Breads/ Gluten Free/ Low Carb

Healthy Gluten Free and Low Carb Bread

Low-carb-bread
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This healthy low carb bread tastes pretty close to the real thing as it has the texture of bread and toasts very well.   It is also a gluten free bread that has a mixture of my three favourite low carb flours.  Enjoy it as toast, or slice thinly for yummy sandwiches!

Low Carb Bread

 

When you stop eating bread either for a low carb diet or because you cannot eat gluten, you can still hanker for a piece of toast in the morning.   This healthy bread can help your mornings get off to a good start.  A slice toasted with an egg on top is just delicious!

Although this recipe can be made in a food processor you could use a hand electric whisk or even just get an upper arm workout with a spoon and a bowl!

DSC08104

The low carb flours used in this recipe have a great fibre content so it will keep you full too.  

UPDATE – I’ve revised this bread with the addition of pysllium husk powder in this recipe.  Try it too!

REVISED VERSION

 

Low-carb-bread
Print
Healthy Gluten Free & Low Carb Bread
Course: Bread
Author: Angela Coleby
Ingredients
  • 1 1/2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup ground flaxseed meal golden if possible
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 5 eggs
  • 1/4 cup coconut oil
  • 1 teaspoon sweetener
  • 1 tablespoon apple cider vinegar
Instructions
  1. Preheat the oven to 180C/350F degrees and grease a loaf pan.

  2. Place almond flour, coconut flour, flax, salt and baking soda in a food processor.

  3. Pulse the ingredients together

  4. Add and pulse in the eggs, oil, and vinegar

  5. Pour batter into the loaf pan.

  6. Bake at 350° for 30 minutes

  7. Cool, eat and enjoy!

Recipe Notes

Makes 10 slice

Nutritional Info per slice - 189 Calories, 7g Protein, 16g Fat, 6g Carb, 3.5g Fibre, 2.5g Net Carbs

 

If you like this bread you may also like this version!  Paleo Bread

healthy

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183 Comments

  • Reply
    Ashley
    August 24, 2017 at 1:58 pm

    I expected the bread to come out great… I used the same quantities and the same size bread pan and it came out kind of flat. and it tasted pretty awful and seems like it didn’t cook very well on the inside. I had to leave it for an hour in the oven and even that didn’t do the job.
    no clue what I did wrong. this seems to have worked well for everyone else.

  • Reply
    10 Healthy Replacements For Wheat Bread
    July 11, 2017 at 12:26 am

    […] One simple way to cut wheat bread out of your life is to start utilizing other types of flour that do not contain wheat, such as almond flour. Almond-based products have been on the upswing over the last few years, from almond oil extract to almond milk to almond flour. Almonds have a variety of health benefits to offer, and almond flour is a healthy wheat alternative that is low in calories and carbs and contains zero gluten[34]. […]

  • Reply
    6 Bread Recipes That Are Low-Carb And Gluten-Free
    July 11, 2017 at 12:07 am

    […] While gluten is a problem on its own, the simple fact of high-carb meals being unhealthy for many makes the bread recipes below very valuable for people who enjoy bread but also enjoy being alive and healthy. Combine high-carb content with the fact that most breads include additional sweeteners and flavors, and you have a nasty cocktail for a potentially lethal blood sugar spike[7,8,9]. […]

  • Reply
    Brenda
    June 24, 2017 at 11:22 am

    It would be really helpful to know what size loaf pan to use.

    • Reply
      Angela Coleby
      June 25, 2017 at 5:29 pm

      I used a standard size 8 inch by 4 inch.

  • Reply
    101 Healthy Paleo Diet Recipes That Taste Incredible
    March 23, 2017 at 5:17 pm

    […] See RECIPE […]

    • Reply
      Aaron Singer
      May 22, 2017 at 7:17 am

      Angela, I’m having an issue with the taste. I’m following your recipe exactly but getting a baking soda taste and smell. Is anyone else getting that too? is there any way to eliminate this taste/smell?

      • Reply
        Angela Coleby
        May 22, 2017 at 7:21 am

        Not sure… perhaps replace with baking powder? Add a dash of onion powder to cover this?

      • Reply
        Katie
        July 23, 2017 at 2:07 am

        Dr. Davis, author of Wheat Belly said this about that same issue in the past. “Yes, this is called “Baker’s ammonia.” It develops when baking soda (sodium bicarbonate) reacts with the proteins in egg. Should this occur, mix your dry ingredients that include the baking soda; mix your wet ingredients but MINUS eggs. Mix wet with dry, THEN add the eggs. This has worked for me every time. It is unclear to me why the Baker’s ammonia develops inconsistently, but this slight alteration should completely avoid.”

        • Reply
          Angela Coleby
          July 23, 2017 at 5:32 pm

          Thanks for that Katie!

  • Reply
    Mary Strader
    February 22, 2017 at 1:02 pm

    A big thank you to you!! I used ground oatmeal for my main flour with honey being my sweetener, and it tastes ohhhh soooo delish 🙂

    • Reply
      Angela Coleby
      February 22, 2017 at 1:14 pm

      Glad you enjoyed it!!

