I've been on a hunt for good, really good, Low Carb Sandwich Bread. For me, there are times when nothing but a yummy sandwich or buttery piece of golden toast will do to satisfy me.
You may have tried my recipes for Speedy English Muffins (at Low Carb Joy) or Low Carb Almond Flour Biscuits . These are good and deliver quite well in their own 'breadness' category and purpose. I knew it was ridiculous really, but I wanted something more like a homemade bread; fluffy in texture and flexibility - something for a sandwich.
As I searched for Low Carb Sandwich Bread recipes, a common one kept cropping up. I was attracted to the fact that it made a small batch (2-4 slices) and only took 2 minutes in the microwave. So I gave it a whirl. It tasted good but lacked in the 'fluffy and flexibility' categories I was hoping for.
After a bit of testing I came up with bread that was both fluffy and surprisingly flexible - even after being stored in the cupboard for three days.
Here are the Secrets for the Best Low Carb Sandwich Bread
Secret #1: I juggled the recipe amounts a bit and added two ingredients, one for texture and one for flavor. I added a small amount of Glucomannan powder, a fiber, for flexibility. It's often used in regular baked goods for this purpose. I added a pinch of salt for taste. Any kind of bread without salt is rather flat tasting.
Secret #2: How the eggs are added.
Instead of dumping the eggs in all at once, you separate the whites from the yolks and this is important to get fluffy bread, because you whip the whites into stiff peaks which will add air to your batter. Get a a little tool to help with this called an egg separator, here.
You stir the butter, yolks and water into the dry ingredients and then gently folded the stiff egg whites into the batter. Pour the whole thing into a prepared 4-5 inch microwavable square dish and cooked it for 2 minutes on high, uncovered. (Some folks seem to have success using a Wonder Bread sandwich container like this.)
Secret # 3: Turn it out immediately to cool a before it steams itself and gets sweaty in the container. (This is important in regular bread-making too.)
Secret #4 Is a special thank you to Marge at 'Skinny on Low Carb' for her genius instructions for slicing the microwave bread. Basically it's this: With a thin, serrated knife, slice loaf in half across the bread width into two full slices, then slice both of these in half lengthwise. Now slice these four halves across their width again to make 8 half slices. (Trust me this is so much easier than trying to slice it into four whole slices.)
The Results of using the Secrets
The bread is thinly sliced, but I promise that it's satisfying, fluffy and that the texture is surprisingly flexible. A bonus is that you can store it in the container you baked it in, tightly covered.
- 2 Tbsp Coconut Flour
- 1 tsp Baking Powder
- ¼ tsp Glucomannan Powder (Konjac root)
- pinch Sea Salt
- 2 Tbsp. Water
- 2 Tbsp Butter
- 2 extra large Eggs (Separated whites and yolks)
- Stir all dry ingredients together in small mixing bowl.
- Pour whites into a small mixing bowl, beat or whisk whites till stiff peaks form. Set aside.
- Add melted butter to dry ingredients.
- Stir egg yolks and water into coconut flour mixture.
- Gently fold whites into batter just until incorporated.
- Pour into a greased 4-5 inch greased square microwavable dish. Microwave on high 2 minutes. Turn out on bread board to cool. When cool enough handle, *slice with finely serrated knife into four slices. *See notes