The Best Gluten Free Low Carb Bread Recipe (No Gums)

When I started my gluten free low carb journey I had to have some bread that tasted like I remember, so I came up with The Best Gluten Free Low Carb Bread Recipe with no gums! 

This bread is for all of the bread lovers who miss a hearty grain bread that comes together quickly without the need for any GF Flour or xanthan gum.

Even if it has been a long time since you have enjoyed a fresh slice of bread, this loaf of bread is something you will really look forward to!

You have found your favorite bread right here with my gluten-free sandwich bread. It makes the best sandwiches, French toast, breadcrumbs, and croutons! Here is my recipe for Copycat Burger King French Toast Sticks using it as the bread!

Many gluten-free recipes rely on xanthan gum or yeast for texture and flavor, but in this recipe, we rely on the natural binding properties of flaxseed meal and psyllium husk.

When you use my unique recipe without the need for any yeast, you get a nutritious, gluten-free alternative to traditional bread.

Overall costs less per loaf than the grocery store gluten free white bread. This yeast-free, xanthan gum-free low-carb gluten-free bread is a great addition to your gluten-free baking repertoire.

Whether you’re following a low-carb diet, have celiac disease, or simply want to explore the world of gluten-free recipes, this bread offers a delicious alternative to regular wheat bread. 

With the perfect blend of almond flour, flaxseed meal, psyllium husk powder, and egg whites, you can enjoy the taste and texture of freshly baked bread without the need for yeast or xanthan gum. 

It’s the best way to enjoy a gluten-free loaf that’s both nutritious and delicious.

Keep reading where I go over tips, substitution ideas and frequently asked questions about this recipe so you get the perfect loaf every time even if it your first time making bread!

Here are the basic ingredients you will need to make the best bread

• Finely Ground Almond Flour
• Flaxseed Meal (or fresh ground flaxseeds)
• Psyllium Husk Powder (this needs to be powder or fresh ground husks)
• Baking Powder
• Salt
• Egg Whites (or read in tips section on how to use egg white powder)
• Very Hot Water

Let’s review the ingredients needed to make this easy gluten-free bread 

Since we are not using any mixes or gums it is important to follow the original recipe, so you have the best results. Before we dive into the magic of flaxseed and psyllium husk powder, let’s understand the challenges of gluten-free baking.

Gluten, a protein found in wheat, rye, and barley, provides structure and elasticity to traditional bread. When you remove gluten from your recipes, you need alternative ingredients that can mimic these essential properties.

This is the idea that I went on when creating this bread.

The result is a nutty, chewy bread that really tastes like gluten filled wheat bread! Here are the ingredients I used in this recipe.

• Almond flour: The primary flour substitute for wheat flour, almond flour provides a rich, nutty flavor and moist texture.
• Flaxseed meal: This mixture acts as a binding agent, holding your bread together.
• Psyllium husk powder: This gelling properties contribute to the bread’s structure, texture, and moisture retention.
• Warm water: Essential for activating the flaxseed and psyllium husk gels.
• Baking powder: To provide leavening, making your bread rise and achieve a light and airy texture.
• Salt: To enhance the flavor of your bread.

Almond Flour:

I use the Nature’s Eats Almond Flour or Bob’s Red Mill Almond Flour.

Do not use almond meal or the recipe will not work out. Almond meal has bits of the almond skin in it. Choose blanched almond flour. Almond flour is the primary ingredient in our bread recipe that imparts a nutty flavor and a moist, tender crumb to your bread.

Flaxseed Meal:

Flaxseed is a tiny powerhouse of nutrients, and it plays a crucial role in gluten-free baking. 

It is rich in omega-3 fatty acids, fiber, and lignans, providing a nutritional boost to your bread. Flaxseed meal adds healthy fats to your bread while helping to bind the ingredients together. 

Ground flaxseed becomes gel-like when mixed with water, creating a binding agent similar to the texture of gluten.  This binding property helps hold the ingredients together in your bread dough. Its gelling action it gives is what helps to mimic gluten in this recipe. It contributes to the structure and texture of the bread so there really is no substitute. 

