This is the best low carb bread recipe with psyllium and flax I have ever had. Amazing! An easy ketogenic bread recipe that makes a beautiful loaf and tastes like sourdough bread. 3 net carbs per slice.
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Bread is one of those things many low carbers miss once choosing a low carb lifestyle, especially when just beginning. Luckily, there are many recipes for low carb bread available nowadays – many more than when I started out 8 years ago. We can thank the ingenuity of low carb bakers and low bloggers for the great recipes we have today.
I like this low carb bread a lot! It’s the proper loaf size, not overly dense, cuts well, freezes well, doesn’t crumble, and above all tastes pretty darn good – like a homemade sourdough bread. I love it pan fried and topped with low carb raspberry jelly or blueberry-lime chia seed jam!
The miracle in this low carb bread recipe lies in the use of psyllium powder, and I can’t take any intellectual credit for it! I found the first recipe for psyllium bread on Maria Emmerich’s site mariamindbodyhealth.com.
I used Maria’s amazing bread recipe for a long time. It took me several tries to get it right. The loaves had a great rise while baking then totally collapsed upon cooling. With practice, the loaves improved. I’m sure you’ve found out by now that gluten-free baking presents it’s own challenges especially when using low carb ingredients like almond flour and flax.
This low carb bread recipe combines golden flax meal with psyllium powder to achieve a look similar to that of whole wheat bread. I’ve added some tips to help ensure the recipe is a success. It is a bread recipe that must be followed exactly, and it does take some practice to get it right.
I have presented the recipe in weights instead of measure because ambient moisture can affect the ingredients as can accidentally packing the ingredients while measuring. I want your first (or at least second loaf) to be a success!
Tips for making Low Carb Bread with Psyllium
- Only use an 8×4 inch metal pan. (about $5 from the grocery store)
- Regrind the NOW brand psyllium powder (NOT HUSKS) in a coffee grinder for at least 10 seconds each batch, then put it in an air tight container for future use.
- I only recommend NOW brand psyllium husk powder or Jay Robb. Because these brands tend not to turn purple when baked. (NOTE: Since originally writing this, some have reported that the Now brand psyllium has turned purple. It does not affect flavor).
- Grind the golden flax meal until very fine before using.
- Weigh ingredients for best results. I’m not even going to mention measuring cups because I want your bread to be successful.
- I did not test the recipe with coconut flour, just the almond flour. This is not a nut-free recipe.
- Do not over mix the ingredients or the dough will become gummy or collapse upon cooling.
- Whole eggs cause the psyllium-flax bread to smell like ammonia – yuck!
- I use pasteurized liquid egg whites from the grocery store, but separating whole eggs and using the whites, works.
- Bake the bread until it reaches an internal temperature of about 205-210 degrees.
***** IMPORTANT NOTE *****
Psyllium is an absorbent fiber. If one doesn’t drink enough water while taking psyllium, it will absorb water from the body. No one wants to get a bowel obstruction, but everyone likes to be regular, right? Drink a glass of water with the serving of bread and be a happy camper!
Low Carb Bread Recipe With Psyllium
Equipment
- Digital kitchen scale with both ounce and gram capabilities.
Ingredients
- 10 ounces almond flour
- 3 ounces Bob’s Red Mill Golden Flax Meal
- 100 grams NOW Psyllium Husk Powder
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 8 ounces egg whites (226.80 g)
- 3 ounces vinegar (85 g)
- 14 ounces boiling water (396.89 g)
Instructions
Important:
- If you have't read the post, go back and read it. I include some important tips on how to make the bread as well as a caution. Use a digital kitchen scale to measure the ingredients by WEIGHT, not volume.
Preparation:
- Preheat the oven to 350 degrees F. Spray a 8×4 inch metal loaf pan with baking spray. Heat a kettle of water to a boil. Grind the golden flax meal in a coffee grinder to make sure it is very fine.
- Place a large bowl on a digital kitchen 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 golden 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 to ensure that they are evenly distributed.
- Put a smaller bowl in the scale, turn it on, zero it out and measure 8 ounces of egg whites into the bowl. Zero out the scale and add 3 ounces of vinegar.
- Pour the egg white mixture into the bowl with the dry ingredients and mix at a high speed until just combined. (The mixture will begin to expand a bit.) It should only take 10 seconds. DO NOT OVER MIX.
- Quickly rinse out the small bowl and return it to the scale. Zero the scale and add the 14 ounces of hot water. Pour the hot water onto the ingredients previously mixed with the egg whites (don’t just dump it into the middle) and again, mix quickly at high speed, just until incorporated 10-15 seconds. If there is a little dry bread mix in the bottom of the bowl, it’s okay.
Method: (Get ready. It’s time to pay attention)
- Gently remove the dough with your hands, (it will be cool) and ever-so-slightly and gently, shape it into a loaf shape while bringing it to the bread pan. Put the Psyllium-flax bread dough into the pan – it will not be perfect and there may be gaps in the corners or one side may be a little higher than the other – it’s okay, put it into the oven.
- Bake for 80-90 minutes, depending on your oven. Depending on your oven, it may need a little more time. It is done when the internal temperature is 205-210 degrees F.
- Let the loaf cool in the pan for only 5 minutes and then remove and place on a cooling rack to cool completely. If left in the pan to cool, the steam from the bread may make the loaf soggy. I place it on its side for 5 minutes, then set it right side up to finish cooling. Don’t cut the bread until it is almost completely cool.
- Makes 20 slices with 3 net carbs per slice.
Storing:
- Store in an airtight bag in the refrigerator for about 10-12 days. The bread freezes beautifully. Thaw in the fridge. It’s best to pan fry/toast the bread instead of using a toaster.
Notes
Nutrition
Kim. I’m not particularly concerned about low carb. I need the huge amount of psyllium to help manage my cholesterol. Can I replace the almond flour with whole wheat or some other traditional bread flour? Hanna
No, I’m sorry Hanna, that wouldn’t work. I used to make psyllium smoothies and drink one once a day (1 tbsp of psyllium in a big glass of water with flavored stevia). Have you tried something like that yet? -Kim
I’ve made this bread now 4 times – it’s delicious!! I follow the recipe exactly, including the additional bake after cooling for 5 min in the pan, in order to reduce the density at the bottom of the loaf.
For my oven, this means an initial bake of 80 min, 5 min cooling on the rack in loaf pan, then back in the oven for 10 min with no loaf pan.
It slices great, has perfect texture and tastes great for my a.m. avocado toast. I’ve also used several types of psyllium husk powder without issue.
I’m so glad you like this recipe Gretchen! -Kim
I haven’t tried this yet, but it has all the ingredients I was looking for.
Question is, has anyone tried this in the breadmaker?
Hi Susan. Don’t use this recipe in a bread machine. It won’t work. -Kim
I just made this. Mine does not look like the picture. I followed this recipe to the letter using my scale so I am truly disappointed. One because I was looking forward to having a good solid bread. This bread recipe is time consuming.
Two I wasted a lot of ingredients. I baked it for 90 minutes and the feel/texture is that of uncooked bland flavor. Sorry,, but I don’t intend to try again. It did rise but then caved in while still in the oven. TU for offering this recipe.
Hello Linda. I am sorry you are disappointed in how the recipe turned out. As I’ve mentioned many times, this is a tricky recipe and may take a few times to get right. The ingredients must be ground super-duper fine and over-mixing will cause the whole thing to collapse. These psyllium recipes were very popular about 6-7 years ago. There are different bread recipes available now as new ingredients have become available. Some people like Protein Sparing Bread. You may want to try that one. Have a nice night. -Kim
I made this today for the first time with fantastic results! I used 5g chickpea flour 5g king Arthur rye flour for the lack of almond flour in the house, and added 2T of sourdough discard in addition to everything. Flavor and texture is very good! Thanks!
Can I grind down my psyllium husks to a fine powder and use them? I ordered the wrong kind. 🤦♀️
Yes, but it has to be extremely finely ground. -Kim
Wow, thank you for an amazing recipe! I doubled the recipe and made three loaves – one in a 8×4 inch silicone loaf pan, and two in a 3.5×7 inch aluminum foil pan. The one in the 8×4 inch silicone loaf pan came out perfectly! The bread baked in the aluminum foil pans had tunnelling and and bottom came out very dense.
I found this very odd as they were from the same batch. I did find that my mixture was a bit lumpy (which could be because my mixer was quite full from doubling the recipe, so I couldn’t mix properly?). Or is it just the pan I used? Thanks for your help!
Hi Shelley. I’m not sure what causes the tunneling. The loaves in the aluminum pans may have risen too quickly as aluminum is a great heat conductor and since thy are thin, heat-up more quickly than the silicone, which may have provided a more even heat? I’m just guessing. Also, I have never doubled the batch, so I don’t really know. -Kim
Oh ok, that makes sense. I’ll probably just stick to the silicone pan. Thanks!
Can I swap the Almond Flour with regular flour?
Thank you
Sorry, no. This recipe only works as written. -Kim
Do you think I could do this bread on a bread machine? I never cooked this bread and I’m inclined to try.
No, Daniel. I don’t think it would be successful. I think it would overmix and deflate in the oven. -Kim
May I substitute almond flour with coconut or cassava Flour? Thank you.
No, Robin. The baking properties of coconut flour are completely different than almond flour and I am unfamiliar with cassava flour. You can try using ground sunflower seed flour instead of the almond flour. Note that I have not tried the recipe with sunflower seed flour so I’m not sure how it will work. You may want to see if Sugar Free Mom has a bread with a nut free option as she has a son with nut allergies. -Kim
Easy to make and everyone really liked it! Thank you for sharing such a great recipe, Kim!
The instructions say to use psyllium powder (“NOT husk”) but the ingredients list says “100 grams NOW Psyllium Husk Powder”. Should we be using the seed powder or the husk?
Hi Michael. Psyllium power is simply ground psyllium seed. It needs to be very super fine in texture. I usually grind the psyllium powder I buy again, before use in this recipe. -Kim
I loved your bread! I’ve made it twice now. Second one seems to have come better than the first. Thank you for sharing. Mine has come great in flavor, it rises great, it has air bubbles, it is firm enough to cut. However, the inside is a bit to moist… not soggy though. It just doesn’t come out “dry” as bread. Is this what I should expect? I can slice by slice to remove the extra moisture but I was wondering if it should be as moist.
Adding to my previous post… I put it in the toaster oven slice by slice to remove the moisture is what I meant to say!
I’m glad you like the bread, Christa, and that the second loaf was even better. Yes, it is wetter. That’s the nature of low carb bread recipes. -Kim
I love this recipe. I have a slice with dinner every night. Any idea if you could add cinnamon to this and if so how much would you start with?
