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Multi-Purpose Low Carb Bread Recipe

Low carb bread – we all crave it and we are all looking for the perfect recipe. This might just be the best low carb bread recipe, and it’s so versatile, you can use it for rolls, sticky buns, pizza and more. 

Low carb rolls and low carb bread on white plates

Yesterday afternoon I did something I rarely let myself do: I completely blew off work. It was a glorious day here in the Pacific Northwest, not a cloud in the vibrant blue sky, a perfect 70 degrees Fahrenheit. It was CIT – “Carolyn’s Ideal Temperature”, and I just couldn’t let it go to waste, sitting inside working on blog posts and articles and photos. The glorious spring weather was calling to me and I succumbed. I threw on some flip flops and went for a walk, stopping to get an iced coffee along the way. And then I went to get my toes done, something I desperately needed for an event we are attending tonight. I couldn’t let the world at large see my calloused, banged up runners’ feet and toes as they were!

Delicious low carb bread with coconut flour, almond flour and psyllium husk powder

How to make Low Carb Bread

So this bread recipe is going up a little late today. And it’s not one I can just throw up and leave be. This one needs a little explaining, a little talking through. See, I’ve been working on this for a while now, trying to perfect my own version of the low carb psyllium bread (hats off to those who’ve gone before, most notably Maria of Keto-Adapted). Psyllium is like many other low carb ingredients, something that takes a little getting used to. It has its own quirks and idiosyncrasies and you have to learn to work with them or you won’t get the desired results.

One thing I’ve found is that the brand of psyllium powder definitely makes a difference. I’ve tried two: Now Brand and Yerba Prima. I think I like the Now Brand better, as the Yerba Prima gives my bread more of that slight purply colour. It also seems to give my breads a more gummy texture than the Now psyllium powder.

Best low carb sticky bun recipe

Because of this difference between brands, it can make it hard to write recipes that work for everyone. I know many people experience frustration with psyllium bread recipes being gummy or deflating after being removed from the oven and I think a lot of that is the brand differences. So I tried to write this particular recipe with those differences in mind. In this case, you only add just enough hot water to expand the bread to about 1.5 to 2 times the original size. With Now Brand psyllium, I find you need more water and with Yerba Prima, I find you need less. It does require using your judgement and deciding when enough is enough. This may take a little practice, but when you get good results, it’s worth it.

I also wanted to develop a bread recipe that could be used in multiple applications and I think I’ve succeeded. I’ve used it for my low carb Pizza rolls, loaf bread, buns and yes, some delicious low carb sticky buns. I think it could be used as pizza crust too, but I haven’t tried it as yet. And I am going to be cruel and tease you with the sticky bun photos today, as the recipe with be forthcoming in a few more days. They were delicious and well worth the effort!

5 from 15 votes
Print
Multi-Purpose Low Carb Bread Recipe
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
 
This might just be the best low carb bread recipe, and you can use it for rolls, sticky buns and pizza!
Course: Breakfast
Cuisine: Bread
Servings: 12 servings
Calories: 97 kcal
Ingredients
  • 1/2 cup coconut flour (I used Bob's Red Mill)
  • 1/2 cup almond flour
  • 5 tbsp psyllium husk powder (about 1.6 ounces)
  • 1 tbsp baking powder
  • 1/2 tsp garlic or onion powder (optional)
  • 1/2 tsp herbs like rosemary, oregano or basil. Pizza seasoning is great too! (optional)
  • 1/4 tsp salt
  • 1 1/2 cup egg whites (about 8 to 10 large egg whites)
  • 3 tbsp oil or melted butter
  • 2 tbsp apple cider vinegar
  • 1/3 to 3/4 cup hot water
Instructions
  1. Preheat oven to 350F. If you are making a loaf, grease a 9x5 inch loaf pan well. If you are making rolls, line a large cookie sheet with parchment paper or a silicone liner.
  2. In a large bowl, whisk together the coconut flour, almond flour, psyllium husk powder, baking powder, and salt.
  3. Stir in egg whites, oil and apple cider vinegar. Slowly pour hot water over, stirring until dough expands. Start with the lesser amount and add a bit more until dough seems like it has expanded about 1.5 to 2 times. Do not add too much water or it can become a gloppy mess.
Loaf:
  1. For a loaf of bread, shape into a rough rectangle and place in prepared baking pan. Bake 60 to 75 minutes, until browned and crust feels hard to the touch (it will look done long before it really is. Don't take it out early or it will deflate). Remove and let cool in pan.
Rolls:
  1. Divide dough into 10 to 12 equal pieces and roll between palms into a rough ball. If dough is sticky, oil your palms with olive or avocado oil. Place on prepared cookie sheet. If you want flatter rolls for burgers or sandwich rolls, press down to 1 inch thickness with your palm.
  2. Bake 45 to 60 minutes, depending on size and shape of rolls. Rolls should be well browned and quite firm to the touch. Remove and let cool on pan.
Nutrition Facts
Multi-Purpose Low Carb Bread Recipe
Amount Per Serving (1 slice)
Calories 97 Calories from Fat 51
% Daily Value*
Total Fat 5.7g 9%
Total Carbohydrates 7.5g 3%
Dietary Fiber 5.1g 20%
Protein 4.1g 8%
* Percent Daily Values are based on a 2000 calorie diet.

 

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

    • I am VERY doubtful, as they are not really the same sort of thing at all. I don’t think oat brand expands with hot water the way psyllium does.

      Reply

      • Hi Carolyn,

        I love your website!

        Do you think I could use Konjac Root fiber (Glucomannan Powder) instead of the psyllium?

        Thanks, Kathy

        Reply

        • I don’t think glucomannan works in the same way, expanding like crazy when hot water is added. You can certainly try it but I suspect it won’t be the same.

          Reply

      • I am hoping you can tell me why my bread turned out purple. It must be a chemical reaction. I used powdered egg whites but other than that, I followed the directions.

        Reply

          • I tried Maria’s psyllium bread with Now brand psyllium husk powder, but it turned out purple and gummy. Maria recommended Jay Robb brand because of the purple issue, but I haven’t tried that. I might give your recipe a try since I still have lots of Now psyllium husk powder left. Maybe it is in the process, rather than the brand?

    • This was awesome! On week 2 of my low carb lifestyle and this bread hit the spot.
      This is the 3rd recipe I’ve tried and the only one that I’ll be repeating! I toasted it with some butter and garlic- yum…thank you!

      Reply

  2. This looks wonderful. Would a muffin top pan work for making the rolls for hamburger buns? Love you and your website! I was actually here today looking for an Asian flavored chicken thigh recipe. My local grocery has them on sale for $.89 a pound.

    Reply

  3. Is there anything I can substitute for 8 – 10 egg whites? Every time I see X amount of egg whites in a recipe I shy away because what am I going to do with all of those yolks? Thanks!

    Reply

        • Big grocery stores sell it. Look where they keep the “Eggbeatters” liquid eggs, the egg whites should be in the same case.

          Reply

      • Is it possible to make the recipe using a lower quantity of whole eggs, say 4-5? Or does it only work with all whites? In my case I don’t really want to invest in all-whites in the carton, or have a whole bunch of yolks to use up in another recipe just because the recipe generates them on the side… i.e. I’d prefer to make just the bread and use up fewer eggs in all.

        Reply

    • Egg yolks make lovely creme brulee, which is easy to make low carb. I’m always looking for things to do with the leftover whites!

      Reply

      • Here’s a thought… Reserve and Use the Egg Yolks for a Hollandaise Sauce, or a Homemade Mayonaise! Just Google, Recipes with Egg Yolks only” and you’ll get lots of ideas!

        Reply

    • Ice Cream, hollandaise or mayo. I always feel the same way when I see recipes calling for egg yolks; now I have something to do with the whites!

      Reply

  4. Thank you, thank you! I’ve been on a hunt for a multipurpose, but lower calorie bread–and your recipes almost always are ‘tried and true’ winners!

    Reply

  5. Carolyn,
    Good job!
    I’m so grateful for you and Maria’s hard work and getting these recipes just right for us. I’ll be making this bread asap.
    Again, thanks for all you do for us loyal followers.

    Reply

  6. I just thought of something.
    I love a nutty seedy bread, how do you think adding these would work? I’m up for the challenge and can let you know how it turns out.

    Reply

  7. Have you frozen the rolls/bread? 12 would last me awhile and I’d hate to waste them! Looking forward to trying these.

    Reply

      • I made them yesterday and froze one as a test hubby thawed it gently in the microwave and said yum, makes lots and freeze.

        Reply

        • I’ve always made a big batch of Maria’s sub rolls and frozen them, they freeze really well, I’m betting this recipe will too. My first loaf is in the oven right now, can’t wait to try it!

          Reply

  11. I was actually going to comment on your pizza rolls recipe today because on Friday I used the basic dough recipe and then instead of pizza sauce and cheese I slathered one side with pesto and the other side with harissa and rolled and got some lovely little rolls out of them. I see this is basically the same recipe.

    One question – how long should one stir the mixture once the hot water has been added. My rolls were great but I’m thinking that maybe they’d have been even better if I’d stirred longer, because I didn’t really see that much expansion… thanks!

    Reply

    • The dough should expand almost as soon as you give it a few stirs, once the hot water has been added. If yours did not do that, then I wonder if something was off with your psyllium powder.

      Reply

      • I think it must have worked somewhat because the rolls did taste fairly doughy and they looked quite like yours. I have the frontier brand… I suppose I could test it? Add hot water to a tbsp of psyllium on its own and see what happens?

        Reply

  12. I love EVERY recipe I’ve ever made of yours and I have made many! I just wanted to say THANK YOU! Oh….and Any chance you have a link to those sticky buns? Thank you for all your hard work!