  • Reply
    Cindy J
    February 13, 2017 at 6:38 pm

    Curious – the recipe calls for 1 tsp of sweetner. What type because different types have a different level of sweetness

    • Reply
      Angela Coleby
      February 13, 2017 at 6:54 pm

      I used erythritol but everyone had a different level of personal sweet taste so you can use your preferred sweetener. It’s to give the bread a slight lift in flavour but not to overpower it. Although you could up the sweetener, add some chopped nuts and voila. A fruit loaf!

  • Reply
    Carol
    December 26, 2016 at 1:44 pm

    I just made this low carb gluten free bread & it’s gorgeous! Thank you so much for the recipe.
    I will try some of your other breads at a later date too 🙂

    • Reply
      Angela Coleby
      December 27, 2016 at 9:48 am

      Great to hear!

  • Reply
    15 Bread Recipes That Are Low-Carb and Gluten-Free – Smooth Information
    July 31, 2016 at 4:54 pm

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  • Reply
    15 Bread Recipes That Are Low-Carb and Gluten-Free
    July 26, 2016 at 10:13 am

    […] View recipe […]

  • Reply
    101 Healthy Low-Carb Recipes That Taste Incredible
    July 25, 2016 at 4:06 pm

    […] View recipe […]

  • Reply
    101 Healthy Paleo Diet Recipes That Taste Incredible
    June 1, 2016 at 7:38 am

    […] View recipe […]

  • Reply
    Cheryl
    April 19, 2016 at 6:33 am

    I did not like how this bread turned out. It didn’t rise much so I couldn’t use it for sand which bread. The taste was fine but I’ll keep looking for something less dense.

    • Reply
      Mari
      June 11, 2016 at 2:19 pm

      My food processor died ? So I wonder how else would you suggest I whip this up. I’ve been looking for low carb no gluten bread to make! Thanks!!!

      • Reply
        Angela Coleby
        June 11, 2016 at 2:53 pm

        Hi Mari. What about a hand whisk? An electric one would be better.

        • Reply
          DonnaL
          January 17, 2017 at 7:35 pm

          I just made this bread. I used a 4×8 loaf pan and it rose up like a souffle, but didn’t run over. I got 12 slices and it is fantastic. I used the whisk on my hand mixer because I didn’t want to get the food processor out. Thank you so much for a delicious low carb bread. It is perfect.

          • Angela Coleby
            January 17, 2017 at 7:41 pm

            Huzzah! Glad you enjoyed it. Thanks for stopping by?

    • Reply
      nancy
      December 8, 2016 at 5:13 pm

      Why doesn’t this bread rise as pictured? Followed the recipe exactly….Tastes good.

      • Reply
        Angela Coleby
        December 8, 2016 at 5:29 pm

        Not too sure. Perhaps the eggs need more whisking?

    • Reply
      Michael
      December 10, 2016 at 3:24 pm

      I lost this bookmark and got stuck on a bunch of other websites with slightly different versions of this recipe. This one is still the best of the paleo/low-carb/gluten-free bread recipes out there.

      • Reply
        Angela Coleby
        December 10, 2016 at 8:01 pm

        Sad you lost me, glad you found me! Happy you enjoy this recipe! Have you tried my Paleo bread recipe? It is as good as this! x

        • Reply
          Angela Coleby
          December 10, 2016 at 8:11 pm

          In a moment of self promotion..if you sign up for my newsletter you get a free bread and baking eCookbook….;)

  • Reply
    Liz
    March 10, 2016 at 1:19 pm

    Wondering if u could use buckwheat flour instead?

  • Reply
    Healthy Bread – Blog-ku
    February 8, 2016 at 11:17 pm

    […] Healthy Gluten Free and Low Carb Bread Whole-wheat bread | 31 healthy foods eating, Guide: 31 healthiest foods time ( recipes) food guide food guides: healthy foods eating . […]

  • Reply
    mocha
    February 2, 2016 at 2:18 pm

    hi there! im a little bit of a newbie to the lchf/ keto world, but this bread recipe sounds divine reading all the compliments from the commenters here 🙂 i live in india, so sourcing these flours and stuff is very difficult/ expensive 🙁 i recently travelled abroad and bought my stash of stevia powder, and some almond flour but i dont have any coconut flour (if theres an easy way to make it at home, i would be grateful for the recipe) i get flaxseeds fairly easily here so i make my own flour.. what can i use instead of coconut flour? also i=can i change the honey amount with the same amount of stevia powder?
    sorry for my long rant and thanks!

    • Reply
      Angela Coleby
      February 2, 2016 at 8:03 pm

      Hi there Mocha! Thanks for contacting me from Incredible India! I’ve never tried making my own coconut flour but have seen a few recipes for this. I’ll see if I can find them for you. If you are looking for a low carb bread and have access to ground flaxseed I would recommend using that for bread recipes. They make great pancakes too! When using stevia, you only need a tiny amount so don’t use the same amount as the honey. I’d suggest about 1/4 to 1/2 teaspoon. Good luck on the LCHF diet and if you have any questions on the recipes, please let me know! Happy baking!

