Low Carb Carbalose Bread. There are many of you who don’t have the same (rather odd) size loaf pan that I used to develop the original Carbalose Flour Bread so this slightly smaller loaf of low carb carbalose bread is for you. I recently bought a standard size 4”x8” loaf pan, adjusted the ingredients, and it did indeed turn out perfectly. Do not use a larger pan for this as it will not work. As you look carefully at the pictures notice I did use my electric knife and I did get 18 slices+2 heels. Each slice weighs on average about 32g, some a little larger and some a little smaller and those heels?…I save and freeze to either make bread cubes or crumbs. If you are going to make rolls, buns, or baguettes then use the original recipe as the nutritional calculations below are for the slightly larger dough amounts.
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 SHARP 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.
DO NOT USE CARBQUIK-IT WILL NOT WORK.
Nutritionals are below the recipe.
- Equipment Needed:
- Large Cuisinart or other Large Food Processor
- Electric Knife
- Small Cutting Board
- 4” x 8” x 2 ½” Loaf Pan (Non-Stick)
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 for Stuffed Strawberry Cream Cheese French Toast and the dough for low carb carbalose bread may also be used for rolls, buns, individual baguettes, and whatever else you might imagine. Also 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.
To the left is Tara’s first time loaf and I think we should all give her a hand because it takes courage to make that first loaf and then…it’s Katy bar the door with what you can do with the basic dough after that. If you will just make 3 loaves of low carb carbalose 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/less some of the same ingredients. To the right are some rolls made by Dviolette and I’ll bet they are as good as they look. Yum.
- 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.
- 2 C Carbalose Flour
- 3½ T Wheat Gluten
- 3½ T Coconut Flour
- ¾ t Salt
- ¼ t Guar Gum
- ¼ t Xanthan Gum
- 3½ T Golden Flaxseed Meal***
- ¼ C Warm Water***
- 2 T+½ t Melted Coconut Oil (I Use Softened Butter Now-& It's Perfect)
- 1 C Water + (Only If Needed) or (¾ C Water + 1 Whole Egg)
- 1 T Yeast
- ½ t Sugar
- 6 Drops Liquid Sucralose* (Optional)
- 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 + butter if using, in processor and pulse to blend.
- Add flaxseed mixture to dry ingredients and pulse to blend.
- Add liquid Sucralose and 2 T coconut oil (if using) to 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 degrees.
- Take dough out of bowl and knead (very gently) until you are sure ALL air pockets are out.
- Form gently into loaf rolling so the seam is on the bottom, put into greased (remaining ½ t coconut oil or butter) pan, very loosely cover with film and let rise for 25-30 minutes. DO NOT over-proof as it will raise a bit 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
- 80 Calories, 6.3g Protein, 4.2g Fat, 8.0g Carbs, 4.7g Fiber, 3.3g Net Carbs
- 18 Servings
- 71 Calories, 5.6g Protein, 3.7g Fat, 7.1g Carbs, 4.2g Fiber, 2.9g Net Carbs
- If you decide to use butter in place of coconut oil (and I do now) put it into into processor at the same time you add the gelatinous flaxseed & water mixture.
- 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.
- 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.
- 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/Recipe
- 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 am allergic to coconut. Is there another flour to substitute instead of coconut flour?
No Krista, I’m sorry there is no subbing the coconut flour in this recipe. It has its own properties and special needs for water. Coconut flour takes a lot of water.
Hi! Could I use ground flax/chia seed in place of the flaxseed flour? Thanks. I’m looking forward to making this.
Brandi,
For whatever it’s worth all I can say is to try it. When baking it is always best to follow the formula. Remember you will also have different liquid amount to account for.
Hi Deborah,
I’ve never made bread before but would like to make this. What type of sugar do you use to bloom the yeast?
Thanks,
Jo
Hi Jo,
Just regular old table sugar. Have fun.
Hello! Can I use Kamut sprouts with carbalose flour in my cuisinart to make a low carb bread—couldn’t find any low carb bread using spelt, Kamut or farro sprouts which by the way make your bread much more nutritious & delicious!!!
Darlene,
Kamut flour (0.25 cup) contains 32.8g total carbs, 27.7g net carbs, 1g fat, 6.8g protein, and 157 calories.
Spelt flour is about the same
Farro is even higher so…My answer would be…No.
If you want low carb bread make the recipe the way it’s written. I don’t care how healthy, delicious & nutritious they are, they aren’t low carb.
Will this work using a stand mixer with a dough hook? My food processor did not seem to be able to hanle it.
Yes, a stand mixer should work but if your processor did not work then something is wrong with your ingredients. A processor should easily handle this.
The processor was very old – got hot and stopped running
I want to thank you for this recipe. I’ve been low carb for 12 years and the last 6 years I have been LCHF. I have managed to find a “decent” bread recipe during this time but this is the “best” one I’ve tried to date. I followed the recipe as written except for a couple substitutions. I didn’t have any Guar gum so used psyllium (instead of 1/4 t plus 1/4 t, I used 1/2 t of psyllium powder). Also I didn’t have the liquid sweetener so I used 1Tbls of allulose. This recipe is so easy and took less time to make than regular carb laden flour bread. This is a keeper and I’m looking forward to making cinnamon rolls etc. with this recipe. Again, thank you for sharing.