    Reply

  13. I love your recipes. I’ve been following your blog for a while now and appreciate all your creative ideas, so thank you! I am definitely trying this bread recipe. I’ve been making tortillas using a similar recipe and would love to make it into a bread. I also would love to try sticky buns. Do you have a recipe for those? They’re mentioned in this post but I don’t see a link. Thank you!

    Reply

  14. Hi Carolyn, Just made this and it rose beautifully but sank in the middle after I took it out of t he oven. Baked for 70 minutes. Maybe I should add more time next time?

    Reply

    • Yes, it sounds like it. That’s the trickiest part of working with psyllium, it’s very hard to say when it’s done.

      Reply

    • Mine sank too even though the toothpick come out clean. I haven’t cut into it yet to know how it tastes or how done it is. Next time I’ll bake it longer. Thanks for all your research and work on these recipes. Love everything I’ve tried!

      Reply

    • Even though mine sank, it’s still light and airy and very close to a yeast bread in texture and feel. It’s a keeper!

      Reply

  15. Psyllium husk powder just delivered Sat, and you post a recipe using it…. do you read minds?
    Must try this tomorrow. Thanks again for such good and timely recipes!

    Reply

  16. Caroline – I’ve been baking keto-inspired for 2+ yrs, and my wife and I almost always been very happy with the results. I’ve tried several of your recipes and they’ve been great. However, this one has me stumped. I used Yerba Buena and 1/2 cu hot water and ended up with exactly what you describe – a gloppy mess. I tried adding 2 tbs more psyllium, but no go. The only thing that comes to mind is altitude – we live at 7,000 ft. I don’t find that this interferes with rising, just have to adjust baking temp/time. I saw your comment about the possibility of the psyllium being “off”, but I can’t imagine what that means. Mine is relatively fresh (6-8 weeks old). I know that my baking powder is OK because a few days ago I made another bread recipe which worked fine.

    I’d love to get this one to work! My wife was excited this morning when I told her I was going to try a new bread recipe – don’t want to disappoint her!

    Reply

    • Altitude! That might be a confounding factor indeed but I really don’t know as I haven’t tried any psyllium recipes at altitude. When I referred to one person’s psyllium being off, that was in response to the dough not expanding as she added the hot water. It should expand significantly. In your case, it sounds as if you need much LESS liquid at altitude – I would go with less than the 1/2 cup. Maybe start at 1/4 cup. And to fix the gloppy mess, definitely don’t add more psyllium. Add more almond or coconut flour to help “dry” it and give it more structure.

      Reply

  17. Question! Is psyllium husk the same thing as psyllium husk powder?? I found and bought a cylinder of psyllium husk at Walmart….

    Reply

  20. I have tried Maria’s psyllium recipes before and all of them were a flop for me. Where do you buy the Now psyllium in Portland? I’m here too! Your recipes are always on point so maybe I’ll give psyllium another shot.

    Reply

    • I have been making Maria’s amazing bread almost every week since she posted it, I LOVE it and having it on hand really makes my crazy weeks easier. I use psyllium from Trader Joe’s and grind it in my coffee grinder really well, and get very consistent results. I did get purple bread in the early ones using some other brand. I am excited to try this recipe and compare!!! Carolyn all of your recipes have been wonderful and make being diabetic much easier. I am so thankful for all the fabulous low carb blogs!!

      Della

      Reply

    • Sarah I buy mine at natural grocers they have one in Beaverton I get the bulk kind very inexpensive.

      Reply

    • I have nothing against yeast but what’s the point in a bread recipe that doesn’t need to rise? Yeast is useful when gluten in present because the gluten protein strands capture the gases given off by yeast, making traditional bread rise. But there’s no way to do that same thing exactly with ingredients like this.

      Reply

  24. I have made Maria’s bread for years, love it! Can’t wait to try yours because all your recipes are spot on. I’m all over those sticky buns! In answer to one of the questions above – I freeze Maria’s recipe all the time and they freeze nicely. I’ve never frozen longer than 4 weeks. Whenever I go on vacation I take frozen ones and they thaw and are just like fresh.

    Reply

  25. I’d like to do this in my bread maker. Any changes I should make to get it to work? (It bakes at 350 deg. so it seems like it would be great.)

    Reply

    • Ack, I have no idea because I have never used a bread machine. I guess that you don’t want two rising stages, this really doesn’t need to rise. If you try it and it works, let me know!

      Reply

  27. Ok, now you’re just being cruel by not giving the sticky bun recipe. I’ve made Maria’s bread with the psyllium powder and have had pretty good luck. This recipe looks pretty good so I’ll be trying it, too. Even tho you’re cruel, I love ya!!! Thanks for all the recipes you’ve given and that I love.

    Reply

  28. I’m interested in trying your recipe as I used to make Maria’s many times, at first badly and later with considerable success. I found that it was better to be able to weigh out the ingredients than to rely of volume measures. And that this is especially true with “alternative” ingredients, e.g. coconut flour, where you don’t know if someone scooped and then sifted or the reverse. Do you have the ingredients in grams that you could share? Thanks.

    Reply

  30. I tried this bread (loaf) last night and it came out great! Best, sandwich-like low carb recipe I’ve found! One question – Can I substitute butter/oil with melted coconut oil?

    Reply

  31. Hi Carolyn,

    I just made this and it was a total flop for me. I used 1/2 cup hot water, the Yerba brand psyllium husks and all the other same ingredients you listed. It came out very purple and the center did not cook even after 75min. It was very gummy in the center. I am sorry to say I don’t think I will try this again. I hate to write a bad review but maybe the info will help someone else.

    Reply

    • Well, Michele, I respect your feedback. At the same time, I can tell you right now you added too much water and I specifically said in my post that the Yerba Prima psyllium needed less water. I would have gone with 1/3 cup there. Psyllium recipes are frustrating that way because without knowing what brand someone is using, I can’t tell them exactly what to do. Personally, I think they are very much still worth using if you want decent low carb bread, but to each his own and I understand failures are disheartening.

      Reply

      • Hi Carolyn,

        Thank you for your response and I realized I put too much water in once I started mixing it. I don’t think I will use the Yerba brand psyllium again. It was really purple! I am curious what brand psyllium others are using who had good results. Anyways, I love your site and appreciate all you do for the low carb community!

        Reply

        • I am not such a fan of the Yerba Prima either but I have two containers of it to use up. I liked the Now brand well enough and everyone seems to like Jay Robb. I will try that one next.

          Reply

          • I live in California and always use the Trader Joe’s brand of psyllium husks and grind to a powder in my coffee grinder, works perfect, NO purple! 🙂

  32. I just tried the recipe. Pretty good! It is so nice to have something to eat with gorgeous cheese…
    Thank you! I have one question, I’m not pretty fan of the taste of psyllium husk. Do you have an idea of which ingredient I could use instead? Thank you 🙂

    Reply

    • If you don’t like the taste of psyllium you could hide it with something else like yeast and/or ground flax. Lots of people like to add yeast to gluten free recipes to make them taste like regular bread, even if they won’t rise, and lots of people like to add ground flax seeds to recipes for the omega 3 benefits anyway. You could also add onion and garlic and herbs for savoury bread, or sweetener and cinnamon and spices for sweet bread.

      Reply

      • I really like the smell of the yeast bread. Do you know how much yeast should I add without changing the consistency of the bread. This recipe really works for me, it really has regular bread consistency.

        Reply

  33. I have made so many of your recipes without any disappointments so this is the first place I look when I want to make something specific or just need change. I have made Maria’s Amazing Bread and it is tricky using psyllium and every brand is different but fortunately my sister did some experimenting first and advised me. I want to use this recipe to make hamburger buns. I just purchased a mini round cake pan which has 6 wells that are 4″ diameter and 1.5″ deep and would like to use it for this purpose – also have muffin top pan. Your rolls look wonderful but not sure of size. Should I divide the recipe into six balls as you did the rolls? Thank you for so many delicious and easy recipes!

    Reply

  34. Does psyllium husk powder go bad? If so, is freezer storage an option? I don’t know how quickly I would use it since there are only two of us and my husband doesn’t like these types of recipes.

    Reply

  35. Dear Carolyn,

    LOVE your recipes! Especially the healthy candy that tastes like mounds recipe! I tried this bread recipe today. Is the bread supposed to rise a little? Mine did not and it is rather dense, but it has a nice flavor.. I do live at a high altitude (Denver, known as the Mile High city) so I am wondering if I should add more baking powder? The high altitude is frustrating sometimes – in baking I sometimes have to bake items longer or at a higher temperature or else they just don’t get done.
    Thanks again for your wonderful recipes! I’ve lost 10 pounds and your mounds “candy” really helped as I didn’t have to give up chocolate – that was my downfall in prior diets.

    Reply

    • I had another person have some trouble with it who lives at altitude too, so I think it must be an issue. I don’t live at altitude and have no way of testing it but I think trying another 1/2 tbsp of baking powder would help. Don’t add any salt to the recipe because the baking powder will have plenty.

      Reply

    • I live in st George and did not have an issue the first time second batch not as fluffy but still damn good. It was a bit muggy today so that might have been it.

      Reply

    • I’ve lived at high altitudes my whole life. My elevation here is over 5000 feet. The air pressure is lower, so things rise too fast before the structure has set, which makes it collapse. You have to DECREASE the baking powder and INCREASE the temperature. I made this with those changes and got a lovely loaf that did not deflate. I used 2 1/2 teaspoons baking powder with an oven temp. of 375 degrees. I baked it in an 8″ x 4″ nonstick metal pan, sprayed with coconut oil spray, for 75 minutes. Then I took it out of the oven, which I turned off, put the loaf on a metal rack and put it back in the oven to slowly cool for another hour. Since I was using Now psyllium, I used the higher water amount.

