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the best gluten free bread recipe without gums sliced up.

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

www.melissaraecarr.com
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.
5 from 13 votes
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Cooling Time 1 hour 35 minutes
Total Time 3 hours 20 minutes
Course gluten free, gluten free bread, keto baking, keto breakfast, sugar free bread
Cuisine American
Servings 1 slice
Calories 124 kcal

Equipment

  • Bread Pan
  • parchment paper
  • large mixing bowl
  • Digital Scale or Measuring Cups
  • hand mixer or stand mixer
  • Wire Rack
  • 8x5 or medium sized bread pan

Ingredients
  

  • 10 oz finely ground blanched almond flour or 2 1/2 cups
  • 3 oz flax meal or 3/4 cup
  • 100 grams psyllium husk powder or 3/4 cup MINUS 1 Tbsp & 1 tsp
  • 1 1/2 Tbsp baking powder or 1 Tbsp + 1 1/2 tsp
  • 1 tsp salt
  • 8 oz egg whites OR 8 large egg whites from whole eggs OR 1/3 cup egg white protein powder whisked with 1 cup very warm water
  • 3 oz Apple Cider Vinegar or 1/3 cup
  • 1 3/4 cup very hot water

Instructions
 

  • Preheat the oven to 350 degrees F and grease a 8x5 inch metal loaf pan.
    You can use parchment paper, but must use a medium sized bread pan as described for it to rise properly. I used my dark cast iron bread pan and greased with coconut oil.
  • Heat a kettle of water to a boil.
  • Now place a large bowl on a scale, turn it on, zero it out, and measure 10 ounces of almond flour into the bowl.
    Zero the scale and measure 3 ounces of choice flax meal into the bowl.
    Zero the scale and change it to grams. Measure 100 grams of psyllium powder into the bowl, then add the salt and baking powder.
    Remove the bowl from the scale and mix the ingredients with a hand mixer or whisk to ensure that they are evenly distributed.
  • Alternately if you are using measuring cups, add all of the dry ingredients into a large bowl and whisk to combine.
  • Put the egg whites and apple cider vinegar in a small bowl and whisk to combine.
  • Pour the egg white mixture into the bowl with the dry ingredients and mix at a high speed with a hand mixer or stand mixer until just combined. (The mixture will begin to expand a bit.) It should only take 10 seconds. DO NOT OVER MIX.
  • Pour the hot water onto the batter and mix until combined. It should only take about 10 seconds or less. It may gum up in your beaters but is easily removed.
  • Scrape down the mixing bowl and gather up the dough in a loaf size. Set in prepared bread pan.
  • Bake 80 to 90 minutes or until internal temperature is 210 degrees F.
  • Let it cool 5 minutes in the pan. Immediately remove it and transfer to a wire rack so it won't become soggy. Cool for at least 1 hour.
  • Wait until it is completely cooled before cutting and storing.
  • Keep in fridge up to 1 week and freeze up to 3 months.

Notes

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%
  • 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 flaxmeal. 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.
 

Nutrition

Calories: 124kcal
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