Low Carb Carbalose Flour Bread. Like all true diabetics I went on the internet trying to find a “recipe” for low carb bread. I never did find that recipe but the quest led me to do this website and is the culmination of this recipe. Who’d have guessed that looking for a silly bread recipe would also catch a crook.
DO NOT USE CARBQUIK-IT WILL NOT WORK.
It took me many, many tries to get this recipe just right and I paid nearly $700.00 to have it tested through Exova Laboratories so I know all the figures are correct. (See Below Recipe).
If you think you can’t live without bread then here you go. This bread is good, good, good.
Carbalose Bread Addendum & Update
I have wanted to write this addendum update for about 6-8 months, am finally doing it, and it will make your breads and rolls oh so much better. I have had people asking me how to get rid of the holes that sometimes end up in their bread. I set about trying to find a solution and have come up with it and all it entails is adding one whole egg in place of ¼ C water. I have also begun using butter instead of coconut oil but that is a personal preference. It is the egg that makes the difference and somehow, chemically, not only enables better stability of the dough but better keeps it from losing some of its puffiness or collapsing. I haven’t done it yet, except for many loaves of bread but I do think this change will make a big difference for you when shaping and making rolls or things like hamburger or hotdog buns and larger baguettes for garlic bread etc. This small change will work in any of the bread-like recipes using 1½ C of Carbalose Flour or more.
Don’t despair if you do not have an electric knife but you will probably not be able to make a less than ½” cut the way I can. I would think on average and if cut with a good bread knife, you should be able to get 14-15 slices which is completely acceptable.
You can do all the same things with this slightly smaller loaf that can be done with the only slightly larger loaf so have at it and have fun with it.
- Equipment Needed:
- Large Cuisinart or other Large Food Processor
- Electric Knife
- Small Cutting Board
- 4½” x 8½” x 3″ Small Glass Loaf Pan
- If you use a larger loaf pan then your bread will be longer, not rise as high, and will be wider that the picture above.
- Use this recipe if you have a Standard 4″x8″ Loaf Pan
Martha’s Picture
If you do not have an electric knife you will probably not get the slice counts. This of course is OK but your nutritionals would vary slightly and accordingly.
This recipe may or may not work in a bread machine. I personally do not have one so I am unable to test it.
Use for Stuffed Strawberry Cream Cheese French Toast and the dough may also be used for rolls, buns, individual baguettes, and whatever else you might imagine. Not only does low carb carbalose flour bread makes great bread crumbs and yes, even Basic Pizza Crust. A roll, hot out of the oven? Slathered with butter? Heavenly.
For many other Carbalose Flour recipes please see All Things Carbalose informational page.
If you will just make 3 loaves of low carb carbalose flour bread, one for bread, one for croutons, and one for crumbs, I doubt you will ever want to be without them. Many other recipes are built around this basic recipe using more or less some of the same ingredients.
- Carbalose Flour may be purchased in 3 lb. bags from www.netrition.com
- Complete Nutritionals for rolls, buns, baguettes, cubes and crumbs are below recipe.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 2¼ C Carbalose Flour
- ¼ C Wheat Gluten
- ¼ C Coconut Flour
- 1 t Salt
- ¼ t Guar Gum
- ¼ t Xanthan Gum
- ¼ C Golden Flaxseed Meal***
- ¼ C Warm Water***
- 3 T+1 t Coconut Oil (I Now Use Butter)
- 1¼ C Water + (Only If Needed) or (1 C Water + 1 Whole Egg)
- 1½ T Yeast
- ½ t Sugar
- 7 Drops Liquid Sucralose*
- Bloom yeast & sugar in 1 cup warm water for 10 minutes or until foamy.
- Add flaxseed to ¼ C warm water for 10 minutes. (It will become quite gelatinous)
- Put first 6 ingredients in processor and pulse to blend.
- Add 3 T melted coconut oil and pulse to blend.
- Add flaxseed mixture to dry ingredients and pulse to blend.
- Add liquid Sucralose to top of bloomed yeast and with machine running add to dry ingredients.
- Run processor for at least 2 minutes and probably a little longer adding any additional water as needed 1 T at a time.
- You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
- Form into a ball and put into un-greased bowl and cover with film for about 20-25-30 minutes or until slightly less than doubled. If over-proofed it will not rise well the second time and will more than likely "fall", leaving a less that desirable looking loaf.
- Preheat oven to 350°.
- Take dough out of bowl and knead (very gently) until you are sure ALL air pockets are out.
- Form gently into loaf, put into greased (remaining 1 t coconut oil) pan, very loosely cover with film and let rise for 25-30 minutes. Do not over proof as it will rise a little more in the oven.
