Fluffy Low Carb Sandwich Bread

Fluffy Low Carb Sandwich Bread

Fluffy Low Carb Sandwich Bread

This recipe is designed to teach everyone how to make low carb sandwich bread

Course Main Course, Side Dish
Prep Time 7 minutes
Cook Time 45 minutes
Servings 18 slices

Ingredients

  • 2 cups oat flour or low carb flour of choice if going strict keto substitute with almond flour
  • 1 cup vital wheat gluten gluten free substitute: 1c almond flour + 3tsp xanthan gum
  • 1 tsp salt
  • 2 TBS instant yeast
  • 1 cup warm water
  • 1 large room temperature egg
  • 3 TBS oil
  • 3 TBS honey this feeds the yeast it will not effect carb count

Instructions

  1. Preheat oven to 375 degrees. Line a 9×5 loaf pan with parchment paper

  2. In a medium mixing bowl whisk together oat flour, vital wheat gluten, salt. Whisk until fully combined. Add yeast and whisk until fully combined

  3. In a large mixer bowl combine warm water, egg and honey. Slowly add dry ingredients to wet ingredients.. Beat on low 15 seconds or until fully combined and smooth

  4. Change out to a dough hook attachment (optional) Beat on high 3 minutes. Scrape down sides and beat on high another 3 minutes.

  5. Push dough to the center of the bowl and roll into an oval ball. Place ball into prepared loaf pan

  6. Cover pan with lightly sprayed plastic wrap and place in a warm draft free are to allow to rise. Let rise for 20 minutes or until loaf is rounded on top.

  7. Uncover dough and place in the preheated oven for 45 minutes or until dough has risen and tester comes out clean (the internal temperature should be around 195-200 degrees)

  8. Let rest in the pan for 10 minutes then turn onto wire rack to cool completely. Allow bread to cool completely before slicing

Recipe Notes

1 serving size is a 1/2 inch thick slice. Each serving size contains about 7.5 net carbs

This recipe is much lower in carbs compared to white or wheat bread however because it uses oat flour it is not keto friendly.



Leave a Reply

Your email address will not be published. Required fields are marked *