It’s so funny; every time I make a bread post, I think about how I used to hate bread. Then I realize that it was the store-bought stuff that I hated. When I think of good bread, I think of a fresh-baked loaf spread with soft butter. Mmmm..
I’ve done two other really delicious bread recipes:
So I’ve made bread for paleo people and for nut-free people, but it’s time for a paleo low carb bread for the low carb peeps! I eat moderate carb, but I know people who have to keep their carbs low, and everybody deserves to have a bread they can eat, right?
Right. So here’s my paleo low carb bread answer to a crusty baguette with a soft, light crumb. My favorite thing about this loaf is that the inside does not have a cakey texture. It has a bready texture; complete with a teensy bit of springiness and nice little holes in the crumb that you can see through; that’s what I call bread.
What’s the secret to the success of this paleo low carb bread recipe? Psyllium husk powder. Psyllium husk is just that; the powdered husk of the psyllium seed. It’s pretty much pure fiber. It’s the kind of fiber that absorbs moisture and makes things a little stretchy. Combining that with the eggs for lift and coconut flour for binding, the result is the perfect low-carb bread.
Don’t substitute psyllium husk flakes for the powder in this recipe. The flakes are kind of like flaxseed. If you want flax, just make a flax bread recipe. We’re using powder here.
I have heard of some brands of psyllium husk turning bread purple. I think it would be totally fun to have a purple bread; but I used Frontier brand psyllium and my bread stayed a nice self-respecting golden brown.
Go make some bread!
P.S. How low carb is this bread really? I ran it through a nutrition data calculator and it came out 1.6 grams net carbs per 1/10 of recipe. (net carbs = total carbs – fiber)
- eggs – 4
- egg whites – 2
- canned full-fat coconut milk – 1/3 cup
- coconut oil – 2 tablespoons, melted
- psyllium husk powder – 1/3 cup
- coconut flour – 1/4 cup
- salt – 1/2 teaspoon
- baking soda – 1/2 teaspoon
- raw apple cider vinegar – 1/2 teaspoon
- Preheat oven to 350 degrees Fahrenheit and grease a medium-sized baking sheet with some coconut oil.
- In a large mixing bowl, whisk together the eggs, egg whites, coconut milk, and coconut oil.
- Stir in the psyllium and coconut flour.
- Stir in the salt, baking soda, and apple cider vinegar.
- Let sit for minute or two; it will thicken up like sticky dough.
- Form into a long thin baguette on the baking sheet.
- Bake for 55 to 60 minutes. The bread will puff way up; don’t let this fool you; it takes quite a long time for the bread to cook through.
- Let cool… just kidding; slice it up and serve it warm with soft butter!!