An easy, delicious bread that’s low-carb and gluten-free.
Who doesn’t love bread? Unfortunately, if you’re gluten-free, keto or low-carb, conventional bread isn’t always a feasible option.
After experimenting with the Seeded Knead-free Bread recipe, this low-carb variation was born. It’s very similar but uses fewer eggs as the whites are whisked beforehand. This bread is vegetarian, gluten-free, yeast-free, and very filling and hearty.
Whilst it doesn’t yield as much of a rise as the Seeded Knead-free Bread, it tastes delicious and when toasted is the perfect vehicle for any toping. Just like in our Turmeric Keto Seed Crackers, our Low-carb Mozzarella and Basil Pizza, and our Wheat-free Bread Rolls, psyllium husk powder is a key player in adding the necessary bread-like consistency.
Psyllium husk powder has a high fibre content (which is why it’s often sold as a laxative) and when added to a liquid it turns into a gel-like substance. This makes it a great gluten replacement, making it possible to handle the dough when rolling or shaping it. Due its high fibre content, is has virtually zero digestible carbs (carbs that don't go towards your daily carb intake). If you’re finding this ingredient a little challenging to track down, try ordering it online.
Prep: 5 mins
Cook: 1hr 30mins
Makes: 12 slices
Ingredients
90g seed mix (try and get one with a mixture of sunflower, pumpkin and sesame seeds. If not possible, 45g sunflower and 45g pumpkin will work too)
30g chia seeds
15g brown linseed (or flaxseed)
60g psyllium husk
1tsp baking powder
¼ tsp salt
45g coconut oil, melted
125ml almond milk
3 egg whites (ideally organic, free range to get the most nutritional value ).
Method
Preheat oven to 175°C/gas mark 4
In a large mixing bowl, combine the seed mix, chia seeds, linseeds, psyllium, baking powder, and salt.
In another bowl, whisk egg whites until they are frothy then add them to the dry ingredients.
Add almond milk and coconut oil and mix everything together until well combined – be careful not to over mix.
When thickened, spread out into a greased or lined 2lb loaf tin.
Bake for about 1hr 30 minutes at 175°C/gas mark 4
Remove from the oven and allow to cool in the tin for about 15 minutes before moving to a wire rack to cool. This prevents the bread from getting soggy bottom syndrome.
Pro tip:
The best psyllium husk for baking tends to be light in colour and is light and flaky in texture. Try to avoid the very fine powdered version that is dark beige, dense and heavy. If you’re finding this ingredient a little challenging to track down, buy whole psyllium husk instead and use a blender or coffee grinder to process the whole husks until fine.
For a fluffier bread, try beating the egg whites before adding.
This recipe is so versatile and can be used in a number of ways. You can easily shape your dough into hot dog buns, hamburger buns or spread it out to make garlic bread.
To get a nice tall bread, it’s best to use a smaller loaf pan. For this recipe a 2lb loaf tin was used - H6cm x W11cm x D21cm.
Make batches of this bread in advance and store in the freezer ready to thaw and toast as needed.
Flavour your bread with your favourite seasoning to make them perfect for whatever you're serving them with. You can use garlic powder, crushed caraway seeds or a festive mix of cloves, ground bitter orange peel, fennel seeds, anise seeds and ground cardamom.
If almond milk doesn’t float your boat, this recipe will also work with any low carb milk as coconut milk or hemp milk.
Storage:
This bread is best stored in the fridge or in the freezer. When stored in the fridge it keeps for a couple of weeks. If you want to store it in the freezer it's best to slice it before doing so. You could even place a bit of parchment paper between each slice to make single servings easier. It will keep for several months. Thaw the bread in the fridge or in room temperature and then toast it for the best flavour.
Nutrition per slice:
Total carbs: 5g
Net carbs: 0g
Fibre: 5g
Fat: 8g
Protein: 4g
Kcal: 105