  • Reply
    Jennifer
    January 31, 2016 at 9:27 pm

    I recently switched to low carb and just made this. I thought it turned out okay – I definitely had the issue of it sitting low, but it looks like my loaf pan must be larger than yours so that’s probably why yours looks taller – mine turned out very short and thin/long, yours looks high and fat ;D Anyway, it turned out pretty good – the only thing I changed was I added a bit of nutmeg and cinnamon, and I had to use an alternate sweetener (coconut sugar) because I did not have any honey. It is a little dry and a tiny bit bland but it’s tasty enough with a little smear of butter – my calculations came out to only 3g net carbs per serving (was able to slice it into 17 thin slices) so whatevs 😀 It’s satisfying my bread craving anyway! I plan to mess around and modify this a bit more, I think it’s a good starting base.

    • Reply
      Angela Coleby
      February 1, 2016 at 8:26 am

      Hi Jennifer. I like the what you have done with this with the cinnamon and nutmeg! Sound devine! Thanks for popping by and happy baking!

  • Reply
    Michael Sojka (@shastatour)
    October 11, 2015 at 3:46 pm

    I have been experimenting with this recipe adding in different ingredients. My current favorite is to toast 1/2 cup of pecans in a pan with butter, cinnamon, and honey. I also grate 3/4 cup of fresh carrot., I also add in 1/3 cup of raisins or dried cranberries. So, everything does not sink to the bottom, I mix the carrots in to the batter and then put 1/3 of the batter in the pan. I drop half the nuts and raisins in. then I spoon in another layer of batter and the rest of the nuts and raisins. Then I put the rest of the batter in. Sometimes the bread is ready after 30 minutes but I have had to add up to 10 minutes to get it fully cooked in the center checking with a butter knife. I have now made the recipe this way 5+ times. The last time we put a cream cheese frosting on and turned this into a dessert.

  • Reply
    georgeeyre
    September 27, 2015 at 8:46 am

    Hi, was really looking forward to this recipe but had problems and it’s come out of the oven flat, very non bread like. Happens every time I try bake gluten free for my needs!
    I followed the recipe fully, but without a food processor, all by hand. I also didn’t have any baking soda so used powder? It tastes very almondy. Doesn’t taste horrible though, but very sickly and thick. Even when mixing the ingredients is was very sticky and stiff. Any tips for baking would be amazing! Just want a simple easy loaf that’s preferably not using the gluten free flour mixes!

    • Reply
      Divalicious
      September 30, 2015 at 3:36 pm

      How about trying one of the ground flaxseed breads? They are easy to make. Also, I find making bread with a nut butter (ie almond butter) great, but would recommend you separate the eggs and whisk the whites to make it extra light. Happy baking!

    • Reply
      eclecticdeb
      October 11, 2015 at 1:09 pm

      Using baking powder instead of soda will be a problem. The soda reacts with the vinegar to give the baked goods the “lift”.

  • Reply
    Clary Lucretia Pollack
    September 27, 2015 at 5:09 am

    I just made this and it’s painfully dry. Followed the instructions and it looks identical…But it could benefit from something else and I’m not sure what.

    • Reply
      Divalicious
      September 30, 2015 at 3:34 pm

      Hmm….perhaps more liquid and less flour?

  • Reply
    Oxana
    September 9, 2015 at 8:45 pm

    The cooking time is incorrect and the taste of eggs in this loaf is overpowering. Would not cook it again!

    • Reply
      Divalicious
      September 15, 2015 at 3:39 pm

      Shame it didn’t work out for you.

  • Reply
    Bouncingberrie
    August 28, 2015 at 8:19 am

    Hi, I have a loaf cooking in the oven as we speak and I can’t wait to taste it. The only thing is I have a 2lb loaf tin so have put the mixture in there and am expecting very short bread! If I were to double the recipe, how long would I cook it for? Thanks

    • Reply
      Divalicious
      August 28, 2015 at 10:19 am

      Hi! I’d add another 20-30 minutes? But would keep checking the oven (rather like the contestants on the Great British Bake Off!)

  • Reply
    Laura
    August 15, 2015 at 9:02 pm

    This is so easy and very good. I did not use a food processor; mixed it by hand and it turned out fine. Great as toast with a little butter or nut butter for a snack. This is by far the best paleo bread I have ever made for texture (some paleo breads can be gooey in the middle) and taste. So much like the flour based breads I am accustomed to. Thanks for this awesome recipe!

  • Reply
    Camille
    August 6, 2015 at 5:59 pm

    May I exchange Yacone syrup for the honey ?

  • Reply
    Cathleen
    August 5, 2015 at 1:25 pm

    Great recipe! Thank you!! If you replace the honey with 1 tbsp of Splenda or other sweeterner, that takes 17 carbs out of the loaf which would bring each slice to 2 g of carbs (given 12 slices per loaf). Thanks again for the easy and delicious recipe!

