A homemade bread that is low carb, wheat free, sugar free and protein rich

From 2002 - 2010 I had a hard time finding a decent recipe that even half way resembled bread.  If any readers were doing low carb back then you might remember the Atkins 'Revolution Rolls' were about the best anyone could get in the early 2000's; and they were basically just eggy cream cheese puffs being called a roll.  No thank you.

I'm not sure how I stumbled upon this one, but it was posted in the Fall of 2013.  I had copied it down in my files, but hadn't tried making this particular recipe until about 1 1/2 weeks ago. 

It is the best looking wheatless bread I've seen, that's for sure!  And although I'm happy with it, and it looks amazing, the texture was a little bit like eating a sponge.  My husband and I agreed that making French Toast with it or slicing it very thin and making toast out of it works best for us.

But I thought I'd go ahead and post it because even though I didn't love it as a 'bread' bread, everyone is different and this might be just what someone else is looking for.

Maria's comment section has a lot of people saying it didn't turn out for them.  For some it's hallow, for others it's gummy.   She lists the weight as well as measurements for people who might want to try weighing them to see if it works better.

I have to say I had NO issues with it not turning out.  It worked perfectly, as you can see from my pictures!  It made a beautiful loaf.  This was my first time making this recipe and I have to say her directions worked great for me.

Maria's Bread Recipe for her Hoagies (Sandwiches)

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 sub/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.

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)

"Why is this photo showing a colander?"

I keep my almond flour in the freezer since I use Honeyville brand and it's crazy expensive!  I live in a very warm, humid part of the country 3/4 of the year so I keep all my nuts and flax seed, etc. in the freezer so they don't go rancid.

Because it came from the freezer I put it in a colander so I could crush some of the frozen lumps out.  

Mixing it with the mixer... doesn't look like bread yet, does it?

And boom!  There it is.  Comes together beautifully.

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

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