You can find it in dark brown or light golden-brown colors. They both work the same, but the darker one gives a nuttier taste and darker color to your baked goods.

You can purchase flaxseed meal and keep it stored in the fridge so it does not go bad. If you want to have fresh flax meal then grind up fresh flax seeds.

Flaxseed absorbs and retains moisture, keeping your gluten-free bread from becoming too dry or crumbly. This is especially important in gluten-free baking, as the absence of gluten can lead to dry and unappetizing results.

Psyllium Husk Powder:

Psyllium husk powder is a key player in this recipe, acting as a binding agent that replaces the need for xanthan gum or yeast. It also adds fiber which helps to maintain the bread’s structure giving it the “regular bread” mouth feel in texture.

If you only have psyllium husk then you need to put it through your blender or grinder to make it into a powder. Psyllium husk powder, when combined with liquid, forms a gel-like substance that mimics the binding properties of gluten. 

You can see that happening in this step when you combine the liquid with the dry ingredients in the bread recipe.

This gel helps give your bread structure, making it less crumbly and more elastic. Like flaxseed, psyllium husk powder also aids in moisture retention, preventing your gluten-free bread from drying out. 

It also contributes to the softness and flexibility of the bread’s crumb. Psyllium husk powder can extend the shelf life of your gluten-free bread, making it stay fresh and delicious for a more extended period. This is especially valuable in gluten-free baking, as gluten-free bread can become stale more quickly.

I just order mine already in powder form to make things easier.

Egg Whites:

Egg whites provide structure and protein to the bread, contributing to its light and airy texture. 

You can use fresh egg whites separated from large eggs, egg whites in the carton or you can re-constitute egg white protein powder. I have used all of these different versions of egg whites and they all work. The most economical way to do this is with re-constituting the egg whites. I just buy pure egg white protein powder, unflavored, then add warm water.

​For the equivalent of 1 egg white from a large egg, measure 2 teaspoons of dried egg white protein powder into a bowl with 2 tablespoons very warm water.

Whisk well until the powder has dissolved then use in your recipe like regular egg whites. They do not spoil as fast as regular eggs, and also are shelf stable. I would only recommend using these in baking recipes though as they are not meant for cooking up!

Baking Powder:

Baking powder is essential for leavening the bread, giving it a subtle rise and a tender crumb. I recommend using one that is not expired and is fresh.

Make sure your baking powder is still fresh by adding 1 teaspoon to a small bowl and add in a little bit of water. It should bubble up. If it does not, then you need some fresh baking powder before using it in your recipe.

The rise of the bread depends on baking powder to be successful. If you want to avoid the possible corn starch in conventional baking powder you can make your own. You can substitute other starches like arrowroot powder or tapioca flour for cornstarch in this recipe.

Ingredients:

– 1 part baking soda (usually 1 teaspoon)

– 2 parts cream of tartar (usually 2 teaspoons)

– 1 part starch (arrowroot powder, tapioca flour, or potato starch)

Determine how much baking powder you need for your recipe and calculate the parts accordingly. The most common ratio is 1 part baking soda to 2 parts cream of tartar, which you can scale up as needed. 

For instance, if you need 3 teaspoons of baking powder, you will use 1 teaspoon of baking soda, 2 teaspoons of cream of tartar, and 1 teaspoon of starch. Stir everything together to ensure it is evenly distributed. Incorporate the starch of your choice into the mixture. 

Arrowroot powder, and tapioca flour are suitable alternatives to cornstarch. Stir well to create a uniform texture. Transfer the homemade baking powder to an airtight container to prevent moisture from affecting its effectiveness. 

Store it in a cool, dry place, away from direct sunlight, and it should remain effective for several months.

Apple Cider Vinegar:

A small amount of apple cider vinegar helps activate the baking powder, contributing to the bread’s rise and texture which is a good thing since we are not using yeast.