      Reply

      • I’m in Salt Lake City and mine has deflated both tries, the 2nd time baking it the full 75 minutes on convection. I think I’ll try your high altitude suggestions.

        Reply

      • You are correct, Malainie. I live at 7000′ and made the same adjustments you did with Now psyllium. Got a very nice looking loaf!

        Reply

  36. Hi Carolyn! I couldnt wait to make these rolls. I must say it was so easy and fast which is a big plus. I didnt have any problems the dough expanded nicely and wow they puffed up so big in the pan. I used a muffin top pan. Smelled just like bread. I noticed that they got brown and looked and felt done much faster than the recipe. So I took them out and poof they fell. So after reading through here I am guessing I took them out too soon? But they were done and omg tasted just wonderful! Will cooking them longer keep them from falling? I really dont mind though cause they tasted so good! I had a wonderful turkey sammie today and have 11 more Yay!! Again as usual you rock!!

    Reply

    • Yes, it sounds like they didn’t stay in long enough. They look “done” far longer than the actually are because the outside browns quickly.

      Reply

  37. Will absolutely have to try this recipe…no doubt I will love it as I do all of your recipes!! I hope the person who mentioned a bread machine posts her results as I, too, have one. As always, you ROCK, Carolyn 🙂

    Reply

  38. I pretty much followed the whole thread on Maria’s site about her psyllium bread/rolls. It’s a long, long thread. LOTS of people had problems making the recipe work. I did initially, too. They puffed up and then collapsed. They had a weblike, gummy interior. They looked baked on the outside but were raw on the inside. You name it. Someone experienced it. Both coconut flour AND psyllium are squirrely unpredictable ingredients. Psyllium is a magical ingredient. But like most magic, it cuts both ways.

    Finally, Maria published the actual gram weight of the ingredients—even down to the water. That made all the difference. Once I started making them with that specificity, they started to come out great every time. I realize there are still a lot of variables: oven temp., what brand of this or that. But the actual weight in grams was a very important addition.

    Reply

    • I agree. I only had success with Maria’s recipe when I weighed the ingredients because of the unpredictable variations which weighing eliminates. I am anxious to try this recipe and wish there were weight measurements for consistent results because like so many others, I adore all of your recipes Carolyn.

      Reply

  39. I was so excited to make this that I did it twice this weekend. The first attempt was the standard bread recipe. It was incredibly simple to throw together and turned out great. The only change I will make for next time is leave it in a bit longer than an hour. Yes, the bread was a bit gummy/spongy but I was not expecting it to be an exact replica of a loaf of yeast bread and it certainly satisfied my desire for buttered toast and garlic bread.

    My second attempt were sweet rolls and oh my word were they delicious! I made half of the bread recipe, added 1 cup of splenda with fiber, 3 tablespoons of cinnamon and then added 2 tablespoons of sugar free maple extract to the egg whites and I stuck with the 3 tablespoons of melted butter that the full recipe called for. Wowzers is all I can say. I expect they could only be made better by adding raisins….which I didn’t do since I’m pretty strict with carbs. I kept the rolls small and baked for an hour….that seemed to help with the spongy/gummy issue.

    Reply

  40. Love to try this recipe the only thing Is I can’t have almond flour. Do you think I can replace it with flaxseed flour?

    Reply

    • No, I don’t think that would work. You should check out Maria’s recipe for a similar bread using all coconut flour.

      Reply

    • Sunflower seed flour will work. Grind it from raw sunflower seeds. My son had a peanut allergy but before he outgrew it we had to avoid all nuts for a time. I made Maria’s sub rolls for many years with “sun-flour”. Add a couple tbs of lemon juice (acid) to counteract any green color you might get, this is a reaction between the baking powder and the chlorophyll in the seeds. (I always added twice as much lemon as baking powder in addition to any vinegar). Trader joes seeds were produced in a sunflower only facility but check to make sure this is still true. HTH!

      Reply

  41. I tried this as a bread and as rolls. My bread could have stayed in longer but was still really good. I think the outside is deceiving because it does look done before the inside. I cooked my rolls for longer than an hour. I used melted coconut oil as the butter/oil. Both were delicious!! I just know to cook them on the longer side and to not rely on the outside appearance. I definitely found my favorite low carb bread and roll recipe!

    Reply

  42. Well, I have this in the oven as I type this…. Fingers crossed it works for me…. I really want some bread for my BLT tonight!

    Reply

    • Well, poo…. It rose really tall, but when I took it out of the oven it deflated…. I don’t know what happened…. The same thing happened to me every time I tried Maria’s recipe… I just don’t get it

      Reply

      • I think it’s simply not getting cooked long enough. Your oven may not be hot enough. I’d let it bake 10 more minutes.

        Reply

  43. Thank you for the recipe, the bread (I made a loaf) came out just wonderful. I thought it was a little soft after one hour baking and toppled it out of the loaf pan and gave it another 30 mins in the oven without pan. Perfect.
    I’m in England so I can’t use the recommended brands. I used Costco coconut flour, Supermarket almond flour and whole Psyllium husks that I grinded in the Vitamix to a powder from justingredients.

    The measurements were: 78g coconut flour, 51g almond flour, 45g psyllium powder, 4g baking powder, 360 ml egg whites (slightly warmed to body temperature in the microwave), 120 ml boiling water and I used melted coconut oil.

    cookedfor an hour at 180C and then without the load pan another 30 mins.

    Reply

  44. I made this today and I can’t believe it – success! I kept waiting for the epic sinkhole but it didn’t happen. I used Now psyllium which a local health food store sells in bulk. It looked like flakes to me (though the owner said it is labeled as powder when he receives it) so I ground it up in my nutrabullet to a finer consistency. I used BRM almond flour which I also ground finer and sifted and their coconut flour too. I used the 3/4 cup water. I baked it for an hour and 20 minutes and it was in no way overdone. I think Lore’s advice to take it out of the pan for the last thirty minutes is good as it was a little gummier at the bottom. I will try that next time. I think alot of the problems people are having is that they didn’t bake it long enough. I could see baking it for an hour and a half as Lore did.

    Reply

  45. This looks great. I love Maria’s recipe and I will definitly be trying this one! Such gorgeous photos too…makes my stomach grumble with hunger!

    Reply

  46. Wow! This turned out incredible. As much as i don’t like to make recipies where you have to hold on to yolks or toss them, this was well worth it. I added 1 yolk to the eggwhites for fun. Used whole foods brand psyllium and the half cup of hot water was perfect. Also threw in some onion flakes, garlic powder, basil, and oregano flakes. Here’s where it gets crazy and worth every ounce of it…sprinkled salted and spicy pumpkin seeds on top of my rolls! Heaven! I have made mini sandwhiches with sliced avocado and raw cheddar cheese. I also sliced these in half and spread cold kerrygold butter on top, devine! From the bottom of my heart, thank you for this recipe!

    Reply

  47. I followed the recipe without changing anything and it is a beautiful loaf of bread. I baked it for 65 minutes and probably should have baked it another 5 minutes. It did sink slightly in the center but was cooked through and not gummy. This is the best tasting psyllium bread I have made and as close as can be to wheat flour bread. The flavor is very good – I didn’t add any herbs, garlic or onion powder – just basic bread. Next time I will try adding herbs and maybe baked it in a smaller pan (8 x 4) to make it a little taller. Thank you for a recipe that can be many things!

    Reply

  48. Amazingly good. Made buns for burgers and they’re PERFECT. My summer is saved. Also made a pizza crust using 2 portions rolled between parchment and cooked on a pizza stone. Saving that for later, but nibbled the edges and they were nice and crisp.. Thank you so much.

    Reply

  49. I admit, we are now addicts 🙂 And as the consistency of the bread is relatively sturdy, I decided to try to get one of my favourite breads back – Onion Bread.
    Onion Bread is something you can get in Germany in each bakery and every time I visited my parents I got some. The problem is, it’s wheat bread. What I did here was to add 4 ounces fresh diced onion which I caramelised in the amount of butter you add to the bread anyway. Then I added the onion with the butter from frying to the dry ingredients and mixed them well, then added the fluids.
    It came out absolutely great – the onion does add carbs, but on the other hand it’s really delicious.
    Thanks for the recipe, I made a quadruple batch today and froze it in slices for the next weeks.

    Reply

  50. I made this bread last week with the Yuba psyllium powder. It came out purple as you said, more importantly, it did not expand at all. I got some of the Now brand psyllium husk powder and tried it again and once again it did not expand at all. I added 2tsp of active dry yeast to 1/2 cup warm water, added 1 tablespoon of honey to the bread mixture and after letting the yeast sit a few min added it to the bread as well. I let it rise in a warm place for 2 hours and it finally puffed up. Just want to know what I could be doing wrong, following the recipe exactly and it doesn’t expand when adding the hot water. Psyllium husk powder is fresh. What temperature should the water be? I am not in a high altitude area. I am stumped!

    Reply

    • Psee, what is the texture when you combine it all? I get for the first seconds something like a foamy pancake dough, which then rapidly firms up and expands. I always mix the vinegar with the hot water to have it distributed evenly. But I admit, this is the first Psyllium loaf that works for me and I’m sticking to the gram to the measurements I took the first time I made it.

      Reply

  51. I have been trying Maria’s recipe for a year now and canot get it to work-yours was SO close-nearly perfect. the parts that cooked well were BEAUTIFUL-same feel and tase as sandwich bread (I added a tablespoon of erythritol to make a sweat bread. I do not get that huge hole in the middle and it did not fully deflate, BUT…I got a fully cooked loaf on the outside and beautifully cooked top half, but the bottom half was rubbery-like it only rose from the middle up.