- Bake 45 minutes.
- Rest the bread in the pan at least 10 minutes.
- Make sure bread sides are not sticking to pan, remove gently, put on wire rack, and cool completely.
- Slice bread with an electric knife.
- 16 Servings
- 93 Calories, 6.8g Protein, 5.0g Fat, 8.9g Carbs, 5.4g Fiber, 3.5g Net Carbs
- 18 Servings
- 82 Calories, 6.0g Protein, 4.4g Fat, 7.9g Carbs, 4.8g Fiber, 3.1g Net Carbs
- You may easily substitute 1 whole egg in place of ¼ C water if you consistently get holes in your bread.
- Please note the use of *Sucralose in each of the recipes using Carbalose is only to negate the bitter taste of the flour and DOES NOT make the recipe “sweet”.
- Slice size is equivalent to a normal slice of pretty much any other normal bread.
- ** I plugged all the ingredients (except the Carbalose Flour) into a food database to get the figures below and added them to the Carbalose figures to get my Totals Per Loaf.
- ***The only difference between this recipe and the first one is soaking the flaxseed in warm water. It turns into a gelatinous mixture that seems, for some reason, to give the bread better structure, consistency & with less chance of “holes” in the bread. I have now tried this several times and it absolutely does work.
- If at any time after the loaf is form and touched, the indentation will remain even after baking and the same thing when taking out of the pan until the loaf in completely cooled. This is the reason I keep using the word gently.
- Flaxseed in warm water was suggested by Jeff L and my hat goes off to him.
- Carbalose Flour
- Calories Carbohydrate Fiber Protein Fat
- 675 108g 65g 70g 25g
- Rest of Ingredients**
- 705 37g 21g 29g 53g
- Totals Per Loaf
- 1380 145g 86g 99g 78g
- Divided by 16 Slices=42g slice
- 86 9g 5g 6g 5g
- Divided by 18 Slices=37g slice
- 77 8g 5g 6g 4g
- 16 Slices/Loaf
- 86 Calories, 6g Protein, 5g Fat, 9g Carbs, 5g Fiber, 4g Net Carbs
- 18 Slices/Loaf
- 77 Calories, 6g Protein, 4g Fat, 8g Carbs, 5g Fiber, 3g Net Carbs
- Bread Cubes 11 Cups/Loaf
- 125 Calories, 9g Protein, 7g Fat, 13g Carbs, 8g Fiber, 5g Net Carbs
- Bread Crumbs 8 Cups/Loaf
- 175 Calories, 12g Protein, 10g Fat, 19g Carbs, 11g Fiber, 8g Net Carbs
- 12-2 oz. Rolls
- 115 Calories, 8g Protein, 7g Fat , 12g Carbs, 7g Fiber, 5g Net Carbs
- 12-2 oz. Mini Slider Buns
- 115 Calories, 8g Protein, 7g Fat , 12g Carbs, 7g Fiber, 5g Net Carbs
- 8 3 oz. Pencil Rolls
- 168 Calories, 12g Protein, 10g Fat , 18g Carbs, 11g Fiber, 7g Net Carbs
- 6 4 oz. Mini Baguettes
- 230 Calories, 17g Protein, 9g Fat , 24g Carbs, 14g Fiber, 10g Net Carbs
- 2-12 oz. Baguettes
- 690 Calories, 50g Protein, 27g Fat , 73g Carbs, 43g Fiber, 30g Net Carbs
I can make this in the bread machine?
Sorry, I have never used a bread machine with this recipe.
Is the flax seed whole or ground? Thank you
Ground, not whole.
I made this bread with a few changes:
I don’t have a food processor anymore so I mixed all the dry ingredients in my KA mixer with the whisk attachment. I slowly added liquids, then switched the the hook when a ball had formed.
Used quick yeast and proofed it with water and sugar.
Might try honey next time.
I was 1TB short of coconut flour and added some almond flour to replace it.
Didn’t have Guar gum so used Xanthan gum (1/2tsp total)
I used butter instead of coconut oil.
I added maybe 2Tb of water while it mixed, it was a beautiful texture!
Almost forgot the salt and threw that in while it mixed. Yikes!!
Used a sprinkle of keto Splenda instead of the suggested sweetener for bitterness.
It rose very quickly in a warm oven, baked for 45 min. Put a pan of water in the oven while baking.
There was only a small section that fell a tiny bit.
Will make it again!! Thank you for all your recipes! I was given a bag of carbalose flour but struggled to find ANY recipes that were not for Carbquik!
So glad you like the Carbalose Bread. As I look at the ways you changed it…no problems and I actually use butter myself. This basic recipe is the base for many of the other Carbalose recipes so…have fun.
