Best Low Carb Bread (Bread Machine)

"I found this recipe on the Low Carb Friends forum some time ago. I've baked this bread many times, and it's very good! The whole loaf only contains about 20 carbs, so when you slice it, divide the total carbs by the number of slices. (I usually get about 10 slices, which only amounts to 2 carbs per slice!) If the lid of your bread machine lifts slightly during the last 15 minutes of baking time, don't worry; when the bread is baked, the lid will lower. I prefer to eat this bread toasted slightly, and buttered."
 
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photo by truebrit photo by truebrit
photo by truebrit
photo by Kim M. photo by Kim M.
photo by Joycee Troyer photo by Joycee Troyer
photo by nusha.b photo by nusha.b
photo by Lisa R. photo by Lisa R.
Ready In:
2hrs 5mins
Ingredients:
8
Yields:
1 loaf
Serves:
11
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ingredients

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directions

  • Using a 1 pound capacity bread machine, combine ingredients according to order given in bread machine manual.
  • Select 'light' browning setting.
  • Don't remove bread until it is cooled.
  • Cut into slices, and store, covered, in the refrigerator.

Questions & Replies

  1. I tried this bread and loved it all except for it being a bit spongy. Any suggestions on making it less spongy? I read where some doubled the recipe. Would this help make it less spongy?
     
  2. I would rather use Allulose, instead of Splenda. It doesn't mess with my blood sugar. Is that a good substitute?
     
  3. This uses Splenda which does not feed yeast. I've tested it. So my question is why bother with the Splenda and why aren't you feeding the yeast?
     
  4. i would like to add some hard wheat bran to get more fiber in the bread. Do I need to make adjustments for this addition, such as adding more water to the recipe to compensate for the bran
     
  5. What size is this loaf
     
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Reviews

  1. I tried this bread because I've been recently relegated to low carb eating. I enjoyed it the first time I made it but had trouble preparing it in my bread machine. It was almost impossible to get out of my machine and (my machine has a horizontal pan) both paddles became very stuck inside the loaf. So, I decided to try taking the dough from the machine and finishing it in the oven. Also, I read some of the suggestions regarding coconut flour and salt so I replaced half the soy flour with coconut flour and added 1/4 tsp of salt for a 1.5# loaf. When the dough is ready I gently pull it out of the machine's pan, punch it down, shape it and place it in a loaf pan. Bake it for 30 minutes in a 350 degree oven and then let it cool 30 minutes before removing it from the pan. It is totally awesome and has a texture not unlike "regular" bread. I am grateful to truebrit for posting the recipe. This bread has zero affect on my blood sugar levels!
     
  2. Oh Wow! This is amazing! I used this recipe exactly as posted to make a deep dish pizza crust. We cooked it in a cast iron skillet, topped with 1/4 cup tomato sauce, mozzarella, veggies, pepperoni. It was the yummiest low carb item I've ever had. Thanks for the recipe! Gluten flour is soooo yummy...
     
  3. I just made this last week and added jalapenos to my bread machine as it was mixing, and it is awesome! I ate a couple slices and then froze the rest and pull out a piece each morning to toast for breakfast. It sure does satisfy the bread craving!
     
  4. I wanted to try this for my daughter-in-law who is 7 months pregnant and has just been told to lower her carb intake. Her test showed her to be borderline for gestational diabetes. She loves bread but she is picky and doesn't like wheat bread so I figured she wasn't going to like this, but it was worth a try. I did make some changes as per the suggestions of another reviewer because I wanted the best chance of my daughter-in-law liking this the first time, for her own good! She liked it, ate it untoasted the first time, and wants me to make a batch with cinnamon and raisins! If you can't have carbs then this is a 5 star way to get that bread fix. I didn't like it at first bite, then I tryed it again and liked it more. Then I toasted it as suggested by other reviewers. I liked it. OK here's what I did. I followed one of the reviewers advice to add 1/2 teaspoon more of yeast to ensure rising. I also added 1 scant teaspoon of sugar in place of the Splenda, just for the first try. I also added 1teaspoon of salt. Next time I am going to make it with the Splenda and only 1/4 teaspoon of salt. I could taste the scant teaspoon of salt but nobody else could. I also put my crust setting on dark brown which gives the outside a toasted taste right from the beginning. At first I was really turned off by the sponginess so the other thing I did was to cut the whole loaf into slices and put it in a baggie but I left the baggie open for 4 hours. This allowed it to "dry out" just a little, voila - much less sponginess, which is the point at which my daughter-in-law tryed it. Try this and don't stop at the first bite, it's just different so keep that in mind. But if you seriously can't have carbs you will like it. Keep an open mind and know that it will be different than you're used to. And I agree it's at it's best toasted with butter, but I can see it being good as a sandwich too, with mayo. I was shocked that even my husband liked it. Usually if he knows a regular food item is altered to be healthy, his mind set is to dislike it and he knew it was going to be made with "weird healthy things". So if he liked it - most of you will too!
     
  5. This bread rises unbelievably. When I watch it cooking It reminds me of that famous scene from Alien where .... okay that's not very appetising. It's so light and the texture is so similar to bread. The first batch was great with a bit of peanut butter and as the base for cheese on toast, but there was a little hint of soya, which wouldn't make it so good when you want a neutral flavour for a slice of butter with topped with a sliver of jam. The second batch I made a 1 kg loaf by doubling all the ingredients. I halved the soy flour and replaced it with wheat bran and it's now more neutral. It rose just as well. The other unexpected thing is the crust, which is the equal of the best loaves you can buy. I have to say a huge thank you to truebrit - my low carb diet is starting to look easy. Toasted hamburger salad sandwich tonight with salad and mayo. Regards to all, Ed. (London).
     
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Tweaks

  1. Substitute the splenda with one teaspoon of honey Substitute the soy flour with almond flour plus one tablespoon of coconut flour. Added a pinch of salt
     
  2. substitute soy flour with another 1/4 cup of ground flax seed...its awesome...
     
  3. Almond flour instead of soy flour
     
  4. Stevia instead of Splenda. Almond flour instead of soy flour. (everything at a 1:1 ratio) It came out just fine!
     
  5. Go up to 2/3 cups of water and add a tablespoon of cocoa and another of cinnamon. Bread is a richer, darker brown and much more tasty.
     

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