  • Reply
    Experiments in healthy baking | How to not get diabetes*
    July 23, 2015 at 1:17 pm

    […] this week I was inspired to try another recipe for low carb bread (http://divaliciousrecipes.com/2011/10/14/healthy-gluten-free-and-low-carb-bread/) which was also OK. It tastes mostly like almonds and baking powder though. And the author […]

  • Reply
    Low-CarbGFMama
    June 14, 2015 at 1:14 pm

    This is the second low/no carb bread recipe I’ve tried, and I will search no more!! Thank you, THANK YOU for posting this recipe! I don’t even use a food processor, just a good old-fashioned dinner fork. This bread tastes like a mild banana bread…my sons all thought that’s what it was. However, it makes excellent sandwich bread that is soft and stays intact, and has no banana essence when deli meat and condiments are applied. This also holds up well to make french toast. 🙂
    Bless you!!

    • Reply
      Divalicious
      June 15, 2015 at 8:52 am

      Thanks so much! Glad you enjoyed it and thank you for taking the time to post a comment! Happy baking!

  • Reply
    Charlie
    June 8, 2015 at 3:22 pm

    I just tried to make this and mine didn’t pour 🙁 my turned into a solid ball. Please tell me where I went wrong

    • Reply
      Divalicious
      June 10, 2015 at 11:19 am

      Perhaps you needed to add a bit more liquid? Some extra water perhaps?

      • Reply
        Andrea
        December 8, 2016 at 7:17 pm

        Water? I don’t see water among the ingredients?

        • Reply
          Angela Coleby
          December 10, 2016 at 8:02 pm

          I just add depending how the mixture looks. Will depend upon the brand of products you use. If the mixture looks too thick, add a bit of water.

  • Reply
    chris
    June 6, 2015 at 3:29 pm

    Several people have asked about carb count; here’s how I figured it out:

    I copied and pasted the URL of the recipe into MyFitnessPal.com in the recipes section. That web site then goes out and finds all the ingredients and creates a recipe with same or equivalent products. I said that the loaf makes 8 slices, and MFP came up with the following per-slice info:
    Calories = 375
    Sat. Fat = 9g
    Total Fat = 33g
    Cholesterol = 132mg
    Sodium = 365mg
    Potassium = 43mg
    Total Carbs = 16g
    Dietary Fibre = 12g
    Sugars = 3g
    Protein = 15g

    I have started making this 3 loaves at a time (if my kitchenmaid mixer was bigger I’d make more). One seems to vanish within 2 days between 2 of us. Another goes into fridge and is used when first is gone. Third one goes into the freezer and is taken out when second one is gone. After coming out of freezer, it is so easy to slice very thin, and it stays fresh and moist for 4 or 5 days. (It’s never lasted longer, so I don’t know if it would go mouldy after that)

    Anyway, paste the URL of any recipe into MyFitnessPal.com and it will give you the nutritional data.

    Hope this helps some of y’all out.

    Chris

  • Reply
    Lori Craig
    May 31, 2015 at 11:45 am

    I am wondering what the carb count is for this bread??

  • Reply
    laura roland
    April 30, 2015 at 10:16 am

    sorry I meant
    180

    • Reply
      Divalicious
      April 30, 2015 at 10:21 am

      It’s 180 Degrees Celius (350 Fahrenheit)

  • Reply
    laura roland
    April 30, 2015 at 10:16 am

    why do I put oven on 80?

  • Reply
    suaan
    April 25, 2015 at 11:33 am

    Instead of food processor what can I use I dont have one

    • Reply
      Divalicious
      April 25, 2015 at 6:13 pm

      You can mix this in a bowl. Just make sure the mixture is blended well. Happy baking Susan!

  • Reply
    Sylvia Purdy
    April 24, 2015 at 1:41 pm

    I just pulled this out of the oven. It is beautiful and I can’t wait to dig in! I tried adding about a tablespoon finely chopped green onion along with some granulated garlic and a tablespoon of Italian herbs. Yum yum!

    • Reply
      Divalicious
      April 24, 2015 at 4:26 pm

      ooh Sylvia…I am drooling at your flavourings!

  • Reply
    Loretta
    April 20, 2015 at 7:33 pm

    does the coconut oil go in it

  • Reply
    Nadia
    April 18, 2015 at 5:34 pm

    Hi I’m relatively new to the gluten free baking and do not really like the flax seed texture in baked items. So I swapped out the flax for more coconut flour. It just came out the oven and it baked well. It is a soft texture, but did not rise as much as I thought it would have. I guess my loaf is too big. It tastes fine.

    • Reply
      Divalicious
      April 20, 2015 at 9:45 am

      Hi Nadia and welcome to the world of gluten free baking! If you use coconut flour as a replacement, add some more liquid/another egg. Glad it tasted okay though! Happy Baking!

      • Reply
        Nadia
        April 21, 2015 at 9:36 am

        Thanks for the recommendation. It was moist enough. I found the taste was a bit “eggy” and I am an egg lover. I was even thinking of using less egg. I found the bread tasted better the next day. I had it with a bit of sour cream and onion cream cheese, red onion slivers, our local roasting Trinidad tomatoes, capers and smoked salmon. It is great for breakfast. My son’s said the bread smelled like cake lol.

        • Reply
          Divalicious
          April 21, 2015 at 10:07 am

          Your toppings sounds delicious! What a delicious breakfast! And the smell of cake too! What a great start to the day. Glad you enjoyed it!