I make this bread every week for last year. The best keto bread there is! I love it. I also make buns from that dough. I usually add some tahini and some seeds and spices. It comes great every time. Even if it collapses a little after baking, it is still tasty. Most of the time it rises beautifully and looks like toast bread.
Did you use Instant dry yeast ?
Worst bread ever! I tried 3 x’s with newer yeast although I had fresh, then tried a different flax, blah blah. I don’t have guar gum but I don’t think that will make or break this. This so called ‘bread’ is dense. Never rose above the rim of my bread pan. I did everything as written. Personally, I think it should only rise once, not a 2nd time but not going to try it. No more wasting expensive ingredients on this flop. Sorry…I really despise this recipe. I had to use a KA stand mixer because I don’t have a large enough processor but really? The dough felt like you described yet all three attempts look nothing like your photos. I won’t try this again. Maybe I’ll try the tortillas or English muffins and see if either of those work. If not…I’m ditching your carbalose recipes. Sorry but I hate wasting.
I live at a high altitude…6100′ and typically I need to add more flour to regular (high) carb bread, cakes, cookies, etc. so they don’t fall flat. I started LCHF about 5 months ago. Any ideas on how or if I should adjust this recipe for high altitude baking? I already have my bag of Carbalose from Netrition and am ready to give it a try!
Hi Lisa,
I too lived at high altitude in Colorado at 10,400 ft and same for me. More or less of everything plus higher, longer temps. I would suggest you try the recipe as written to begin with, and then adjust accordingly. If the dough seems a bit too loose add a couple of T of flour and vise versa with water. I think you may actually need a bit more water. The good news is that things tend to proof sooner and higher so don’t let that get away from you and maybe use 1 t less yeast. I would also bake it at 350 degrees.
Love to know how it turns out. Picture maybe?
Hope this helps,
Deborah
Thanks! I need to pick up a few more of the ingredients and then I’ll give it a try. I am in SW Colorado near Pagosa Springs. I will post a picture if it turns out picture-worthy LOL.
I made a loaf tonight following the recipe exactly and it came out perfect. This is really good bread and tastes just like full carb white flour bread! I didn’t have sucralose so I used liquid stevia and had no bitter taste. I did bake at 350 as you suggested and it took 50 minutes. I have pictures but don’t know how to post them. Thanks for the recipe and helpful instructions!
What can I use instead of sucralose? Erythritol or just like sugar and if so how much?
Sheila,
Not really sure. I do not use erythritol for anything (but it does make a great insecticide) and I have not tried just like sugar but I am thinking as it is a dry ingredient you need more liquid? I personally use sucralose to negate the bitter taste that many people have reported. I think you might try making the bread (or anything else using carbalose flour) and see if you get any bitter aftertaste and if not, then you don’t need anything. Otherwise 5-7 drops of liquid sucralose is about ¼ C.
Deborah
Artificial sweeteners are not at all good. You might want to read the literature on Erythritol – it is natural. Your comment about insecticide suggests you think IT is bad. It is not. https://authoritynutrition.com/erythritol/
I will not ever use artificial sweeteners so I’ll have to figure something else out.
Sheila,
I have studied and read just about everything there is to read regarding erythritol as well as many other sweeteners. I would as least ask you to read these three posts. http://low-carb-scams.mouthy.org/sugar-alcohols-polyols-and-why-i-dont-use-them/
http://low-carb-scams.mouthy.org/moores-law-as-applied-to-most-alternative-sweeteners/
http://low-carb-scams.mouthy.org/beware-the-new-truvia-brown-sugar-blend/
I have been my own guinea pig for the last 7 years without any side effects what-so-ever. Allulose and Sucralose are my sweeteners of choice when I even use them.
These are my opinions and I respect yours. If you like erythritol then by all means use it. It is not about what I am comfortable with, it’s your comfort that counts for you.
Deborah
Thanks for the links. It’s important to consider quantities when deciding what to use in low carb recipes, for sure.
I use Allulose in baking or candies but a monk fruit-erythritol blend in my coffee. I personally don’t use artificial sweeteners because of the taste and the fact that they are chemicals, and since sucralose makes my nose numb if I eat too much at one time, I try to scoff it most of the time—though I doubt the amount in the bread would make a difference—such a small amount for the whole loaf.
https://www.science20.com/news_staff/truvia_doesnt_kill_houseflies_they_starve_to_death-225017
I did find this article in following one of the links which was both interesting and a timesaver because I thought, “Oh, wow, erythritol is an insect killer! That’s great!” However, apparently, it doesn’t actually have pesticide properties. In the lab, the reason that the flies died was because they starved to death. In the household environment, we can’t get houseflies to be isolated to choosing erythritol and nothing else. Now, I’m disappointed. I was going to serve erythritol this summer to any “unwanted” guests.