Hi Andy. I’m glad you like the bread. Yes, I think it would take that addition, but I’m not sure how much you would need. Maybe start with 1 tbsp? -Kim
So excited to try this. Do you think the dough could be divided into hamburger buns? If so, what would the best baking vessel be? Would silicon molds work?
I would gently divide the dough with a knife and gently shape them with oiled hands, then bake them free-form. But I haven’t tried it before. I prefer the fathead hamburger bun recipe I have on the site instead. -Kim
I’m so excited to try this bread. I have one of those bread pans that has a cover for creating a even, non-rounded top. Do you think I have to adjust the baking time at all? I don’t want to take off the top too soon if I can avoid it to check internal temp. But I’m looking for a square loaf as opposed to a more rounded, traditional sandwich loaf like you’d buy in the stores.
Hi Andy. I don’t think this would make a good pullman loaf. I think the recipe will fail and you will be left with a gluey mess. -Kim
Best keto bread I’ve made. Also none-Keto boyfriend loves it! Now having to make a loaf once a week :)
Thank you for the recipe!
Mine was huge in the oven at 60 minute mark. So I checked the internal temp and the bread collapsed. Did yours really expand any help would be appreciated.
Krista, that happened the very first time I made a psyllium bread. Try not to over mix and maybe let the dough sit in the pan for 10 minutes before baking. Also, resist opening the oven to check on it until it has baked for at least an hour. I am now in a new house with a wall oven instead of a freestanding stove/range combo, so I will be interested how this bread does in my new oven. -Kim
I think you misunderstood her, you may want to reread the article. She say’s the bread is done when the internal temperature of the bread reaches 210 degrees, it does not state to turn down your oven to 210. Hope this helps.
Why do you heat the oven to 350 and then bake it at 210? I’ve just put it in the oven and wasted the whole recipe.
Hi Nathan. You bake the bread at 350 F until the internal temperature of the bread reaches 210 F about 80-90 minutes. Don’t turn the oven down to 210F or it will never bake. -Kim
Hi
I made this bread once – came out good (although I undercooked it). I hate wasting all those egg yolks. Is there a substitute to egg whites? Can I use water or something else?
Hi GG. I use the egg whites in a carton so I don’t have all of those leftover yolks. If you’d prefer to use fresh eggs, then I have a few ideas for those yolks. I have several keto creme brulee recipes which call for egg yolks. You can use them in pastry cream or puddings or as a thickener for sauces like this keto Alfredo sauce. I also have a popular keto chocolate mug cake recipe that uses one egg yolk.
Of course, egg yolks freeze and thaw beautifully. You can freeze them individually in a silicone ice cube tray or in batches. Make sure to write how many egg yolks per bag. I hope this helps. -Kim
Why is my bread not rising? It has been in the oven for 50 mins! I added the baking powder and everything.
Hi Kris. I can think of a few reasons the bread didn’t rise… 1. The baking powder is old and not working effectively. To test it, measure 1/2 teaspoon in a bowl and pour 1/4 cup boiling water over it. It should bubble up (almost violently) right away. If it doesn’t, it’s time for new baking powder. 2. The vinegar was omitted. 3. The mixture was mixed too long or too hard and it destroyed the air bubbles. I hope this helps. -Kim
I just ran out of my Golden flax and of course went with regular this time. Would regular ground flax work?
Hi Alex. Regular flax will work, but it has a much stronger flavor. -Kim
This was perfect the first try – will make it again and again! Seriously by far the best low carb bread recipe I’ve ever tried, thank you!
Hey Kim – thanks so much for the great recipe. I followed your instructions exactly. Just a couple things I’m curious about: (1) I didn’t get much of a sour dough flavor with the three ounces of red wine vinegar. How much more could I add to achieve this? (2) Is the bread supposed to have a spongy texture? Thanks again.
Hi Laquita. I think the bread tastes a little sour. Is your red wine vinegar old? It sweetens as it “ages” in the cabinet. Yes, it is a bit spongy in texture. This is low carb bread and it just does’t have that true bread texture. Having said that, my low carb focaccia recipe has a pretty good texture and my family likes to use it for fancy sandwiches and paninis. -Kim
Hi Kim – Thanks for responding and the info. I wondered the same about the vinegar (my friend gave it to me a couple weeks ago), but I tasted it last night and it tasted acidic / sour, not sweet and unfortunately, the expiration date has rubbed off the bottle. I will try a different one the next time I bake it. I will check out your focaccia recipe, as well – thanks!
What kind of vinegar? Cider? White?
I use red wine vinegar, but you can use cider or white if you want.-Kim
Does the pan need to be greased? Parchment paper?
Yes, Don. Spray the pan with baking spray or oil it prior to adding the bread dough. -Kim
Great recipe! My Now brand psylliym turned purple-grey the first time, so I leaned into it the second time around with a tablespoon of cocoa powder. The texture reminds me of Russian Black Bread: dense but chewy. I also added about a tablespoon and a half of Lakanto Golden, and it turned out perfect. Thank you!
I love that trick/addition, Trista. I will try it myself! Thank you. -Kim
Hello! I have psyllium husks but have never found powder to be available where I shop. I have a powerful coffee grinder. Won’t that be able to grind the husks to a fine powder? (I buy whole linseed and grind it in my coffee grinder.)
Yes, use your coffee grinder. That’s what use. -Kim
Delicious! The bread is moist but dense, so very satisfying. I have one comment of note. I couldn’t believe how much dough I had. I knew one 8 x 4 loaf tin would not be enough, so I divided the dough and tossed it in 2 loaf tins and baked for about an hour. The loaves turned out well. Are you sure you used ONE 8 x 4 loaf tin or was it larger?
Hi Christine. That is the size I used which yielded the loaf in the photo. I have had the same pan for years and only use it for this recipe. -Kim
Bread is baking now, smells great! I’ll echo though that the volume was maybe 25-30% more than I could fit into my 8×4.
I’m curious why there is NO mention of baking powder but there is vinegar to create tge reaction in the recipe. Is there an inadvertent omision? How much BP please?
Hi Christine. The recipe calls for 1 1/2 tablespoons of baking powder. -Kim
Best low carb bread EVER. I also did a 30% Lupin/70% Almond which was delishious
Love this bread….I feel it needs more salt so as I’m writing this I added an extra teaspoon to the loaf that is in the oven now. Hoping it will be ok
Hi! This is my second attempt and it’s come out flat and dense. 😢 I weighed all my ingredients! I did kind of pack it and push it in the pan after mixing. Maybe I mixed too long? I tried to be quick when adding the egg whites.
Hi Meg. Don’t push on the bread. Drop it into the pan and let it go. It expands quite a bit in the pan. I literally count “one Mississippi-two Mississippi” when I make this. I have a new electric oven now and haven’t made this in it. However, I have made the Sukrin bread mixes and have had a terrible time with them when I never had before. I don’t know if they reformulated their mixes or if it’s the new oven. Mine are rising beautifully and then collapsing. I think they are rising too high/fast and then they can’t support themselves anymore and crash. I am in the middle of moving out of state, so I won’t be able to test my theory. All I know is that the recipe was perfect in my gas oven up until I had to replace it. -Kim
The recipe calls for ounces. Is it in weight or volume? That would make a big difference. Flour is much lighter in weight, so would need much more in volume. Mabe that is causing the issue? Kim please clarify what do you have in mind by calling for ounces: is it weight or volume? Thanks
Hi Reg. Thank you for your thoughts. I appreciate the time you took to leave them. Yes, volume and weight are different and using an 8 ounce cup measure (volume) -vs- using a kitchen scale to measure 8 ounces (weight) will result in very different amounts of an ingredient.
I DO mention in the post under Tips For Making Low Carb Bread With Psyllium to “weigh ingredients for best results”.
Also, in the recipe under Preparation, I mention using a kitchen scale and describe how to zero-out the scale and how to weight and add the ingredients to make the bread.
I’m not sure what else I can do to make it more clear. I get many requests to provide the ingredients in volume with measuring cups, but the recipe works best when the ingredients are weighed.
Thank you again, Reg. I did go back and add a few words to the recipe to make it more clear. Have a great day. -Kim
I’m not a fan of gluten free bread or low carb. I tried your recipe for my wife to try since she has IBS issue, unfortunately it did not agree with her but I love it!!! Thank you. I will try to find another bread recipe for my wife. Highly recommend your recipe.
Hi Kim, thanks for sharing the recipe. I’m Interested to try but I’m wondering if I can use 4 whole eggs instead of 8 egg whites? Or maybe mixtures? Appreciate your comment. Thank you.
Hi Vanessa. People have made this with whole egg, but I never have. I find the combination of vinegar and whole eggs produces a sulfur smell that I am sensitive to. You can try it and see if you like it. -Kim
Hya! Took this out of the oven about 20 mins ago and, despite following the recipe exactly, it looks nothing lime yours🤦♀️. I’ve not cut it yet but it looks very crumbly as if it’ll fall part when cutting. Helo! Any suggestions?
Hi Kim. That’s the very first time I’ve every heard of the recipe being crumbly. Usually, people say it’s a little wet towards the bottom of the loaf where it was in the pan. I’m at a loss. Did you use blanched almond flour or ground almonds with skins on (almond meal). Low carb recipes do not work with almond meal. Was your psyllium husks ground finely as a powder or was it whole husks? Was the golden flax ground finely or was it whole seeds? Perhaps you did not mix enough? If you want to discuss this in more detail in email or text me, let me know. You can contact me by clicking the “contact” hypertext near the very bottom of the blog. -Kim
Seriously the best keto bread recipe – and trust me I’ve tried so many with awful results.
I’ve made approx. 8 loaves and they all turned out beautifully. Every loaf has been free formed and baked on a cookie sheet – gorgeous, rustic looking loaf every time. I stared adding nutritional yeast and ground sesame seeds for a nuttier flavour. Awesome bread, so good, thanks for sharing.
JoAnn. I like the idea of your additions. Can you give me an approximation? I would love to try it. Have a great weekend. -Kim
I just kind of winged it, as I often do lol.
Approx. 1.5 tbsp of each.
Looking forward to trying more of your recipes.
Thanks JoAnn! -Kim
This is the winner for me… Very good. Very expensive though……
I made variations of this bread but what a delicious basic recipe to start w. It tastes amazing could even be a zucchini bread base. I need extra fiber so added some wheat germ and backed off on the almond flour and added a handful of coconut flour.
Less physillum too and still was amazing. Did check temp and took it out at 208 F AND IT DIDNT sink. I am sea level though ….no sure what that means but thought I would say.
I also couldn’t fathom wasting all those yokes so I added about 3/4 cup total of egg white and a few yokes
All in all….it was ……amazing ….tastes incredible. .Froze half and am slicing it really thin . The pieces holds up and I do toast it. Heaven with butter….Keto bread can’t taste this good.