  • Reply
    Michael
    March 27, 2015 at 10:45 pm

    I did not have the recommended loaf pan size and used a 7″ round souffle dish. The bread came out very good. Also, I could not get the ground flax seed and bought whole dark flax seeds and ground them in my dry Vitamix container. Otherwise, I followed the recipe as written except took it out of the convection oven after 25 minutes and the bread was moist and delicious, especially with Kerrygold Irish butter. Thank you so much! This way exceeded my expectations.

    • Reply
      Divalicious
      March 28, 2015 at 12:07 am

      Wow! That sounds delicious! So glad you enjoyed it!

      • Reply
        Michael
        April 24, 2015 at 11:11 am

        I experimented with adding chopped walnuts cinnamon, and dried cranberries. Took it to another level for me. Got the recommended loaf pan too and that has helped consistency though I noticed that egg size is a bigger variable than I thought. My eggs are all from local neighbors chickens and tend to vary a lot. This recipe seems to tolerate quite a bit of variability in batter thickness from something sort of runny to almost cookie dough-like.

        • Reply
          Divalicious
          April 24, 2015 at 11:14 am

          That sounds utterly delicious Michael!

  • Reply
    Suria
    March 24, 2015 at 4:02 am

    Fantastic recipe. I made it in my bread machine on the rapid setting (1:30 hours). I put the wet ingredients in first then the dry. The machine mixing is half an hour and baking 1 hour. I kept an eye to make sure it didn’t over bake, but it went the full hour and came out great. Since its a small loaf I removed the paddle before baking started.

    • Reply
      Divalicious
      March 24, 2015 at 6:10 pm

      Glad you enjoyed it!

      • Reply
        Santi van Zyl
        August 13, 2016 at 11:24 am

        I’m about to try this in the breadmaker. Thank you for posting.

        • Reply
          Angela Coleby
          August 14, 2016 at 12:01 am

          Ooh! We were just discussing about using a bread maker for this. Please let me know how it worked out!

  • Reply
    Elaine @ foodbod
    March 20, 2015 at 3:20 am

    Looks great ??

  • Reply
    Rayna
    March 4, 2015 at 6:08 pm

    has anyone figured out the protein/fats per serving?

  • Reply
    joe
    March 3, 2015 at 5:52 pm

    I made a loaf the other day fantastic except i added almond extract some stevia a touch of real maple syrup and sliced almonds on top and made a delicious Almond sweetbread for dessert fabulous making another one tonite very very feeling

  • Reply
    Lynn Greenwalt
    February 11, 2015 at 11:07 pm

    We grow our own crop called camelina and crush the small seed. It dates back 3500 years and is a very healthy oil and seed, second leading for omegas 3’s to flax and takes a high heat for cooking (475 degrees). Fax oil smoke point is (250) and so I substituted our ground camelina seed since it’s golden in color for flax. Yum yum yum!!! Would you mind us putting it on our website for a good healthy gluten free bread recipe?? Check out http://www.camelinagold.com.

    • Reply
      Divalicious
      February 13, 2015 at 8:58 am

      Hi Lynn, as long as you link the recipe back to my site it’s fine by me! Interesting to hear of camelina (pretty name too!).

      • Reply
        Lynn
        February 13, 2015 at 10:29 am

        Thanks! I love your website and especially this bread. I’ve still been loosing weight with eating this bread which is great! Thanks for the great recipes. My son runs the website and so I’ll tell him to link your website. Thanks again. I’ve already shared your website to about 5 people at school where I work. I even took some bread in for them to try. Wow! Amazing! Thank you so much!
        Lynn

        • Reply
          Divalicious
          February 13, 2015 at 10:31 am

          Glad you enjoy the recipes Lynn and thanks for passing it on! When I get the link, I’ll post it on my Facebook page! Happy baking!

  • Reply
    Carolyn
    February 8, 2015 at 8:56 pm

    I don’t have coconut flour. Could I just use more almond flour? I do have flax meal, psyllium husks, almond meal/flour…

    • Reply
      Divalicious
      February 9, 2015 at 1:55 pm

      Hi Carolyn, yes you could but reduce some of the liquid too.

  • Reply
    kelsey
    January 8, 2015 at 7:31 pm

    I don’t have a food processor but will a blender work??

    • Reply
      Divalicious
      January 8, 2015 at 7:33 pm

      I can’t see why not! Hope it works out okay.

  • Reply
    Mary
    December 18, 2014 at 11:32 am

    Love it! When I made this bread I threw in a about 1/2 cup of mixed chopped almonds, pecans, and walnuts! Loved the added crunch! Am getting ready to add the banana and baking soda as Erin suggested! Thank you!

    • Reply
      Divalicious
      December 18, 2014 at 11:35 am

      Glad you enjoyed it Mary and your version sounds just delicious!

  • Reply
    REMOMNY
    December 13, 2014 at 12:06 pm

    This is tasty but the consistency is off
    Not fluffy
    Any thoughts?

    • Reply
      Divalicious
      December 13, 2014 at 12:11 pm

      Hi, perhaps whisk the eggs? Add a little extra dash of baking soda?