PS: I cannot wait to try this bread recipe! I’ve tried so many that have utterly failed.
You can use sugar the yeast disapates the cabs in it
Have you ever added whole grains to give it some added texture such as whole wheat, oats, or flax seed?
No whole grains or oats as they would add lots of carbs. There is flaxseed meal in the recipe. The bread does not need “added texture”.
I just stumbled on your website because I was looking for some nutrition info for carbalose flour bread (color me lazy for not just inputting in in a database), and I want to tell you, I’ve been making carbalose flour bread in my bread maker for close to 5 years now. I do not put any of these fancy things in it, just plain flour, water, oil, bread machine yeast, salt to taste and a tablespoon or two of heavy whipping cream, and it is just delicious. I have been on Atkins it seems for ages so I look for low carb everything. so I do not add anything to the bread. I also make pancakes with carbalose flour and oat fiber, in that I might add a tsp or two of peanut flour, but I am trying to not have more than 10 netcarbs from anything “bakery”, reserving the other 10 for various salads (low carb, of course) or some berries. The way I make it in the bread maker is simple: 4 cups of carbalose flour, 2 tbsp heavy whipping cream, about 1/2 cup of vegetable oil, around 200 ml of water, salt to taste. When the dough starts forming a ball you can figure out if you need to add more water or not (low carb flours tend to need more water than regular flour). Pretty much like a regular bread from there on, you can add to it cheese, seeds, dry onion flakes, garlic powder, you name it. and if you want a really good looking bread, as soon as you get it out of the oven brush it with some melted butter while it’s still hot.
How much yeast do you use with your recipe?
It raises well I take it?
D. Berndt, because you have been using carbalose flour for so long and have the most experience I have found so far, do you have any other recipes that you can share. I have been changing to a Keto lifestyle and being able to bake is very important to me. I am also wondering if this recipe can be made sweet for cinnamon rolls or other sweet treats. I look forward to your response.
You might want to join fatsecret.com. Look there for me (dayberndt) as I have a whole cookbook on my profile.
Hi Dee,
Sorry, I thought this comment was directed to the post above it and someone else. I now see it was to me. Duh.
This is where all my Carbalose Flour recipes are listed. http://low-carb-scams.mouthy.org/low-carb-recipes/all-things-carbalose/ You won’t see too many baked goods recipes as I use other ingredients as well when I bake which is not very often anymore. I have found over the years that I really don’t need sweet stuff much anymore so the recipes are for others. If you are looking for desserts look here as there are quite a few though I have not listed any new ones for a year. http://low-carb-scams.mouthy.org/low-carb-recipes/desserts/ There are a gazillion of them on a lot or other lowcarb websites.
Sorry it took so long to answer you.
Deborah
Yes it can. I’d suggest you join the fatsecret.com community, there are a lot of people there doing low carb, and lots of recipes being shared. I did start a while ago a youtube channel but due to other life events I had to put it on a back burner for now.
D.Berndt. I just started to make the recipe above and love the taste and texture, but I have one problem. It rises beautifully and toward the end of baking it falls. With the first loaf I thought perhaps the temperature was not high enough. So I went from 340 to 350 on my second try. It rose way above the rim of the loaf pan but fell again toward the end of the baking time, I even planned on baking it a bit longer than the 45 min suggested. Have you had this kind of issue?
I am not new to baking bread, regular bread of all kinds and have never experienced this at all.
Sorry it took so long, I completely forgot about this comment on by chance I got the notifications now. It does that if you don’t let it rise enough time before baking it. That is why a bread maker is good. Also, don’t take it out of the oven, don’t open the oven door. Otherwise I don’t know why it would do that. Maybe too much yeast?
Others have told me that I was letting it raise too long. Because I do let it rise just like any other breads I have made.
Do you add yeast?
Yes
I have in the mean time played with the bread and I am making it weekly. I like to make it similar to a regular bread that we have been buying at a Mexico Costco that has chia seeds, sunflower seeds or pumkin seeds, of course flax, pecans, hazelnuts, dried cranberries. It makes for a wonderful bread and almost makes a meal, more dense but it is very yummy.
I just stumbled on your website and I am so thankful I did. I am a diabetic and your recipes look amazing. I can’t wait to try. Bless you for all your talent and for sharing
Hey Angela,
I just stumbled on your comment and thank you. I am most happy when in my kitchen or in the middle of making a quilt. The answer: Just stay in the kitchen or stay in the sewing room.
As I said above I don’t have a bread machine so I haven’t tried it but go for it and let us know.
Can you use this recipe in a breadmaker?
Test comment