Let’s start off with a recipe for low-carb bread. Ask most people what they miss when they limit carbs and the chances are that most of them say “bread”.
But normal bread is very high in carbs – a single, mingy-whingy slice of it comes in at roughly 16-18 carbs – more if you’re going for home-made or artisan bread – and who eats one slice of bread?! So here’s a great recipe for low-carb bread from the fabulous thelondonerme blog…
I’ve used cup measurements (as per the original recipe) because cup measurements are usually easier for baking. Most supermarket home sections and cookery shops stock cups and you can pick up a set relatively cheaply.
As an added bonus, a low-carb loaf takes much less time to make than normal bread because you don’t need to knead it or prove it.
- 2 cups ground linseed (you’ll find this in health food shops, such as Holland & Barrett)
- 1 cup ground almonds
- 8 eggs
- 2tsp baking powder
- 1tsp salt
- 6tbsp water
- Heat your oven to 200 degrees C and grease and line a 2lb/900g loaf tin (you do need to line tins when it comes to low-carb baking).
- Mix together the eggs and water (beat well) in one bowl, and the dry ingredients in another. Combine the two and mix well.
- Pour the mix into the prepared tin (I’m afraid it looks pretty unappetising at this stage…) and cook for 25-30 minutes. Leave to cool for a few minutes in the tin and tip out onto a wire rack to cool thoroughly.
- You can store either in the bread bin or the fridge.
- Now top with everything you haven’t been including in your low-carb diet because you’ve been avoiding bread. My favourite topping is butter and Marmite (might be a British thing), or cheese melted on top under the grill.
What’s your favourite low-carb bread topping? We’d love it if you let us know!