  • Reply
    Thomas
    December 4, 2014 at 1:37 pm

    Sorry if I am being dense, but what does 11/2 for both the almond flour and baking soda.

    • Reply
      Divalicious
      December 9, 2014 at 5:54 pm

      Hi Thomas, one and a half…Happy baking!

  • Reply
    Mary
    November 16, 2014 at 10:17 pm

    I am searching for a bread recipe that will hold up in Thanksgiving dressing. If I toast slices of this in the oven to the crisp stage (if it will get completely crisp) do you think it will mostly keep its shape like conventional bread and not turn into a cornbread type mush? Thanks!

    Your comment is awaiting moderation.

    • Reply
      Divalicious
      November 17, 2014 at 4:34 pm

      Hi Mary, I would recommend my bread roll recipe (under amazing bread rolls in the recipe section). They are pretty close to the texture of bread and I’ve also used them dry/toasted for breadcrumbs. Happy Baking!

      • Reply
        Mary
        November 17, 2014 at 11:25 pm

        Okay, thank you!

  • Reply
    Barbara
    November 11, 2014 at 8:21 am

    Hi would like to double the ingredients but do not fancy 10 eggs in bread! What can I use to substitute some of the eggs?

    • Reply
      Divalicious
      November 12, 2014 at 4:58 pm

      How about chia seeds made into a gel?

  • Reply
    Sheryl
    October 26, 2014 at 8:57 pm

    I am brand new to the low carb diet but according to these recipes I will not starve. Looking forward to trying some of these delicious looking recipes. Thank you for having these! This just might be my ticket to being healthy AND thin!

    • Reply
      Divalicious
      October 29, 2014 at 9:03 am

      Hi Sheryl! Thanks for popping by. Am glad you are enjoying the recipes!

  • Reply
    Debbie
    October 21, 2014 at 1:40 am

    Hi. This bread looks really good, and I’d like to try it out. I’ve been on a low carb diet for a while, and have not been eating bread at all, so this will be a real treat to be able to have toast in the morning again. Just wondering how long this loaf will last if I store it in the frig ?
    Another question I had is, can it be frozen ?

    • Reply
      Divalicious
      October 21, 2014 at 11:37 am

      It should keep in the fridge for about 5 days. And yes, it can be frozen. Hope you enjoy it!

      • Reply
        Debbie
        October 21, 2014 at 3:22 pm

        Thanks so much !

  • Reply
    Barbara.
    October 10, 2014 at 7:30 am

    Hi on the elana’s pantry website she uses arrowroot but as this incorporates tapioca starch is this ok on a wheat free diet. Wheat belly does not advocate this starch in baking!!

    • Reply
      Divalicious
      October 10, 2014 at 9:01 am

      Hi Barbara, Arrowroot is gluten free, but I don’t use it purely because it’s quite high in carbs. I am now curious why Wheat Belly does not recommend it..perhaps the carb content? Perhaps it’s the starch?

    • Reply
      Divalicious
      October 10, 2014 at 9:05 am

      Aha! Found out that Wheat Belly does not use this because it is 88% net carbs. Glad it’s the same reason as me!

      • Reply
        Barbara
        October 13, 2014 at 9:46 am

        Thanks for that, suppose will not make difference to taste if not in then! Just wonder why it is included in the recipe?

  • Reply
    Healthy Gluten Free Zucchini Bread Recipes | my gluten free diet
    September 25, 2014 at 4:05 am

    […] Healthy Gluten Free and Low Carb Bread | Divalicious … – Low Carb & Gluten Free Recipes for food and beauty. With a drink for the inner Diva!… […]

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    Main Gluten Free Healthy Recipes | my gluten free diet
    September 24, 2014 at 5:29 am

    […] Healthy Gluten Free and Low Carb Bread | Divalicious … – Low Carb & Gluten Free Recipes for food and beauty. With a drink for the inner Diva!… […]

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    List Of Things Breads That Are Gluten Free | my gluten free diet
    September 23, 2014 at 12:20 pm

    […] Healthy Gluten Free and Low Carb Bread | Divalicious … – Nancy, that sounds a good idea with the eggs. If you want a gluten free low carb bread that rises, check out the bread recipe marked as Amazing Bread Rolls…you can …… […]

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    Gluten Free And Low Carbohydrate Foods | my gluten free diet
    September 13, 2014 at 4:50 am

    […] Healthy Gluten Free and Low Carb Bread | Divalicious … – Low Carb & Gluten Free Recipes for food and beauty. With a drink for the inner Diva!… […]

  • Reply
    Amanda Martinez
    August 30, 2014 at 7:27 pm

    I tried this recipe, but it was too flaxy for me. What purpose does the flax serve? I really don’t like the taste or texture in baked goods, and wonder if I could omit it, or swap it out with something else. Also, could I use egg whites instead of whole eggs?

    • Reply
      Divalicious
      August 31, 2014 at 9:14 am

      The flax helps bind the mixture and gives the loaf the golden appearance too. You could leave it out to see..perhaps replace it with a few tablepsoons of psyllium powder? Egg whites could be used too. Thanks for popping by and happy baking!