    Does it need to cook longer? Used Jay Robb psyllium-ground for a long time, Honeyville fine almond flour, and just under 1/3 cup water-but it was boiling water (like Maria’s recipe).

    This was SO close I nearly cried!!! I sliced it then cut the slices in half throwing out the rubbery half…the good half is like a REAL slice of sandwich bread. Even the next day it toasted like a real slice of bread…I have to perfect this recipe-I cannot see anything better than this!!!

    The buns had the opposite effect-hockey pucks! Did not rise at all-same process and ingredients. I also sift the coconut flour-it comes out lumpy from my container. do the buns need more water since they cook faster?

    I have to mkae this work! Where did I go wrong?

    Reply

    • ARGH. Psyllium really is so hard to work with. For the loaf, I suggest free-forming it instead of putting it in a loaf pan. I think that might help in your case to cook the bottom/center more. The buns should not need anymore water so shy on earth they didn’t rise is beyond me!

      Reply

      • I did play with the dough a little to get the buns into bun shapes and I used less than 1/3 water….this has to work-these are amazing to me!!! I am trying again tonight-pray for a whole loaf!!!

        Reply

  54. Made this for the third time last night and it turned out the best yet. The first time it turned out ok but was still a bit gummy on the bottom. The second time I followed another poster;s advice and took it out of the pan for the last 30 minutes but it deflated and was very dense. I figured it was because I handled it before it cooled. Last nite I baked if for 1hr 20 min and let it cool in the pan on a rack for onehalf hour. I then turned it out on the rack (no deflation) and put it rack and all back in the turned off oven which was still warm and left it there overnite. This morning when I sliced it, it was done all the way through and no gummy bottom. I like this recipe because it is relatively economical (only half a cup of almond flour and no Swerve) and toasts very well. It tastes even better toasted imo. I used liquid egg whites which are very convenient. I am going to try the cinnamon raisin version of this next.

    Reply

  55. Thanks for the recipe. I’m still on the learning curve on being successful with it and have one question: what consistency is the dough supposed to have? Does it resemble regular bread dough at all?

    Reply

    • It’s funny dough. It’s not elastic like conventional bread dough so you can’t stretch it out easily. It has a bit of a rubbery, gummy feel, if that helps. But it’s about the size and weight of conventional dough and it should be so sticky that it sticks to your hands much.

      Reply

      • Thank you! Now I have a better idea; the three tries I have had at it, it didn’t look like that much, but the bread that I got from it does taste very good, I just haven’t had a batch poof up much while in the oven yet, and I get a texture like a quick bread. Still, it toasts up really nicely and is delicious with your cheddar cheese spread 🙂

        Reply

        • Okay a few questions. First, what kind of almond flour are you using? Coconut flour? What brand of psyllium? All of these things could make a difference.

          Reply

          • I’m using Yerba Prima (the whole husk type, so I grind it into a powder), Bob’s Red Mill coconut flour, and Honeyville almond flour. Maybe I’m not grinding the psyllium fine enough? I’ve ordered the Now brand (powdered), so maybe that will make a difference.

          • You’re using all the same as me except I use the Yerba Prima powder, so maybe it is the issue of not getting it finely ground enough.

          • The Now powder should be here in a couple of days, I’ll try it out and let you know how it goes 🙂

          • Hi Carolyn- I just made a loaf using the Now brand powder husks, and it made a huge difference for me- the dough was more like you described. I did have the slight sink after removing the bread from the oven, and it’s a bit underdone at the very bottom, but I think that’s just me needing to learn how long to bake it in my oven. It tastes delicious just the same. But yes, for me the psyllium husk needs to be very finely ground.

            ~Tarryn

  56. Carolyn thank you so much for this recipe i made it yesterday for my brother who i am having go grain free as i think it will help with his memory issues and dementia. He loved it said it tasted just like regular bread to him. I mad them into rolls they are all gone now making another batch this is a keeper for sure. Carolyn thank you for all that you do….

    PS i use coconut secret coconut flour, honeyville almond flour, and bulk psyllium powder from my health food store and braggs vinegar, using avocado oil. i just use the salt so we can add jam to it. will have to try the loaf and find a way to toast it as he misses toast.

    Reply

  57. Hi Carolyn,

    Many thanks for this recipe. I am new to the low carb diet and this is the first time I have tried to make any kind of low carb bread. I am also a student in Cape Town and I thought I would comment that I was able to successfully make this bread substituting the almond flour for ground flax seed ( I ground it myself which as far as I have read seems an important step as pre-ground flax seems to cause issues). I also used desiccated coconut instead of coconut flour as that too is more expensive (it was also what I had in the cupboard). I hope these tips might give other students the courage to make bread that also does not break the bank!

    One last thing is that my Psyllium husk did not double in size but I resisted adding more water and focused on making sure the ‘dough’ held its shape. As a result while my loaf did rise very well. I doubt that I would have been able to produce 12 rolls out of the same quantities. I understand, however, that this might be due to the kind of psyllium husk I used.

    Many thanks for your hard work!

    Reply

  58. Made these again last night and it finally worked. I made rolls-came out PERFECT-Jay Robb requires more water and I lowered the oven temp to 300 and cooked them longer. These are beautiful!

    Reply

  59. I wanted more of a rye sourdough taste and I’m not really fond of the sweet-ish coconut flour taste, so I experimented. I looked up sourdough starters but all had gluten in them, to which I’m allergic.
    Then I started to search in the ingredients of really cheap German bread, which was “sourdough-style”. There I found citric acid in the ingredients.
    So I made the bread without the herbs and spices, only salt and added a level 1/8 teaspoon of citric acid and it did the trick – the bread now tastes exactly like a rye sourdough bread, I fooled a German no-lowcarb colleage with it.

    Reply

  60. Yesterday I used this recipe to make a pull apart pepperoni pizza bread. It came out just absolutely delicious!! Tasted like a huge piece of Sicilian pepperoni. Gone in half hour!

    Reply

  61. I finally made the rolls. I weighed all the main ingredients:• coconut flour (78g)
    almond flour (51g); NOW psyllium husk powder(45g) and approx. 1/3 cup water. I baked them for 65 minutes at 325. They came out perfect. Very nice bready texture. The only thing is, I could only eke out 7- 3″ diameter rolls. Far from the 10=12 noted in the recipe. They would have been minuscule if I had tried for more. Although it’s been a while since I made Maria’s rolls, I recall them behaving quite differently. They really had a yeasty doughy quality and definitely puffed up after adding the hot water. These did not. Maybe that’s a good thing, but it’s different. I think when they puff up a lot there is a much higher risk of them deflating. Mine didn’t at all. Thanks for the great recipe,

    Reply

    • Hmmm, when I used NOW brand, i needed more water and I got quite the yeasty, inflated dough. I think you probably could have used more water here.

      Reply

  62. I’ve been making Maria’s bread for years, I make rolls and they are my go to for a sandwich. Over time I have tweaked the recipe to add less psyllium (because I did not like the gumminess) and replaced it with whey protein powder, and small amounts of great lakes gelatin (red can) and raw buckwheat flour (I grind that from Bob’s Red Mill groats). I would love a bread for toast, so I’m hoping this is not gummy and toasts well. I also love that it is a combo of almond and coconut flours, I know I eat too many nuts! Looking forward to trying it. When I make Maria’s recipe, I use my stand mixer, I know it is done when all of the water is incorporated into the dough and it pulls away from the beaters almost like a gluten dough would. The first few times I made it I did not let the water incorporate enough, so that step is really important. I use Konsyl psyllium that I get at Walgreens, it is a very fine powder and I’ve never had a problem with it.

    Reply

  63. Oh my goodness! This is the best grain free bread I’ve tried yet! Wow! A nice browned crust, but soft on the inside and substantial enough to make a sandwich with. I especially liked that the addition of the spices masked the coconut flavor that sometimes can be overpowering when using coconut flour. Genius!

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  64. What a wonderful recipe! I made 12 hamburger buns; they looked great, other than being a little small. Next time I will make 8, or 6. BUT … the end products was super. Hamburgers are the one item I have a hard time eating without bread. … not anymore! Thanks, Carolyn.

    Oh, I almost forgot … if I were rating this recipe, it would get extra stars for simplicity and the economic factor, as well!

    Reply

  65. I just made these and they turned out perfect. I took a chance and added 1/4 tsp of onion powder. It made such a good bun for a hamburger! I froze the rest. Your recipes are so good and always turn out.

    Reply

  66. Carolyn,
    I am new to low-carb cooking. I baked this bread last night and it turned out good. After reading the comments from others who live in high altitudes I left some of the hot water out. I think maybe I should have added a little more as my rolls did not raise very much even with the addition of an extra half tablespoon of baking powder. I also used a different brand of psyllium because that’s what I had on hand.

    I wondered if you have considered posting any videos on your blog. I would love to see what your dough looked like compared to mine.

    Also made the grab and go blueberry muffins and my newly diabetic husband liked them so much. I really appreciate your beautiful blog, a diabetes diagnosis is really hard, and being able to make familiar foods is the best feeling

    Reply

  67. Okay, NOW I am a believer!! This is my second batch, first was Maria’s…had to throw it away, didn’t work out at all. I made the buns – SO EXCITED! I can have my burger or chicken or roast beef or WHATEVER sandwich again! Y are a genius! THANK YOU!!!

