Wednesday, April 4

low carb / gluten free sandwich bread

today, i was on a mission looking for a low carb bread recipe for my sister. she's gone vegetarian, and, like many vegetarians, she's now eating a diet consisting mainly of carbohydrates of the bread variety. she loves sandwiches.

she came over to hangout, and the first thing she did when she arrived was pull sliced bread out of her bag...for a sandwich, of course. she knows i don't have bread in the house. she came prepared, as usual.

and like the big sister i am, i informed her about the evils of wheat. "what's really sad is people choosing to go vegetarian to better their health, and they end up compromising their health in the process.", i said. she chuckled.

it's true though. have you ever been to a vegetarian restaurant...the menus are mostly soy products that are fried, breaded, or sugared.

i told her there were some really great recipes for breads using almond flour and eggs. i said, "they're tasty and packed with protein."

on the spot, she asked me to make some. and, then i realized, i wasn't sure if that sort of recipe really existed. this wasn't a time for trial and error. this was a delicate situation. a matter of life and death. okay, that's an exaggeration. but, if i screwed this one up, she'd never take nutritional advice from me again!

i had to make bread, and it had to taste awesome. after looking through countless recipes, i stumbled upon a vision most glorious.

and to think, i've been eating my bunless burgers. how could this recipe be anything short of amazing.

this recipe is adapted from Ditch The Wheat's Low Carb Hamburger Buns (Gluten Free). Carol is a savior, so to speak!

her recipe calls for a hamburger or donut pan. i didn't have either one. plus, i was going for sliced bread. so i used a baking sheet and a Silpat (silicone baking sheet).


1 1/2 cups almond flour
2 egg whites
2 egg yolks
1 tsp honey
1/2 tsp baking soda
1/2 tsp salt
8 tsp of water

preheat oven to 350 degrees Fahrenheit.

in a bowl mix almond flour, eggs yolks, baking soda, salt, and honey.

using the whisk attachment, beat the egg whites until stiff peaks form.

switch to the paddle and lower the speed. add the almond flour mixture and water, and mix thoroughly. don't worry about the little bits. you don't want to overmix. this batter reminded me of thick, gritty waffle batter.

pour batter onto a silpat sheet placed inside of a baking pan. if you don't have a silpat, grease the baking pan well. spread into a thin layer with a will rise.

bake for 10 minutes. allow to cool before cutting.

this recipe makes a sturdy, dense bread.

if you're reading this, you're probably hoping to find a sliced bread substitute. so, i don't think you'll mind that it's a tad dry. especially considering it's ONLY about 4 grams of carbs a slice!

but, if you've got someone who might complain, smear some mayo or ketchup or whatever to moisten it up.

i'm telling you, this bread is pretty awesome. my sister was sold!

Ditch The Wheat saved the day! go check out the website and try some recipes for yourself.

did you like this post? leave me a comment or click one of the links below!


  1. Oh this is so great! I love cooking with almond flour so I can imagine how tasty this must be! I am sold for sure!

    1. it's super easy and fast...great for a bread fix! let me know how you like it.

  2. Looks great! How would I store this?

    1. this bread lasts a couple of days. i store it in a airtight container. plastic bags can make it soggy. refrigerating will dry it out. remember, this has no preservatives and eggs, so eat it up. enjoy!

  3. Is there anything you could add to make it a little less dry? If so, I think my husband my be sold. I am going to try it!

    1. hi mellie! Try adding a cup of shredded zucchini (squeeze water out with cheese cloth or paper towel) and a half of a banana (mashed). This will add moisture and a touch more sweetness...still delish for savory foods.


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