By truebrit on October 26, 2004
Photo by truebrit
Photo by truebrit
"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."
Serving Size: 1 (31 g)
Servings Per Recipe: 11
"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!"
"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..."
"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!"
"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!"
"This turned out great! Even my husband liked it, though we both thought it was a little bland. Then I realized there is no salt in the recipe! So next time I think I will add a teaspoon of salt. I also doubled the recipe since my machine only does 1.5 and 2 lb loaves. I replaced the Splenda with Xylitol and the soy flour with coconut flour. I used a tablespoon of yeast. It came right out of my bread maker, I took it out while hot, and my pan is non stick, don't know if that made a difference"
"I've been using ground chia seeds instead of flax and replaced the soy flour with coconut flour. Tastes pretty good this way to. I also used olive oil instead of butter. The texture is different but it's still a lot better than no bread at all. Regular bread spikes my BG and this bread does not."
"This bread is very good!!! It is my first low carb recipe and we love it. I increased the ingredients 3/4 water, 1/2 ground flax seed, 1/2 soy flour, 1 and 1/2 tsp butter and 2 tsp yeast because the size was a little to small for my bread machine Its the only bread we eat now. Thank you !"
"I tried this yesterday. I added 1 Tsp of Pumpkin Spice, 2 Tbs of Erytheritol (it enhances the Spenda) and a Tsp of salt. My DH and I tried it warm from the machine with butter. It turned out excellent and boy did it smell great while it was baking. I will make it again but double the recipe as I have a 2lb machine. Thank you for sharing this!"
"I have made this recipe 3 times and I'm just thrilled. First of all, to have bread that is so low in carbs that me, a diabetic, can eat 2 slices of it for breakfast is just a thrill! I, too, didn't enjoy the taste of the soy flour and substituted coconut flour with very good results. It's my first bread machine, too, and I'm just so happy to have a low carb bread that I can eat with relative abandon and still keep my blood sugar well in control."
"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)."
"I tried to make this and it did not come out that great so I ended up going to Whole Foods and I found some great low carb bread from the Julian Bakery that only has 1 Net Carb. It is called Smart Carb bread and it is delicious!!"
"I have not had bread in well over 2 years. This is wonderful bread ,I slice the whole loaf cold from the fridge with an electric turkey carving knife,turn it on the side nice thin slices. Thanks for the recipe."
"I'm really amazed by this recipe! Yes, the texture is a little spongey, but it really satisfies the bread cravings when you're doing low-carb. I'm thinking to maybe try adding in some herbs and a little salt. Thanks for posting!"
"This recipe was a God-send. I doubled the recipe for my machine and I replaced the water with club soda which helped it to rise more. I also added a teaspoon of salt and a half teaspoon of sugar to help the yeast rise. Thans to truebrit for posting this recipe. We need more like this. Happy new year to all!"
"I love this bread but decided to try making a variation using 1 1/2 tsp of cinnamon and about 1/2 c chopped nuts. I now have both a cinnamon nut and the original. They both are delicious. Thanks!!"
"Made this exactly as written except I added a scant tsp of real sugar and 1/2 tsp of salt-both to help the yeast. My loaf rose to the very top of my bread maker :). Overall, its very chewy, just like the store bought low carb breads. Toasting seems to take a lot of the chewiness away and that's how I will enjoy it. Thanks!"
"Very good low carb bread. Texture was excellent."
"I was amazed that I really like the bread. My bread machine makes 2 lb loafs, so I double the recipe, but my loafs are never are as tall as the ones shown here. I have made it with both almond flour & sometimes with soy flour, and think both are good. I tried the Julian Bread and I like this much better."
"I've tried this about 4-5 different times now, and only once in a bread machine. It never poofs up like in the photos. I think the only way I'd get that is to double the batch. I cook a single batch in a ball at 350 for about 20-25min. I LOVE the flavor. UPDATE 2/1/11: I have made this two more times. I have found that no matter what I do it is not the right size loaf if you make as is. You must double it and set it as a 2 lb loaf. At that point, its just not worth it to make to me. Its easier to go to the store and get a loaf of bread then spend the time and $ on the ingredients for this. Plus the store bread IS better."
"I tried the recepie and it is definitely worth while. It's a little funky but for the amount of carbs that's to be expected. I don't see how the author can claim 20 carbs. Just adding up the carbs for the flours and flax seed you get about 47 carbs. This is still very, very low and the recepie works for a low carb diet. I want to try adding a little parmesan and rosemary. You need to try and mask the taste of the Soy Flour."