    Reply

  68. Hmmmm… So I made the bread. I think it needed more water, I added the whole 3/4 cup but didn’t get any expansion, it sucked the water right up. When I make Maria’s rolls, at first the batter is very watery (almost like a pancake batter that someone else mentioned) but then the dough forms, the water gets absorbed, and it is very sticky. This didn’t happen here but I was hesitant to add more water, wanting to make it as written the first time. The bread rose beautifully, I let it cook for 1 hr & 20 min, it was hard to the touch and smelled so good. I left it in the oven to cool and after a while took it out of the pan and placed it on the hot pizza stone that was in the oven. It slowly sank, and after it had cooled a bit I cut into it, to find the bottom was completely gummy. I will keep trying, but I think more water & longer cooking might be in order. The non-gummy parts are yummy!

    Reply

  69. Hello there
    I’d like to try this recipe, but I have one question…..just wanted to make sure there isn’t a typo in the ingredients…..recipe calls for 1 TBL baking powder….should that be 1 tsp???

    Reply

    • Nope, it’s one tablespoon. Gluten-free recipes typically call for much more leavening agent to help things rise properly.

      Reply

  70. Thank you for the recipe. Is the vinegar really needed? I thought vinegar is needed with baking soda, but not baking powder. I have tried a similar recipe earlier, and the vinegar smell kind of ruined it for me. Thx.

    Reply

  72. After an half and a half of cooking the loaf was still raw in the middle? Wgat happened? I was so excited to finally having bread for sandwiches and it is not cooking through even though the outside is completely done

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  73. I was so disappointed in this bread. It’s another”pancake” loaf. I’m so tired of them. I followed the directions explicitly, down to measuring the ingredients on a scale. The bread was not a gloppy mess. I was able to form it into a loaf and put it into a 9 by 5 loaf pan. Yes, I used the NOW psyllium and did everything else. It just did not rise like a loaf of bread should. It didn’t fall when I removed it from the oven. It baked 90 minutes. It’s just flat. It tastes sweet from the coconut flour (and I love coconut)! I’m very glad for all of the readers out there who are satisfied and I mean no disrespect to your website at all! But I won’t be making this again. I’m tired of trying to find a low-carb bread recipe that works The ingredients are also expensive. I’m going to spend the $7.99 plus over $5.00 and try one of the ThinSlim breads from their website. If their bread isn’t good, I’m going to gi just have a slice of the real stuff every once in a while.

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  74. My loaf deflated but I didn’t leave it in long enough. I should have resisted temptation! However, it tasted yummy enough that DH asked me to keep the deflated loaf (or lump!) so he could eat it with butter. It really has a good bready taste. Could this be used as a sort of chewy pizza crust if flattened into a thin disk? It has the chewy sort of pizza crust “feel” that we all miss. I’m trying to figure out of it should be baked and then topped with cheese, etc or could be baked all at once. Any ideas?

    Reply

    • Yes, you can make this into pizza crust. Bake it for 10 minutes or so before topping it and baking again, it will be crisper.

      Reply

      • Oh thank you! We will try and I’ll report back! Your recipes as part of a LC diet have helped make DH glucose go from 358 fasting to 98 fasting. THANK YOU from the bottom of my heart. You are the best!

        Reply

          • We made it into pizza and it was pretty good! We all enjoyed it. 🙂 Next time we’re going to try a half recipe and make a thinner crust to get it a bit crisper. Thank you again, I can’t overstate how thankful I am for your hard work and your recipes!

  75. Just made this into rolls. They are awesome!!! Best Paleo/Keto bread I have ever made, and I have tired a LOT of bread recipes. Tomorrow I am going to experiment with these a bit. I put one in the freezer to see how it holds up. Going to have a breakfast-egg, cheese and sausage roll tomorrow. And I want to see if I could do some kind of hot pocket with pizza toppings or cheddar, chicken and broccoli, or chicken, mushroom and swiss. The Cinnamon rolls will definitely also be in the works! Thank you so much for your efforts here!!

    Reply

  76. It would be helpful if you could include photos of what the dough should look like before and after adding the water. Photos would help me visualize the proper consistency, texture should be like since psyllium husk powder is tricky to work with.

    Reply

  77. This sounds great. I’ve ordered some psyllium, and will try it when it arrives.

    Two questions – would it be beneficial for me to add vital wheat gluten (no gluten issues for me). Also, do you think I could sub oat fiber for the coconut flour?

    Thanks so much!

    Reply

    • I don’t see any benefit to adding vital wheat gluten. Not sure about the oat fiber…it’s not nearly so absorbent as coconut flour. You can try it but you may need to add more.

      Reply

      • Thanks! I wondered if the vital wheat gluten would add to the ‘bread’ texture.

        With the oat fiber, do you think doubling the amount vs. the coconut flour would be enough/too much?

        Thanks again!

        Reply

  78. I just love this recipe. It is so versatile and easy!! I have made rolls quite often and used it to make Pizza pull apart bread and my latest Caramel Monkey Bread. It worked perfectly both times. My family loves that Monkey bread and I have to make rolls every week and now they want the pizza pepperoni bread all the time now. It is so great to have this recipe to use for so many different uses!!

    Reply

    • No, I don’t think that would work. Especially not for the psyllium, which gives this bread its bready texture.

      Reply

  80. I made rolls with the recipe, for the first time. I did tweak the recipe (cannot seem to help myself). 🙂 I did not want the sweetness coconut flour sometimes brings, so I subbed 3/4 cup wheat bran, 1 Tbsp vital wheat gluten, and an extra Tbsp of psyllium powder. I did not add any spices. I used nearly the full 3/4 water.

    The rolls came out pretty awesome. My dough was not sticky, it was firm and easy to form into balls. I made 11 rolls. They rose beautifully and looked like whole wheat rolls. I think if I made them the same way, next time I will put a bit more salt — the flavor is a bit bland. The mouth-feel is different than yeast bread, I guess the ‘gummy’ thing people mention. There are air holes, and the rolls look like rolls. 🙂 I think they will be spectacular with butter, or maybe butter/garlic salt, or cheese, or cream cheese….They are very sturdy, nearly the same as wheat bread.

    I definitely think this recipe would make a pretty awesome pizza crust. May try that next!

    I took a picture of the rolls, and the inside of one, but i’m not sure how to post it?

    Anyway, awesome recipe! Low carbing has come a long way from the first time I tried it — and your recipes help me feel like this could be a lifestyle, not a diet. Thanks!

    Reply

    • You can post it to me on my Facebook page if you like. I don’t thin you can post it here. So glad it wired out that well.

      Reply

  81. We love this recipe. I have made it at least six or seven times since I found this recipe. It is almost impossible to get a bad batch of these. These taste the most like real bread of all the things I have made in the last twenty years. I have forgotten to add ingredients, ended up throwing the dough back in the bowl with the baking powder or vinegar, or whatever I forgot to add, tossed in a little more water, remixed, and then formed the rolls. They turned out perfectly anyway. This recipe is very forgiving. I like this recipe better than Maria’s recipe. There is no gritty texture or odd taste to these, just pure delicious texture and taste. So far I have made them as dinner rolls, hamburger buns and hot dog buns. They work perfectly for whatever I need them for. I really haven’t made it as a bread, but one of these days I will. These are like eating soft fluffy clouds of breads goodness. Totally amazing. Thanks for all your recipes, but especially this one. It’s a lifesaver.

    Reply

  82. I too have tried this type of bread recipe with local brands of psyllium and they did not work. I was meticulous with the directions but my attempts flopped and turned purple. I ordered the NOW brand from Amazon, was careful to have boiling water, a bit at a time, and it worked wonderfully. I was amazed. Thank you for your work on this recipe.

    Reply

    • Carolyn, I really appreciate this very versatile recipe, and you for sharing it with us. Thank you. My diabetic husband, and two relatives who must eat gluten free have all been delighted to have rolls that taste and have the texture of real bread.

      Like Janet, may I also ask if you would be kind enough to weigh one cup of your ground almonds? I can’t get Honeyville brand where I live, and I wonder how yours compares in weight to what I use. Although I have never had a failure using this recipe, knowing the proper weight might give me consistent results.

      Thank you, and warm regards.

      Reply

  83. Hi Carolyn, Please can I ask if you have ever weighed 1 cup almond flour in g? There is so much difference in how people measure their cups. If you get a chance, please can you let us know? Thanks in advance.

    Reply

  85. I make this all the time…rolls, hotdog buns, etc. I’ve added poppy seeds several times, which is quite good. I’ve made them flat for sandwich wraps but they still puff up a lot.
    I am thinking of trying it today without baking powder or vinegar, then smashing it into flatbreads for use with sandwiches, pizza crusts, etc. Do you think that will work or am I wasting time and $$$?

    Reply

    • I think you can skip the vinegar but still put in the baking powder so that it rises a bit. You wouldn’t want it that flat, I think.

      Reply

  86. hanks a lot for this amazing recipe…however i wanted to know what can be replaced eggs? Can I I use the egg replacer (bob’s redmill product) or flaxmeal?

    Reply

    • I am highly doubtful that this recipe will work with any sort of egg replacer. It really relies on the egg whites to rise properly.

      Reply

      • Thanks Carolyn! do you have any other recipes which are not egg dependent but are low carb.. have a blessed one!

        Reply

  87. Carolyn, you are awesome! I just made these with much fear and trembling but the rolls came out perfect! When I was making them they did not seem to increase in size, so I was concerned… my egg whites were from the carton and were cold from the fridge… I love your recipe and now I feel brave to make the Sticky Buns and the pizza dough. Thank you so much for all the time you spend developing these recipes! God bless you and Merry Christmas!

    Reply

  88. Love this bread! Easy and delicious. I made it a few days ago, and my boys and I have been enjoying it in many different ways.

    How do you recommend storing it? I left our loaf on the counter (in a sealed container, of course), and today when I went to slice up the last of it, I saw that it had some cute little feathery white things growing out of it! Haha next time I’ll definitely keep it in the fridge, and I was just wondering if you do the same.

