|The lower the carbs the better in my book! That way I can eat more!|
My new Low Carb Gluten Free Bread tastes so good and you can make it without xanthan gum! It works great in the oven or the Bread Machine. Can't have flax seeds? Try my new Low Carb Chia Bread instead!
I'm just thrilled that with this new low carb bread!
My first try was with golden flax meal and I loved it. I used brown flax seeds the next time and it was just as good but nuttier. I do like that the golden flax flavor is a little milder. I grind my flaxseeds in a coffee mill until they become a light and powdery flour. Always keep your flaxseeds in the fridge or freezer. Discard them if they have a sour or fishy smell.
Disclosure: This post contains affiliate links, I may be compensated for purchases made through these links. For more information, click here.Makes one loaf of bread
- 1 cup fresh gluten free golden or brown flax meal, finely ground to flour
- 1 tablespoon xanthan gum (xanthan free substitution- 2 tablespoons ground psyllium husks)
- 2 teaspoons salt
- 1 1/2 cups gluten free Bob's Red Mill Garbanzo bean flour (for Paleo use Almond Meal Flour)
- 1/2 cup gluten free potato starch or arrowroot starch
- 1 scoop low carb gluten free whey protein powder or powdered milk or dairy free alternative.
- 4 teaspoons active dry yeast. I use SAF
- 2 tablespoons local honey
- 1/2 cup + (as needed) warm water (105° degrees)
- 2 large eggs, at room temperature
- 4 tablespoons coconut oil or olive oil
- 2 tablespoons unsweetened applesauce
- 1 tablespoon almond butter
You can also make this in your Bread Machine. For instructions on how I make all of my bread recipes in my Bread Machine see my post here!
- Combine the dry ingredients, flax meal flour, bean flour, potato starch, xanthan gum (or 2 tablespoons of psyllium is you are not using xanthan gum) whey protein powder (if using), sugar, salt and yeast in the large bowl of a stand mixer. (Make sure all ingredients are room temperature before you start)
- In a separate bowl, combine the warm water, eggs, olive oil, almond butter, coconut oil, applesauce and honey. Add to the dry ingredients. Beat a medium-high speed for 5 minutes, or until the mixture is smooth and thick. Add additional warm water, 1 tablespoon at a time, if necessary to achieve this consistency.
- Add the dough to a greased bread pan with high sides. Let rise apx 30 minutes or until bread is up to the top of the pan, in a warm draft-free space.
- I heat the oven for a few minutes to 100 and then turn off. Wait a few minutes and then put the bread in the oven to rise.
- Once the dough has risen, carefully remove from oven. Do not knock down.
- Preheat the oven to 350°F.
- Bake apx 45 minutes or until brown and internal temp reads 200 degrees. I use a thermometer to check temp. Turn onto a wire rack and cool before slicing.
- Psyllium husks are great for bread structure and can be found for a reasonable price at health food stores, but if you can't find them, you can use xanthan gum or guar gum.
- Whey Protein powder also adds to the nutritional value and structure but you can try substituting 1/4 cup dry milk for the whey powder to achieve the thick batter needed.
- Garbanzo bean flour is high in protein and there is no aftertaste when baked! You can substitute it for another whole grain flour if you can't have beans. I would suggest Buckwheat flour.
- I can't guarantee you will get my same results if you change the ingredients.
- I bake in a very humid climate. If your climate is dry you may need a little additional warm water for your dough. It should look like very thick sticky cake batter.
- Happy Baking!
To make hamburger rolls or bread sticks, just scoop this dough into bun shapes, muffin pans, or bread stick pans. Let rise in a warm place to desired height. Bake- For bread sticks, bake 15 to 20 minutes; for rolls, bake 20 to 25 minutes.