I am really missing bread on Keto. So far, I have lost 85 (30 more to go). I made this bread today and it turned out perfectly. I couldn’t believe how heavy it was. It sliced up perfectly. Yes, the purple hue was odd, but so what! Thank you for this wonderful recipe!
Congratulations, on your weight-loss, Karen! I’m glad the bread turned out for you and that you are happy with it. Yes, it IS heavy due to the amount of liquid that is absorbed, and I love the color purple anyway! Lol. Have a great weekend and be well. -Kim
Awesome Keren, fantastic result. I hope you feel great – you deserve it for taking control of your health!
Hi! I’m very excited to give this a try. is there any substitution that could work in place of almonds for someone with an almond sensitivity? Hoping there is!! Thanks!
Hi Ellie. You may try using ground sunflower seeds, but I don’t know how it would work in the recipe. Also, your bread may turn green and if your psyllium powder is going to turn purple, you may end up with a green-gray loaf! You can try it. -Kim
Can I use psyllium fiber sold as unflavored Metamuseil In this recipe? I live in Hawaii. Sometimes (especially now) hard to find ingredients.
Yes, Michelle, as long as it is the only ingredient. Also, regrind it in a coffee grinder, blender or food processor to make sure it’s as finely ground as possible. Be well. -Kim
I’ve nearly lined up all the ingredients to perform the magic. One question: you’re exacting specification of an 8×4 baking tin is stumping me because I can only find 8 1/2″ x 4 1/2″ at the grocery stores and on-line.
Hi Yvonne. That should be fine! Good luck and feel free to email me if you need to troubleshoot if the recipe is less than my photos the first time. -Kim
Hi Kim,
Just wondering if you ever considered using yeast with some inulin in this recepie? Does it rise well without?
Hi! The recipe rises very well without the yeast and tastes similar to sourdough bread. I wouldn’t add any yeast to it simply because it may not dissolve since the mixing time for this has to be really fast. I hope this helps. -Kim
Kim. with the country in near lockdown, I am concerned about getting sufficient eggs/egg whites to make this terrific bread. Have you ever tried using dried egg white powder? I was hoping to avoid wasting what I have if you had already tried it and found it not to work.
Thanks in advance….appreciate how patient you are with the many crazy requests….hope this one is not too off the wall
Hi Deborah. I have not tried this with powdered egg whites. Just today, I noticed my unopened container of powdered egg whites and wondered what I could do with them. I’m willing to try a half loaf to see what happens, but that won’t be for several days. In the meantime, I’m going to look at recipes on-line to see if anything can be converted to low carb. Have a great week. -Kim
Hello I was wondering if I could substitute the almond flour for a mix off whole wheat and lupin which is similar to soy? Also do you Have a somewhat lower carb high fiber bread recipe that uses yeast I have this really wonderful sourdough yeast
Hi Emily. This recipe was developed for using almond flour and it’s unique properties. Using wheat and lupin would result in a mess. I suggest looking for lupin flour bread recipes, you may find some that are great. I bet you could use some of your starter in in some low carb recipes, but I have not tested sourdough starter with low carb ingredients. Maybe Paola from Gnom-gnom has. Keto.luna on Instagram had beautiful low carb bread recipes. She uses her keto flour mix and vital wheat gluten. Good luck. -Kim
Hello. I am new to trying keto breads and my last two have been nothing short of a apocalypse 😱
The last two I’ve tried have used egg whites, which this was one of them, and the bread rose 3/4 above the bread pan and was 3/4 hollow when done with spiderweb-like insides eeeek. My rolls came out exactly the same.
Helppppppppp
Hi Ceecee,
I’m sorry that I am writing you a month later. I had never experienced what you described until I recently baked a pre-made keto bread mix, which I had used before, with disastrous results. It rose beautifully, but the tunneling was so extreme that it can’t even be called tunneling. The beautiful dome was just that – a dome and the rest of the dough had collapsed and was still raw. I don’t know if the recipe formula had been changed or what. I suspect that my new electric oven is hotter than my 25 year old gas oven – at least I think that may be part of the problem. I haven’t made this recipe in my new oven yet, so I don’t know if that is what is happening or not. After the world goes back to normal, I will get some egg whites and try my recipe in my new oven and see what happens. I know that doesn’t help you now, but it’s the best I can do currently.
Be well. -Kim
Hi Kim,
I am currently trying gluten free, grain free bread making and it is a challenge. Here is my question, actually 2 questions…I live at 5600 ft elevation. How does this effect my baking time? Also, I bought NOW psyllium husks before I new there was another kind, will this work?
Hi Lynne. Any psyllium husks will work. Some brands turn purple, which does not affect taste. I remember someone mentioning that they baked their bread in a countertop oven and baked for longer. I’m sorry that I don’t remember the details as this was about 4 years ago. -Kim
Hi Kim, sorry if I sound inexperienced but how do I know the bread reached 205-210 degrees F? Making this bread today, I’m so excited! Thank you soooo much!
Andrea
Hi Andrea. If you are not in a high altitude area, just bake the bread for 70-75 minutes in the pan and it will be fine. Some people free shape the loaf and bake it on a cookie sheet. Remember, working with psyllium husks and psyllium powder is different than other breads so don’t over mix the “dough”. The first loaf may not turn out great… as long as it doesn’t expand then completely collapse (due to over mixing), you can still eat it. If your psyllium powder turns purple, it’s only cosmetic and does not affect the taste. -Kim
Thank you Kim! I’ve being working with psyllium husk (little things ) and I know it’s not an easy task – I’m excited to try this recipe 🤗 I will keep you posted it! Cheers
HI Kim, My bread did not come ou the way I expected, but I guess I was too worry about over mix it and did not do a good job on that part. I baked for 75 minutes and could have waited to 90 minutes because the bottom part was still dense and a little damp. I will try it again, I just recall I have similar recipe were i make bread buns and I add the hot water before the egg whites and vinegar, I will try that way so I can get a better mixture.
Hi Andrea. I’m sorry I got you all worried about over mixing. Baking this low carb bread in a loaf pan will result with a denser bottom. Try taking it out of the pan and baking it on the rack for 10 minutes or so to help dry it out. Others have baked it free form on a baking stone or on a parchment lined baking pan. -Kim
HI Kim I am an RN and the advice you gave regarding the psyllium bread and additional water is spot- on. I did want to make you aware that bowel is spelled with an ‘e’…. your post has not ‘e’ so it reads like a mixing ‘bowl’… just a courtesy, nothing more. The recipe is AMAZING !! Happy New Year ! Judith
Hi Judith! I’m glad you like the recipe and thanks for catching my embarrassing typo. Happy New Year. -Kim
8 ounces of egg whites?? How many eggs is that? :-)
Hi CZ. Did you read the post? Use liquid egg whites for this recipe or weigh out egg whites (because they vary in size) until they reach 8 oz. I have a high success rate with this recipe because it uses weights instead of cups. Enjoy the recipe. -Kim
Thx for the reply! I don’t have a food scale and don’t have room for one. Having to weigh things is an unnecessary inconvenience to me. Eggs are sized by weight, I think, so if you just know the size, such as medium or large of the weight you want, then weighng should not be necessary.But thank you anyway!
Again, CZ, I developed this recipe by weights. A fancy Google of weight to volume might get you there, but I can’t guarantee it will be the same. I suggest going to Wholesome Yum. She has a similar psyllium bread recipe that she did a few years after I shared this one. I believe hers uses standardized American cup measurements. Good luck with your low carb bread. -Kim
Followed the recipe and instructions to the letter and it came out perfectly!!! I am amazed! Haven’t had anything close to bread in 8 months- this is awesome. Can you tell me if I should be scared of eating more than one piece a day? I’m afraid of the psyllium and it’s effects!!! 🤪
Hi Wendy, try one for a few days and see how it goes. It has a lot of fiber. -Kim
I just made this recipe, and the bread turned out perfectly the first time. I followed the recipe to the T. I baked it for 85 minutes, and used plain white vinegar. The bread rose beautifully, was moist, and not dense at all. Thank you so much for perfecting this recipe until it was virtually foolproof!
Thank you so, so much for this beautiful recipe! It turned out great the first time. Do you have a sweet or savory version?
I’m glad you like the recipe and that it works for you. I’m afraid to add anything to the recipe that might mess it up! -Kim
Dear Kim: I have just ordered a GOOD food scale and ma looking at seed grinders
whitch do you use a BURR GRINDER OR blade grinder for re-grinding flax seed powder and/ or psyllum husk powder
Thanks Henry, HANK THE BAKER, Harrison
Hi, Henry. I just use my trusty starbucks coffee grinder that I’ve had for at least 15 years. Let me get a link of the same one. It is not an affiliate link: https://www.amazon.com/KRUPS-Electric-Coffee-Grinder-Stainless/dp/B00004SPEU/ref=sr_1_4?crid=1WX7CXFII1WFS&keywords=coffee+grinder&qid=1568342311&sprefix=coddee+grinder%2Caps%2C200&sr=8-4
Krups made Starbucks and I use it for spices, dry shredded coconut, small amounts of nuts and many other things. I hope this helps. -Kim
I have a Ninja blender and I use the individual cup that’s maybe 16-20oz filled 1/3 to 1/2 full to fine grind flax.
Love Love Love!!! I make this bread at least once a week. I’m saving the end peices for the bread crumb for holiday dressing! Thank you for sharing❤
I cannot buy egg white powder how much fresh egg white should I use
Terry
Hi Terry. There is no powdered egg whites in the recipe. Use 8 ounces or 227g of liquid egg whites. If you can’t buy liquid egg whites in a carton, then separate eggs and weigh them. I like using the yolks for my chocolate mug cake and for creme brulee. Enjoy the recipe. -Kim
I can’t find this in the comments but why does it have to be in a metal pan? I have one stone loaf pan and thought if I preheat it a little the bottom of the loaf would bake better. Do you think this would work or should I go buy a metal pan?
I don’t really know, Tina. I tried it in a glass pyrex pan and it didn’t work very well. That was several years ago. I think the broblem was because the glass pan took longer to heat up. You mention pre-heating your pan. You can try it, but I don’t know what the result will be. I bought my pan at the grocery store for around $5. It was a cheapy that I only use for this bread. -Kim
Hi Kim, I’m so ready to give this recipe a go. I really love all the positive reviews!!! I tried another recipe today (not yours but it was a huge fail….gutted!!! I have some questions before I try yours if you don’t mind.
1) Which vinegar do you use? I used Bragg’s ACV which is stored in the fridge so it was cold, would that make a difference?
