Low Carb Low Fat Gluten Free Bread

The key to feeling satiated on less food is to fill up on fiber. This low carb low fat gluten free bread does just that and more. It contains protein, even a complete protein!

Course Breakfast, Lunch, Snack

Cuisine American, Low-Carb, Low-Fat

Ingredient Keyword superfine fine almond flour

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings 13 slices

Ingredients

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

Instructions

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.

Tips

*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.