Angela Coleby
In a moment of self promotion..if you sign up for my newsletter you get a free bread and baking eCookbook....;)
Reply
Vilma Morgan
I would like those free bread recipes for signing up for the newsletter. Thank you.
Angela Coleby
When you sign up for the newsletter you will get the link to download the free recipes.
Liz
Wondering if u could use buckwheat flour instead?
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Angela Coleby
Hi Liz, yes, I can't see why not.
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mocha
hi there! im a little bit of a newbie to the lchf/ keto world, but this bread recipe sounds divine reading all the compliments from the commenters here 🙂 i live in india, so sourcing these flours and stuff is very difficult/ expensive 🙁 i recently travelled abroad and bought my stash of stevia powder, and some almond flour but i dont have any coconut flour (if theres an easy way to make it at home, i would be grateful for the recipe) i get flaxseeds fairly easily here so i make my own flour.. what can i use instead of coconut flour? also i=can i change the honey amount with the same amount of stevia powder?
sorry for my long rant and thanks!Reply
Angela Coleby
Hi there Mocha! Thanks for contacting me from Incredible India! I've never tried making my own coconut flour but have seen a few recipes for this. I'll see if I can find them for you. If you are looking for a low carb bread and have access to ground flaxseed I would recommend using that for bread recipes. They make great pancakes too! When using stevia, you only need a tiny amount so don't use the same amount as the honey. I'd suggest about 1/4 to 1/2 teaspoon. Good luck on the LCHF diet and if you have any questions on the recipes, please let me know! Happy baking!
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Jennifer
I recently switched to low carb and just made this. I thought it turned out okay - I definitely had the issue of it sitting low, but it looks like my loaf pan must be larger than yours so that's probably why yours looks taller - mine turned out very short and thin/long, yours looks high and fat ;D Anyway, it turned out pretty good - the only thing I changed was I added a bit of nutmeg and cinnamon, and I had to use an alternate sweetener (coconut sugar) because I did not have any honey. It is a little dry and a tiny bit bland but it's tasty enough with a little smear of butter - my calculations came out to only 3g net carbs per serving (was able to slice it into 17 thin slices) so whatevs 😀 It's satisfying my bread craving anyway! I plan to mess around and modify this a bit more, I think it's a good starting base.
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Angela Coleby
Hi Jennifer. I like the what you have done with this with the cinnamon and nutmeg! Sound devine! Thanks for popping by and happy baking!
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Michael Sojka (@shastatour)
I have been experimenting with this recipe adding in different ingredients. My current favorite is to toast 1/2 cup of pecans in a pan with butter, cinnamon, and honey. I also grate 3/4 cup of fresh carrot., I also add in 1/3 cup of raisins or dried cranberries. So, everything does not sink to the bottom, I mix the carrots in to the batter and then put 1/3 of the batter in the pan. I drop half the nuts and raisins in. then I spoon in another layer of batter and the rest of the nuts and raisins. Then I put the rest of the batter in. Sometimes the bread is ready after 30 minutes but I have had to add up to 10 minutes to get it fully cooked in the center checking with a butter knife. I have now made the recipe this way 5+ times. The last time we put a cream cheese frosting on and turned this into a dessert.
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Divalicious
OMG! This sounds devine! Love the addition of nuts and fruit! Take a picture next time and send to me so I can post on my Facebook page!
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Michael Sojka (@shastatour)
Here are three pics.......... https://goo.gl/photos/6jzfAHx9SZgANgc49
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Angela Coleby
That looks fabulous! I fancy a slice toasted now!! Thanks for sharing.
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Angela Coleby
Would you mind if I shared them on my Facebook page?
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Michael Sojka (@shastatour)
Please share!
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Angela Coleby
Thanks!
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georgeeyre
Hi, was really looking forward to this recipe but had problems and it's come out of the oven flat, very non bread like. Happens every time I try bake gluten free for my needs!
I followed the recipe fully, but without a food processor, all by hand. I also didn't have any baking soda so used powder? It tastes very almondy. Doesn't taste horrible though, but very sickly and thick. Even when mixing the ingredients is was very sticky and stiff. Any tips for baking would be amazing! Just want a simple easy loaf that's preferably not using the gluten free flour mixes!Reply
Divalicious
How about trying one of the ground flaxseed breads? They are easy to make. Also, I find making bread with a nut butter (ie almond butter) great, but would recommend you separate the eggs and whisk the whites to make it extra light. Happy baking!
