Cooktop Cove: How to make gluten-free low carb bread
By Robin Donovan
The most sought-after recipe in the low-carb world is one for a light, fluffy, non-eggy, gluten-free, low-carb, keto-friendly bread. The recipe below is exactly that. It’s not dense, crumbly or overly eggy like other low-carb breads. It is light and flavorful, and, most importantly for me, it holds together well for sandwiches, even without being toasted.
Instead of using all almond flour to replace the wheat flour, I use a combination of almond flour, psyllium husk and flaxseed meal, which gives it both flavor and texture reminiscent of “real” wheat bread, but without any of the gluten or carbs. With this bread, I can enjoy all my favorite sandwiches again.
Gluten-Free Low-Carb Bread
16
10 minutes
1 hour and 10 minutes
1 hour and 20 minutes
1 ½ cups almond flour
¼ cup psyllium husk
¼ cup flaxseed meal
1 tablespoon gluten-free baking powder
½ teaspoon salt
4 large eggs
¼ cup coconut oil, melted
½ cup warm water
Preheat the oven to 350 degrees Fahrenheit. Line a 9-by-5-inch loaf pan with parchment paper.
In a large mixing bowl, combine the almond flour, psyllium husk, flaxseed meal, baking powder and salt,aand stir to mix.
Add the eggs, oil,and warm water. Mix well.
Transfer the batter to the prepared loaf pan and smooth the top.
Bake in the preheated oven for 60 to 70 minutes, until the top is crisp and browned, and a toothpick inserted into the center comes out clean.
Remove from the oven and place the loaf pan on a cooling rack. Let cool completely before removing from the pan.