2) I also store my coconut flour in the freezer. I know this recipe doesn’t call for it on this occasion but does flour generally have to be at room temperature? Could this have been an issue?
3) My dough was very moist (and purple)so I’m guessing I used too much water OR it wasn’t cooked enough. I cooked it for the full time but thinking I should have gone longer.
4) I used a slightly smaller pan than the 9×5, would that have made a difference to how it baked?
5) My egg whites (in a carton) were cold from the fridge, should they be room temperature also?
6) There was a smell of rotten eggs after I finished baking….it was awful. Do you know what would have caused it?
I apologize for all the questions but I really want to get this right, lol!!!Thank you so much for taking the time to write this recipe and for responding to all your posters. This is a huge thing for me when there are questions to be asked.
Have a great day!!!
Hi Sarah. I don’t know what the other recipe you were using, but using psyllium powder does have a learning curve, as I mentioned in the post. A lot of it has to do with over mixing. Also, make sure that the psyllium powder is ground very finely. I re-grind it in an electric coffee grinder before putting in a Mason jar for later use. Let me get to your questions…
1. I use red wine vinegar which I keep in my cabinet. Sometimes ACV can make baked goods taste a little like ammonia, especially when combined with whole eggs and baking soda. I would let it set out for a little to have it warm up before using just because.
2. I use room temperature nut flours.
3. The dough will be moist but not liquidy. It turns purple because some psyllium powder turns purple in these recipes. Lol. It doesn’t affect the taste or texture.
4. A slightly smaller pan could affect baking time and maybe the texture on the bottom of the loaf. Someone told me they baked their loaf fre-form on a cookie sheet and it baked just like an artisan loaf.
5. I use cold egg whites from a carton, too.
6. I explained the rotten egg smell above. Try using red wine vinegar and don’t use whole eggs.
Again, there is a learning curve with the bread. If it smells and tastes better but the baking is a little wonky, then you just need a little more experience making it. I literally meant 10 seconds (and it might have been a quick 10 seconds) for mixing and I handle the dough minimally to get it in the pan. The first recipe I ever tried, I mixed quite a bit! It rose so pretty in the oven, then completely collapsed and looked like Japanese mochi.
Good luck with the bread! -Kim
Thank you so much for getting back to me so quickly and explaining everything in detail . I have a loaf baking in the oven now, first attempt! Keeping my fingers crossed :)
What happens if using a standard size bread pan- 9.5 x 5.5 inches? Do you get a flatter loaf? Any other differences in texture or density?
Hi Audrey. You just get a slightly wider/longer and slightly flatter loaf. It will not be a short loaf, though. -Kim
9 by 5 loaf pans are best for quick breads like banana
The 8 by 4 pans are better for yeast breads that one would use to make a sandwich
Although this recipe does not use yeast, it is a sandwich loaf type
Oh man I over mixed. I’m going to try again. The taste is wonderful but it came out gummy, waaaah! I mixed for like 20 seconds. I forgot that you had said 10 seconds, ooops!
HI Pearl. The recipe does have a learning curve. It will get better, I promise. Someone said they baked the recipe as an artisan loaf, just on a baking pan and it came out perfectly without the slight gummy texture towards the bottom. That would be an advanced move though. -Kim
I haven’t tried this one yet, but I don’t like the taste of vinegar in another bread I made. Can I omit vinegar, what would I have to sub for it?
I’m sorry Sharon, this recipe works best as written. -Kim
You might be able to use lemon juice but FYI you cannot taste the vinegar at all. I use vinegar A LOT for baking since it helps fluff the bread. Or maybe you can try buttermilk since it has vinegar.
Can i powder the physilium husk in the grinder to get the powder?
Thank you!
Yes, Gesal. I use a coffee grinder. Make sure that it is a super fine powder. -Kim
I LOVE this recipe! I’ve made it successfully a few times now (following the directions exactly), and it always turns out great. I’ve tried several other keto bread recipes, but none turn out this well. On the last batch I did experiment a little, and I’m really happy with the results. First, I added a tablespoon of nutritional yeast to the dry ingredients (ground fine). I also proofed a packet of active yeast in a half cup of warm water with about a teaspoon of molasses (just enough to feed the yeast, I don’t think it will greatly increase the carb count per slice). I made sure to subtract this weight from the 14 oz boiling water, and added it all together for the final blend before going in the oven. While I don’t think the active yeast contributes much to the rise, it sure gives the bread a great flavor!
Megan, I love the experimenting you did with this recipe. I will have to try your suggestions. Thank you for taking the time to share the changes you made. Have a wonderful week. -Kim
I just tried this for the first time and forgot the vinegar, but I really like the end result. I might’ve started slicing while still a bit moist, but flavor and texture overall are impressive.
This really is the best low carb all-purpose bread recipe out there!
I have made this bread 3 times now. 1st time didn’t rise so well but last 2 times perfect. I substitute lemon juice for vinegar as I prefer it and 2 flat teaspoons of bicarbonate soda instead of baking powder. Love irt…pretty foolproof! I am on a kidney friendly diet, so the ingredients are perfect for me!
I just made this bread and am blown away! This is THE BEST low carb bread! I was very skeptical having tried at least a dozen other “Best Low carb” breads, but this one wins hands down!! THANK YOU THANK YOU THANK YOU :D
I am so grateful for this site. I am struggling with my ketogenic diet. Thanks so much for your work in making it better for all of the rest of us.
Hi Jamie. Thank you for your kind comments. I hope this recipe helps make your low carb journey just a little bit easier. Sending positive thoughts your way. -Kim
Hello! My dough is super wet and not even possible for me to shape it into a loaf. I followed the recipe. Has this happened to anyone else?
Hi Niousha. No, that doesn’t sound right. Are you using psyllum husks that have been ground into a very fine powder or using it unground? Also, be sure that the golden flax seed is ground very fine and not whole seeds. Make sure the water is very hot (just off the stove from boiling) before adding it to the mixture. It shouldn’t be “super wet” with all that fiber. -Kim
I just popped this bread into the oven and I’m really looking forward to, what I suspect will be, spectacular results :)
Just a question about storage: I was thinking of premixing the dry ingredients (while I have all the ingredients and scale out!) and I wondered if you thought this would be ok. I would refrigerate the mixture and only add the wet ingredients at time of baking. Should I leave out the baking powder too?
Wonderful recipe!
I think you could mix all of the ingredients together and that you should be fine adding the baking powder all together. If you are mixing several batches, make sure you label the weight of one batch so you don’t accidentally use too much or too little of your mix. I often make big batches of mug muffin mix. Have a wonderful day. -Kim
Tried and loved it! No problems with texture or doneness. After reading lots of comments, we did bake it an extra ten mins out of the pan, though, to get up to directed internal temp. and optimal texture on the bottom. All the guidance in the recipe was SO helpful. This is the best psyllium bread we have made yet, and this recipe was a success on the very first attempt!
I am so happy you had success with your very first loaf, Joi. Thank you so much for taking the time to comment and rate. I hope you have a wonderful day. Enjoy the bread. -Kim
Hi! Thank you for sharing this recipe, I will be trying it soon! Couple questions- do you think using a sifter for the flax and psyllium powder works?
I want to try baking in a loaf pan, then taking out and baking on the oven rack- do you think a sheet of foil underneath will prevent the heat needed for taking out some of the moisture and densness? I kinda cringe about placing it directly on the (maybe not-so-clean) rack.
Hi Carla. I wouldn’t sift the ingredients – you don’t need to. But regrinding the ingredients can help. I haven’t tried taking it out of the pan, so I don’t really know how to advise. I’m sorry! -Kim
Hello, I used psyllium husk powder in a similar bread recipe and after refrigeration the bread little clear round balls in the cooked product and was very gritty. Had to throw it away. I cannot find anyone else that has had this experience. Any thoughts as to why this happened?
Patty
Hi Patricia. I’m guessing that the psyllium husk powder wasn’t ground finely enough or that the dry ingredients weren’t whisked together enough before adding the liquid. Without knowing which recipe you used, it’s hard to troubleshoot. This recipe calls for mixing with the acid and egg white first which helps get everything mixed, then the boiling water is added and it helps soften everything. Maybe your dough wasn’t mixed enough? There is a fine line between mixing enough and too much. -Kim
Hi Kim,
I made this last night and the top half of the bread that rose above the tin was perfect, nut the botton was much more dense. Is this because I didn’t bake it long enough? It was still good, but the botton was a little too dense.
Thanks,
Sarah
Hi Sarah. Yeah, that is true of this recipe. You can see in my picture that it is a little more dense at the bottom of the loaf than at the top. Some people have mentioned that they removed the bread from the pan and cooked on the rack for additional time. Others have tried to make the bread free-form, which I haven’t tried, and were happy with the result. -Kim
Have made it. Very nice. Still had dense spots in it but took it out at 80 minutes. I only had husks so I ground them down.
Hi guys can you make this in the bread machine
No, Kathryn. It would knead the dough too much and the recipe would not turn out. The recipe is super easy to make written as is. -Kim
Hi Kim,
I tired to make this bread a few times, but it always came out… a bit wet.
Do you think keeping it longer in the oven and decreasing the temperature gradually will help?
Thank you,
Anna
Hi Anna. I’m not sure what you mean by wet… Is it runny? Has it not cooked through? Is it just very moist? It is a very moist bread as the psyllium husk powder absorbs the liquid to help make the overall matrix. Although not very complimentary, I guess you can say that the bread has the texture of a damp (not wet) sponge. I find that toasting it with butter in a pan helps crisp up the slices. But, perhaps taking the loaf out of the pan and letting it cook a bit more will help dry it out a little? -Kim
This is the Holy Grail of gluten-free , low-carb bread! It is neutral in flavor, moist, and does not crumble!
Hi Kim,
Just made my first loaf of this recipe. Looks great, so far…was wondering if the vinegar is a necessary ingredient to aid in rising, or if it can be left out? I’d like to try making this recipe without the sourdough flavor, are there any sustitutions possible? I took the loaf out of the pan when doen, and am letting it sit in the oven as the oven cools, hoping to achieve a slightly crustier loaf. (it felt a little damp on the outside after removing it from the pan)
I’d like to also say that I really appreciate your exact measurements, and precise instructions! I’m a baker of 25 years, and it is the way I do things, as well. Thanks for developing the recipe and sharing it!
