Low Carb Bread. It's a three word phrase that seems like it should end in several question marks.
I've made quite a few different recipes of low carb bread looking for something that would hold up as a sandwich covering, be toastable, taste good and feel good in my mouth. I discovered on this journey that these are tall orders.
Over time and research I've developed a recipe for a loaf that my husband and I enjoy. I feel ready to share it with you. I hope that you'll like it too or at least use it as a springboard to make a low carb bread loaf you find enjoyable.
About the Ingredients in this Low Carb Bread Recipe:
This is a quick bread which is great because there is no rising time and no yeast to fuss with. It is made much like an old fashioned sponge cake in that you separate the eggs and whip the whites into a glossy meringue (without the sugar). Doing this develops the protein in the whites and helps the bread hold together well and makes the batter fluffy-ish. Cream of tartar helps in this process but can be skipped if there is none in your pantry..
Whipping the whites into glossy, soft peaks takes about three minutes with my beater. There should be no liquid in the bottom of the bowl. The whipped-up egg whites remind me of a thick shaving cream.
The yolks are added to the dry ingredients along with the butter. The yolks lend richness and loft and the butter does as well. The sweetener is added only to build that lightly sweet taste that is in bread made with wheat. It is optional too.
You will note that I use glucomannan in the batter. Glucomannan is a fiber that is often used in bakery goods in the United States. The soluble fiber lends flexibility to the bread. It must be stirred into the dry ingredients thoroughly or it will clump when liquid is added. If you've ever had the zero carb shirataki noodles, then you've eaten glucomannan. It is optional but the texture won't be quite as flexible without it.
This is good sandwich bread. The texture and crust are quite nice and it tastes really good. Oh and hey- it's gluten free. Enjoy! -Laura
P.S. Surprisingly, I found I enjoyed this bread sliced very thinly- 1/8"-1/4". Which of course makes about twice as many servings as the stated 18 slices. 🙂
Get it here. Make it at home.
- 1-½ cup Almond Flour
- 2 tsp. Baking powder
- ¼ tsp. Cream of Tartar (optional)
- ¼ tsp. Salt
- 2 tsp. Sweetener, Swerve or Splenda (optional)
- ½ tsp. Glucomannan powder (optional)
- 6 Eggs, large
- ¼ cup Butter
- Heat oven to 350 degrees and spray glass or ceramic bread pan well with cooking spray.
- In a large mixing bowl stir all the dry ingredients together.
- Melt the butter in a small bowl in the microwave and set aside.
- Separate the yolks from the whites of the eggs.
- Place whites in a medium mixing bowl. Set yolks aside.
- Add cream of tartar to whites in the bowl. Beat whites until they are thick and glossy and soft peaks can be formed. Set aside.
- Stir the butter and yolks into dry ingredients. (The batter will be very stiff.)
- Put three spoonfuls of the whipped egg whites into the stiff batter and stir them in to ‘lighten up’ the batter.
- Gently fold the rest of the egg whites into the batter, making certain not to whip it but stir to just combine the whites with the batter. The batter should be light and airy.
- Pour the batter into the prepared pan and bake at 350 degrees for 28-32 mins, until golden brown. Do not under-bake.
- When the bread is finished baking, allow it to cool in the pan for 15 minutes. To remove it from the pan, the loaf may need to be loosened around the edges with a sharp, thin knife. Allow it to cool before slicing.
Further help and inspirations for low carb bread: