A revised and updated verion of my healthy bread recipe. It should be called healthy bread 2.0! I played around with the original recipe and came up with this delicious version which personally I think it a bit more "bread like" for a low carb bread mainly due to the addition of psyllium husk powder.
This paleo bread is great sliced and toasted. The Chief Taster has been enjoying a slice every morning with his scrambled eggs each morning. It seems to keep him going all morning as he has not been beating down the door at lunchtime with a ravenous hunger.
I added chia seeds to give the bread a bit of a healthy crunch, but also for the many nutritional benefits of these little wonders. This a great low carb bread full of all my favourite low carb flours and so easy to make too. You could add other flavours to this with herbs and spices and not be disappointed. My next plan with this is to probably add some seeds to it.
The joy that is pysllium husk powder gives this bread the dough like texture that is often missing from low carb breads. High in fibre and low in carbs, what more could you ask for!
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup ground flaxseed flour (golden)
- 2 tablespoons psyllium husk powder
- 5 large eggs
- ¼ cup olive oil or coconut oil
- 2 tablespoons apple cider vinegar
- 1 ½ tablespoons baking powder
- 2 tablespoons chia seeds
- ¼ teaspoon salt
- ½ cup boiling water
- Pre-heat the oven to 180C/350F degrees.
- Grease and line the bottom of a loaf tin with a strip of parchment paper.
- In a bowl mix the dry ingredients and blend well.
- Add the eggs and stir thoroughly.
- Add the oil and work the mixture until combined and slightly sticky.
- Pour the apple cider vinegar into mixture and stir it through. The dough may bubble up and change color due to the chemical reaction of the vinegar but don't be alarmed!
- Add the water, a bit at a time until you have a dough-like texture.
- Spoon the mixture into the loaf pan, smoothing it out evenly.
- Bake for 45 mins.
- Remove from the oven, eat and enjoy!
Nutritional Info per slice - 215 Calories, 17g Fat, 9g Total Carbs, 3g Net Carbs, 6g Fibre, 8g Protein
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Can we have metric equivalents for the liquid measures please? What is 1/4 cup of olive oil in ml?
I've updated the recipe card so when you click on the metric measurements you will get the ml.
I just made this bread and it looks amazing, however in the 9x5 loaf pan it did not rise enough(for lack of a better term) to make sandwich size pieces. I wanted to double the recipe but remember your comment about it not cooking all the way through. I would say the height of each slice is about 1.5". What can I do achieve a larger slice to make sandwiches?
If you double the recipe, I would reduce the heat to cook it longer.
Hello. Can you clarify what you mean by "dough-like texture" in number 7 of your instructions? IE., as in shape like a dough ball with hands? Or, as in 'pours out like cake batter', etc. Thank you.
Shape like a dough ball more than pour out. The psyllium husk powder will give the mixture a more dough like texture.
Hi, I tried this for the first time today. Lovely light bread. But mine has a purple hue to it. Not sure what I did for it to go that shade. Any thoughts?
It will be the brand of psyllium husk powder. For some reason, some brands will give a purple colour to it.
A tiny tweak today was to add the chia seeds into the boiling water and let it sit 2-3 minutes. The chia seeds got more gelatin like which I preferred. Loving this bread!
oooh! I love that tip! Will try that the next time I bake this! Thanks!
I have whole psyllium husk not powder. I believe i need to use more then 2 Tablespoons. Perhaps 6?
Angela, my first try and it turned out lovely! I am constantly experimenting with different Keto recipes and this tastes great. Thanks very much for sharing this recipe. 🙂
Having made the previous version of this recipe scores of times there was a reluctance to change but I had chia seeds and psyllium laying around from other experiments so decided to try this one. I thought maybe the lack of. Baking soda was a mistake and saw a comment about adding a half tspn. So, with that mod and 1/3 cup of walnuts and cranberries and a tspn of cinnamon and coconut sugar I made this today. Wow! Much moister and more flavorful than the other version. Angela - you hit a home run with this.
Glad to hear it Michael! Love the addition of walnuts too! I just happen to have some in my pantry so give that a whirl this week!
I'm now on my third loaf of this bread and it is very good. Just wondering if your almond flour is made from whole almonds including skins, or from blanched skinless almonds? I have been using "natural whole almond flour" but have found flour from skinless almonds that is just over half the price of the "natural" version.
I use both! I've also made my own almond flour which takes a while but works out cheaper. It involves taking the skin off the almonds, drying them, grinding them a couple of times. When I don't have the time I'll just grind the nuts with their skins on.
my loaf is in the oven so here's hoping it will be as good as it looks.... please amend the directions to include the addition of baking powder, chia seeds and salt. I'm assuming they come before the vinegar but the directions don't say anything about adding them in. I didn't notice until after the vinegar was added so I hope it still turns out. thanks Lisa
Thanks! Hope you enjoy it!
Can you please tell me what size loaf pan?
I used a 8 1/2″ x 4 1/2″ pan.
How do you account for the differance in calories and fat in this bread recipe from the Healthy Low Carb & Gluten Free Bread that it is modeled after. The basic ingredients are the same with some additions here. This bread says it yields 10 serv. and has 156 cal and 12g fat. The other says 8 serv.and has 267 cal and 24g fat. This doesn't make sense. I need to keep the fat down so I need to be sure this is lower fat.
Your advise please.
Debbie, the flaxseed amount in one was incorrect so I've amended and changed both recipes to be for 10 slices each so you can see like for like better. All info has been updated too.
I look forward to your e-book. I have advanced stage lung cancer and am trying to control inflammation.
I am sorry to hear about that Donna and wish you all the best. Let me know if you have any queries on my recipes, and hope you enjoy the ebook. x
I have a loaf of this bread in the oven right now. I didn't seem to get a dough like consistency with the boiling water. Is the mixture suppose to thicken up to form a dough with the boiling water? I'm sure it's going to taste just as great but I noticed on your flatbread recipe pictures the mixture seemed to thicken with boiling water. Thank you so much for sharing your recipes and answering our questions! Jo
Hi, it should be a bit doughlike when you add the boiling water. Hope it still tasted okay!
Hi, s this teaspoons or tablespoons of baking powder please? I used tablespoons but it has a funny taste??? It didn't rise at all so I must have done something wrong. Thanks very much.
It's tablespoons. Not sure what went wrong as the apple cider vinegar normally gives this a lift. Add an additional 1/2 teaspoon of baking soda perhaps?
I see "golden" flax in many recipes and I have only been able to find ground flax meal, (not golden) will it work? Thanks! Jo
Hi Jo, yes it will. Flax comes in different colours but as long as it is ground you can use it. I use golden as much as possible purely as the husband moans about the flavour of anything darker. The lengths I have to go to at times to sneak flax into his food...:)
Hi. This sounds crazy but I love everything about this bread . . . except for the taste! I love its simplicity, I love the smell, I love the texture, but I can't do baked ground flax - brown or golden 🙁 Is there a substitute I could try? I realise it's pretty key to the structure so I may be outta luck but thought I'd ask 😉
You could add a bit more of the other ingredients. Perhaps replace it with more almond flour. Use almond meal to keep it a bit more "wholemeal bread-like".
I see your nutritional info is "per slice." How many slices does the recipe yield?
It should yield about 8 slices
Can any of your bread recipes be made in a bread make (yeast free)
I have not tried them, but others have and seemed to have success with them. This recipe and the healthy bread recipe should be okay for the bread maker.
Is the flaxseed flour you call for in this recipe and ground flaxseed meal the same thing?
It is indeed! Tomato, tomato! Same thing! (ground flaxseed not a tomato!)
Superb recipe, turned out well & tastes great. Thanks.
Emailed you a pic.
Looks Fab! Thanks for sharing!
I had the flax seed bread the other week which I foiund excellent but this one beat it by a long shot..absolutely fabulous!!! I have to give the recipe to my friends. Thank you so much for these wonderfull recipes.
Glad you enjoyed it! Thanks for popping by!
This is an exquisite bread recipe, Angela! At last, I can have my low carb bread and eat it too. What is the best way to store this bread? Thank you for a great recipe. I am going to try the Amazing Rolls next. Love your website!
Thanks Carolyn! I store my bread in the fridge. Hope you enjoy the rolls recipe!
Where do you get your almond and coconut flour? The flour I buy in Tesco in the UK is poor quality for baking.
Hi Ruth. I used to buy my almond flour online from Amazon but now I made my own as it's too expensive here. I've found that even using almond chips, ground up in a coffee bean grinder works. The coconut flour that I used to use in the UK was purchased from Holland & Barrett. Holland & Barrett sometimes have special offers too, so keep an eye out for them! I totally agree with you on the different quality of baking varying between flour brands! I've had some disasters with poorer quality at times! Hope this helps!
I love this paleo bread Angela !!!! Thankyou so much for the recipe?
Thanks! Glad you enjoy it as much as I do!
how important is the psyllium as it's so expensive here in France?
Hmm...fairly as it gives it a more "doughy" texture. Have a look for anything sold as "colon cleanseer" as it is often mainly psyllium husk and might be cheaper (is for me here at the moment). Perhaps some ground chia seeds but add another tablespoon of apple cider vinegar with a teaspoon of baking soda to give the mixture a bit more "lift".
I'm hoping to go out shopping later today so will have a search and maybe just maybe I might find a bio shop that sells the psyllium in bulk. thank you.
When I lived in the UK I used to order mine from Amazon as it was hard to find in health food shops. Here in Barbados it's sold in the pharmacy section! Happy shopping!
This is the best low carb bread I have made - and I have made a lot! Most are far too sweet, but this is a great texture and taste. Many thanks for the recipe.
Thanks Angela!! Glad you like it!
Is baking soda bircarb or baking powder pls?
It should be baking powder.
thank you for prompt reply. I do hope it tastes better than other low carb bread I've made and thrown out because I dislike the taste and sometimes it was too wet. It looks great so will try and report back. I must find something I like as at the moment am tucking into "normal" bread and that's not good for my wastline or my diabetes. Thanks for the inspiring recipes.
My pleasure Libby! Hope this works out for you! It's the psyllium husk powder that helps this be a bit more "bread like". Let me know how you get on with it.