Low-Carb Bread (No Almond Flour)

This flax and chickpea bread is a healthy and delicious alternative to traditional bread. It is soft and tender, and a good source of protein and fiber. It is also gluten-free and vegan, making it a great option for those with dietary restrictions. This bread is quick and easy to make, and can be enjoyed on its own or with a variety of toppings.

This Low-Carb Bread is….

Grain-free

Gluten-free

Vegan (Egg & Dairy-free)

Full of Fiber

Low-Carb Bread Ingredients

Here’s the rundown on some of the key ingredients that make this low-carb bread truly special!

Gram Flour- Gram flour is derived from dark brown chickpeas that were milled into a fine powder. It is similar to traditional chickpea flour, but has a finer grind, making it ideal for baking bread. This is because it absorbs less water, resulting in a more tender bread. It is also a good source of protein and fiber, making it a healthy choice for baking.

Flaxseed Meal- Flaxseed meal is a powder made from whole flax seeds that has been ground. It is a good source of fiber, protein, and omega-3 fatty acids. It is a binder in gluten-free baking. Flaxseed meal can be a replacement for wheat flour. It helps to give the bread a chewy texture and adds nutritional value.

Active Dry Yeast- Yeast makes the bread rise. The yeast consumes the sugars in the dough and produces carbon dioxide gas, which causes the dough to rise.

Psyllium Husk-  Psyllium husk is a water-soluble fiber derived from the Plantago plant. The husk is removed and minimally processed, making it a great source of fiber. Use it in both cooking and baking as a thickener or binder. The husk has no flavor, so it easily blends into recipes.

How to Make Low-Carb Bread

Step One: Start off by grinding your flaxseed to make your fine flax seed meal. Then sift the chickpea and flax meal together and set to the side.

Step Two: Take the lukewarm water and add in the yeast and sugar. Allow the yeast to bloom for 5-10 minutes till bubbles start to form on the surface of the water.

Step Three: To the sifted flour add in the salt and psyllium husk. Make a well by pushing the flour to the sides of the bowl.

Step Four: Pour the olive oil to the wet then pour all the liquid slowly into the center of the bowl.

Step Five: Using a wooden spoon or rubber spatula slowly incorporate the wet and the dry.

Step Six: After mixing the dough, rest it for 15 minutes. A few bubbles will start to form at this time.

Step Seven: After 15 minutes, spray a small loaf pan with nonstick spray and place a small piece of parchment at the bottom and pour the dough Into the loaf pan.

Step Eight: Lightly smooth out the dough then allow the bread to rest for a final 45 minutes. Once the bread loaf has doubled in size lightly top with a small sprinkle of leftover flaxseed ( about 1 Tablespoon)

Step Nine: Place loaf in a preheated oven. Bake the bread at 350 F for 50 minutes. Once the bread is cooled to the touch then slice the bread into 10 pieces.

Alternative Flours for Low-Carb Bread

Coconut Flour: Coconut flour is great for baking. Use it in place of wheat or white flour. Coconut flour has a mild taste so it takes on other flavors really well but not enough to be overwhelmingly coconutty. Coconut flour is more absorbent than typical flours so reduce the flour by half when swapping out for coconut.

Oat Fiber: Oat fiber and oat flour are not the same. Oat flour is made from the inner part of the oat, while oat fiber is made from the outer part. Oat fiber is an insoluble fiber, which means it does not dissolve in water. It should not be used as the main flour in recipes, but rather as a helper to improve the structure and texture of bread.

Chia Flour: Chia flour is similar to flaxseed. It’s incredibly absorbent and adds texture to the bread. To make your own chia flour all you need is a few cups of chia seeds and blender. Chia seeds need an addition of another flour to help bind the bread better.

Cassava Flour: This paleo flour comes from dried cassava root. Swap it out for the main wheat or white flour in recipes. Cassava flour is earthy and slightly nutty so it makes a great bread base.

Vital Wheat Gluten: Also known as seitan, this comes from gluten, the main protein in wheat. This high-protein flour makes for fantastically tall bread. The addition of gluten will help elasticity and texture. Adding vital wheat gluten to the recipe will no longer make it gluten-free.

Tips for Success

Getting the right grind on the flax

Grinding your own flax seeds is a simple process that will guarantee you the freshest grind. Store-bought ground flaxseeds can lose some of their nutty flavor, so grinding your own is not only more cost-effective, but it also gives you the freshest option.

When grinding your flaxseeds, make sure the blender is dry and stop once you have reached a fine grind. You can always sift the meal to remove any larger pieces, but over-blending your flax seeds can cause them to release their natural oils and create flax butter, similar to tahini or peanut butter.

Testing your yeast

Not testing your yeast before baking is a mistake you only make once. Testing your yeast prior to using it will ensure it’s alive and will offer a nice rise. Test your yeast by adding it into warm water before adding it into the dough. If no bubbles form try a new pack of yeast or follow the yeast free tip below.

No yeast? No problem

You can also make this recipe without yeast. But yeast gives the bread that all-day bake smell and taste we all love. If you don’t have yeast, no problem. Just add 1 teaspoon baking powder, 1 tablespoon apple cider vinegar, and 2 teaspoons baking powder to the same ingredients.

How will you know your bread is done?

It can be disappointing to make under-baked bread, but it doesn’t have to be. There are a few simple things you can do to avoid this. Make sure the bread has proofed enough before putting it in the oven. Under-proofed bread needs the first rise to help create air bubbles.

Cues of perfectly cooked bread

The look of the bread will tell you a lot about its doneness. Golden brown and an increase in size are the first cues. Finally, once the bread is out of the oven, give it a good tap with your finger. Cooked bread will sound hollow, while doughy undercooked bread will not make any sound at all.

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