    Reply

  89. Carolyn- I’m dying reading these comments wondering what your expression on your face is when you read our comments. I mean what sane person would even attempt this recipe once they read the blog and every comment?! I am laughing. I missed this recipe when you posted it earlier this year. After reading the comments today I decided to try it (a half recipe). I too have made Maria’s bread probably 15 times, have had my share of purple, gummy, droopy bread no matter what I did to her recipe, but happily ate it all. I have Celiacs so I don’t cheat with wheat. But, unlike some of your readers, I never threw away any of my flops, even though the bread was purple and gummy, toasting it cured the problem and I ate every loaf.
    So I made your recipe today, following your instructions precisely (Bobs flours and Now Psyllium powder) and baked at sea level and all I got was perfection. My head was spinning after reading the comments but I did cook the rolls at 45 min turned off the oven and removed them about 15 minutes later. Could not believe the slightly crunchy outer texture and the divine spongy bready inside. No hint of Purple gummy shrunkenness. Perfection! i made 5 beautiful rolls from a half batch. Bought supplies for a double batch tomorrow. You are a scientific genius. Thank you again and happy New Years!

    Reply

  90. Hi Carolyn, I am also living at sea level. I made this bread almost a dozen times. It works great. My first attempt came out perfect…so fluffy, I was in heaven. But the rest of the time, somehow, it does not come out too fluffy anymore and a bit gummy. I wonder what I did wrong. whic of the ingredient actually creates the fluffiness? I might need to add more of that one. Thanks so much for your skill, low carb living feel a lot better with a “real” bread”

    Reply

    • So I have noticed that if I use all carton egg whites, the bread is not as good. It’s much better with at least half the amount of egg whites coming from fresh eggs.

      Reply

  91. I just made the bread and it turned purple. I used the Yerba brand because that is what my store had. I know that you said you would start making videos of how you prepare some of your dishes and I would definitely like to see a video of this recipe!

    Reply

  92. Have now made this recipe about 5 times. All came out perfectly.
    This week I made the dough (added 1 tsp Italian spices) into one large pizza, coated the pizza top in a light coat of olive oil, baked it about 40 min then added toppings and baked 5 min longer. I have tried about 5 different low carb pizza recipes and this was the best by a long shot. Chewy, deep dish, crusty edges.
    NOW brand psyllium powder and Bobs flours are what I’ve used. Using other brands resulted in purple gummy centers.
    Thanks Carolyn.

    Reply

  93. Hi Carolyn,

    Made your bread recipe into a loaf..it ddint turn purple and it puffed up beautifully. It didnt sink either. Only problem was- the inside had a huge air bubble. Such a big air bubble that i couldnt use the top half o the loaf. The bottom appeared a littly spongy but i cooked it for an hour and 45 minutes..

    Any idea how i can get my bread to not form a big air pocket? It tastes great and eats like french toast.

    Reply

    • First off, yay that it didn’t turn purple or deflate. I think the air pocket was in there before you baked it. I’ve gotten air pockets when I’ve done the cinnamon raisin swirl bread, because as you roll it up, you do create little pockets. Unlike a yeast dough, this isn’t giving off gasses to rise, so that makes me think that when you were forming the bread, there was an air pocket already there. Try kneading it a bit to make sure there are none when you shape your loaf. Did you do it in a loaf pan or just free form?

      Reply

  94. I made this recipe this morning. It turned out perfectly! I have made Maria’s bread too, with success. But yours is prettier. Every recipe I try of yours is a winner. You make me look like a good cook/baker! And trust me, I am not. Cooking/baking this way is not an easy path, especially when first starting out eating low carb/high fat. You continue to give me confidence to try more and more of your recipes. Thank you so very much for all your offerings. Your skills are a gift to this community! You are making a difference in the lives so many. Not just their health, but their quality of life by being able to still eat great food. Thanks again!

    Reply

  95. I made these with all almond flour instead of almond and coconut flour and my baps rose about three times the size and tasted so much better than when with the coconut flour~ I’m not a fan of the coconut flour aftertaste ~ thankyou so much for this ~ I have sandwiches every day now

    Reply

  97. Just made rolls with this recipe. They are wonderful! Thank you so much!

    The texture and taste are very “wheaty”. Nice addition to a low carb lifestyle.

    Reply

  98. Hi there. I just put my bread into the oven but unfortunately I don’t think it will work. I didn’t see the dough expand at all. Uncertain of the type of psyllium i used, since I purchased it bulk at the health food store.

    Reply

      • It did end up rising a bit and it tastes great. That is my first non- yeast bread and it is good. The bread on the inside is a little moist/wet; is that meant to be or should I have baked it longer?
        Thank you

        Reply

  99. I never comment on anyone’s site but I feel I must contribute on this one. I made half the recipe (5 rolls) not expecting much but encouraged by other reviewers. I used Lore’s suggestions on the grams amount and I must say this is the only low carb, grain free bread that actually comes close to taste and texture of traditional wheat flour bread. Crunchy crust and soft ‘gluten-like’ crumb inside. I’ve tried many recipes, including Maria’s, and have been disappointed by gummy or crumbly bread. The combination of almond and coconut flour seems to be the key and you’ve certainly unlocked this secret. Well done! I’m off to buy more eggs and bake more bread.

    Reply

  100. Hi carolyn
    I made these exactly to your recipe. I made rolls 10 of them.
    They hardly rose at all. They did taste good but I would like them to be a lot bigger like hamburger bun size.
    What could be the reason do you think for them not changing in size from raw to cooked?
    Regards
    Joy

    Reply

    • Two possibilities. Your psyllium (what brand did you use?) or your baking powder had gone and had no leavening power any more.

      Reply

  101. Thanks for the receipt Carolyn. I tried this two times with NOW brand psyllium husk and both times it came out very on top, and wet/moist inside. The second time I left it in the oven for two hours total and it was still wet inside. First time I used 3/4 cup water and second time I used just a little over 1/2 cup water. What am I missing?

    Reply

    • Without knowing every single one of your ingredients, I really can’t say. But one question…do you use the carton egg whites or real fresh egg whites. I’ve experimented further and I know find I get better results with using at least half fresh egg whites.

      Reply

      • Thank you for your reply. I use cartoon egg whites with nutiva coconut flour and Anthony’s almond flour. I will try the receipt with half freah egg whites. Also, i will use less water this time, maybe that would help?

        Reply

        • And it could be that your coconut flour needs less water too, hard to say. So do the fresh egg whites and go light on the water and let me know if that helps!

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  102. My sister whipped up some flatbread made from this recipe and I enjoyed it immensely! I’m on a VERY low carb diet and this fit the bill perfectly! She added a topping made from oats and almonds and a little Stevia.

    Reply

  103. I made a half recipe of this bread about 3 days ago into 4 hamburger-sized buns. It was very easy to make and they came out like a dense, flavorful artisan bread. I ended up slicing the buns horizontally into 4 slices each, since it is so filling. Made just amazing toast and sandwiches. But the real topper was when I crumbed the last bun, soaked the crumbs in a little rich milk and used them in my meatballs to replace the bread. Oh, my, those are the best meatballs I’ve ever had! Wonderful recipe, thanks, Carolyn!

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  104. Carolyn, I made you two batches of your bread recipe for the third time yesterday and both were purple. I always use Now brand psyllium husk. This time is was a new jar. Has anyone found they changed their product? Disappointing! The early batches were awesome!

    Reply

      • So no other reports from others the formula for Now Psyllium Husk has changed? That is a puzzle. That is the only thing that was different this round.

        I tasted the bread and it tastes okay. However this is something I’m making for my elderly, diabetic dad. He doesn’t know he is diabetic and thinks he is eating regular bread. Your recipe typically fools him! 🙂 These two batches are going in the trash. Wish me luck!

        Reply

        • Not thus far. But I am still working through my other brand (can’t remember what it’s called at the moment).

          Reply

        • Carolyn, the purple results, if anyone has them, don’t need to go in the trash! I have had success since this earlier post, simply cubing the loaves into bite size pieces and putting them in my French Onion Soup. Buried in the broth, the color blends right in, and works perfectly! No waste! My favorite solution. “When life gives you lemons, make lemonade!” Hope this helps others if they get purple bread.

          Reply

      • Carolyn, have made Maria’s bread and made yours yesterday. I vastly prefer yours….I think the coconut flour lightens the bread a lot.

        I used psyllium powder house brand from Whole Foods (the 365 brand). It was pretty fine to start, but I gave it an extra whiz in the cheap little coffee grinder I use only for low carb cooking (ie a lot of flax grinding). GREAT bread….not purple, good rise. Was so good a gobbled down 3 slices as soon as it cooled enough.

        The internal temp idea is a great thought. I assume you bake this bread frequently for your family. Would you mind awfully taking the temp the next time you bake it and let us all know? The bread is a bit of work (all those eggs to separate….but sooooo worth it)….but would love to have a better indicator of what “done” is before I screw up a loaf. I did the 9×5 bread pan and would like to try the 6X3 in size to get a higher loaf….just know the baking time is going to be more for a more backed loaf pan.

        Thanks for the great recipe….will be making hamburger buns this weekend with it. I can tell this recipe and I are going to be great friends for a LONG time.

        Reply

  107. How can I make a denser bread , never got used to the fluffy American bread .
    Thank you for answering yet another question !

    I spent an hour reading the reviews-I am ready for a successful outcome , since my first try looked glorious but helas it collapsed!

