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Low Carb Homemade Bread

Low Carb Homemade Bread

Freshly baked bread has an incredible smell, doesn't it? I remember the smell fondly from my childhood. Ground flax and almond flour, combined with a minimal amount of Bisquick, make this a perfect low-carb breadchoice. I have attempted to make a loaf of decent low-carb bread several times, but haven't been entirely satisfied with the taste or texture. With this recipe, you will get very tender bread with a light nutty flavor. To mix and knead the dough, I used my stand mixer, but you can do it by hand. A couple of ingredients to note when considering this recipe are first, vital wheat gluten.
 This product comes in the form of a powder with a high protein and gluten content, but very minimal starch. Not so great for anyone with gluten sensitivity, but perfect for those wanting to use it in low-carb recipes. It can be found in most health food stores. The second ingredient is ground flax. These seeds are high in carbs, but because of their high fiber content, they are low in net digestible carbohydrates. Flax seeds are made upof 95% fiber, so you would simply subtract this amount from the total carbs which result in a low carb count.
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1 hour
Total Time 40 minutes
Servings 4 people

Ingredients
  

  • ½ cup heavy cream
  • 1 cup water
  • 1 tbsp dry active yeast
  • 3 tbsp vegetable oil
  • 2 tsp granulated sugar
  • 2 eggs (beaten)
  • ¾ cup Bisquick
  • cups almond flour
  • 1 cup ground flax
  • ½ cup vital wheat gluten
  • ½ tsp cream of tartar

Instructions
 

  • Preheat the oven to 150℉.
  • In a microwave-safe bowl, heat one-half cup of heavy cream and one cup of water until warm but not too hot. Stir in one tablespoon of dry active yeast until completely dissolved. Add three tablespoons of vegetable oil, two teaspoons of granulated sugar, and two beaten eggs.
  • In a large mixing bowl, sift all of the remaining dry ingredients. Almond flour can sometimes be clumpy, so make sure to sift well. Pour the liquid mixture into the dry ingredients and mix well, adding a small amount of almond flour if necessary.
  • Turn the dough out onto a lightly Bisquick floured surface and knead until smooth (I prefer to use my stand mixer fitted with the dough hook). Be careful not to add too much Bisquick, the more you add, the denser the bread will be. The dough should be a little tacky. Cover the dough and let rest for at least twenty minutes.
  • Prepare a large bread pan with non-stick spray. Lightly grease the surface of the dough and add it to the pan. Cover the dough with a clean towel and place it in the preheated oven to rise. Let the dough rise until it has doubled in volume. If you allow the bread to rise too long, it will fall during baking. Do not punch the dough down a second time, it willnot rise again!
  • Turn the oven to 350℉ degrees, and bake for forty minutes or until golden brown. Tap on the top of the crust to test its doneness; it should sound hollow when tapped. Remove the bread from the pan and place it on a cooling rack. Allow it to cool before slicing.
  • Store left overs in a tightly sealed container. This recipe makes approximately fifteen slices of bread, depending on desired thickness. I hope you enjoy it!
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