      • Reply
        Kemi
        September 16, 2014 at 4:07 am

        The best bread ever. I stumble on the recipe from another site and gave it a trial in the evening. I was pleasantly surprised at the turn out. It was so good.

  • Reply
    Lyn-Houston
    August 30, 2014 at 7:42 am

    Is there another flour I can substitute for almond flour. I’m allergic to almonds.

    • Reply
      Divalicious
      August 31, 2014 at 9:12 am

      Hi Lyn, I’m not too sure what could be used instead of almond flour. Perhaps an all purpose gluten free flour?

  • Reply
    101 Healthy Low-Carb Recipes That Taste Incredible | collmy News
    August 24, 2014 at 11:24 am

    […] Ingredients: Almond flour, coconut flour, flaxseed meal, salt, baking soda, eggs, coconut oil, honey and apple cider vinegar. Instructions here. […]

  • Reply
    Healthy Gluten Free and Low Carb Bread | Incredible-Edible-Veggies
    July 26, 2014 at 10:52 am

    […] Healthy Gluten Free and Low Carb Bread. […]

  • Reply
    101 Healthy Low-Carb Recipes That Taste Incredible
    June 18, 2014 at 6:03 am

    […] Ingredients: Almond flour, coconut flour, flaxseed meal, salt, baking soda, eggs, coconut oil, honey and apple cider vinegar. Instructions here. […]

  • Reply
    amina
    June 9, 2014 at 6:04 pm

    hi would it be ok to leave out the vinegar?

    • Reply
      Divalicious
      June 10, 2014 at 8:38 am

      You can, but it might not rise as much it should. The vinegar along with the baking soda serves as the raising agent.

      • Reply
        amina
        June 10, 2014 at 10:05 am

        thanks for your reply, as i don’t have apple cider vinegar would any other vinegar do the same job?

        • Reply
          Divalicious
          June 11, 2014 at 10:16 pm

          Perhaps a white wine vinegar as it is mild in taste…

      • Reply
        Drusilla Barron
        July 8, 2015 at 3:17 pm

        I’m allergic to apples so I substitute champagne vinegar. It has a mild flavour and works perfectly.

        • Reply
          Divalicious
          July 9, 2015 at 10:58 am

          You had me at champagne! Glad it worked out for you!

  • Reply
    Trippster
    May 31, 2014 at 10:41 am

    I figured out calories and carbs for the loaf and per slice. Loaf: 1865 calories, 54.5 carbs using Stevia instead of honey. Per slice, one sixteenth of the loaf: 116 calories, 3.4 carbs

    • Reply
      Julie
      August 12, 2014 at 3:40 pm

      How much Stevia did you use, Trippster?

    • Reply
      venuesandbrides
      August 28, 2014 at 8:34 am

      I’m confused everything I have read says not to use artificial sweeteners like Stevia????? Not good for us????

      • Reply
        Divalicious
        August 28, 2014 at 8:35 am

        No, Stevia is all natural as it come from a leaf. It’s artificial sweetners like Splenda that are the evil.

    • Reply
      Rickine
      October 4, 2014 at 2:08 pm

      Thanks!

  • Reply
    Tiffany
    May 30, 2014 at 3:30 pm

    I accidently used baking powder instead of soda is that why it didn’t rise very much? lol

    • Reply
      Divalicious
      May 30, 2014 at 7:44 pm

      Possibly! Never mind, we’ve all done that!

  • Reply
    15 Bread Recipes that are Low Carb and Gluten Free | Primal Zen
    May 29, 2014 at 4:29 pm

    […] Instructions here. […]

  • Reply
    Tiffany
    May 27, 2014 at 11:49 pm

    I was wondering if I could make this in my bread maker?

    • Reply
      Divalicious
      May 28, 2014 at 12:59 pm

      I’m not too sure Tiffany. I’ve never used a bread maker. If you try it and it works, please let me know!

    • Reply
      Stacie
      August 17, 2014 at 10:24 pm

      I made it in my bread machine on the “quick bread” setting but I had to double the recipe to get enough volume. It burned a bit because I left it in too long but it was still tasty! Next time I will take it out ten minutes sooner.

      • Reply
        Divalicious
        August 18, 2014 at 3:59 pm

        Good to know that it works in a bread machine! Thanks for sharing Stacie!

      • Reply
        pouran
        October 3, 2014 at 10:54 pm

        Hi Stacie, I am going try it in my bread maker. did you use the yeast too? what Crust setting did you use? thanks

  • Reply
    101 Paleo Recipes That Taste Incredible | Garcinia CambogiaGarcinia Cambogia
    May 24, 2014 at 8:13 am

    […] Ingredients: Almond flour, coconut flour, flaxseed meal, salt, baking soda, eggs, coconut oil, honey, apple cider vinegar. Instructions here. […]

  • Reply
    Holly Sutherland
    May 7, 2014 at 3:18 pm

    I don’t have a food processor big enough to mix this in. Can I do it by hand?

