Sub sandwich bread in my opinion makes some of the best sandwiches. Regular sandwiches are good but you change the bread out for sub sandwich bread and you just took your sandwich from boring to bomb-digitty.

But, low carb sub sandwich bread is not the easiest to make. You have to have just the right amount of flour and the right type of flour to achieve good soft texture and also a good flavor.

Problems With Making Low Carb Sub Sandwich Bread

One problem with making low carb sub sandwich bread is the bread not rising properly. The biggest reason that dough does not rise properly is simply DOUGH TEMPERATURE. Sub sandwich bread needs yeast to achieve that fluffy softness that we all love in bread. In order for yeast to rise properly the dough needs to stay at an even temperature. Especially while it is rising.

Tips On How To Make Yeast Dough Rise Properly

The way to solve this problem is easy. First, make sure all your ingredients are at ROOM TEMPERATURE. Bring any ingredients that you store in the refrigerator out of the refrigerator in enough time to let them warm up to room temperature. A quick way to bring your eggs up to room temperature is to place them is a bowl of warm water while you’re getting together all the other ingredients and by the time you’re ready to put the eggs in the dough they will be at room temperature. Just remember the water needs to be warm not boiling or you’ll have hard boiled eggs.

Also, where you put your dough to rise makes a HUGE difference. If you put it in an area that’s too cold or too hot it will not rise properly. You want to put your dough in a draft free area. Don’t leave your dough on your counter top to rise. There is too much draft and the temperature changes too much.

The best places to put your dough to rise are in a slightly warm microwave or a pantry or cupboard with the doors closed.

Other Problems With Making Yeast Bread

Another problem that people have with yeast bread, especially when using instant yeast is the dough rising too much. This isn’t so much a problem in this recipe as in some other recipes.

Follow The Directions

The only way to keep your dough from over rising is to watch it carefully and follow the rising time directions. This might seem like an obvious thing but when it comes to the rising process of dough timing is everything.

When the recipe says 20 minutes to rise it means 20 minutes. It doesn’t mean 20 minutes then preheat your oven. Your oven needs to be preheated and ready to go. You might think an extra 5-10 minutes (or however long it takes for your oven to preheat) won’t make a difference but trust me it does.

Yeast takes a certain amount of time to rise outside of the oven then rise again in the oven. If you wait to long to put it in the oven the rising process gets interrupted and it rises too much in the oven then when you take it out of the oven it deflates because it rose too high in the oven and air gets trapped in the dough, which doesn’t effect this recipe as much as others but waiting too long will cause this bread to become too stretchy and will not hold its shape as well.

So my two pieces of advice when making this recipe is pay attention to dough temperature and rising time.

So lets get down to the recipe.

Low Carb Sub Sandwich Bread

This is a low carb recipe for sub sandwich bread
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Course: Main Course, Side Dish
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6 buns
Calories: 366kcal


  • 1 cup almond flour, or gluten free flour of your choice
  • 1 cup chickpea flour, or gluten free flour of your choice
  • 1 cup vital wheat gluten
  • 1 tsp salt
  • 1 TBS dry oregano optional
  • 1 tsp garlic powder optional
  • 1/2 cup grated fresh Parmesan cheese not in the can
  • 1 cup warm water
  • 3 TBS olive oil, or oil of your choice
  • 3 TBS honey this helps yeast to rise it does not effect carbs
  • 1 large room temperature egg
  • 2 TBS INSTANT yeast


  • Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper
  • In a medium mixing bowl whisk together almond flour, chickpea flour, vital wheat gluten, salt, oregano, garlic powder, Parmesan and instant yeast until ingredients are fully combined
  • In a large mixer bowl combine warm water, olive oil, honey and egg.
  • Add dry ingredients to wet ingredients and beat on low 30 seconds or until no dry ingredients are left in the bowl
  • Switch paddle attachment with a dough hook if you have one and knead or beat on high for 3 minutes
  • Scrap down the sides of the bowl and knead or beat on high 3 more minutes
  • Divide dough into 4 to 6 equal pieces and shape each piece into a log. Make sure the dough is tightly packed
  • Place logs onto prepared baking sheets and cover with sprayed plastic wrap
  • Place covered dough logs into a warm draft free place and let it rise 20 minutes
  • Uncover logs and reshape if needed. You want them to be close to the length and size you want the to be
  • Bake 10 minutes or until slightly golden
  • Let cool on the pan 3 minutes then transfer to a wire rack to cool completely


If you want a thicker sandwich then use two buns. One for the top and one for the bottom. If you do this then trim the bottom brown part off.
One bun is 16 grams of carbs. You can use different types of gluten free flours to lower the carb count.
Substitute garbanzo flour for almond flour: 1 serving contains about 7.6 g net carbs
Any substitutes may slightly effect the texture of the buns


Serving: 1bun | Calories: 366kcal | Carbohydrates: 20g | Protein: 25g | Fat: 19g

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