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.
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!
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.
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!
Multi-Purpose Low Carb Bread Recipe
Ingredients
- ½ cup coconut flour (I used Bob's Red Mill)
- ½ cup almond flour
- 5 tablespoon psyllium husk powder (about 1.6 ounces)
- 1 tablespoon baking powder
- ½ teaspoon garlic or onion powder (optional)
- ½ teaspoon herbs like rosemary, oregano or basil. Pizza seasoning is great too! (optional)
- ¼ teaspoon salt
- 1 ½ cup egg whites (about 8 to 10 large egg whites)
- 3 tablespoon oil or melted butter
- 2 tablespoon apple cider vinegar
- ⅓ to ¾ cup hot water
Instructions
- 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.
- In a large bowl, whisk together the coconut flour, almond flour, psyllium husk powder, baking powder, and salt.
- 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:
- 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:
- 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.
- 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.
Sheila N says
Any advice on how to toast the bread and not have the crust burn? I wondered if there’s a trick. We love love love this bread and have been making it for probably a year!
Carolyn says
I am not sure, I don’t think my crust burns when I toast it. I wonder if toasting longer at a lower intensity would help?
Pat says
Hi Caroline, I am really looking for a good bread recipe. I have tried so many. This one looks perfect and I will make it. I find it easier and more precise to weigh ingredients. Sometimes, I divide a recipe to make a smaller portion, as I am on my own and don’t want to waste ingredients. Also I sometimes try a smaller portion to see how I like it. A lot of your recipes have the metric option, but some don’t. I wanted to ask if you could please add it to this recipe. I make so many of your recipes and they are so good.
Cate says
Once again you fill my heart/belly with joy! This recipe is delicious for burger buns, sandwich pockets. Look forward to trying your pizza dough🥰🙏🕉🐉
Jess says
Does anyone if you can use a dash of yeast just for the flavor?
Michele says
Have you posted any more recipes using this dough? I was looking forward to the sticky bun recipe but can’t find it! Also, curious if you have tried it for pizza dough? I like fathead dough, but try to limit my dairy consumption, so I appreciate other options. I love this recipe – it takes good and is SO easy!
Michele says
*tastes good. 🙂 I hate typos.
Mara says
Hi, can i use flaxseed meal instead of psyllium powder for this recipe? My first attempt had a purplish hue to it which was most probably due to the psyllium powder. My kids loved it but found the color a bit weird so I was thinking of a suitable substitute for psyllium. Any input would be appreciated. Thanks. ????
Carolyn says
Yes, some psyllium does that. But unfortunately, flax isn’t a great replacement as it doesn’t have the same quality of breadiness texture.
Mara says
Oh i see, i’ll stick with psyllium then. 🙂 By the way, i’m loving all of your recipes and the clear way in which everything is explained. I’ve probably recommended the site to most, if not all, of my low carb/keto friends. Looking forward to more recipes in the future! Thanks for being a blessing to a “I don’t know what to cook again” kinda mom. ????
Jen says
Why do my baked goods with psyllium husk powder turn black when they cook?! I’ve had this happen multiple times now! Tastes fine but my kids are unnerved by the color.
Carolyn says
Black? I’ve seen purple but never black! What brand are you using?
Darlene says
Have you ever taken the internal temperature of the finished bread?
Peter says
Hi,
Must you include then cider vinegar?
Carolyn says
Yes… it helps it rise properly.
Caryl says
I had a few problems with this but I think it was user error and not the recipe. For one, it didn’t seem to puff up to 1 1/2 to 2x its size when I added the water (full 3/4 cup a bit at a time as I used the Now brand powder). But when I baked it it rose above the loaf pan and at 68 minutes it seemed very brown and the top was hard. Still, it deflated a few minutes after taking it out of the oven and the bottom was a little underdone so maybe I needed to leave it in longer.
All of that said, the texture was good for a low carb bread and I was looking forward to a slice of toast with an egg the next morning. Unfortunately that never happened since the bandit dog stole it off the counter and scarfed it down. I was a bit worried how the fiber might affect her, but she’s a lab mix with an iron stomach (whole chicken carcasses have disappeared with no apparent damage to her.) I’ll be trying this again soon and making it into hamburger buns.
Thanks for all your recipes. I particularly love the blueberry scones.
Carolyn says
Oh no! Darn dog! Anything with psyllium husk is hard to get right sometimes as the brands differ tremendously.
Gil says
This recipe is the “real deal” for Folks that are missing bread, while being KETO.
I have a question about the buns. The first 3 times I made this recipe, the buns fluffed up amazingly. The last 2 times, they are fairly thin, 1 inch depth. I have followed the recipe and not changed any of the ingredients.
Can you advise me please. TIA
Carolyn says
Honestly very hard to know what went wrong. Have you tried weighing your ingredients? Sounds like not enough flour for the thin ones.
Sue Croucher says
Hi I’m looking for a keto bread recipe for my bread machine without using wheat gluten, any ideas?
Carolyn says
Sorry I don’t own a bread machine.
Sheryl says
Mmmmmmm! You have so many amazing recipes! I think I’d like to try the sticky buns. Where can I find that recipe?
Carolyn says
https://alldayidreamaboutfood.com/low-carb-caramel-sticky-buns/
Maria says
Thank you once again, Carolyn, for helping me to be healthier. Over these years, starting I think in 2012 or 2013, you have provided me with the inspiration, skills, and ideas that may indeed give me more years of living well.
Carolyn says
I am so glad to hear it!
M.Lesley says
Hello. Can you refrigerate or freeze this dough to use later or does it need to be made right away?
Carolyn says
It needs to be made right away.