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Using almond flour and other high-fiber and high protein gluten free ingredients, you can make this tasty low carb gluten free bread that is also low in fat. Unlike most low-carb bread recipes, this recipe doesn’t use tons of eggs and butter. Gluten free flours and starches are high in carbohydrates. This is a perfect solution to that problem without having to be on a keto or high-fat diet. I have been shedding pounds quickly by eating this for breakfast and lunch.
How I’ve Been Losing Weight
Despite eating a little chocolate (15 to 30 semi-sweet chocolate chips per day, and downing a pint and half of Rich Ice Cream over last weekend, I was able to lose 5 pounds in a 2 week period. See below how I did it without counting carbs or calories.
I eat one or one and a half pieces of toast using this bread with 1 tablespoon of PB2 Powdered Peanut Butter (contains hardly any fat) mixed with 1/2 tablespoon of water along with the smallest amount of jelly (as you see pictured). I used regular jelly but am about to make some Stevia Sweetened Blueberry Jam. You can also use Sweet Jam with Stevia. I’ve tried the blueberry flavor and it’s not bad. I’d probably stir in some almond extract to make it more interesting if I bought it again. Meanwhile, I eat this for breakfast and lunch. Included in one of those meals is one red apple.
At night I have a tablespoon or two of shelled raw sunflower seeds. If I get sweet craving after my chocolate limit is maxed out, I will have a little PB2 and jelly. If I’m actually hungry, I occasionally (once or twice a week) have a small corn tortilla (from Costco) with a little shredded Mexican blend cheese.
For alcohol, I drink rum, water, and Peppermint Liquid Stevia. (I started this at Christmas time and I haven’t stopped. I will, however, need to replenish my supply though. It’s getting low. The manufacture, NuNaturals, sent it to me years ago and I never used it until last year. I love it! It’s great in tea too.
Meanwhile, this diet keeps me full and allows me to eat chocolate! love that I get my sweet treat of jelly in two meals. I don’t feel that I am giving up anything that I crave.
I’ll keep this up until our July trip to Napa. Then, I’ll let loose!
Link You May Need:
Lankato Monk Fruit Extract (almost a lifetime supply because you hardly use any of it, ever) – or your favorite low-carb sweetener
Low Carb Low Fat Gluten Free Bread
- 1 cup water
- 2 tablespoons water
- 2 large eggs
- 2 tablespoons butter melted and cooled, (or oil)
- 1-1/2 cups superfine blanched almond flour Bob's Red Mill (124 g)
- 2 tablespoons superfine blanched almond flour
- 2/3 cup golden flax seed meal (66 g)
- 1/2 cup brown rice protein or pea protein or both* (45 g) (or any bean flour)
- 2 tablespoons psyllium husk powder (16 g)
- 2 teaspoons instant dry yeast (SAF)
- 1/2 teaspoon salt
- 1/4 teaspoon monk fruit extract powder no sugar alcohol (Lakanto)
- 1-1/2 teaspoons guar gum (optional) without, the bread is more fragile
Add 1 cup plus 2 tablespoons water, eggs, and cooled melted butter to the bowl of your bread maker.
In a separate bowl, whisk together the almond flour, flax seed meal, fava bean flour, yeast, and monk fruit extract powder; add to the liquid ingredients.
Transfer to the bowl of your bread machine and run for about 3 hours. (On my machine, I use the gluten free setting, which takes 3 hours.) If your machine has a choice of crust color, use light.
*You can also use half brown rice protein powder and pea protein powder. Combined, the two proteins create a complete protein. A complete protein provides your body with all of the necessary amino acids your needs. Initially, I used fava bean flour, which is not nearly as potent as in flavor as garbanzo bean flour and it didn't have that bitter-bean flavor. However, Bob's Red Mill has discontinued fava bean flour.
For Oven Version:
Add 1-1/2 teaspoons baking powder and bake in a preheated 350 degree F oven for 1 hour.