Hi Mary Anne. The vinegar helps with the rise. This is actually a tweak from a Maria Emmerich recipe. She used vinegar so I did, too. I have not tried it without. It will have a dry top crust the first day, but it will soften after a few hours. -Kim
I made this last night it’s really good. It taste like whole wheat sourdough which is a favourite of mine!! Well done :)
This sounds delicious! Can I substitute the almond flour with any other flour?!? My husband has nut allergies…
Thanks in advance
I have never tried subbing the almond flour but you might be able to use finely ground sunflower seed. -Kim
Thank you! Will give it a try :)
Hi,
I live in Perth Australia and just made this loaf with a couple of minor tweeks. I added 1 Tbs coconut flour and took away 4 Tbs almond meal, added 2 tspns Caraway seeds (ground), and baked a freeform loaf on a cookie sheet for 90 minutes then took the loaf off the sheet and placed it on the oven rack to cook for a further 15 minutes. Has a lovely crustbon the outside and rose nicely. My daughter and i enjoyed the loaf, it has a mild rye taste and was yummy with tasty cheese and salmon on top. Thanks for a great recipe.
I love how you made this your own, Lee! Thanks for sharing your changes. It sounds delish. Enjoy your week. -Kim
did your bread rise like the picture or flat as a board?
Hi Salas. My bread is what is shown in the picture. This is the result each and every time I make the bread. It is also the result from most everyone who makes it as evidenced from all of the glowing comments. I offer many important tips within the post. I think the worst results are when the baking powder used is old and has lost its effectiveness and when the dough is mixed too much. Overmixing will cause it to puff up really big and then totally collapse on itself. Also, having the ingredients finely ground produces best results. -Kim
Do you know the Sodium content per slice?
Yes, Mio. It’s 237 mg per serving. -Kim
Hello from Saskatchewan, Canada!! I have never ever posted a comment on any site for any reason, however today it is a must that I leave a comment. Here is my story, don’t we all have one. I had a heart attack and triple bypass 2 yrs ago next month, all went well other than months of coughing it broke my sternum wires hence I require another surgery to have them rewired, that in itself is risky according to my surgeon bc he doesn’t want to be working that close to my grafts, but on top of that a report I read he had wrote, my body “habitus” also puts me at risk, wtf is habitus? A technical term for being fat basically lol. I came to the realization that I must make a change and it has got to be forever this time, for I have tried this low carb thing so many times I could definitely counsel others, the biggest change I made this time is that I know it is forever, so I am spending less time worrying about coming off and going back on, peeing on a stick, and freaking out when it is not purple, I am using that energy to learn how to eat differently, and this will be a forever thing. This brings me to the bread….OMG!! How many recipes out there say they are the best low carb bread out there?? Uhhh, every single one of them, and not 1 single recipe has turned out, it has been spongy enough to bounce off of, and purple, good lord, no purple doesn’t change the flavor if you close your eyes but for the longevity of my success I am sorry, I can not and will not eat purple bread, or they taste like rotten stinky eggs. All the choices that require mozza cheese as the main part of the dough, while it was neat in the beginning, I am so tired of the flavor of cheese bread dough. Kim…..you are my god send, this bread, I have just finished making it, I was scared as hell to try it, I went and bought a coffee grinder from Canadian Tire, it was 13 bux, and well worth it. I ground up the flax and psyllium twice just to be safe and followed everything perfectly other than I used a tinfoil bread pan, the throw away kind. The only things that happened that I have to make any adjustments is, holy Hannah it rose so much it kind of got burnt on the top and the bottom was a wee bit too spongy. But, like you said, it will take a couple times making it to perfect it, and I have now found my bread that I will make forever and a day, and recommend anyone who has been searching like me that they can stop searching, because honestly and truly this is the best low carb bread on the internet I swear. Take care and I look forward to trying out more of your recipes because I certainly trust you that you know your SH*T.
Take Care
Heather
Hi Heather. Wow! It sounds like you have been through a lot. I am so sorry for your heart troubles but am happy that you have found a solution that is going to work for you. You will love that coffee grinder and will find it useful for everything – spices, nuts, coconut, pepper corns… just clean it out really well after use. I’m glad the bread worked out for you. I don’t know what size oven you have, but you may want to cook it on a lower shelf. Some people have removed the bread from the pan to bake even longer on a lower rack to dry out the bottom a bit. It will always be a little more dense and moist on the bottom. It is what it is. Well, thank you for your kind words and I wish you the best of luck.
You take care, too!
-Kim
where is the yeast?
There is no yeast in this recipe, George. Instead the recipe uses baking powder and vinegar to get a good rise. -Kim
Well I’m really glad I Majored in engineering’s as the years of calculus payed off. I didn’t but have scale so I had to use the total net weights and nutritional info on the package to get the right amounts for the solids. Surprisingly it turned out perfectly! It’s amazing what the desperation at the beginning of a keto diet can do you you. Cheers!
(Also a 1:1 mixture of red wine vinegar and apple cider vinegar has yielded my best results so far)
I’m so glad the bread out for you. I’ll have to try your suggestion of half apple cider vinegar and half red wine vinegar next time! Enjoy your week. -Kim
Could you post this recipe using cup measurements please? Not good at converting
No, Sharri, I’m sorry. I present this recipe in weights because psyllium recipes can be tricky and using weights ensures a better result. I want the bread to turn out nice the first time and there is too much variation with using measuring cups. If you have a food scale, it should include grams. -Kim
I have been making this bread for about a year now and it is my favorite of all the low carb bread, but in truth I have always had issues with the bottom being dense and pretty unusable.
I found a fix for that for anyone else having that issue.
I know skip the bread pan and put a sheet pan in the oven to preheat. I then form the loaf on the hot pan as sort of an Italian style loaf. The heat of the baking sheet seems to get the bottom of the loaf off to a good start and no more dense bottom. I bake it for the full amount of time, and take it off the sheet and put on oven rack when done to dry out some more as oven cools.
I just slice the loaf on the diagonal like an Italian loaf for a longer slice. Mine loaf is about 4-5 inches high. No collapsing issue either. Buns always turn out well for me.
Hope this is of some help to folks having issues with wet or dense bottoms.
What a great idea, Deborah. Thanks for sharing!!! -Kim
The bread turned out fine but has a strong vinegar taste. I’m thinking 3 oz is too much. I did weigh the ingredients. I love to bake that way.
I was so afraid to try this, just in case you were watching over me, and I got it wrong.
VERY strict instructions – but appropriately, so. It clearly means a lot to you that people try this, and get it right – thank you. I also read through most of the comments, and picked up a few tips from those, too. I was 1 oz short of almond flour, so subbed with coconut flour, seemingly without a problem.
I’m very pleased with the end result, and don’t mind the purple hue – it just adds to the charm of it!
I will slice and freeze it … and have some whenever there’s a call for bread or toast.
Thank you so much for your time and trouble.
Hello Jo. Lol. I didn’t mean to sound like a big meanie! I just want the recipe to turn out the first time so people don’t become discouraged. I’m glad the recipe turned out for you and that you enjoy it. I don’t mind the purple color either. Thanks for taking the time to comment and rate the recipe. Enjoy your week. -Kim
Just made it and followed your instructions to the T. Was worried it be purple as used the only psyllium husk brand in Dubai which is not any of your recommendations and it came out perfectly!!
The closest to bread consistency, only thing is i felt it was very bland. Perhaps i need to add more salt next time?? Anything else you recommend to add more flavour?
Great, Ray. I’m glad the recipe turned out and that it wasn’t purple! Yes, add more salt. I am famous for under-salting. As for more flavor, I like to use red wine vinegar. It gives the best “sourdough” flavor. Enjoy the recipe. -Kim
OMG!!! WHAT AN IDIOT!!!! I totally skipped the very first ingredient… so after the whole thing was together and headed in the oven I put it back in the mixing bowl and tried to remix it… I’m just saying that if it comes out I’ll be happy and if it doesn’t this will be one of my Keto moments in history! Sometimes I get Keto fog and this would be one of those times!
Oh, no. I’m sorry. I predict it won’t turn out. It doesn’t like to be over-mixed. Sorry! -Kim
Had to share today! This is the second time I’ve used this recipe and both times it has come out perfectly. I’m used to making bread from freshly milled wheat and this recipe is by far the closest to that.
What was really amazing about this bake is that I ended up with major subs. I’m traveling and forgot to bring my flax meal! I also am limited on my almond meal and want to make other things with it. I sure wish I could post a photo, because this list rise even higher than the first. Here’s what I ended up subbing out:
Half the almond flour was hazelnut flour-yum!
For the 3 oz fax seed, 1 oz ground chia seeds and 2 oz glucomman (konjac root) powder.
Since I was worried the two subs would make things gummy, I added another tablespoon of baking powder.
The result is delicious, airy and most. It add also seemed to toast in the toaster more quickly. (Though I definitely like your offered your toasting method better!)
Fantastic, Stefi! I’m going to try your subs next time. I’m wondering how the glucomannan powder affected the texture? I have a huge container that I rarely use since I also have xanthan gum – although they have different characteristics from each other in larger quantities. You have me thinking now. Thanks so much for sharing your subs with me. I look forward to trying. Have a wonderful week! -Kim
Hi
I have read about concerns over the amount of almonds involved in making the almond flour, and that it might not be real good for a person. I also read that it’s possible to substitute coconut flour at 1:4 the ratio… so 10 oz of almond flour could be replaced with 2.5 oz of coconut flour. Have you considered or tried that?
Thanks
Bob
Bob, I too, have read about the concerns of the almond industry and have begun to offer more all-coconut-flour recipes on the blog. I have not tried making this recipe with coconut flour. I know that Maria (the original person who begun using psyllium powder for bread) tried to make one but it never turned out how she wanted. I believe that Low Carb Yum may have a recipe that uses coconut flour or perhaps All Day I Dream About Food. I’m sorry I couldn’t be more helpful. Have a great weekend. -Kim
Really fantastic! This is what the low carb diet has been missing: A delicious loaf with real bread texture. It’s sturdy, dense, springy, and moist. .
Great! I’m glad you like the recipe, Carrie! Have a great day. -Kim
Hi Kim,
I love Low Carb Keto Bread recipe!
I would also love to feature it in our website, Greenthickies.
I will not be posting the actual recipes, but will only use one image, title, a small quote and link back here.
Would that be okay?
Thanks a Lot,
Katherine
Hi Katherine. Yes, Keto bread has come a long way over the years. Sure you may feature it on your website, I am assuming it will be part of a roundup. Thanks for checking first. Have a great day. -Kim
Thanks Kim! :)
Hi Kim, do you think or have you tried oat fiber in place of the psyllium powder? Both seem to be fibers but wanting to know if they are in any way inter-changeable. I’ve made a few low carb Bread’s but don’t care for the rubbery texture that you sometimes get using Psyllium. I’m looking for something that actually “toasts” up and haven’t had any success with Psyllium versions.
I welcome your experienced feedback.