    Reply

      • I bought NOW psyllium powder. Last night I baked the bread for 1 hr 20minutes, removed it from the pan and baked for another 20 minutes. A total of 1hr 40 minutes . Unfortunately it sank 1 .5 inches by doing so. Next time I will not disturb it and just leave it in the pan .
        It was *gummy* on the bottom all he way through. I put 3 fresh egg whites in a measuring cup and filled it up with egg whites from a carton..
        Tonight I will try again and use all fresh eggs . Wish me luck !

        Reply

        • The more fresh egg whites, the better the result, I’ve found. Psyllium is so tricky, it’s really hard to predict!

          Reply

  108. On more thought, do you think that using my very good friend the food processor for mixing could have influenced the outcome ? I have very poor wrists and hands .

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  109. Hi

    I tried a batch with flavor whey powder instead of coconut flour and it came out more fluffy than any other batch that I made and not so heavy , when adding half a cut of hot water it was a little soupy but when the baking powder start activating it got bigger and fluffy and stayed that way till cooked about an hour.

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  110. Wondering how airy the rolls are and if you have tried to use them as a puff pastry? I love cream puffs (which would also use up leftover yolks for the pastry cream) which use choux pastry. This could get really wicked good to me!

    Reply

  111. Dear Carolyn, thank you, thank you, thank you for this recipe!! I’ve been LCHF for about 4 months and desperate for bread that tasted like bread. I made this, out of curiosity, and it was amazing. So like whole wheat bread that I couldn’t tell the difference. The texture is perfect.

    Thank you for creating these recipes and sharing them with the rest of us. You’re a gem.

    PS: Love your blog!

    Reply

      • I bought the psyllium husk powder and made the bread. The bread puffed up nice and big, but unfortunately when I cut into it I found that there was a giant hole in the middle. It tasted delicious though =). Any thoughts as to what may have caused the hole? I’m not sure if it matters but I used 1/2 cup of water. Could I have added too much water?

        Reply

  114. I have had success with this bread, but my most recent batch was made with a new bag of Now brand psyllium and the rolls are purple. Formerly the rolls made with Now psyllium were beige and I am really disappointed, not in the flavour but in the appearance. I wonder if they changed their supplier?

    Reply

    • I had a similar experience. I tried using a new jar of NOW psyllium husk three or four times with a couple recipes and got purple results each time. I think I will toss the remaining NOW product. My original jar performed perfectly! I did not toss the purple bread. I cut it into cubes and added it to French Onion Soup. The color did not show up in the broth and nothing was wasted.

      Reply

  115. Made this recipe today (first of all thanks, tastes great!), but it didn’t rise at all. It tastes fantastic, but it is more moist than I would have expected, and it didn’t expand or rise. When I added the water, it didn’t seem to do anything. I ended up doing the full 3/4 of a cup. It’s not purple or anything though, so I don’t think I’m having the same issues as others in that regard, but it was just psyllium husk from the bulk store, so maybe it’s not very good. Is there something I might be doing wrong or something else I should try? (I also used a carton of egg whites for this. I’d never used them before and they seemed thinner than I would have thought, so maybe that had something to do with it.)

    Thanks!

    Reply

    • Could be the psyllium. Was it powdered? I usually end up using a mix of fresh egg whites and the carton kind. It usually turns out better the more fresh egg whites I use.

      Reply

  119. Carolyn,

    I found your blog as I searched for a multi purpose brad recipe. Meaning wheat bread. I have an interesting story about bread baking.
    When I was about ten years old, in WW2, my mother shopped at Safeway. They gave away a little magazine called “The Family Circle”. In the back there was a feature for kids called “Little brown Coco, about a little black boy who helped his mother in the kitchen. Every issue told a little story and included the recipe for simple things that kids could make. My favorite was “Little brown Coco’s water bread” My mother let me make it several times, and it always turned out very good.
    Years later, when I was raising my four sons alone, I wanted to give them that memory, so I baked the only recipe I knew. Water bread.
    It was simple. 4 cups very hot water, add 1/2 cup shortening, 1/2 cup sugar, 1 Tbsp salt. Cut up the shortening so it would melt fast. Put two packets of dry yeast in 1/4 cup warm water, let it set for a couple minutes, then add it in. Mix in flour until it makes a thin dough. Cover and let it raise double. Punch down and knead, then form loaves and let them raise. When doubled, bake at 350 f for 25 min. or so. I learned that I could add nuts and raisins, or I could add a 1/2 cup of vinegar to make a mock French bread, and I could form it into long French bread loaves and bake it on a cookie sheet. I also did a heaver version with a little corn meal and/or oat meal in it.

    Reply

  121. Hi Carolyn,

    Made the buns this morning amd they turned of wonderful. Best low carb bread so far. I was wondering how you would make pizza dough with this recipe. Thank you so much for all hour wonderful recipe. You are by far my favorite blogger.

    Reply

    • Thanks, Sylvie. Roll it out and shape it for pizza but definitely make sure to bake it without toppings first. Maybe 20 minutes? Until it starts to feel firm. Then add the toppings and bake another 10 to 12 minutes.

      Reply

  122. Gosh I struggle with these egg white breads 🙁
    Because I am in Aus. I cant use exactly the same brand ingredients – so … purple.
    Anyways – can you please tell me whether the bread should EXPAND more in the oven – OR – is the squidgy dough mix that we plop into the pan equivalent to the volume of the final loaf?

    Reply

  123. I’ve made this recipe 3 times now and I enjoy the taste and texture very much. However the last twice the loaf rose nicely, did not fall on cooling but when I cut into it it has a HUGE air pocket. So the top of all my slices is missing. The outside crust is there. Just no filling. I’m using a loaf pan. Do you have any suggestions to eliminate the big air pocket?

    Reply

    • Hmm. I am thinking that perhaps you need to tap your loaf pan pretty firmly on the counter a few times before baking. Maybe even punch it down a little in the pan to help release those big air bubbles.

      Reply

      • Thanks I’ll give that a try . I have been trying to be gentle with it when I put it in the pan. Next time I’ll give it a good whack nstead. ?

        Reply

        • I don’t think you need to be too gentle with it. It’s not a yeast dough and I don’t think it’s as susceptible to over-handling.

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  124. I’ve tried your recipe this morning and it tasted sooooooo good!!! It turned out wonderful!! I added Oregano and Garlic Powder they smell so fragrant!

    Here’s a shot of my bread – http://imgur.com/a/Nz6wb

    I used a square cake pan (I did not have a loaf tin) and it turns out nice too, like bread sticks if I sliced it.

    Thanks for a great recipe!

    Reply

  126. Just tried this recipe for the second time (using NOW brand psyllium husk powder) and it was really yummy both times, but I can see I need a little more practice on the mixing method as my first effort was pretty flat and dense (I used egg whites from a carton, and won’t do that again), and the second effort deflated (I am positive that I simply took it out too early). I wonder if the NOW brand has changed a bit, though, as it’s really quite purple? Just thought I’d mention that. Looking forward to the next practice loaf! (Oh- and will try to store this loaf in the fridge, as the last loaf molded after a couple of days on the counter.)

    Reply

  127. This is the second time of making this bread and I made it with 4 tblsp physalis, 1/4 cup coconut flour, 1/4 cup ground almonds, 1/4 cup flaxseed & 1/4 cup of protein powder and it came out even better and, I think I’m right in saying that the ground flax and protein powder will also make it slightly lower carb.

    Great recipe, thank you for posting it.

    Reply

  129. Hi – I have been looking for a lchf recipe for rolls for a while so I am very grateful to have found this. I was wondering why you use only egg whites rather than the whole egg?

    Reply

  130. Hello Carolyn
    Thank you so much for your bread recipe….it is definitely the best I have tried. I am having trouble with it not rising much, and then sinking. Last time I used 1/2 cup of water…..and it rose slightly but then fell while still in the oven. When I took it out and cooled it, the top half was air and the bottom half was kinda dense and gummy……It still tastes great and toasts up fine. I can’t figure what the problem is. I used organic psyllium – called Organic India…..and ground it down half in a blender ….at Maria’s suggestion on her site for her bread. This new loaf I have in the oven, I am making it on the suggestion of one of the comments that were posted ….the one that weighed all the ingredients, so we will see what happens.
    My next attempt may be using peanut flour instead of almond flour. The attempt after that will be using THM baking blend instead of the almond flour and coconut flour….and still using psyllium…so we’ll see.
    So I will keep trying and hoping for a loaf that looks like real bread 🙂

    Reply

  132. Carolyn,

    Wow, great recipe! While I have been making Maria’s bread for a couple of years and enjoying it, I stepped out and made yours yesterday! It is easier to make, is lighter and has a less “gritty” taste. I followed your recipe exactly, even weighing the psyllium. Perfect!! Warm end piece with butter…..ahhhhh!

    BTW, I have always used GNC Colon Pure Psyllium Husk Powder.

    Love your recipes and your writing!!

    Reply

  133. Is there anything I can sub for the vinegar? I can’t have vinegar or lemon juice, so have no idea what to use!

    Reply

  134. OKAY. I just read through ALL the comments and didn’t find my answer so I am hoping someone will know. I just made a batch of these and they look great (haven’t tasted them yet) wven though I didn’t get anywhere near 12 rolls. Anyhow, my question is this: can I add some pineapple juice and yeast to this? I know the yeast is not neccessary but I like the taste. 😉 and the pineapple juice would (hopefully) make them taste more like hawaiian sweet rolls for a recipe that I would love to make low carb. If I did add the pineapple juice, would I heat it and use it as part of the water and heat it up? Or would extra liquid be okay in these?

    Reply

    • I would use the pineapple juice as some of the liquid and I would just add it to the warm water, don’t heat it on its own. And yes, I am sure you can add a little yeast.

