A low carb gluten free bread that tastes close to white sandwich bread. Only 1 net carb per thick slice!
Low Carb Gluten Free Bread
Coming up with a low carb bread for sandwiches can be a challenge. You either have bread that tastes like coconut, or too much like almond flour. Or, even at times tastes like eggs.
And there’s no way you can reduce or even remove the eggs and butter to cut corners. The results would be more of a crumbly science project that you’d have to toss in the garbage. Trust me, I know.
In the past, I’ve created a few low carb bread recipes like my Moist Low Carb Coconut Flour Bread recipe. But I’ve been feeling more confident lately that I could improve on a bread recipe. Especially since I’ve been baking with coconut flour for a while now.
And I’m just getting more comfortable using almond flour. I started wondering what kind of results I would get by combining the two flours together. So far, I’m liking the results.
Coconut flour is dense, and at times can result in dry bread. On the other hand, almond flour can at times be too moist. But when combined, they seem to work really nicely together.
That’s especially the case for any kind of muffins or bread recipes. I know when I have used the two flours together, the texture is more bread like. If you’d like to try experimenting yourself, my biggest tip would be try using more almond flour than coconut flour.
For this gluten free bread recipe, I decided early on to use equal amounts of flour. The psyllium husk powder I added in the recipe helped give the bread another boost to make it taste like bread. Plus, it also helped increase the overall fiber content in the bread.
If you’re looking for a similar recipe to try, Low Carb Yum has a Basic Quick Bread recipe. She uses the same flours but without psyllium husk, almond milk and baking powder. I haven’t tried it myself but I hear it’s really good!
The bread takes about 40-50 minutes until it fully bakes. The top of the bread might look like it is done, but give it an extra 10 minutes. The middle of the bread is very moist and will need more time to bake.
If you happen to notice it is fully baked after slicing, you can pop it back in the oven. Or, just bake the bread slices in the toaster oven. Either option works.
Because this recipe makes a smaller loaf of bread, you’ll have to double the recipe for larger slices. Personally, I like to use a smaller loaf pan so the slices are wider. That’s why I generally make only a smaller loaf.
And to keep the bread fresh, you can wrap each piece of bread in plastic wrap. Then, just add place the wrapped bread in a freezer bag and freeze. That way, you can grab a slice from the freezer as needed.
- ½ cup almond flour
- ½ cup coconut flour
- 1 tbsp psyllium husk
- ½ cup unsweetened almond milk
- 1½ tsp baking powder
- 1 tsp salt
- 1 stick unsalted butter
- 8 eggs, large
- Preheat the oven to 350 deg F.
- In a large mixing bowl, combine the dry ingredients of almond flour, coconut flour, psyllium husk, baking powder, and salt.
- In a small bowl, combine the wet ingredients of eggs, unsweetened almond milk, and melted butter.
- Combine the wet ingredients with the dry ingredients until smooth.
- Butter a 9x5 bread pan. Add the batter and smooth down.
- Bake in the oven into the middle is finished and the bread is lightly brown on top.
NUTRITION: Whole loaf vs 15 slices | Double loaf vs 15 slices