Hi Randy. Great question. No, I haven’t tried it. It’s my feeling is that it’s not a 1:1 sub. Honestly, I have been using the fathead dough to make bagels. I use that for a breakfast sandwich. It’s my new favorite thing. You’re right about the psyllium breads being a bit rubbery. I just haven’t found anything homemade that is good enough. I have purchased a low carb bread that I like very much. Actually, two. One is the Sukrin pumpkin sunflower seed bread mix. The loaf is small and dense. I really like it. The other is from a company called The Low Carb Bread Company??? I think? They sell low carb bagels, too. The bread is just good enough to have a sandwich for lunch. It toasts up pretty good too. I keep it in the fridge. I hope this helps. Have a nice evening. -Kim
Can you give this recipe in cups verses grams how to I measure ounces in dry measure for the flax, also for the egg white do I measure out literally 8 oz if I don’t by the packages stuff? Thank you.
Hi Larissa. Good questions, all. Yes, you would measure out 8 fluid oz for the egg whites. As I mentioned in the post, I wrote the recipe in weight because it gives the best chance of a good result. Working with psyllium husks can be tricky as they are easily affected by moisture. There are other recipes on the internet for psyllium bread that do use cups (or dry measure), but they don’t always work. This recipe works for the majority of people on the first time and at least by the second time after they get a feel for the recipe. Again, my goal is for everyone to have success with the recipe and providing the ingredients in weights does that. I’m sorry I can not be more accommodating with this particular recipe. Thank you for your request and have a wonderful week. -Kim
I have always purchased any brand of psyllium husks in Australia and ground them into powder and never have I had a purple bake. Interesting.
I am trying your recipe in a silicone bread pan as I threw out all my metal ones years ago and generally use my glass ones. I will see how it works . I really don’t eat any type of bread these days so it is mainly for my husband who buys GF bread but I prefer him to be low carb.
His recent diagnosis of blood clots in lungs and a leg might give him a wake up call to commit to LC. It forced the cancellation of our holiday to Singapore then a 2 week cruise to Cairns, Queensland then home to NSW, eleven days from departure. Devastated!! Went out to out local RSPCA branch and adopted a kitten to keep my dog company instead. Should have named him Cruise cos he is instead of!!
I’m sorry to hear about your your husband, Alison. I hope you are able to help him with diet change being an important part of him recovering his health. I hope the bread works in the silicone pan for you. You may need to cook it even longer!. I always feel that silicone doesn’t get to temperature as fast a metal. I love the name of your new kitten and am sorry you had to cancel your cruise. Make sure to spoil yourself and husband a little. Have a great week. -Kim
Hi Kim, I am also from Australia and I used the Woolworths Macro brand of pysillium husk powder and mine went purple. Can you please tell me what brands you use. It’s a visual thing \i think. If I am having fake bread I would at least like it to look like bread. Cheers
Oh, I’m sorry, Carol. I use NOW brand but some have said that their NOW brand turned purple. The only one that doesn’t turn purple, to the best of my knowledge, is Jay Robb. I hope this helps. -Kim
Carol if you buy your psyllium husks from Chemist Warehouse it will not turn purple.
Carol says
September 6, 2017 at 8:11 pm
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Hi Alison, Sorry I posted under Kim before instead of you. I am also from Australia and I used the Woolworths Macro brand of pysillium husk powder and mine went purple. Can you please tell me what brands you use. It’s a visual thing I think. If I am having fake bread I would at least like it to look like bread. Cheers
So glad I finally found a recipe that makes the bread tall enough to make regular sandwiches. I find it best enjoyed toasted or grilled. Anyone know how to best dry it out? I was making French toast but due to all the moisture in each slice it didn’t take on enough egg to really taste like French toast even after pre-toasting them.
I’m happy you like the bread recipe, Ethan. No, the bread doesn’t dry out like regular bread. It just doesn’t make good French toast. Try looking for a Soul Bread recipe. It may do better for you. Have a great day. -Kim
A wonderful bread recipe. I have just made my first loaf and we love it! I replaced 3 out of the 10 ounces of almond flour with pumpkin seeds flour, and it’s delicious too and you cannot distinguish the almond flavor in the bread (can you with the original recipe?).
I’m so pleased you like the recipe, Christine and love how you made it your own. Thanks for taking the time to comment and to share your tweak. I love it. Have a wonderful week. -Kim
Thanks to you Kim for sharing that recipee, probably the best gluten free bread I have ever eaten. Have a wonderful week too!
Hi, I was wondering if you could add sunflower, sesame and pepita seeds to this loaf?
Yes! That would be wonderful. Mix them in with the dry ingredients. Enjoy your bread. -Kim
Oh Thank you for sharing
I baked this today & hubby & I love it
very simply to make
I just had to work out the ingredients to Australian measurements
which didn’t take long
I have tried many recipes but this is the best by far
I will be making this on a regular basis
What is the best way to store this bread please & Thank you
Great. I’m glad you like it! Two things… first, I have a metric conversion document on the site that gives weights for cups. Second, my recipe program should convert it for you. Maybe by hovering over the ingredients? I haven’t tried it yet. So glad you liked the recipe! -Kim
I have Psyllium Husk, can I use my Vitamix “Dry” container to grind it to a powder? It’s not the regular pitcher, it is specifically used to grind nuts and etc.
Sure, Donna. Make sure to grind it super fine. -Kim
So I made the bread well row things happened. One, the bread had a huge air pocket and second, it came out color of purple!
Hi Silas. The air pocket is called tunneling and happens with regular bread, too. Try to get big air bubbles out of the bread before baking. I use my rubber spatula to help shape the dough into an American football shape before I take it out of my bowl and put it into the pan. This helps me push the dough together, eliminating some of the air bubbles. The other thing I do is raise the loaf pan a few inches off the counter and let it fall back onto the counter. I do this 2-4 times. These techniques should help with the tunneling problem ( which is just trapped air).
The purple color came from the psyllium powder and does not affect texture or taste. Some psyllium powder does it. I suggest NOW brand, but some have purchased it and had their bread turn purple. It depends where the psyllium husks were sourced, it seems. The purple color comes from a reaction with either the vinegar or the baking powder. Again, it is purely cosmetic and does not affect flavor or texture. I hope this helps. -Kim
This will be perfect for me. What type of vinegar did you use ?
Hi Rosemary. My favorite is red wine vinegar but I also use cider or white vinegar, too. -Kim
Hi Rosemary. My favorite is red wine vinegar but I also use cider or white vinegar, too. -Kim
Have you ever frozen a baked loaf? Think it would freeze ok?
All the time, Noelle. It freezes beautifully. Make sure to thaw in the refrigerator and then keep it in the fridge or it will get moldy. -Kim
Yay! Finally a successful loaf! I have tried Maria’s version many times and it always ends up with tunneling and wet bottom do matter how long I bake it for. This recipe worked and I have a loaf that rose well and is not hollow inside with gummy wet bottom half. Thank you, thank you, thank you!
Yay! I’m glad it worked for you, Kris! It’s a pretty good bread substitute and I love the flavor. Enjoy the loaf and your weekend. -Kim
The best bread I have tried
Great! I’m glad you like the recipe, Josephina. Enjoy your week. -Kim
Some such recipes state that you must use psyllium husks, not powder. Why does this one insist on powder?
Because the person who originally discovered using psyllium for breads used psyllium powder which is just ground psyllium husks. Maria Emmerich was the woman who first tried using it for low carb bread. I hope that answers your question. -Kim
Hello, unfortunately flax seed doesn’t go well with me. I have many times used chia seed instead. What do you think of the idea? Greetings from Sweden! Boel
Well, you could try it, Boel. I don’t know how it would work. Hello to you in Sweden! ? -Kim
Can this recipe be used in a bread machine?
No, Steve, it can’t. -Kim
Coconut flour worked for that recipe ;)
Awesome, Aleksandra. Thanks for letting me know. How much did you use? Did you use a straight substitution? -Kim
Great! This is the remark I am looking for. Can you please let me know how much coconut flour you used.
Hi Kim! When I bake or cook with psyllum husk powder, sometimes a bite will have a somewhat grainy texture, like sand got into it. I’m sure it’s the psyllium powder, and I haven’t tried the NOW brand yet, but I’m wondering if you ever come across that? Is that why you regrind yours in a coffee grinder? The taste of everything I’ve made has been good, but when my husband hits one of those grainy spots, it kind of grosses him out and he can’t eat whatever it was anymore. I might try regrining the remaining powder I have and then switch to NOW when this stuff is out. As you and a few readers pointed out, these ingredients can be expensive :)
Hi Kelsey. What you are describing is a bit inherent to the ingredient, but regrinding does make the particles smaller. Try letting the dough sit in the pan for 5-10 minutes before putting into the oven to see if all of the particles absorb moisture. If your psyllium works, aside from the grit, and the price is right I wouldn’t change. I think it’s the nature of the beast. Let me know if you have any more questions. -Kim
I have made this recipe several times. It is so easy to follow and has always made a great loaf of bread. Because of the slight sourdough flavor I have always added caraway seeds (2 tsp), which I grind in my coffee mill (since I have it out already). Makes an outstanding ham & Swiss on “rye”. :-)
Oh! And I’ve found this is even easier to make in my KitchenAid STAND mixer.
What a great idea, TheaMaria. I bet it’s wonderful with the caraway seed. Thanks for sharing. -Kim
Hi there… please can you tell me what vinegar you used? Eg …. white….malt…. balsamic…..apple cider
Im super excited and want to make this recipe 2nite for this weekend edition of family workshop breakfast prep
Many thanks in kind advance
Hi Nics. Yes, I use red wine vinegar or white. I’ll mention it in the recipe. I hope you enjoy the recipe. Make sure not to over-mix and cook it for a long time. -Kim
What am I doing wrong? As with most bread recipes I try it looks so nice and risen in the oven but then it’s all hollow inside…although it still tastes good..any pointers? Thanks
Hi Sue. This is called “tunneling” and it happens with regular bread recipes, too. In this recipe it can be caused by having a large air bubble trapped in the dough. This recipe will rise nicely and then collapse to a mess if it is over mixed. I literally meant count to 10 when mixing. I have a lot of pointers in the post and there are many, many comments that you can skim through, too. I am sorry that happened and you aren’t the only one. I have never had this bread recipe “tunnel” before, but I have been making it for a long time, too. Good luck with your next loaf. I am glad you liked the flavor. Enjoy the rest of your weekend. -Kim
Did you throw in the cost of a coffee grinder? Unless I can grind it in a food processor, I will have to buy yet another appliance :(
I don’t know how to respond to this, Shawn. I’m sorry you are unhappy. You can use your food processor. I just know that the coffee grinder does a better job of pulverizing some ingredients and making things into powders. I use my 20 year old coffee grinder for grinding spices, low carb sweeteners, small amounts of nuts or seeds, freeze dried fruit. If you have a mini food processor, that would work, too. I hope I have answered your question. Have a nice day. -Kim
You can buy a used coffee grinder at a thrift store for under $10 – which will cut the costs — :)
Kim, I and my husband wish to thank you for all your hard work. You’re detailed instructions are amazing. My loaf tastes GREAT! Its so nice to have something to spread SF blackberry jam on. I had cheese toast this afternoon. (with lots of water of course.) My husband can’t say enough how he loves your bread. It’s the first low carb item he can’t get enough of and I’ve been low carbing for 10+ years.