      Reply

      • Great! I will try that, thank you! Btw, like others have said, I have yet to try a recipe of yours that I didn’t love. Thanks for all your hard work! 🙂

        Reply

          • I didn’t get around to it. Sorry! I made a test batch first and unfortunately I realized that I my ummm, digestive system does not like psyllium. The plain rolls tasted great, though.

  135. This recipe looks amazing, I have been looking for a bread of this sort for years!
    Quick question, ” can this bread be rolled out with a rolling pin? I would like to make cinnamon rolls with it.

    Reply

      • Thanks, for your help, Carolyn! I made some Cinnamon rolls and they were VERY delicious! I baked each one separately in a muffin tin and they came out sticky and puffy. I will definitely be ading this recipe to my collection!

        Reply

  136. Carolyn, I am also considering this recipe for pizza, should the crust be baked before the toppings are added or can I add the toppings to the raw crust and bake it all at the same time?

    Thanks so much for making life easier on us diabetics. Your recipes are truly wonderful!

    Reply

  137. I have my loaf in the oven now. I added a packet of yeast because I read it give a good flavor. The whole house smells like delicious yeast bread. My grandma always taught me to use my nose as an indicator of when things are done. It has about 20 more minutes left and I am resisting the urge to take it out. *fingers crossed it turns out*

    Reply

  138. I have made these rolls a couple of times and thought they were great. The batch I made yesterday were so heavy that I couldn’t eat them, I used all the same ingredients as before but put some cheese in a couple and thought that was the problem but the plain ones were the same, any idea what could have went wrong? Thanks xx

    Reply

  139. This bread is so much tastier than any other recipe I’ve tried. Unfortunately, the loaf did not expand so my slices were only 1-1/2 inches high. I know psyllium husk meal doesn’t go bad so I’m wondering if the temperature of the water was the problem. It has just come off the boil when I poured it in. What do you think?

    Reply

  140. Thanks for the recipe. Ive made this a few times now and it is great! User caraway seeds and fresh rosemary. The inner texture is quite soft and spongy like cake. Can I make it a little more bread-like by adding some gluten. My body handles gluten with no problems.

    Reply

  141. How many of these can you eat in a day without the psyllium husks causing gastro issues? They are SO good!!

    Reply

  142. Is there anyplace on the site to find all the recipes that use this multi-purpose as a base? I saw the cinnamon rolls and pizza crust, but I wondered if there were others. Thanks!

    Reply

  143. Hi there, I made the low Carb bread rolls today but they are quite small, about the size of a dinner roll and they didn’t rise at all. I mixed the wet ingredients with the dry ingredients and rolled balls. Is there something I could have done wrong? I made 12 small rolls.

    Reply

  144. Oh, Carolyn! While your recipes are consistently excellent, this is the one that earned you my undying devotion. Thank you!!! I started with a pizza crust, which worked beautifully! Felt much more like a “real” pizza crust than the fathead or cauliflower crusts – not that those aren’t good too, but this felt sinful! Then I made rolls for hamburgers. Honest to goodness HAMBURGERS! It’s been so long since I had a burger than wasn’t lettuce wrapped, I almost wept with joy.

    Then I had to put this to the test. My kids’ school is nut-free, so I exchanged the almond flour for sunflower seed flour. I ground up the sunflower seeds, and made the recipe exactly as stated, but I added in a TBSP of lemon juice to counter the weird green reaction of sunflower seeds and baking powder. It worked exactly like the almond flour, and no weird green bread for us! Also couldn’t taste the lemon juice at all.

    I love eating keto, and have never felt better or enjoyed my food more, but sometimes you just want a piece of bread. Thank you for making it possible.

    Reply

  146. PIZZA Question: I would like some recommendations for making this into pizza dough. I make pizza dough (reg) all the time and toss to a thin crust. Would this dough do that? or should I plan on making it more like a deep dish pizza (for stability) should the dough be partially or completely cooked BEFORE putting on sauce,cheese and toppings. Thank you

    Reply

  147. I found this recipe in a desperate web search. I just made my first batch of rolls for bugers. They came out fantastic! Thank you so much! I can’t wait to go through your other recipes.

    Reply

  148. Finally made the pizza for my son(lover of pizza and carbs) and his wife. They loved it!! It was simple to do. They have tried other methods to make low carb pizza but they said this is the closest to real pizza. 5 * I have pics.
    Thanks for your help

    Reply

  150. HI Carolyn. Do you know if these would work at high altitude? My daughter lives in Wyoming and says nothing that she bakes turns out properly. Thank!

    Reply

  151. This turned out great! Made in loaf pan and it was like store-bought sandwich bread! My crust was golden, but not hard like a good crusty baguette. I used bulk bin coconut flour and psyllium husk (ground) and Kirkland (Costco) almond flour. No purple!! Shocking, since earlier today I made Maria’s version and it was a dark rye-color, with a hint of purple. The inside was a light purple-“greige” (grey/beige). No ACV smell like Maria’s!!!! Maria’s produced a harder crust. Hers was a denser, spongy bread. While this still has a spongy/gelly interior, it’s not bad. Just the perks of cooking w psyllium powder. I was wondering how to tweak her recipe to make it lighter and less smelly (vinegar) and I’m glad you perfected the recipe. I didn’t add any spices, just salt. I’m intrigued that this recipe can be used for sticky buns, cinnamon rolls, pizza dough, bagels like others said. It just seems like the texture would be off. I didn’t find either bread “chewy” like real bread. I added too much water (little over 1/3c) so I knew I’d have to cook at least 60min. I cooked at 350F for 50min, 375F for 10min, then took it out of the silicone loaf pan on its side for 10mjn each side. Lastly, I let it sit in oven to cool right-side up for 6-7 hours before cutting.

    I wonder how adding some flax and/or chia for omegas would turn out. I was thinking of adding some Truvia, but forgot. Luckily, coconut flour lends some sweetness like real bread. I love reading how some people add yeast for the smell! Might try that, too.

    Thank you so much for sharing!!! I’m so happy I found your site on my keto journey. It’s insipirational. All your recipes look delicious and look like “tried and true” recipes. This site will be my go-to from now on 🙂

    Reply

  152. Why is everything made with almond flour? We people with nut allergies can not have these recipes made with almond flour and have read that there is no low carb substitute for it so don’t try. I have found a couple bread recipes but no loaf type breads or breakfast type breads. My husband has a large surgery that he is in dire need of getting but his Dr won’t do it until his sugar is under control. Can you please help with some other recipes?

    Reply

    • Laura, there is absolutely a good substitute for almond flour and I’ve made that clear many times to many people. https://amzn.to/2KhGPhJ

      But please understand that “everything is made with almond flour” because it is the best low carb flour replacement. It’s not so we can shut out people with allergies.

      Reply

  153. Is there anything else you’d substitute for the egg whites? I have an allergy but these look AMAZING!

    Reply


  158. I’m happy to report that this recipe works great even if you are abroad and don’t have measuring cups with you. I just picked a mug that LOOKED like it was about 1 cup. Also, I wasn’t able to find my usual carton of egg whites here in the UK, so I just used whole eggs and the mug measuring system. Have done this twice now (slightly different mug size each time), and have had great success. Also, this bread us usually purple for me when I make it in the USA (I eat it anyway), but here in the UK (using Holland & Barrett’s psyllium husk powder) the bread has turned out bread color both times! (I’m taking a couple bags home with me.) Thanks for a VERY reliable recipe!

    Reply


  159. This is the B3ST lc bread! It makes a great loaf or buns. I even used it to make an easter bunny bread!

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  160. This is my go to bread recipe every time! I have made loaves, rolls, and even tortilla wraps which come out absolutely incredible! My next goal is to try bagels! I love the chewy inside and hard outside on the rolls I bet they would be fabulous bagels!

    Reply

  161. Hi, I have to avoid coconut flour because of a gastrointestinal problem – can I sub it 1-1 for more almond flour?
    Thanks.

    Reply

    • No absolutely not, it would be a disaster. For this recipe, you can use sunflower seed flour in place of the almond flour.

      Reply


  163. I love love love these as baby rolls! They’re a staple, slathered in butter whenever we make pulled pork. My fiance always “strongly” recommends I make these rolls whenever he pulls out the slow cooker. I’m pretty sure we’ll be having rolls with pulled pork ever week this winter, or rolls with soup! I’m looking forward to trying this is bread form for his lunches!
    Just, thank you for all the work that you do! Your recipes are always CONSISTENTLY perfect, I’ve never had an issue with a single one! I have my triple layer chocolate cake with a whipped chocolate ganache cooling in the fridge right now with the rolls in the oven. My fiance and I just adore you and appreciate all of the content that you continue to provide! Thank you thank you thank you

    Reply

    • You can but it’s never quite as good because the pasteurization breaks up the proteins and the bread doesn’t rise as well.

      Reply


  166. Thank you so much for sharing this! I am trying to eat healthier & who doesn’t love bread?! So, this is just what I need!

    Reply

  171. I want to make this into hamburger buns, but I’ m wondering what size to make the dough balls? Should I make them the general size I’d like my buns – does it rise or spread much? Cant wait to try this!

    Reply


  172. First time I’ve tried to make any bread. Though mine was purple, like some of the others, it tasted good. I will buy some of the “Now” brand for my next attempt. Delighted with the taste (and I made mine without any herbs or garlic salt). Best low carb bread we’ve tried yet and I’ve tried quite a few. My husband actually made a sandwich with ham and cheese and was delighted. Thank. you!!

    Reply

  173. I made a batch of this bread and used it slathered in butter and made into paninis. With the leftover I sliced it thin and double baked it at 325 (baked 15 and 15, let them cool between) and made some amazing crispy bread. Thanks so much for making low-carb delicious Carolyn.

    Reply

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