2/8/15

A small update: Low Carb Bread





When I posted my trial of the low carb, wheat-free bread (original post)  I mentioned it was a beautiful looking bread, but was a bit spongy.  My husband suggested perhaps toasted or made into French Toast, it would be better.  At the time I took the loaf and put it into the deep freeze as I wasn't really craving bread at that time but I didn't want to waste it.  

This morning I took it out of the freezer with the intention of experimenting a bit.  I found that when sliced thin and toasted, then smeared with a bit of real butter while piping hot;  it's very, very good!  I enjoyed it very much with a few crisp slices of bacon and a sliced avocado.  Once it cools down the texture changes again, but toasted hot, it's a very good 'bread'.  Tomorrow morning (or perhaps later today) I will be trying it as a sugar free "French Toast" which I will update later on my site to let you know what I think.

Here is a short version of the original post (you can click on the original one above for all the photos and comments and link back to the original poster of the recipe).



Maria's Bread Recipe 
1 1/2 cup blanched almond flour (5 oz)
5 TBS psyllium husk powder (no substitutes) (45 grams)
2 tsp baking powder
1 tsp Celtic sea salt
2 1/2 TBS apple cider vinegar (1 oz)
3 egg whites  (about 3.5 oz for almond flour option)
7/8 cup (a little less than a cup) BOILING water

Preheat the oven to 350 degrees F. In a medium sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won’t work), baking powder and salt. Mix until dry ingredients are well combined. Add in the eggs and vinegar and mix until a thick dough. Add boiling water into the bowl. Mix until well combined and dough firms up.

Form into 4 to 5 mini subs or one large loaf and place onto a greased baking sheet. Bake for 55 minutes (45-50 minutes for smaller shapes like buns). Remove from the oven and allow the bread to cool completely. Cut open with a serrated knife. Fill with desired fillings. Makes 5 servings.

NOTE! If you are having an issue with a bubble, try weighing your ingredients as listed above.
OPTION: Use 2 whole eggs.  If you are having trouble with it rising using whole eggs you can try egg whites. Also, if your buns looks nice and big but then deflates after removed from the oven, try reducing the baking powder to 1 1/2 teaspoons.

NUTRITIONAL COMPARISON (per serving)
Traditional Sub Bread = 198 calories, 6g fat, 4g protein, 41 carbs, trace fiber
Almond Flour Sub (egg whites) = 209 calories, 14.2g fat, 8.2g protein, 15g carb, 9.8g fiber (60% fat, 15% protein, 28% carbs)


 


Into a loaf pan and into the oven.


Very, very beautiful bread.  It looks like a loaf made with wheat, yeast and sugar, doesn't it?




The products I use:
Now Foods Organic Psyllium Husk Powder, 12-Ounce
NOW Foods Almond Flour Pure ,  10 Ounce Bags (Pack of 4)
Blanched Almond Meal Flour, 5 lbs.
Bragg Apple Cider Vinegar Organic Raw -- 32 fl oz
       

No comments:

Post a Comment

Thank You so much for your comment!

Print Friendly and PDFPrint Friendly
Related Posts