Fantastic, Dee! I’m so happy you and your husband both like the bread and that you found the instructions helpful. Your blackberry jam sounds wonderful. Yum! Thanks for taking the time to comment. Have a great week. -Kim
The bread is in my oven but as the vinegar in the ingredients list was not mentioned in the directions. I missed it. What will happen?
Hi Susan. The vinegar is mentioned after the egg whites in step 4, for future reference. They both get added and mixed in before adding the water. If you didn’t add the vinegar, then the bread will probably be very dense and it may not rise. So sorry! -Kim
I was stuck with a lot of leftover egg whites after smoothies and making custards, so this recipe helped me use them up. And of course, a successful low carb bread would be delightful! Unfortunately though, something went wrong, but probably out of my own wrong doing. It was cooked, but gummy inside and hollow at the top – any ideas what went wrong? I read through all the instructions and the only difference was that I didn’t use a thermometer as I don’t own one (cooked for 100 mins for safe measure). I used brown flaxseed as it’s what I had on hand (not fussed with the colour, all that matters is taste) and the psyllium husk was a different brand, as I’m in Australia (but I see someone from Oz has had success). I was careful not to over mix, but may have been too heavy-handed getting it in the pan. I’d like to try it again in the future, so any advice would be appreciated. Thanks!
Hi Rebecca. I’m sorry the first loaf didn’t turn out well, there is definitely a learning curve with the bread. The hollow top under the crust is called tunneling and happens with regular loaves of bread, too. It occurs when air gets trapped and expands during cooking. The bottom of the loaf will be more dense, but it shouldn’t be too gummy. I suspect over-mixing although you said you were careful about it. As I mentioned in the post, there is a bit of a learning curve in this recipe as it is completely different than any traditional recipe. You may still be able to enjoy this loaf by slicing and toasting in a frying pan. I did that with Maria’s recipe the first few times until I got the technique right – I threw the first loaf out because it collapsed to nothing after baking! Lol. Let me just say to be careful to not dump the liquid into the middle of the ingredients before mixing. You could even let the bread dough sit in the pan for a few minutes before going into the oven to allow the psyllium to absorb the water a bit more. Let me know how the next loaf turns out. -Kim
One tip I can give to those who complain about gummy spots and a wet bottom of the bread is this. After the bread has baked fully and is up to temp, tip it out of the pan onto the oven rack and bake it for 10 more minutes. Works wonderfully in fixing that problem.
What a great idea, Sitara. Thank you! -Kim
Wow! So easy to make and crazy delicious. Its bread!! I cannot wait to try this as sandwich bread and french toast. Just amazing. Thank you!!
You’re so welcome, Mary. -Kim
I made 3 exact attempts at Maria’s Amazing Bread recipe and one pass at Elana’s keto bread. Maria’s bread was a failure – I would get an edible half inch of bread and the rest was gummy. Elana’s was too eggy and nutty/dusty.
Your bread turned out PERFECTLY.
For those worried about cost, Costco sells almond flour very cheap. I got my last 3lb bag for $11.49 – that’s enough for 5 loaves. I got my psyllium husk from the bulk bins at our natural grocer for super cheap and keep a 1lb $2.99 bag of Bob’s flaxseed meal in the freezer, which is enough for 5 loaves as well. Buying eggs by the dozen and separating them is cheaper than buying the egg whites – especially now around Easter.
I found my 8×4 metal loaf pan at Walmart this week for $.88!!! And a $10 kitchen scale will last you forever.
If you use a Kitchen-Aid stand mixer, my tip is to use the whisk attachment and not the paddle.
Thank you for this amazing recipe!
Oh, I’m so glad the bread turned out so well. Thank you for taking the time to leave such a detailed and helpful comment. I wish you a wonderful week. -Kim
Just made my second loaf. This time I used Jay Robb psyllium husks and ground them with the flaxseed meal in my Vitamix blender once I weighed them out. The loaf came out even higher and more gorgeous than the first time! It really is so easy once you assemble all the ingredients together. I had avocado toast, a ham and cheese sandwich, grilled cheese, and just toast with sugar free jam with my last loaf. Its made my life so much easier!!
Great, Da Yiz! Yes, grinding it finer makes it rise even nicer as you found out. I love the Jay Robb psyllium powder. Thanks for leaving such a helpful comment and have a great day. -Kim
Definitely stock up while the eggs are cheap – Safeway/Carr’s had them 99 cents with a coupon!
Egg whites can be frozen, or if using the whole eggs, lightly scramble in a bowl (or right in the bag)
and freeze. HTH
I buy golden flax seed in bulk bins (dirt cheap), and grind it as needed. I can get it finer grind with coffee grinder than Bob’s Red Mill does, and it can be kept a room temp forever . . .
I also add about 1/2 tsp of bread yeast to gluten free breads, as it can make it taste more like yummy, poisonous, gluten-y bread. (Sorry, my gluten intolerance is showing.)
I should have said that whole seed can be kept at room temp forever, NOT ground.
Thanks for the clarification! -Kim
Thanks for sharing your tip with the flax. I have tried the trick with the yeast in some recipes but not this one. I bet it’s good. Thanks so much for sharing! -Kim
Tried this recipe today and while the taste and texture are good (no eggy taste), it did not rise at all and the color is much darker. As NOW psyllium is not available in Canada, I used another brand, otherwise followed the directions closely. Not sure why it didn’t rise. I like the taste, but I would like to figure out why it ddn’t rise before I try again. I live at sea level, so it is not a high altitude problem.
Hi Yvonne. Hi Paleo Granny – I follow you on Instagram. I’m sorry your loaf did not rise. The only thing I can think is that the baking powder was inadvertently left out or was old. The reaction between the baking powder and the vinegar helps the bread rise, so I’m really stumped. You can see all of the little air holes in my bread – that shows that it rose. If the bread is mixed too much, it may collapse or be too dense. Does it still taste good fried in a pan with butter? Let me know. -Kim
I never thought to check the expiry date on my baking powder – but I should have as I don’t use it very often – and it is about a year old. I’ll buy new baking powder and try again. The bread tastes great toasted in the frying pan, so I want to get it right. Thanks!
You’re welcome, Yvonne. Let me know if you still have problems next time. -Kim
In Nova Sxotia at least you can get psyllium at Bulkbarn as well as organic grocery stores bulk section. Not sure what brand they carry but has worked so far for other recipes. I look forward to trying this recipe!
Great, Ellen, I hope you like the recipe. Enjoy your weekend. -Kim
Wow! It looks perfect, no wonder so many people shared it and commented hier. One question about the NOW Physillium Husk Powder, is that Now something special or can I use the regular p.h. powder I can buy hier?
Thanks Adina. You can use any psyllium powder brand, but the bread may turn purple. It still tastes great if this happens. You can even buy whole psyllium husks, but will have to grind them into a very fine powder before using. -Kim
Hi there!
This recipe is ingenious. Thank you for making it and sharing it with all of us! The taste is great!
Just made it last night and had a question. There are some parts that are still wet and seem raw (?) despite my baking it for 90 minutes. So I just wanted to ask how to salvage the rest of the loaf. I tried toasting 2 slices but the edges were already burnt and the insides were still wet even when toasted. Should I bake it in the oven again for a few more minutes? Will that help?
Thanks so much!
Hi Ann. There will be some areas that are more dense than other areas especially towards the bottom, although I wouldn’t call them “wet”. I only toast my bread in a frying pan, I think it toasts up better. I don’t think that baking the bread again will help. You’ll just have to enjoy it pan-fried and try again. Things to think about for next time are making sure to use a metal pan and not over-mixing or over handling the dough. It is not regular bread, so it will be different. There are a number of recipes for rolls and even bagels that use the psyllium powder. I think it’s a great ingredient. Let me know if you have any more questions. Enjoy your weekend. -Kim
Thanks so much for the swift response, Kim! Will definitely try making these again with your tips in mind once I’ve finished this loaf. It’s such a great tasting recipe – I particularly loved the toasted edges and the dough near it! Here’s hoping I can make it better next time around. Thanks again!
You are so welcome.
I made this yesterday! It smelled so good as it baked! I cut it this morning, and it was a little wet with some separation beneath the top crust. I had decided to bake it an extra 10 minutes (110 minutes total) because the thermometer came out the first time with some wet batter on it.
I used a meat thermometer, so I’m not sure the reading was right. But, it only reached 100 degrees celcius when I pulled the bread out.
It toasted up nice! But, I’m wondering if I should have baked it longer or on a higher temp? Thanks so much for your help!
Kristine
Hi Kristine. I love the smell of the bread as it bakes and as you say, it is great toasted. What you describe is called “tunneling” in yeast breads. That is then the top separates from the rest of the loaf. Sometimes that happens when there is an unfortunate air bubble right under the surface. A few things come to mind… Make sure not to over mix the dough at any stage. If there is just a little dry ingredients that haven’t been fully incorporated, that’s okay. I sprinkle it on top of the loaf.
Second, make sure to handle the loaf carefully when putting it in the pan. After it’s in the pan, I lift the pan up a few inches and let it fall back onto the counter in hopes that some of the big air bubbles will be knocked out. Third, because the loaf is pretty heavy, it will be more dense at the bottom of the loaf but I have never had it be wet. If you have an instant-read meat thermometer, that is fine. Don’t use a regular meat thermometer or you will sit there all day getting a reading and the bread will collapse. You can try baking at a higher temperature – I don’t think it would hurt the bread at all. If the top becomes too brown, you can always tent it with foil.
Keep trying. It took me several times to get Maria’s original recipe right. Let me know how it goes next time. Thanks so much for commenting. Enjoy the rest of your week. -Kim
Thank you for the tips! I will definitely keep trying! ?
Hi Kim,
I made your recipe today. It tastes much better than the gluten free breads I’ve been buying. Like other comments mine was purple inside and outside. I didn’t have the NOW brand of psyllium powder. When I took the dough out of the mixer it looked just like yours but got decidedly purple as it baked. I will purchase pasteurized egg whites for my next loaf…what do you do with the leftover egg yolks?