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eclecticdeb
Using baking powder instead of soda will be a problem. The soda reacts with the vinegar to give the baked goods the "lift".
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Clary Lucretia Pollack
I just made this and it's painfully dry. Followed the instructions and it looks identical...But it could benefit from something else and I'm not sure what.
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Divalicious
Hmm....perhaps more liquid and less flour?
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Oxana
The cooking time is incorrect and the taste of eggs in this loaf is overpowering. Would not cook it again!
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Divalicious
Shame it didn't work out for you.
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Bouncingberrie
Hi, I have a loaf cooking in the oven as we speak and I can't wait to taste it. The only thing is I have a 2lb loaf tin so have put the mixture in there and am expecting very short bread! If I were to double the recipe, how long would I cook it for? Thanks
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Divalicious
Hi! I'd add another 20-30 minutes? But would keep checking the oven (rather like the contestants on the Great British Bake Off!)
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Laura
This is so easy and very good. I did not use a food processor; mixed it by hand and it turned out fine. Great as toast with a little butter or nut butter for a snack. This is by far the best paleo bread I have ever made for texture (some paleo breads can be gooey in the middle) and taste. So much like the flour based breads I am accustomed to. Thanks for this awesome recipe!
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Divalicious
Glad you liked it Laura!
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Camille
May I exchange Yacone syrup for the honey ?
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Divalicious
Can't see why not!
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Cathleen
Great recipe! Thank you!! If you replace the honey with 1 tbsp of Splenda or other sweeterner, that takes 17 carbs out of the loaf which would bring each slice to 2 g of carbs (given 12 slices per loaf). Thanks again for the easy and delicious recipe!
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Divalicious
Thanks for popping by Cathleen!
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Low-CarbGFMama
This is the second low/no carb bread recipe I've tried, and I will search no more!! Thank you, THANK YOU for posting this recipe! I don't even use a food processor, just a good old-fashioned dinner fork. This bread tastes like a mild banana bread...my sons all thought that's what it was. However, it makes excellent sandwich bread that is soft and stays intact, and has no banana essence when deli meat and condiments are applied. This also holds up well to make french toast. 🙂
Bless you!!Reply
Divalicious
Thanks so much! Glad you enjoyed it and thank you for taking the time to post a comment! Happy baking!
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Charlie
I just tried to make this and mine didn't pour 🙁 my turned into a solid ball. Please tell me where I went wrong
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Divalicious
Perhaps you needed to add a bit more liquid? Some extra water perhaps?
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Andrea
Water? I don't see water among the ingredients?
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Angela Coleby
I just add depending how the mixture looks. Will depend upon the brand of products you use. If the mixture looks too thick, add a bit of water.
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chris
Several people have asked about carb count; here's how I figured it out:
I copied and pasted the URL of the recipe into MyFitnessPal.com in the recipes section. That web site then goes out and finds all the ingredients and creates a recipe with same or equivalent products. I said that the loaf makes 8 slices, and MFP came up with the following per-slice info:
Calories = 375
Sat. Fat = 9g
Total Fat = 33g
Cholesterol = 132mg
Sodium = 365mg
Potassium = 43mg
Total Carbs = 16g
Dietary Fibre = 12g
Sugars = 3g
Protein = 15gI have started making this 3 loaves at a time (if my kitchenmaid mixer was bigger I'd make more). One seems to vanish within 2 days between 2 of us. Another goes into fridge and is used when first is gone. Third one goes into the freezer and is taken out when second one is gone. After coming out of freezer, it is so easy to slice very thin, and it stays fresh and moist for 4 or 5 days. (It's never lasted longer, so I don't know if it would go mouldy after that)
Anyway, paste the URL of any recipe into MyFitnessPal.com and it will give you the nutritional data.
Hope this helps some of y'all out.
Chris
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Lori Craig
I am wondering what the carb count is for this bread??
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laura roland
sorry I meant
180Reply
Divalicious
It's 180 Degrees Celius (350 Fahrenheit)
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laura roland
why do I put oven on 80?
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suaan
Instead of food processor what can I use I dont have one
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Divalicious
You can mix this in a bowl. Just make sure the mixture is blended well. Happy baking Susan!
