Nutritionists developed recipe for low-carb bread, especially for people on LCHF diet. As we know, common bread is not allowed by rules of this diet. If you are accustomed and like eating bread, do not give up it – say goodbye to the carbohydrates.
A key component of low-carb bread is Psyllium. These are vegetable fibers originating in India and previously used as a remedy for constipation. Today, psyllium is used for pastry without yeast, especially those made from nuts. Psyllium contains 60-70% more soluble fiber than oat bran. This gives the dough loosening and fluffy because it collects moisture and liquid from the dough. In this way we achieve those holes in the bread we all love.
Grocery stores are selling Psyllium husks and powder. We use Psyllium husk for bread and powder for finer dough or cookies.
Bread from sesame and coconut flour
- 4 whole eggs
- 1 tablespoon of coconut oil
- 2 egg whites
- 2 tablespoons coconut flour
- 4-5 tablespoons sesame flour
- 1 teaspoon baking powder
- salt to taste
- 1 teaspoon of apple cider vinegar
- 1 tablespoon of Psyllium powder
All the ingredients mix well. Psyllium powder mix with 100 ml of water, and when it thickens add to the previous mixture and make the dough. The dough should be thick enough that you can create small loafs that will not spread in the oven. Finally, If necessary, you can feel free to add a little more flour.
Arrange mixture using spoon on a baking sheet lined with baking paper and put in a pre-heated oven at 200-220°C.
When the loafs are little ruddy, reduce the heat to 170 C. Total baking time is 15 minutes or until you see that loafs are finished inside. That you can check if you stab the dough using the toothpick (it should be dry when you extract it).
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