Hi Helena,
So happy you like the bread. Allulose was a good sub as a sweetener.
Deborah
You can sub monk fruit liquid for sucralose
I have used Sucralose for over 11 years and am quite comfortable with it. Of course you are welcome to use whatever you are comfortable with.
Hi! Does the bread taste bitter? I wanted to make this tomorrow
No, it is not at all bitter if you follow the recipe.
o.m.g. THIS is BREAD!! Wonderful spongy yeasty crusty eye watering BREAD! Or in my case buns. Made turkey yesterday and was thinking this morning there HAS to be a recipe for actual, honest to God, BREAD somewhere on the interweb so we can have turkey sandwiches, PROPER sandwiches. But I have tried so many recipes purporting to be “the best keto bread” that I’d really almost given up. I’ve been buying some low carb bread from retail that tastes like a cross between cardboard and something I can’t quite put my finger on…but it’s not very good. But it doesn’t come in buns in my part of the world. Somehow the keto ‘gods’ led me to this wonderful website and this unbelievable recipe. I told my husband that I was going to try keto bread (AGAIN); for a few months he got quite excited about this announcement but after the inevitable offering would come out of the oven tasting eggy NO MATTER WHAT he’d kind of thrown in the towel of optimism. But this time we marveled over the dough rising, sniffed deeply of the wonderful yeasty smell, cautiously delighted in the 8 good sized buns we created…waited, baked, sniffed, waited and our eyes just got bigger and bigger as they swelled slightly and became a wonderful golden brown in the oven. Removed after 1/2 hour, didn’t deflate, still smelled like real bread, sounded hollow like real bread…I’m not going to say we cried when we sampled our first bite but I’m pretty sure there were tears in our eyes. After 17 months on keto we were tasting heaven. God bless you friend.
Golly Catherine, could you please tell us what you really think? Thank you and what a wonderful review. So glad you like the bread (buns) and now there are many other Carbalose recipes on my site you can also make.
Deborah
Hello! I made your bread today and it was fabulous! I’ve made 2 of your recipes in 2 days and they were both amazing! A couple questions;
– What is the difference between Carbquik and Carbalose and why do you choose NOT to ever use Carbquik? I’ve never used Carbquik but I was considering buying some and would like your input.
– I have been trying to make Carbalose croissants/phylo/any flakey, layered pastry for the LONGEST with minimal success. Flakey, layered pastry is the ONLY high carb food I have been unable to make into a palatable keto version. Have you had any success with rough pastry/flakey pastry using Carbalose? I should mention that I DO have experience making the regular high carb version.
Hi Anne,
Carbquik is like Bisquick, it has baking powder/soda in it and the only thing it’s good for is making biscuits. (My opinion). I doubt you are going to be able to make croissant or phylo dough with the flour. While in my opinion the flour has been wonderful for so many things, one of them is not for flaky pastries. The flour just does not have the same properties as regular flour and will never act the same.
Hi I do not have guar gum can I use xanathan gum instead?
Yes, you should be able to use it with no problem.
If you don’t have a large food processor can you use he stand mixer?
I have never made it in anything other than my processor. I am going to imagine you can but, it will take much longer to knead.
Could you post about using this recipe in a bread machine please?
Sarah,
I’m sorry but I cannot, as I do not have a bread machine. If you cannot see and feel your dough how would you know if it needed more or less water? Again sorry and at least for me, I think a bread machine is more or less useless.
Can this recipe be used in a breadmaker?
Daphne,
I’m sorry but the answer is I don’t know because I do not have a machine and have never tried it.
Just want to say THANK YOU for sharing with mankind what most want to charge for! just to help those that may be struggling with the disease of diabetes… Or the threat of it as I am this day!
I made my first loaf of bread and it was a total disaster LOL because I did not read correctly about the amount of water. Nevertheless… All was not lost… Broke it up and let it dry out and use your awesome recipe for bread pudding…DELICIOUS …LOL!………
Since that time… I have made some two more loves … Actually three, (Because I put two recipes in one) and the bread has turned out fabulously. So again thank you! AND incidentally, I LOVE ❤️ YOUR SENSE OF HUMOR! Still laughing about the liquid smoke your husband bought!
Well thank you and yes, I still have a little of that liquid smoke bottle to this day. Good thing it never goes bad.
Yes, you can use stevia and I’m sorry I have no idea how much you would use. The idea is that Carbalose Flour can be a little bitter and the sweetener is only to offset that bitterness. And there are people who think stevia is bitter too.
Hi,
Is it possible to sub liquid stevia in place of the sucralose?
Thank you so much in advance, have a great day!
The sweetness of stevia doesn’t survive high heat.