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
- 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
- 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.
Nutrition
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You are my ‘go to’ source for keto/low carb recipes! This is the BEST recipe I have found for sandwich rolls yet! I baked them for 70 minutes and they came out perfect- slightly crusty on the outside but a nice crumb inside. Instead of adding herbs to the mix, I covered them with Everything But the Bagel seasoning and they tasted great. My husband has already asked me to make the sticky rolls since he liked this roll so much.
I did use real egg whites but will try those in the container next time.
Thank you for all of your efforts in creating easy, workable recipes.
I made rolls today and they were very good! Thank you for the recipe!
Leila
Hi
I’m using the brand Now psyllium husk, when I weight it, it takes 10 tbsp to obtain 1.6 ounces. Do you usually weight or measure the psyllium when you make the recipe?
Hi Carolyn,
After 5 years, I just wanted to tell you that this is still my go-to bread recipe. While other recipes out there may get all fancy and complicated, this is tried and true.
Thanks!
Thanks!
There are about a million (exaggeration) comments on this but I used it tonight for pizza dough and it turned out great! Rolled it into a pizza crust, baked for 15 min then flipped and baked for another 15 before letting it cool, then added toppings and baked another 13 minutes. WHAT A RELIEF to have a pizza other than cauliflower crust!!!
How do you store this bread?
On the counter is fine for 3 days, refrigerate after that.
Carolyn, I’m a huge fan of yours—originally from Oregon but now living in Baja, Mexico. I’ve been using your life-changing recipes for years. 1000 gracias for all the deliciousness you create! I have been trying SO hard to tweak this amazing recipe myself, to fit my mini-donut maker (which, btw, works perfectly for your donut recipes, hurray!). It’s often too here hot to turn on the oven, so mini-bagels made with this recipe would be just about the greatest thing ever! The recipe is delicious and I don’t think I’m having any problems that would impact it in the oven. In the mini-donut maker, though, it has a super-charged baking powder/psyllium effect. So it overflows, spills out of the little donut molds and turns into a sort of crispy pancake with donut-shaped indents in it. If that makes sense! It actually tastes eerily like Cheerios when it’s that crispy (just in case this inspires another recipe!). So far my tweaking has involved using smaller and smaller amounts of baking power; last time I used 2/3 of the recommended amount (1 teaspoon for a half-batch). I will try 1/3 of the recommended amount next time. But do you have any other ideas about what I can tweak? It would be SO wonderful to be able to make this as mini-bagels, especially as part of my Coronavirus “social distancing and chill” strategy!
Has anyone had an issue with the amount of fiber in these? These tasted great (made 8 hamburger buns) but both my husband and I have a strong laxative effect I didn’t have my scale so maybe my psyllium husk was finer ground so 5 tblsp was maybe more than 1.6 oz?
I haven’t had anyone else mention it, to be honest. Sorry it did that for you!
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.
sounds perfect!
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!!
Glad you liked it! FYI, sometimes even the NOW brand creates a bit of purpleness.
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!
Allergic to coconut 🙁
Replacement for coconut flour?
Not in this recipe, sorry.
This low carb bread is so perfect for my KETO diet!
This looks so good! Perfect for any meal!
Okay, this is awesome. Thank you!
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!
mmm..this looks really good!!
Can you use the egg whites that you buy in a container? Or do you need fresh? For the bread!
You can but it’s never quite as good because the pasteurization breaks up the proteins and the bread doesn’t rise as well.
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
So glad to hear it, Christina. I am all for “strongly recommending” my faves.
What can be exchanged for coconut flour? Arrowroot flour?
I’m sorry, I don’t use arrowroot flour so I really can’t guide you there.
Hi, I have to avoid coconut flour because of a gastrointestinal problem – can I sub it 1-1 for more almond flour?
Thanks.
No absolutely not, it would be a disaster. For this recipe, you can use sunflower seed flour in place of the almond flour.