Low Carb Paleo Bread

Low Carb Paleo Bread

  • Serves: 18 - 20 slices
  • Prep Time: 00:15
  • Cooking Time: 01:00
Print

A delicious low carb bread that slices lovely and thin without crumbling (I can get up to 20 thin slices). This recipe is also a perfect base for adding your choice of herbs and garlic for a tasty savoury loaf. I've created this recipe for the many that have requested the need for a lower carb bread, to help with a health condition. Carbs per slice 2.8g (net carbs = 1), based on 19 slices per loaf.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 cup golden flaxseed (fine ground)
  • 1/2 cup sesame seeds
  • 1/3 cup coconut flour
  • 3 Tbsp psyllium husk powder
  • 1 1/2 tsp mustard powder
  • 2 tsp baking soda (bicarb)
  • 1 tsp pink Himalayan salt, or sea salt
  • 5 Lge egg(s)
  • 3 tsp apple cider vinegar, or lemon juice
  • 1 cup/250 ml almond milk, unsweetened (very thin coconut milk can also be used)
  • A few seeds to decorate top (optional)

Directions

Preheat oven to 180c. Line the base and sides of a medium size loaf tin with baking paper, leaving a small overhang of paper to help when removing bread.

Add golden flaxseed, sesame seeds, coconut flour, psyllium husk powder (this can be purchased already ground to a fine powder or it's easy to make yourself, read here), mustard powder, soda and salt to a food processor. Process for 30 - 35 seconds to break down the seeds and flours for a finer texture.

Add eggs, vinegar and almond milk. Process to mix well without delay, approximately 10 seconds to produce a smooth mixture (the mixture will absorb the liquid quite quickly).

Scoop the dough into prepared tin while it's still spreadable, press down using damp finger tips to level the surface. Sprinkle the top with a few seeds, tap lightly into dough.

Bake for 60 minutes. The top will be crunchy after 45 minutes but continue cooking longer so the centre cooks through. Allow to cool in the tin for 15 minute, then remove by lifting out with the baking paper to a wire rack.

Once completely cooled store in an airtight container or slice and freeze. Keeps for up to 1 week stored in the fridge. (Slice thinly as this bread is very filling).

Note: Due to flaxseed and psyllium powder absorbing liquid quite fast, you may need to work quickly after liquid is added.

golden flaxseed (fine ground)

Golden flaxseed meal is ground linseed. You will find it in many of my recipes. It is also a great egg substitute when mixed with water. Flaxseed is very low in carbohydrates, making it ideal for people who limit their intake of carbs. It is rich in Omega-3 fatty acids, which is the key force against inflammation in our bodies. Flaxseed must be stored in the fridge. I like to use golden flaxseed as it is lighter in colour, than the brown variety and produces a nicer colour to your baking.

sesame seeds

Sesame seeds are found in the pod of the flowering sesame plant. Sesame seeds have a rich, nutty flavour and have one of the highest oil contents of any seed. They provide high amounts of protein and dietary fibre. Sesame seeds are also rich in B vitamins and minerals, manganese, magnesium, calcium, iron and zinc.

coconut flour

This flour is made by drying and grinding the meat of a coconut to a fine texture. Coconut flour is an excellent source of dietary fiber and protein. It's a good grain-free alternative but does require a larger amount of liquid than normal when baking. When replacing in a recipe that calls for wheat flour, use this guide; 1 cup of wheat flour = 1/3 cup coconut flour, add an extra egg and an extra 1/3 cup of liquid. There are now quite a few brands of coconut flour available and they all seem to perform differently depending on how coarse the texture is. In my recipes I have used Organic Coconut Flour from 'Let's Do Organic', I like its finer texture (I purchase from iherb.com).

psyllium husk powder

Psyllium powder is ground down psyllium husks to produce a very fine powder. Psyllium is a source of soluble dietary fibre, it expands when mixed with liquid. It can help relieve constipation and diarrhea. Psyllium is used in gluten free baking, as the finely ground husks bind moisture and help make breads rise and less crumbly. You can purchase psyllium husk powder from a supermarket or make your own by using a blender or food processor to ground to a very fine powder.

mustard powder

The mustard seed is a rich source of oil and protein. Mustard seeds are milled or ground to a powder and usually ground turmeric is added to provide a yellow colour and added flavour. When liquid is added to ground mustard the aroma and flavour comes out.

baking soda (bicarb)

Also known as Bicarbonate of Soda or Sodium Bicarbonate and is used as a rising agent in baking, it contains no gluten or grains. I use Bob's Red Mill baking soda as I find it rises better than other brands I've tried.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

egg(s)

I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.

apple cider vinegar

Apple Cider Vinegar is used extensively throughout my recipes due to its health benefits. When purchasing, look for raw unfiltered apple cider vinegar ‘with the mother’ it has a cloudy appearance. Avoid malt vinegars as they are made from barley and contain gluten.

almond milk

A dairy free milk made from soaking almonds over night, rinsing well and blending with fresh water. Drained through a nut bag and all the liquid milk squeezed out. Recipe on page 297 of The JOYful Table cookbook, if purchasing a commercial brand, read label to avoid added sugars, gums, thickeners and preservatives.

} }