Gluten Free + Low Carb + Healthy BREAD... IS THIS EVEN POSSIBLE?!....... Yes!!!
So I've had a lot of people asking for a bread recipe... I've tried a few different ones but coming up with a gluten free and low carb bread that actually taste great, is a little out of my league as of now. I'll get there but until then, I found this amazing recipe from Maria's Delicious and Nutritious Journal... She makes an unbelievable, GUILT FREE bread!!! The flavor is incredible! I don't eat bread so to make this and actually be able to eat bread and butter without feeling guilty, it was a feeling like non other!!! Oooooh bread-n-butter how I've missed you!!! I will be making these a lot!!!!!
1-1/4 cup blanched almond flour
5 TBS psyllium husk powder (no other substitution will work) - I use Now brand
2 tsp baking powder
1/2 tsp celtic sea salt
3 egg whites
1 cup BOILING chicken broth
**Psyllium Husk is a POWERFUL FIBER with lots of health benefits and can be used in place of white flour in many baking goods!! (51 grams fiber per 1 cup)... For more on Psyllium Husk click here
Preheat Oven 350 /Servings 4
~ In a medium size bowl, combine almond flour, psyllium powder, baking powder, and salt.
~ Add in the egg whites and combine until a thick dough.
~ Boil chicken broth
~ Add Boiling broth into the bowl and mix until well combined
~ Divide the dough into 4 balls or shape it into 2 - 1 inch loafs (will rise 2-3x bigger). place on greased baking sheet and bake for 50-55 minutes. (for loafs cook 50-60min)...
(Poke with toothpick to make sure it's cooked fully... if toothpick comes out clean then its done!)
~ Done... Let them COMPLETELY cool and set before cutting into
*Tip: Spray your hands with non-stick spray before handling dough... makes a big difference and not so sticky.
Wow, those look incredible! Do you think it'd work the same with vegetable broth?ReplyDelete
Yes I think it would work the same! Let me know how it tuns out!! Thank u!!! :)ReplyDelete
LOVE this recipe! Its simple to make and delicious! The bread is light, fluffy and had great texture. Best Almond bread ever!ReplyDelete
Absolutely relish - delectably reminiscent of popovers. :)ReplyDelete
My first attempt at your Gluten Free & Low Carb Bread is in the oven as I write. I’m very hopeful. Yours looks so good. I notice that your recipe does not include the 1 oz of apple cider vinegar that is in the original recipe from Maria’s Delicious and Nutritious Journal. Any reason for that?ReplyDelete
Thank you, thank you, THANK YOU!!! You are a God-send!!! I have been doing Atkins for 25 weeks as of today, and have lost 53 lbs. The one thing I have REALLY missed is BREAD!!!! I've tried Oopsies, but while decent, NOT my idea of REAL bread. I made this bread last night and it was AMAZING!!! Used them as hamburger buns tonight, and you would never know it wasn't regular bread!!!! Even my hubby loved it! I tried toasting a piece, and it too was PERFECT!!!ReplyDelete
I do have one question though. The inside of my bread came out a weird color... almost purple. Have you ever had that happen? Any idea what would cause that? Obviously nothing I used had color, so I was a bit surprised. Tasted just fine, but would like it to be more like your picture!!!
Again, thank you. Hope to hear from you soon!
Debbie, both times I've made this the bread has been a purplish shade. Go figure.Delete
Could be due to the psyllium husk powder. I have heard that some psyllium husks are a purple color.Delete
Yes, this has to do with the Psyllium Husk... This happens to my mom every time she doesn't use the NOW brand. They taste the same but purple. Try using the NOW brand and it should come out golden! :)Delete
Great recipe! I've made it twice now. Thanks!ReplyDelete
Dear Amber, I make your Bread/Rolls... Gluten Free & Low Carb, I have tried them multiple times and just simply LOVE them!! I have told many many people how to make them, linking your site and now I have a question: both my friend Katinka Vos and I seem to have the same problem with them: every time we make the rolls we end up with the top all puffed up and hollow with a large air pocket and the bottom all smooshed. Do you have any idea what we are doing wrong? We are following the recipe to a t (I use boiling water most times in stead of stock but hey... boiling liquid is boiling liquid right??) I have had it happen a few times that they come out perfectly so I know it can happen but Katinka has had this happen to her every time Do you have any Idea?? Loads of love from Amsterdam, The Netherlands xReplyDelete
This recipe is nearly exactly the same, and she says if you get air pockets to weigh the ingredients. Her recipe includes the ingredient weights. http://mariamindbodyhealth.com/the-best-low-carb-bread/Delete
I'm using Red Mill's almond flour which tends to be a little on the clumpy side. Should i sift it first or does it not matter for this recipe?ReplyDelete
This is my favorite of all time- its perfect, hearty, and delicious! It works with veggie broth too-I use the Better than Bouillon No Chicken Base. AND fyi, it works just as well with only 2 egg whites instead of 3. Love it. QUESTION: do you know the net carb count and other nutritional information? Protein, Fat, Calories? Thanks!ReplyDelete
This is nearly the same recipe and the nutritional info is there:Delete
It looks so yummy!!!ReplyDelete
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This looks sooo good!! I am gonna try one today.. A few questions, can we use regular salt instead of celtic sea salt and regular almond flour or meal would work? Its difficult to find Almond flour where i live so will have to work around with what is available..ReplyDelete
How many carbs protein and fat in a portion? Thanks!ReplyDelete
Nice information, valuable and excellent design, as share good stuff with good ideas and concepts, lots of great information and inspiration, both of which I need, thanks to offer such a helpful information here. Learn more hereReplyDelete
I made these today. So far this is one of the best Keto bread I have made. Thank you for this recipe.ReplyDelete
I would like to know if anyone has the Carb count on them. I don't have anything to get that information.ReplyDelete
I tried this recipe 3 times the 3rd is in the oven now. The first time they did not rise as much. The taste was still good used them as sandwich bread. The second time they came out perfect round and tasty. I put a couple of drops of Sour dough flavoring to see if I could get them to taste like sourdough bread. I did not put enough drops to give it the flavor. The batch that is in the oven now I put about 8 drops, so lets see if we get the sourdough taste. They are going to come out like the first batch, I think I put a little to much broth.ReplyDelete
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