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Sylvia Purdy
I just pulled this out of the oven. It is beautiful and I can't wait to dig in! I tried adding about a tablespoon finely chopped green onion along with some granulated garlic and a tablespoon of Italian herbs. Yum yum!
Divalicious
ooh Sylvia...I am drooling at your flavourings!
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Loretta
does the coconut oil go in it
Reply
Divalicious
Yes it does Loretta.
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Nadia
Hi I'm relatively new to the gluten free baking and do not really like the flax seed texture in baked items. So I swapped out the flax for more coconut flour. It just came out the oven and it baked well. It is a soft texture, but did not rise as much as I thought it would have. I guess my loaf is too big. It tastes fine.
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Divalicious
Hi Nadia and welcome to the world of gluten free baking! If you use coconut flour as a replacement, add some more liquid/another egg. Glad it tasted okay though! Happy Baking!
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Nadia
Thanks for the recommendation. It was moist enough. I found the taste was a bit "eggy" and I am an egg lover. I was even thinking of using less egg. I found the bread tasted better the next day. I had it with a bit of sour cream and onion cream cheese, red onion slivers, our local roasting Trinidad tomatoes, capers and smoked salmon. It is great for breakfast. My son's said the bread smelled like cake lol.
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Divalicious
Your toppings sounds delicious! What a delicious breakfast! And the smell of cake too! What a great start to the day. Glad you enjoyed it!
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Michael
I did not have the recommended loaf pan size and used a 7" round souffle dish. The bread came out very good. Also, I could not get the ground flax seed and bought whole dark flax seeds and ground them in my dry Vitamix container. Otherwise, I followed the recipe as written except took it out of the convection oven after 25 minutes and the bread was moist and delicious, especially with Kerrygold Irish butter. Thank you so much! This way exceeded my expectations.
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Divalicious
Wow! That sounds delicious! So glad you enjoyed it!
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Michael
I experimented with adding chopped walnuts cinnamon, and dried cranberries. Took it to another level for me. Got the recommended loaf pan too and that has helped consistency though I noticed that egg size is a bigger variable than I thought. My eggs are all from local neighbors chickens and tend to vary a lot. This recipe seems to tolerate quite a bit of variability in batter thickness from something sort of runny to almost cookie dough-like.
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Divalicious
That sounds utterly delicious Michael!
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Suria
Fantastic recipe. I made it in my bread machine on the rapid setting (1:30 hours). I put the wet ingredients in first then the dry. The machine mixing is half an hour and baking 1 hour. I kept an eye to make sure it didn't over bake, but it went the full hour and came out great. Since its a small loaf I removed the paddle before baking started.
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Divalicious
Glad you enjoyed it!
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Santi van Zyl
I'm about to try this in the breadmaker. Thank you for posting.
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Angela Coleby
Ooh! We were just discussing about using a bread maker for this. Please let me know how it worked out!
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Elaine @ foodbod
Looks great ??
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Divalicious
Thanks and hope you enjoy it!
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Rayna
has anyone figured out the protein/fats per serving?
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joe
I made a loaf the other day fantastic except i added almond extract some stevia a touch of real maple syrup and sliced almonds on top and made a delicious Almond sweetbread for dessert fabulous making another one tonite very very feeling
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Divalicious
Ooohh.. That sounds delicious Joe!
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Lynn Greenwalt
We grow our own crop called camelina and crush the small seed. It dates back 3500 years and is a very healthy oil and seed, second leading for omegas 3's to flax and takes a high heat for cooking (475 degrees). Fax oil smoke point is (250) and so I substituted our ground camelina seed since it's golden in color for flax. Yum yum yum!!! Would you mind us putting it on our website for a good healthy gluten free bread recipe?? Check out http://www.camelinagold.com.
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Divalicious
Hi Lynn, as long as you link the recipe back to my site it's fine by me! Interesting to hear of camelina (pretty name too!).
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Lynn
Thanks! I love your website and especially this bread. I've still been loosing weight with eating this bread which is great! Thanks for the great recipes. My son runs the website and so I'll tell him to link your website. Thanks again. I've already shared your website to about 5 people at school where I work. I even took some bread in for them to try. Wow! Amazing! Thank you so much!
LynnReply
Divalicious
Glad you enjoy the recipes Lynn and thanks for passing it on! When I get the link, I'll post it on my Facebook page! Happy baking!
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Carolyn
I don't have coconut flour. Could I just use more almond flour? I do have flax meal, psyllium husks, almond meal/flour...