It also adds a little tang like a sour dough bread would have that adds to it tasting more like regular bread. I prefer to use Apple Cider Vinegar with the mother for best results. If you only have filtered apple cider vinegar, then that will work.

Now let’s make this great recipe for the best gluten-free bread

Preheat your oven to 350F. Grease a bread pan with a little olive oil to prevent sticking or line the pan with parchment paper for easy removal if your pan is not non-stick or cast iron.

Set this aside as you get your gluten-free bread dough ready. I recommend weighing your ingredients as this is the only way to get the same results every time. As I weighed my ingredients I also went ahead and measured them for folks who may not have a scale to weigh with.

This of course depends on you using the same ingredient consistency as I do for it to turn out like mine. Bob’s Red Mill is my go-to for flaxseed meal and Nature’s Way Almond Flour are the two main ingredients that need to be similar.

In a large bowl, combine the almond flour, flaxseed meal, psyllium husk powder, salt and baking powder. Whisk the dry ingredients well so everything is well distributed. Set aside as you prepare the egg whites.

Put your egg whites in a bowl and whisk well until foamy.

Add in the apple cider vinegar and whisk again.

Now make a well in the dry ingredients and pour the egg white and vinegar mixture into the middle.

With a hand mixer or stand mixer, mix the wet ingredients into all of the dry ingredients until combined,

Do not mix anymore than that. With the mixer running, slowly pour in the very warm water in a stream into the batter as you mix.

Take it slow so you do not have a mess with the water until a dough forms. Scrape down the sides of the bowl well with a spatula and start gathering it up into a loaf form.

It has the texture of regular bread dough but does not need to be kneaded because we did not use any yeast mixture with instant yeast. Now place your loaf of dough in your prepared loaf pan and put it straight into the oven.

Good news is you do not have to wait for a dough rise in a warm place, you just get right to baking! You will need to bake this gluten free low carb bread for 1 hour and 20 minutes to 1 hour and 30 minutes. When the smell turns from steamy baking smell to a toasty smell then you know its done.

It will also be a deep golden brown and sound hollow when tapped. Mine turn out the best at the 1 hour 25-minute mark. You can however test the breads doneness with a digital thermometer that reads at least 210F.

When you test the bread for doneness you may inadvertently cause the top to sink in. No worries, it will still be good! Let the gluten free bread cool in the pan for 5 minutes, then carefully transfer it to a wire rack. If you used parchment paper, it will be easy to just lift out and peel the paper off to transfer to the wire rack.

If you used the cast iron pan and the greasing method, just gently run a butter knife along the edges before tapping the bottom. It should come right out and then cool it upright for a fluffy texture. Once your loaf is completely cooled to room temperature, slice off what you want to enjoy now and leave the rest of the loaf intact.

This helps your bread to stay fresher longer versus cutting it all up at once. If you know you will go through your bread quickly, cutting it makes it more convenient and it will still last up to 1 week.

If you want the bread warm, heat it up after the initial cool down so it sets properly. I love mine toasted with some butter and jam! I used my sugar free plum jam I made from my sugar free canned plums!

Or try it with my tangy Sugar Free Grapefruit Marmalade Recipe!

You can freeze baked loaves up to 3 months. Lay flat on a baking sheet and freeze solid then wrap with plastic wrap to protect from freezer burn. Then transfer to a large freezer bag and label that its good till 3 months from the date made.

To thaw a frozen loaf, just place in the fridge overnight. Make sure to put a paper towel inside the bag to absorb any extra moisture which reduces the bread from getting soggy.

If you cut it into 10 equal slices, each slice has 2 grams net carbs, 6 grams of protein, and 6.8 grams of fat with 124 calories. Net carbs are figured out by subtracting the total carbohydrate from the total grams of fiber. A lot of keto diet followers will count the net carbs as the fiber is not absorbed by the body.

