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Low Carb Bread
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If you've been on a low carb diet for a while you probably miss bread. This low carb bread recipe makes a delicious loaf with a slightly chewy texture.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
8 reviews
4 comments
ingredients
3 cups warm water
1 tablespoon active dry yeast
4 cups keto-friendly, vital gluten flour, or low carb flour, or as needed
1 egg, beaten
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons Splenda sugar substitute
directions
Combine the warm water and yeast in a mixing bowl. Let the yeast sit for 3-5 minutes or until it dissolves and is foamy.
Beat half of the gluten flour into the yeast mixture. Lightly cover the bowl and let the mixture rest for 60-90 minutes in a warm place until it is light and foamy.
In a large mixing bowl, combine the egg, olive oil, salt, and sugar substitute. Mix well until the mixture is uniform in color.
Add the remaining flour in 1/2 cup increments, adding only enough to form a kneadable dough (you may not need all of it or you may need more, depending on what type of flour you use).
Add the yeast mixture to the egg mixture and mix well.
Turn the bread dough out onto a floured work surface and knead for 10 minutes or until smooth. Cover the dough lightly with a towel and let rise for 1 hour or until doubled in size.
Preheat the oven to 350 degrees F.
Divide the dough in half and shape into two loaves. Place the loaves on a baking sheet or in bread pans. Place in the oven and bake at 350 degrees F for 1 hour or until the bread sounds hollow when tapped.
Remove from the oven and let cool completely on a wire rack before slicing and storing. Store in an airtight container.
cook's notes
Carb amounts will vary by brands/products used.
nutrition data
209 calories, 5 grams fat, 3 grams carbohydrates, 38 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
February 2, 2020
Followed the recipe exactly. This turned out so rubbery and elastic. It was just like a foam sponge. After eating a slice, it was clear that my stomach thought I had in fact eaten a foreign item like a foam sponge. Had to tip this into the organic waste and chalk it up to a lesson learnt. Do not make bread with only Vital Wheat Gluten. It does not work.
January 22, 2020
First time making this, it came out really great! I followed all the instructions, except I only had three, not four cups of VWG, so I subbed a half cup each of almond and coconut flour. I used one packet of yeast, almost a full tablespoon, not quite. I've never really made yeast risen bread, so it took all afternoon, but I am VERY pleased with the result. The crust was a bit tough and hard, but the inside came out very soft and airy. That first slice with butter was fantastic! This is just the recipe I have been looking for. I will be making it again, probably try to adapt it to make rolls. Thanks for sharing the recipe!!
January 28, 2019
Blew up in oven to huge. Was so rubbery I couldnât cut. Chewy was like chewing gum. Iâm at high altitude. Maybe thatâs it
November 13, 2018
This turned out for me. The dough is so weird cause itâs like pure gluten. Really elastic, and yes, the finished product is very chewy. Not quite bread texture, but for low carb, itâs not too bad! I only used 3 1/2 cups of the vital gluten for my 3 cup yeast mixture. I think it could use more salt. And from reading others comments, I will say I let it rise, then mixed in the next cup and half, and thought no way this was going to work. Then formed the loaves and let them rise again. Hour each rise. And they also rose a ton in the oven. Such an interesting recipe! Works for me!
November 13, 2018
Tasted like bread. It rose well; browned well. Was airy and light. But tooooough!! Best of disappointing recipes so far.
November 11, 2018
Tried it, came out beautiful, but the taste was just way too gluteny and because itâs all gluten , it just feels way too gummy when chewing. Tried it again but instead I only used the first two as gluten, after the foamy mixture is done, I added 1 cup carbalose, 1/2 cup coconut, and 1/2 cup flax meal, also added liquid sugar free maple syrup (2tbl). Much better taste and felt more like a honey whole wheat bread.
August 17, 2018
Very hard crust and a little too moist on the inside. Difficult to slice. However, TOASTED, this is pretty amazing. Will make again.
Really tried to make this work as I need my bread! But the first thing was I thought I could use my Red Mill low carb baking mix then because the dough was so wet I had to add almond flour and still it was too sticky so tried kneading it in bowl then formed loaf in the pans. Baked it looks nothing like picture. The loafs are more like a banana nut loaf but baked and pretty nice texture. Just don't like such a wheat grainy taste. Will throw it out at least one loaf and will try it with a sandwich.
Try making it without the substitutions?
July 16, 2017
too much water - preparing two cups of flour, letting it rise and then trying to add another two cups of flour and the rest of the ingredients doesn't work - if i find a better combination and procedure i will post it
The ratio of water to flour needs to be corrected. There's no way 3 cups of water to 4 cups of flour will make a kneadable dough.
I tried this recepie and I must have done something terribly wrong. My two loaves ended up looking like medium size turkeys. Cut open they looked ok I guess but tearing the inside from the crust and tasting it, it tasted soggy and had the chewyness of rubber. Can anyone tell me where I may have hone wrong? I'm 6'1 and 315 lbs and really would like to eat a low carb bread. Any help would be appreciated. Thanks
Ok, tried this recipe, pretty much following very closely. Bread turned out nice and brown but inside was soggy. What happened! Anyone have any thoughts on why it would be overly moist? Thanks.