Description
This NEW Gorgeous Low-Carb Seed Bread has no added sugar, oil, dairy products, eggs, wheat flour, or wheat protein. It isn’t your average white bread, and that’s perfect if you’re on a low-carb diet! This allergen-friendly version is suitable for people following a grain-free or gluten-free diet or bread lovers who need to lower their risk of spiking their blood sugar when enjoying a slice of bread.
Tools: Digital kitchen scale, silicone spatula and whisk, small blender (or food processor), loaf pan with lid (approx. size: 8.5 x 4.75 x 4.375 inches), parchment paper, digital food thermometer, wire rack
Ingredients
Wet Ingredients
360 g (360 ml/1-1/2 cups) warm 110°F water
25 g (1/3 cup) whole psyllium husk
1.5 g (1/2 tsp) GF active dry yeast (optional)
Dry Ingredients
160 g (1 cup) whole flaxseed
100 g (3/4 cup) raw pumpkin seeds
100 g (1 cup) superfine almond flour (see Allergen Note)
14 g (1 tbsp) GF baking powder (grain-free if necessary)
14 g (2 tbsps) coconut flour
(OR 14 g (1 heaping tbsp) organic hemp seeds)
1.5 g (1/4 tsp) fine sea salt
Topping (optional)
10 g (1 tbsp) whole flaxseed
Instructions
- Preheat the oven to 425°F and line a bread pan with unbleached parchment paper.
- Combine and whisk the warm water, whole psyllium husk, and active dry yeast in a large bowl.
- Grind the flaxseed and pumpkin seeds into fine flour in a small blender and transfer to a medium bowl. Add the almond flour, GF baking powder, coconut flour (or hemp seeds), and sea salt. Whisk together to combine and break up any clumps.
- Transfer the dry ingredients to the bowl with the wet ingredients and mix with a spoon for a few minutes. Use your hands to finish combining the mixture (it will feel sticky, and that’s okay) and knead until smooth and uniform. Shape into an oval and transfer to the parchment-lined bread pan.
- Sprinkle the dough with a few seeds, cover the bread pan (if your bread pan has a lid) and bake for 55 minutes to 1 hour.
- The bread is ready when the internal temperature reaches 210°F (99°C).
Once ready, cool the bread in the pan for 5 minutes. Remove the loaf from the pan and peel off the parchment paper. Finish cooling on a wire rack, slice and enjoy!
Notes
- Allergen Note: If allergic to almonds, consider replacing the almond flour by weight (grams) with tiger nut flour* or other freshly milled seed or nut flour. *Tiger nuts are small tubers.
- Tip 1: For precision, weighing the ingredients (even the liquids) with a digital kitchen scale is recommended for this bread recipe.
- Tip 2: The fibre and protein-rich ingredients absorb a lot of water. Don’t add more water (even if tempted), as the bread won’t bake properly.
- I did not test this recipe with store-bought golden flaxseed meal. Make it with freshly milled whole flaxseed at least once or twice, then try with flaxseed meal if you want to experiment.
- Alternatives to freshly ground raw pumpkin seeds are sunflower seeds or even sesame seeds (if you are not allergic). Including a portion of chia seeds could work, too, with the flaxseed, but please note that I haven’t tested these variations yet.