Nutrition Facts
Serving size: 1 slice
Servings: 10
Amount per serving
Calories	124
% Daily Value*
Total Fat 6.8g	9%
Saturated Fat 0.3g	1%
Cholesterol 0mg	0%
Sodium 23mg	1%
Total Carbohydrate 13.1g	5%
Dietary Fiber 11.1g	40%
Total Sugars 0.4g
Protein 5.9g
Vitamin D 0mcg	0%
Calcium 327mg	25%
Iron 1mg	4%
Potassium 111mg	2%

Turn the Bread Dough into Hot Rolls

Whether you want little bite sized rolls, or large dinner rolls, this recipe will not disappoint!

You will only need to choose which size you are going with to determine how long to bake.

Make small rolls with a cookie scoop that will fit into a muffin tin with liners like this and bake for 40 minutes.

Or use a large ice cream scoop and place them in a greased metal 8×8 pan like this.

Bake these larger ones for 1 hour until they rise and when tapped make a hollow sound.

The texture is so much like wheat rolls its crazy!

Tips, Substitutions and FAQs

• Chia seeds would be a great addition to this bread to increase the fiber and nuttiness. Add up to 1 tablespoon in with the dry ingredients.

• If you prefer the taste of yeast in your bread you can add in a teaspoon of active dry yeast to give it the flavor. It will not rise, but just give the flavor.

• If you are using a cast iron bread pan, oiling with coconut oil or olive oil is best versus a vegetable oil blend. Vegetable oil blends tend to make cast iron gummy. Stick with a high saturated oil or high heat oil.

• Try using some warm milk instead of the warm water called for. If it is a nut milk it will go with it perfectly. Use can use coconut milk for dairy free. Just make sure you only heat it to a small steam and not boiling.

• Consider using carton egg whites instead of freshly separated egg whites to save time. Visit the section above where I go into details on how to re-constitute egg white protein powder to use as egg whites in my baking.

• You can use lemon juice instead of the apple cider vinegar if you want. It is the acidic property of the addition that helps activate the baking powder.

• For a decorative top, try pressing in some sunflower seeds or poppyseeds into the top of the dough before baking. You can also sprinkle some seeds into the bottom of your greased pan before you put the dough in to bake. This will give each slice a border of nutty crunch.

Can I use coconut flour instead of the almond flour? No, it is not interchangeable. Coconut flour absorbs a ton of moisture, and the recipe does not take this into account. You would need to experiment with additional egg whites, possibly, if you want to try using coconut flour. If you are someone who loves to experiment then this is a good starting point!

Do I really need a kitchen scale for measuring the weight of the ingredients? Technically you do not need a scale. I have used cup measurements in the recipe when I weighed them so I knew what it would be. You do have to keep in mind that the brand of psyllium husk powder, brand of flax meal and brand of almond flour must be as close to mine as possible if you are not weighing them. The reason for this is that some flax meal brands are not ground as finely as Bob’s Red Mill, or some almond flour brands are more coarsely ground. This makes it that when you measure with cups it may fill more or less than what is needed. Weighing your ingredients ensures you are not off by a little as that little bit makes the difference between bread turning out or failing. A digital scale is inexpensive and worth having in your kitchen for many different uses.

Can I add sweetener to this bread recipe? You can add in a few tablespoons of keto maple syrup or brown sugar to create a bread with a rich sweetness that adds to the nuttiness of the almond flour and flax meal. Do not add anymore to the dough as it may cause it to become too sticky. Resist the urge to sprinkle any sugar on the top of the bread as it may cause it to brown too quickly and falsely show that it is done before the recommended time is up.

Why don’t you just use xanthan gum or guar gum with some gluten-free flour blend? One common solution in gluten-free baking is xanthan gum. This synthetic additive acts as a binder and thickener, helping to hold the ingredients together and create a regular bread-like texture. However, some people prefer to avoid xanthan gum due to its potential digestive discomfort or allergies or just want something more natural. Using psyllium husk powder and flaxseed meal binds the dough just the same. Gluten free flour mixture or any gluten free all-purpose flour blend, like from the King Arthur Brand, usually includes some or all of the following flours: buckwheat flour, oat flour, sorghum flour, brown rice flour, potato starch, millet flour, white rice flour, tapioca starch, tapioca flour and potato flour. I have chosen to avoid high carb flours such as these for a healthier bread. Plus, when you choose more simple ingredients, you are more likely to stick to a healthy bread and save money in the long run.

