Sarnies are back on the menu! A recipe for baking fresh bread using our low-carb flour.
Low Carb
Keto
Clean Keto
Paleo
Gluten Free
Vegetarian
Vegan
Nutrition
Serving: 2slicesCalories: 218kcalCarbs: 1gProtein: 19gFat: 13g
We provide approximate nutritional information for convenience and as a courtesy. Please note that this may vary depending on the products you use. Please read our full nutrition disclaimer for more information.
Ingredients
- 265 g low-carb flour
- 30 g olive oil
- 7 g yeast
- 2 eggs (medium sized)
- 250 ml warm water must be warm water (60°c) NOT boiling to activate the yeast
Instructions
- Put the flour in a bowl and add the olive oil and the yeast.
- Whisk up 2 eggs and combine into the mixture.
- Slowly add the warm water (60°C) as you're whisking to form a dough.
- Knead for at least 5 minutes.
- Allow to rise in a warm oven (~90°C) for 90 minutes.
- Bake at 180°C (fan) for 25 to 30 minutes.
Notes
- It's important that the water is at the correct temperature (60°c). Water that is too hot or too cold will not activate the yeast sufficiently and cause the dough to remain flat!
- Please note: If you use a bread maker, use the setting with the least amount of kneading for the best results.
Tried this recipe?Let us know how it was!
Wonderful recipe, brought bread back into our diet which is very much enjoyed. Make a loaf every week now. Thanks for the recipe.
Brilliant recipe… I am really enjoying eating bread again without worries.
Would it work in my bread maker??
Absolutely love this, I can eat bread again guilt free.
Going to bake my first loaf with this flour and recipe today. However, i would have found it useful to be given more information, such as what size loaf tin, what temperature constitues a “warm oven” to prove the dough, what size eggs and is 180° for a static oven? I’ll wing it and 🤞, but clarity would have been better imo.
Hi Jane, thank you for your feedback on our recipe. I have added some more information to the recipe, which should help clear up any questions you may have. Hope your bread turned out great!
Thanks Rikki that extra info helps … i always use large eggs, so that might improve my attempt. Any chance you’ll put up a bread machine recipe please? Thanks
You’re welcome Jane 🙂 This reciepe will work well in a bread machine as well!
I have tried to make this bread in my bread maker on a gluten free setting, but it hasn’t risen. Any ideas as to which setting I should use?
Hi Rikke
Anyone who has done this in the breadmaker, what setting did you put it on or did you just make the dough and cook in the oven. It would be really useful to have a bread machine recipe rather than a vague ‘this will work in a bread machine too’
Thanks
Please say whether the yeast is fresh yeast or a dried yeast 7g packet. Might b a good idea to stock yeast?
Has anyone made a sourdough loaf with this flour? I miss sourdough bread… I have a thriving wheat starter that I could use, but I wondered what ratio to use, whether I’d still need eggs etc.
Many thanks in advance!
Did the recipe today it came out beautifully and I’m a complete novice at bread making. Highly recommended. First egg on toast in a very long time. Thank you low carb food 😊
I must be stupid. When it says add the warm water do I assume that it is warm water with the active yeast in it and at which part of the yeast being active is it added? I am an absolute novice at this kind of thing so I would also find it educational to know what size bread tin to use. Sorry for my thickness!!
No problem Craig! If you use dried yeast, just combine flour, yeast, olive oil and the beaten egg before adding warm water. The warm water will activate the yeast. If you use fresh yeast, dissolve this in the warm water, before adding this to the mixture. For this recipe, we recommend using a 400g tin. Let us know how you get on!
Haven’t got round to it yet but will do soon
I’ve tried this recipe and it is absolutely lovely. I’ve even got myself a breadmaking machine now and it still works very well in that.
If I want to make rolls using the recipe do I still prove for 90mins?
Hi Tammy, for making rolls 60 minutes will probably be enough proving time!
Surely when you say to leave the dough to rest at 90⁰C you actually meant 90⁰F. The yeast would be killed off at 90⁰C
Never made my own bread but due to a pre diabetes warning from my doctor I gave this recipe a go. Stunned by the results. Beautiful wholemeal tasting loaf. Slices perfectly and tastes delicious. Not a quite like real toast when toasted but otherwise brilliant. Very easy recipe to follow. I’m very proud of myself!
So happy to hear this Julie! 👏 We’d love to see images of your bakes, you can share them with us on Instagram (@lowcarbfoodco) or on Facebook /lowcarbfoodco.
Good
Are your products gluten free and suitable for diabetes
Hi William 🙂 Some of our products are gluten-free, and they’re all suitable for diabetics! On each product page, there are circles under the product name indicating whether or not the item is gluten-free. You can also filter by “gluten-free” items on our “Shop” page.
Recipe looks fab – user error here though! I’m guessing water wasn’t right temp. Don’t have a water thermometer so kinda guessed!
Didn’t get dough – got a grainy mixture. Was this too much water? Have carried on – nothing rose in 1.5 hrs so the grainy mixture is now in the oven! Images of what each stage should look like might be useful for nincompoops like me!
please can anyone tell me where you get low carb flour from please. thanks 😊
Hi Helen 👋 You can either click the link in the recipe, or follow this link here: https://old.lowcarbfood.co/shop/low-carb-flour/ Its our own special blend, so only available on our website.
Made a loaf in a loaf tin, prooved for 90 mins knocked it back and put in loaf tin, did prove for about another 30mins, cooked beautifully, but when I toast it it doesnt want to colour and just goes hard, but nice to have bread.
Awesome recipe. I can eat this bread and my blood glucose doesn’t spike. I double the recipe, throw in half a cup of seeds, add an extra 30ml water to cover that dryness and put it in a loaf tin and it rises beautifully and doesn’t spill over. I get big, tall slices. I let it cool completely, slice and freeze in packs of 4 slices. I eat a slice a day or else this bread bloats me. If you’ve got IBS, beware.
Jax…did you double all the ingredients when you did this, or just the flour with the added water?
Would this flour work with a sourdough starter instead of yeast?
Hi if you use a bread machine what setting do you put it on?
Maybe a stupid question but what is activating the yeast? There is no honey or sugar in this?
Hi Morag, no stupid questions here! The warm water is sufficient to activate the yeast, so no need for sugars. I hope this helps.
How do I make bread with the low carb flour in my bread machine using dried yeast.
Hi Lydnda, I am not sure as most bread makers are different. But try and use the setting that does the least amount of kneading.
Tried this recipe for the first time today, came out beautifully. Have been making bread with an almond flour and psyllium husk mixture, but this recipe is much more delicious. Thank you
Could you do this in an air fryer?
Hi Kara – that’s not something we’ve ever tried! If you do, please let us know how you get on!
Just made this loaf for the first time and I’m delighted with it, taste and texture are both really great!
Made my first loaf of this bread today. I am really pleased with the result, it is incredible it is so low in carbs. I will definitely be making it frequently from now.
In case it is of use to anyone, I made it in my bread machine using the gluten free setting
So how did I end up with a soggy mess..not able to form anything to knead, 3ven after adding more flour
Hi Sue! How odd! I’m really not sure how that could have happened. Perhaps go over your measurements again, and make sure to use medium/large eggs. As you can see form the comments above, there are plenty of our customers who have had great success with this recipe.