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Divalicious
Hi Carolyn, yes you could but reduce some of the liquid too.
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kelsey
I don't have a food processor but will a blender work??
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Divalicious
I can't see why not! Hope it works out okay.
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Mary
Love it! When I made this bread I threw in a about 1/2 cup of mixed chopped almonds, pecans, and walnuts! Loved the added crunch! Am getting ready to add the banana and baking soda as Erin suggested! Thank you!
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Divalicious
Glad you enjoyed it Mary and your version sounds just delicious!
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REMOMNY
This is tasty but the consistency is off
Not fluffy
Any thoughts?Reply
Divalicious
Hi, perhaps whisk the eggs? Add a little extra dash of baking soda?
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Thomas
Sorry if I am being dense, but what does 11/2 for both the almond flour and baking soda.
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Divalicious
Hi Thomas, one and a half...Happy baking!
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Mary
I am searching for a bread recipe that will hold up in Thanksgiving dressing. If I toast slices of this in the oven to the crisp stage (if it will get completely crisp) do you think it will mostly keep its shape like conventional bread and not turn into a cornbread type mush? Thanks!
Your comment is awaiting moderation.
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Divalicious
Hi Mary, I would recommend my bread roll recipe (under amazing bread rolls in the recipe section). They are pretty close to the texture of bread and I've also used them dry/toasted for breadcrumbs. Happy Baking!
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Mary
Okay, thank you!
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Barbara
Hi would like to double the ingredients but do not fancy 10 eggs in bread! What can I use to substitute some of the eggs?
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Divalicious
How about chia seeds made into a gel?
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Sheryl
I am brand new to the low carb diet but according to these recipes I will not starve. Looking forward to trying some of these delicious looking recipes. Thank you for having these! This just might be my ticket to being healthy AND thin!
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Divalicious
Hi Sheryl! Thanks for popping by. Am glad you are enjoying the recipes!
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Debbie
Hi. This bread looks really good, and I'd like to try it out. I've been on a low carb diet for a while, and have not been eating bread at all, so this will be a real treat to be able to have toast in the morning again. Just wondering how long this loaf will last if I store it in the frig ?
Another question I had is, can it be frozen ?Reply
Divalicious
It should keep in the fridge for about 5 days. And yes, it can be frozen. Hope you enjoy it!
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Debbie
Thanks so much !
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Barbara.
Hi on the elana's pantry website she uses arrowroot but as this incorporates tapioca starch is this ok on a wheat free diet. Wheat belly does not advocate this starch in baking!!
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Divalicious
Hi Barbara, Arrowroot is gluten free, but I don't use it purely because it's quite high in carbs. I am now curious why Wheat Belly does not recommend it..perhaps the carb content? Perhaps it's the starch?
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Divalicious
Aha! Found out that Wheat Belly does not use this because it is 88% net carbs. Glad it's the same reason as me!
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Barbara
Thanks for that, suppose will not make difference to taste if not in then! Just wonder why it is included in the recipe?
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Amanda Martinez
I tried this recipe, but it was too flaxy for me. What purpose does the flax serve? I really don't like the taste or texture in baked goods, and wonder if I could omit it, or swap it out with something else. Also, could I use egg whites instead of whole eggs?
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Divalicious
The flax helps bind the mixture and gives the loaf the golden appearance too. You could leave it out to see..perhaps replace it with a few tablepsoons of psyllium powder? Egg whites could be used too. Thanks for popping by and happy baking!
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Kemi
The best bread ever. I stumble on the recipe from another site and gave it a trial in the evening. I was pleasantly surprised at the turn out. It was so good.
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Divalicious
Glad you enjoyed it!
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Lyn-Houston
Is there another flour I can substitute for almond flour. I'm allergic to almonds.
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Divalicious
Hi Lyn, I'm not too sure what could be used instead of almond flour. Perhaps an all purpose gluten free flour?
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amina
hi would it be ok to leave out the vinegar?
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Divalicious
You can, but it might not rise as much it should. The vinegar along with the baking soda serves as the raising agent.
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amina
thanks for your reply, as i don't have apple cider vinegar would any other vinegar do the same job?
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Divalicious
Perhaps a white wine vinegar as it is mild in taste...
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Drusilla Barron
I'm allergic to apples so I substitute champagne vinegar. It has a mild flavour and works perfectly.