Does this recipe work in a bread machine? I have never used this recipe in a bread machine before since it does not have to rise. If your machine has a quick bread setting without the rise time, then it may work. You will have to adjust the timing but follow the steps as written. 

Can I use an egg substitute to make this a vegan bread? No, there is no substitute for the stability that egg whites bring to the bread. Vegan bread recipes usually use an egg replacer which may work with gluten free all purpose flour, but not with the nut flours. Nut flours need extra binding from the eggs to be stable.

Do you really need to use parchment paper in the bread pan? Can you just grease it? I have made this bread with parchment paper and also without and can attest to NOT using it helps the bread get a crispy crust. It is a very moisture filled bread already so when you add in a barrier to the outside of it then steam collects. I used parchment paper in my 9×5 standard bread pan as it is aluminum and bread sticks to it a lot. When I used my cast iron bread pan, 8″x4″, I just grease it well and it gives it a nice outer crust like regular bread.

Can I make my own flax meal from flaxseeds? Yes! You can make your own fresh flax meal by grinding flax seeds in a coffee grinder or food processor. It is best to do this when the seeds are cold so it does not get too oily and make a paste. The delicate omega-3 fatty acids and oils found in flax seed do go rancid quickly, so you need to store in the fridge. If it smells off or bitter, then do not use it in the recipe. The freshness of your ingredients will show in the final product.

-Can I make my own psyllium husk powder if I already have some psyllium husks on hand? ​Yes, you can grind your own just like with the flax seeds and flax meal. Pulse in a coffee grinder or food processor until fine. Keep caution as the powder will poof in your face if you do not move slowly after grinding. Keep in mind the psyllium husk you are using is pure and does not contain any additional additives like the popular fiber drink mixers in the health section. You want to look in the food section for these. I order online for quick shipping and lower pricing. 

Flaxseed and psyllium husk powder are the dynamic duo of gluten-free baking, providing a natural and healthy alternative to xanthan gum and yeast. By combining these two ingredients with almond flour, you can create the best gluten-free bread without sacrificing texture, taste, or nutritional value.

Whether you’re following a gluten-free diet due to celiac disease or personal preference, this recipe offers a solution that’s both delicious and nutritious. So, the next time you’re at your local grocery store, pick up the ingredients and give this easy gluten-free bread recipe a try. 

Don’t forget to PIN the printable recipe card to your Pinterest board or print out the complete recipe card.

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This is at no extra cost to you. Thank you for supporting my site and also purchasing through these links to help me to create new keto recipes for you to try!

Here are some of my favorite brands that you may want to purchase so you can get similar results.

• Bob’s Red Mill Almond Flour
• Nature’s Eats Almond Flour
• Camp Chef Home Seasoned Cast Iron Bread Pan
• Apple Cider Vinegar with the Mother
• Psyllium Husk Powder
• Double Acting Baking Powder
• Bob’s Red Mill Flax Seed Meal
• Digital Kitchen Scale for Food in Ounces and Grams

I love it when you leave a comment with your results and a star rating so other people can know how it turned out for you!

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If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!

Check out these other low carb recipes using flax meal!

Gluten Free Keto Lemon Poppyseed Muffins Recipe

These Gluten Free Lemon Poppyseed Muffins are given the best texture with the addition of flax meal.

Keto Healthy Double Chocolate Muffins

It will seem like you are eating chocolate cupcakes for breakfast with these decadent chocolate muffins that are healthy for you with flax meal and pumpkin puree.

Low Carb Carrot Cake Recipe

It is the perfect carrot cake that is tender crumbed with flax meal and filled with all the flavor of spices and cream cheese frosting!

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