    • Reply
      Divalicious
      May 7, 2014 at 3:23 pm

      Hi Holly, that’s often the beauty of gluten free cooking, is that there is a lot less pounding of dough. This should be okay to be mixed by hand. Perhaps use an electric whisk? Enjoy and thanks for stopping by!

      • Reply
        Holly S.
        May 11, 2014 at 11:33 pm

        I made this bread tonight and it’s delicious. It sits kinda low for a sandwich bread though. Could I double the recipe to make a “taller” bread?

        • Reply
          Divalicious
          May 12, 2014 at 6:57 pm

          I can’t see why not, but you may want to adjust the cooking time for more volume. Enjoy!

  • Reply
    101 Paleo Recipes That Taste Incredible | 1500 Calorie Diet Plans
    April 29, 2014 at 1:36 pm

    […] Ingredients: Almond flour, coconut flour, flaxseed meal, salt, baking soda, eggs, coconut oil, honey, apple cider vinegar. Instructions here. […]

  • Reply
    101 Paleo Recipes That Will Make You Salivate
    April 29, 2014 at 10:54 am

    […] Ingredients: Almond flour, coconut flour, flaxseed meal, salt, baking soda, eggs, coconut oil, honey, apple cider vinegar. Instructions here. […]

  • Reply
    nancy
    April 23, 2014 at 5:03 pm

    how do you get this loaf to rise? I am having trouble with many gluten free lo carb
    recipes. should I add the yolks first then beat the egg whites and fold them in?

    • Reply
      Divalicious
      April 23, 2014 at 8:44 pm

      Nancy, that sounds a good idea with the eggs. If you want a gluten free low carb bread that rises, check out the bread recipe marked as Amazing Bread Rolls…you can also bake this in tin for a bread loaf. It is the best version ever! And very close to the real thing in texture and taste. Hope you enjoy it and thanks for stopping by!

      • Reply
        chris
        May 12, 2015 at 1:59 pm

        I did nothing to make the bread rise, just followed the recipe and used my Blendtec as a food processor. Baked in a Pyrex loaf pan, and it rose almost to the top. It took 40 minutes to bake, and our oven runs hot, but the extra time may be due to using glass pan instead of metal.

    • Reply
      mymilton
      May 12, 2015 at 2:01 pm

      no issues with it rising for me. used my blendtec to mix it all, baked in pyrex loaf pan and it rose almost to the very top, though I did have to bake for 10 minutes extra in an oven that typically runs hot.

      Excellent recipe.

      • Reply
        Divalicious
        May 12, 2015 at 3:04 pm

        Glad you enjoyed it Chris! Thanks for the feedback!

  • Reply
    15 Bread Recipes That Are Low-Carb, Gluten-Free and Taste Incredible | gobe1.com
    April 1, 2014 at 3:53 pm

    […] Instructions here. […]

  • Reply
    15 Bread Recipes That Are Low-Carb, Gluten-Free and Taste Incredible
    April 1, 2014 at 11:30 am

    […] Instructions here. […]

  • Reply
    Erin
    March 1, 2014 at 2:30 pm

    This bread is great. I replace 2 of the eggs with a large smashed, ripe banana and add 1 tsp of baking powder and a handful of carob chips 🙂 Delicious!

    • Reply
      Divalicious
      March 1, 2014 at 10:14 pm

      Erin, I love, love,love it when people get creative with the recipes! And this sounded fabulous!!! Thanks for popping by too.

  • Reply
    Jenifer
    February 5, 2013 at 12:52 am

    How many carbs are in this bread?

    • Reply
      Divalicious
      February 12, 2013 at 3:48 pm

      I’m not too sure to be honest….all the ingredients are fairly low in carbs and high in fibre.

      • Reply
        Libby
        March 13, 2013 at 3:54 pm

        What is the measurement of the tin you use please.

        • Reply
          Divalicious
          March 14, 2013 at 8:22 pm

          It was the smallest loaf tin I have…I think 1lb (450g).

    • Reply
      Tracey
      June 9, 2015 at 11:50 am

      I researched the ingredients of this recipe. 1/6 th of this recipe would have 7.8 0f net carbs per serving. ( 1/6th of this has 18.7 carbs – 10.9 fiber = 7.8 net carbs)

    • Reply
      Elizabeth
      July 14, 2015 at 2:04 pm

      Hi, I just found this recipe and I cannot wait to try it. I did the math and this loaf has: 2042 calories, 75 g protein, 71 g carbs and 31 g fiber, that makes 40 net carbs. I figured I could get 12 slices out of the loaf which breaks down to 170 calories, 6 protein, 6 carbs, 3 fiber = 3 net carbs per slice! Very exciting when you are a diabetic and cannot eat a lot of carbs!

      • Reply
        Divalicious
        July 15, 2015 at 9:18 am

        Glad you are excited about it! I would also recommend trying the amazing bread roll recipe too…low in carbs and is like the real thing!

        • Reply
          Melody
          September 30, 2015 at 5:02 pm

          Where’s the recipe?!

  • Reply
    Cheese Vegetarian Sausages « Divalicious In Dubai
    December 28, 2011 at 4:32 pm

    […] 200g gluten free breadcrumbs (I use my healthy gluten free bread) […]

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