No Coconut – Not Eggy-Tasting – 1 Net Carb Per Slice!
Without the use of a ton of eggs, you can make this gluten free nut free low carb bread in your oven or bread machine with a gluten-free setting. The texture is spongy with a wonderful nutty flavor. Unlike most eggy-tasting keto and low-car breads, this bread is free of nuts and coconut and may also be made completely allergen-free. A nut-free, yet nutty-tasting, low-carb gluten-free bread with 1 net carb (6.6 g carbs + 5.6 g fiber) (compared to above 30 g for traditional gluten free bread) and 102 calories per slice when using butter. Without the use of a ton of eggs (or none), you can make this gluten free low-carb nut-free bread in your oven or bread machine with a gluten-free setting. The texture is spongy with a wonderful nutty flavor. Unlike most eggy-tasting keto and low-car breads, this bread is free of nuts and coconut and may also be made completely allergen-free.
A member requested I create this bread for a family member who is diabetic and allergic to nuts, and loves bread. Are you a member with a recipe request? Email me.
Below the recipe, you will find all of the nutritional facts for each slice.
Try the original Low-Carb Low-Fat Bread Recipe with Almond Flour.
Links You May Need:
Gluten Free Nut Free Low Carb Bread
A nutty-tasting gluten free nut free low carb bread that you can use for sandwiches or toast.
- 1-1/3 cups water
- 3 large eggs*
- 4 tablespoons butter melted and cooled, (or ghee, margarine, or oil)
- 1-1/2 cups golden flaxseed meal (170 g) (Bob’s Red Mill)
- 1 cup brown rice protein or pea protein or half of each** (118 g)(NOW Foods)
- 2 tablespoons psyllium husk powder 16 g) (Vitacost)
- 2 teaspoons instant dry yeast SAF
- 1 teaspoon gluten-free baking powder Featherweight for corn-free
- 1-1/2 teaspoons guar gum for corn-free
- 1/2 teaspoon salt
- 1/4 teaspoon monk fruit extract powder Lakanto: sugar-alcohol-fre(or sugar-free substitute
Add the water, eggs, and cooled melted butter to the bowl of your electric mixer and combine on low speed just until combined. If making in the oven, add these ingredients to its bowl.
In a separate bowl, whisk together the flax seed meal, brown rice protein powder, yeast, baking powder, guar gum, salt, and monk fruit extract powder; add to the liquid ingredients.
To bake in the oven, transfer to the prepared pan and set in a warm (80 – 90⁰F) environment for 1-1/2 hours or until it stops rising. (I used the bread proofer linked above. Alternatively, you can preheat your oven to lowest or warm setting and then turn it off. Open the door to cool it down to about 84⁰Oil the top of the bread dough or a sheet of plastic wrap and cover with plastic wrap. Allow to rise in the oven with the door closed.) Bake for 1 hour 10 minutes. Tent with foil once the crust reaches your desired color. To make in a machine, simply set to gluten free and press start or follow the manufactures instructions. Help stir in the very beginning, scraping down the sides.
Immediately remove from the pan and allow to cool up to 2 hours or until it reaches room temperature.
Slice by hand using a serrated knife. Freeze leftover in a zipper storage bag or air-tight container.
*Egg Substitute: Replace each egg with 2 tablespoons liquid from a can of cannellini beans and 1 tablespoon fat (butter, bacon grease, dairy-free margarine, etc.)
**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 it needs. This is similar to whey protein but dairy-free.
Nutrition Facts Using Butter, Eggs, and Brown Rice Protein:
Just 1 Net Carb per slice!