There’s nothing like freshly baked bread. I’m partial to making (and eating!) breads made of enriched dough – ultra soft yeasty creations such as challah, brioche, Hokkaido milk bread and hot cross buns. And come Christmas time every year, I almost always make panettone. If left unchecked, I could probably eat half a loaf of one of these in one day…
So it’s a good thing I only make bread once in a blue moon! On a daily basis, I don’t usually eat bread, or consume too much of other starches, for that matter. My meals tend to mainly consist of protein and veggies.
I started looking into low carb bread recipes so I could regularly have a healthy option for breakfast. I tried a few different recipes, none of which I really liked enough to make again. I found that some were too cake-like in texture, or too eggy taste-wise. Or else it required buying too many different types of flours, which was a hassle (and, in the case of nut flours, pricey).
Then I came across this recipe, and my search finally came to an end. I think this is seriously the best low carb bread! It’s high in fibre and also nut and gluten free. I make it all the time, and I’ve given the recipe to my mother too. My parents now eat this for breakfast everyday!
This bread looks like regular bread! Because there are more egg whites than yolks, you don’t get the eggy taste. The texture is ever so slightly spongy, but in my opinion, this is about the closest to regular bread you’ll get, with low carb. It also means that the bread isn’t crumbly like others that resemble cake. For this reason, it’s great for making sandwiches. I’ve let friends try this bread, and the feedback I get is that it’s pretty much like normal bread!
What’s more, I’ve discovered – to my delight – that this is such a forgiving recipe! You can vary the ratio of whole eggs to whites, and substitute with different kinds of liquids, and it always turns out. Every time!! Depending on what I have on hand, I’ve made this bread with anywhere from 4 whole eggs and 8 egg whites to 8 whole eggs and 4 whites. I prefer to use full-fat coconut milk (85% coconut extract), as called for in the original recipe, however, I’ve also used whole milk (3.25% fat), evaporated milk, buttermilk, cream (33% fat), and 100% coconut cream, all with great results. If you have baking powder, you can also use 1.5 tablespoons in place of the baking soda and cream of tartar.
(Adapted from createdelicious.com)
PALEO LOW CARB BREAD (Makes 1 – 8″ x 4″ x 2.5″ / 20 x 10 x 6 cm loaf)
6 eggs, room temperature
6 egg whites, room temperature
2/3 cup full-fat coconut milk
1/4 cup coconut oil, melted
2/3 cup psyllium husk powder
1/2 cup coconut flour
1/2 tsp salt
3/4 tsp baking soda
1-1/2 tsp cream of tartar
1. Preheat oven to 350 degrees Fahrenheit. Grease a 12″ x 15″ (30 x 38 cm) sized sheet of parchment paper with some coconut oil. Set aside a 8″ x 4″ (20 x 10 cm) loaf pan.
2. In a large mixing bowl, whisk together the eggs, egg whites, coconut milk, and coconut oil.
3. Stir in the psyllium and coconut flour.
4. Stir in the salt, baking soda, and cream of tartar. Combine well.
5. Allow the mixture to sit for a minute or two. It will thicken up like sticky dough.
6. Place dough on greased sheet of parchment paper. Using your hands, form into an oval shape approximately 8″ (20 cm) long and smooth the top. Lift up the whole parchment sheet and place into the loaf pan. Fold down or cut away excess parchment paper.
7. Bake for 1 hour and 10 minutes.
8. Remove from oven, let sit for a couple of minutes, then turn loaf out onto cooling rack. Immediately peel away parchment paper from around the bread to allow the excess moisture to escape. Cool, then cut into slices.