I was a bit doubtful with the amount of vinegar in the recipe but it didn’t change the flavor at all. The loaf did rise nicely and it didn’t fall after taking it out of the oven. Your suggestion to lay the loaf on it’s side worked perfect. I have two questions for you. Do you think it would be OK to cut slits in the top before baking to give the finished loaf an old world look? Also do you think cinnamon, nuts and raisins can be added to make a raisin bread?
Thank you, I will be trying more of your recipes soon.
Oh, no, a purple loaf. They are kind of pretty though. Great questions, Kriss. I like to make lemon curd or creme brulee with the egg yolks. You can also make French Vanilla ice cream. It is easier to use the store bought egg whites. I think that if you slit the top, the slits would fill in while the bread rose, but you can try it. I think that you could add cinnamon, nuts and raisins. A reader successfully turned this recipe into cinnamon rolls, but I haven’t played with it yet. I’m glad you like the recipe. Have a wonderful weekend. -Kim
Hi! It’s in the oven right now. I used the same quantities, although I used egg white powder and different brands. But I get 1.4g net carbs for one slice, that’s half yours.
I have, for the whole bread :
– almonds : 16.98g
– flaxseed : 0.85g
– psyllium : 8.6g
– egg whites : 1.4g
– vinegar : 1.1g
Do you have any idea where the difference comes from?
Anyway, thanks for the recipe :D
Hi Meli. The difference probably comes from different nutritional calculators. I use the MasterCook cookbook program and I am sure that my counts are higher on this program than other calculators, but I would rather have my counts be a little high and not have my recipes affect people’s blood sugar than be lower than they actually are. All nutritional calculators employ different algorithms to calculate the numbers. When I re-do this post, I will run it through Fatsecret and see how the numbers compare. Thanks so much for the question. I hope you enjoy the recipe. -Kim
Thank you Kim for this wonderful recipe! I read through all the comments to read the results of others and made it yesterday afternoon. Living in Sydney Australia I went to Coles for the ingredients and then followed all your instructions to the letter. As I’m originally from Holland, I converted all the weights to grams first, which made it easy to work with my scales. It took no time at all to make it! Popped it in the oven for 90 minutes, trusting your instructions without even opening the oven door once!
The loaf felt just a little damp when I took it out, so I let it cool completely overnight, brought the oven up to temperature this morning and popped it in (without the tin) for 10 minutes. My husband agrees: it tastes & looks fantastic. After 3 years searching for a Paleo loaf, you have answered my prayers! Thank you!
I have been buying a New Zealand made Paleo loaf weekly as that has been the only option until now, and pay AUS$15. This works out much more economical as well.
Karin, I’m thrilled that you were able to find the ingredients in Sydney and found the bread easy to make. Paleo and low carb breads can be so pricey and I am glad this is a less expensive option for you. Thanks for letting me know how this went for you and sharing your experience with making it. Have a very nice Sunday. Take care! -Kim
I am currently making this bread, however I whipped the egg whites until soft peek before mixing and I also used just phsyllium husks and I’ll let you know how it turns out but is rising great so far. Also used apple cider vinegar. At Walmart you can buy cheaper versions or the bulk barn of everything, it only cost me $2 for bag of flax seeds same as the $10 ones, just gatta look.
I can’t wait to hear how your experiment goes, Vanessa. Thanks for the tips about saving money at Walmart. Have a great weekend. -Kim
I don’t see anything on high altitude cooking in the notes section. Can you please fill me in on this? Also, vinegar…regular white vinegar or does Bragg apple cider vinegar suffice? Thank you! The bread looks wonderful. Can’t wait to try it.
Hi John. I went through all of the comments and found where someone mentions that for psyllium breads, she has to use a counter-top oven – I’m assuming a toaster oven or a counter convection oven. I think she has success because the cooking elements are closer to the bread and pan. I use a “cheap” pan which is pretty thin. It comes to temperature quickly where as my better pans take longer to heat through. You will most likely have to cook longer and see how it works for you and then adjust from there. Baking for 90-100 minutes is not unheard of depending where people live and how individual oven temperatures vary. It’s a nice recipe, but there is often a learning curve with the first loaf. Make sure not to over mix. I use a hand mixer. You may use any vinegar. I have used white, red wine and cider. I think my favorite is the red wine. It doesn’t matter. The vinegar is there to add more oomph in the rise. Let me know how your loaf works out and if it isn’t where you want it, I will trouble shoot with you. Again, psyllium recipes can be a little tricky. -Kim
I made this today. It looks really purplish in color. I used the Now brand of psyllium husk powder.
Hi, Mary Kay. Perhaps the NOW company has changed distributors. If the color is off-putting then I would suggest buying the Jay Robb psyllium husk powder. I hope you enjoyed the bread nonetheless. Thanks for letting me know. -Kim
The apple cider vinegar is reacting with the baking powder to turn it purple. Buy a baking powder that does not have aluminium in it.
Wow, great contribution Peter! This should be bumped to top so first timers (like me! I have been trying to find Jay Robb psyllium husk powder without success – Amazon doesn’t have it) can skip the purple on first try :)…this is wonderful news!
Delicious! I added extra water, baking powder and vinegar. Texture was just right. I made a mini loaf and then scooped “buns” per another comment. The extra vinegar really gave it that yummy sourdough taste. I’m going to attempt using a nut-free replacement for the almond flour because we have allergies in our house. All in all I’m am beyond grateful for this recipe ❤!
Gretchen, I am so happy that you liked the recipe. I still have to make buns, I don’t know why I haven’t… Take a look at Low Carb Yum and maybe ADIDAF – I think one of them has a coconut flour recipe. Thanks for taking the time to comment. Have a wonderful week. -Kim
LOVE this recipe! Great texture and taste.
One question: Do you have any tips for high altitude baking? I had to bake the loaf for almost two hours.
Thank you!
Jacki
Thanks Jacki. Somewhere in the comments someone mentioned something about high altitude cooking. I would start looking at the half way mark and continue down. It was with in the last several months (6?) that it was posted. I’m sorry, but I have no experience with high altitude cooking. I am in Southern California at 1096 feet above sea level. -Kim
Has anyone else tried this with a silicon bread pan? If so, what happened?
Did it work or not?
Also, have you experimented with protien powder at all in this recipe?
Thank you.
Hi, Rosanne, great questions. I don’t remember anyone saying that they used a silicone bread pan on this recipe. Let me speak about pans for a minute. Metal pans heat up faster and give a faster lift to baked goods – especially from the bottom and sides. They also cool down a bit faster. Glass baking dishes take longer to reach temperature but also take a long time to cool. This sometimes results in over baked goods and is why one often sees directions calling for reducing oven temperature by 25 degrees if a glass pan is used. Silicon bake pans are great non-stick pan options. I feel that they take a long time to heat and do not transfer heat as well as traditional pans. I like them for mini quiches and cheesecakes, but not for muffins, cupcakes or bread options. Silicone is often used as heat safe oven mitts because it does not get hot or at least resists heating. So, that’s my 2 cents about bake ware.
I have not experimented in using protein powder in this recipe. I like the recipe as is, but protein powder mixed with the almond flour may produce a more bread-like product. I would only use 1/4 – 1/3 cup on my first attempt if I were going to try it. If the bread was dry, then I would know that I used too much. If it was more bread-like in texture but not quite where I wanted it, I would add 2 T more until I thought I got it where I liked it. I hope this helps. Happy recipe tinkering. -Kim
I wish I could use this recipe because it loooks sooo good! But my husband is allergic to almonds so any recipe using it I can’t try. Could I sub coconut flour in any way possible and it work? I’m having a very hard time finding a low carb bread that actually holds up as bread for us both to eat. I tried one mainly with flax and it was gross. Any suggestions would be appreciated! Thanks.
Hi Ashley. I have only tested the recipe as written. Almond flour and coconut flour have such different properties and I would have to do testing to get the right ratio. Alas, I am away from home at the week. Try All Day I Dream About Food and Low Carb Yum. Both have a psyllium bread recipe and I believe that one of them has a recipe with coconut flour. Actually, I just popped over to Low Carb Yum and she has several bread recipes. Type “bread” into her search box. Also Google “soul bread” or even “cloud bread” for other options. I hope this helps. -Kim
Hello,
This looks delicious! I was wondering can I substitute almond flour with other flours such as : buckwheat, amaranth or teff or flax meal?
That’s a great question, Fiona. I have only tested the recipe as is. There is a recipe that uses coconut flour on Low Carb Yum, but I am uncertain of the other flours. I do not use any of the ancient grains in cooking and am unfamiliar with their properties. -Kim
OK…I have cooked for Decades…but sorry this recipe is so hard to follow…I have NO CLUE!! WHAT are you MIXING when you pour the HOT water into a small bowl??? You do Not say!! Just that until its incorporated…??? Please tell me….
Hi Florida, I’m so sorry if there is a mistake. We imported all of the recipes into a new recipe program and there have been problems on many recipes. I have been going through them by hand, looking for errors. This will be corrected shortly. Thank you so much for letting me know this one had an error. I really appreciate it. Have a wonderful day. -Kim
Florida, I have made a small change. The small bowl previously used to measure the weight of the egg whites is rinsed ans placed back on the scale. The hot water is measured and weighed into that smaller bowl. Then, the measured hot water is poured over the ingredients that were mixed together in the previous step (egg white and dry bread ingredients in the big bowl). There is no other place to pour the water. :) Then all is mixed with a hand mixer until “just” incorporated. I hope this explanation makes it more clear. Thank you again for alerting me to the fact that the recipe was unclear. As a mom who just wants to help people by sharing recipes I make at home, I appreciate any positive feedback that makes me better. -Kim
Hi, I was wondering how you calculated your nutrition facts? You didn’t put a serving size, so I’m not sure if this is a large slice of bread, or very thin. Is the nutrition info for one or two slices? Thank you.
Hi Aubree. The loaf serves 20 so cut the bread into 20 slices and 1 slice is a serving. I am using a new recipe program for the blog and it doesn’t differentiate between how many servings and serving size very well. I’m sorry. I calculate my nutrition facts in a cookbook program called MasterCook. I weigh all of the ingredients and add them. The program calculates the nutritional information per how many servings I state. Thanks for asking. I hope this helps. -Kim
Hi Kim. Thanks for your reply regarding the serving size- that is helpful information to have. I actually have another question about the size of the bread pan. My loaf pan is 9×5, and I called a few people to see if I could borrow an 8×4, but it seems that everyone I know has only a 9×5. Maybe this is the standard loaf pan size? I’m not sure how I can make this recipe now without having the right size pan. Do you think it would still work in my slightly larger pan?
Thanks
Yes, Aubree, it will work but your loaf will be a little shorter is all. It will still taste the same. -Kim
Great! I’ll be making it tonight! Thanks