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Divalicious
You had me at champagne! Glad it worked out for you!
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Trippster
I figured out calories and carbs for the loaf and per slice. Loaf: 1865 calories, 54.5 carbs using Stevia instead of honey. Per slice, one sixteenth of the loaf: 116 calories, 3.4 carbs
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Julie
How much Stevia did you use, Trippster?
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venuesandbrides
I'm confused everything I have read says not to use artificial sweeteners like Stevia????? Not good for us????
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Divalicious
No, Stevia is all natural as it come from a leaf. It's artificial sweetners like Splenda that are the evil.
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Rickine
Thanks!
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Tiffany
I accidently used baking powder instead of soda is that why it didn't rise very much? lol
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Divalicious
Possibly! Never mind, we've all done that!
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Tiffany
I was wondering if I could make this in my bread maker?
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Divalicious
I'm not too sure Tiffany. I've never used a bread maker. If you try it and it works, please let me know!
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Stacie
I made it in my bread machine on the "quick bread" setting but I had to double the recipe to get enough volume. It burned a bit because I left it in too long but it was still tasty! Next time I will take it out ten minutes sooner.
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Divalicious
Good to know that it works in a bread machine! Thanks for sharing Stacie!
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pouran
Hi Stacie, I am going try it in my bread maker. did you use the yeast too? what Crust setting did you use? thanks
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Holly Sutherland
I don't have a food processor big enough to mix this in. Can I do it by hand?
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Divalicious
Hi Holly, that's often the beauty of gluten free cooking, is that there is a lot less pounding of dough. This should be okay to be mixed by hand. Perhaps use an electric whisk? Enjoy and thanks for stopping by!
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Holly S.
I made this bread tonight and it's delicious. It sits kinda low for a sandwich bread though. Could I double the recipe to make a "taller" bread?
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Divalicious
I can't see why not, but you may want to adjust the cooking time for more volume. Enjoy!
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nancy
how do you get this loaf to rise? I am having trouble with many gluten free lo carb
recipes. should I add the yolks first then beat the egg whites and fold them in?Reply
Divalicious
Nancy, that sounds a good idea with the eggs. If you want a gluten free low carb bread that rises, check out the bread recipe marked as Amazing Bread Rolls...you can also bake this in tin for a bread loaf. It is the best version ever! And very close to the real thing in texture and taste. Hope you enjoy it and thanks for stopping by!
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chris
I did nothing to make the bread rise, just followed the recipe and used my Blendtec as a food processor. Baked in a Pyrex loaf pan, and it rose almost to the top. It took 40 minutes to bake, and our oven runs hot, but the extra time may be due to using glass pan instead of metal.
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mymilton
no issues with it rising for me. used my blendtec to mix it all, baked in pyrex loaf pan and it rose almost to the very top, though I did have to bake for 10 minutes extra in an oven that typically runs hot.
Excellent recipe.
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Divalicious
Glad you enjoyed it Chris! Thanks for the feedback!
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Erin
This bread is great. I replace 2 of the eggs with a large smashed, ripe banana and add 1 tsp of baking powder and a handful of carob chips 🙂 Delicious!
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Divalicious
Erin, I love, love,love it when people get creative with the recipes! And this sounded fabulous!!! Thanks for popping by too.
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Jenifer
How many carbs are in this bread?
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Divalicious
I'm not too sure to be honest....all the ingredients are fairly low in carbs and high in fibre.
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Libby
What is the measurement of the tin you use please.
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Divalicious
It was the smallest loaf tin I have...I think 1lb (450g).
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Tracey
I researched the ingredients of this recipe. 1/6 th of this recipe would have 7.8 0f net carbs per serving. ( 1/6th of this has 18.7 carbs - 10.9 fiber = 7.8 net carbs)
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Elizabeth
Hi, I just found this recipe and I cannot wait to try it. I did the math and this loaf has: 2042 calories, 75 g protein, 71 g carbs and 31 g fiber, that makes 40 net carbs. I figured I could get 12 slices out of the loaf which breaks down to 170 calories, 6 protein, 6 carbs, 3 fiber = 3 net carbs per slice! Very exciting when you are a diabetic and cannot eat a lot of carbs!
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Divalicious
Glad you are excited about it! I would also recommend trying the amazing bread roll recipe too...low in carbs and is like the real thing!
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Melody
Where's the recipe?!
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