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.

The Best Thing Since Sliced Bread

2013-08-29 07:35:47

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Ingredients

1. 2¼ C Carbalose Flour
2. ¼ C Wheat Gluten
3. ¼ C Coconut Flour
4. 1 t Salt
5. ¼ t Guar Gum
6. ¼ t Xanthan Gum
7. ¼ C Golden Flaxseed Meal***
8. ¼ C Warm Water***
9. 3 T+1 t Coconut Oil (I Now Use Butter)
10. 1¼ C Water + (Only If Needed) or (1 C Water + 1 Whole Egg)
11. 1½ T Yeast
12. ½ t Sugar
13. 7 Drops Liquid Sucralose*

Instructions

1. Bloom yeast & sugar in 1 cup warm water for 10 minutes or until foamy.
2. Add flaxseed to ¼ C warm water for 10 minutes. (It will become quite gelatinous)
3. Put first 6 ingredients in processor and pulse to blend.
4. Add 3 T melted coconut oil and pulse to blend.
5. Add flaxseed mixture to dry ingredients and pulse to blend.
6. Add liquid Sucralose to top of bloomed yeast and with machine running add to dry ingredients.
7. Run processor for at least 2 minutes and probably a little longer adding any additional water as needed 1 T at a time.
8. 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.
9. 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.
10. Preheat oven to 350°.
11. Take dough out of bowl and knead (very gently) until you are sure ALL air pockets are out.
12. 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.
13. Bake 45 minutes.
14. Rest the bread in the pan at least 10 minutes.
15. Make sure bread sides are not sticking to pan, remove gently, put on wire rack, and cool completely.
16. Slice bread with an electric knife.
17. 16 Servings
18. 93 Calories, 6.8g Protein, 5.0g Fat, 8.9g Carbs, 5.4g Fiber, 3.5g Net Carbs
19. 18 Servings
20. 82 Calories, 6.0g Protein, 4.4g Fat, 7.9g Carbs, 4.8g Fiber, 3.1g Net Carbs

Notes

1. You may easily substitute 1 whole egg in place of ¼ C water if you consistently get holes in your bread.
2. 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”.
3. Slice size is equivalent to a normal slice of pretty much any other normal bread.
4. ** 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.
5. ***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.
6. 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.
7. Flaxseed in warm water was suggested by Jeff L and my hat goes off to him.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

• 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