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DRY INGREDIENTS

Almond flour = 180 g (1 1/2 cups)

Finely Ground Golden Flaxseed = 180 g (1 1/2 cups) (Note: If you have flaxseed meal, just grind it until a finer texture otherwise, the bread will be denser)

Baking Powder = 16 g (4 tsp)

Baking Soda = 4 g (1 tsp)

Salt = 4 g (1 tsp)

Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume then weigh it. Please watch this video about psyllium husk and powder for better understanding and success - https://youtu.be/_bnCwudgFt4)

WET INGREDIENTS

Apple Cider Vinegar = 45 ml (3 tbsp)

Eggs = 4 large whole eggs (240 g)

Other options for eggs;

1. Fresh egg whites = 7 large (250 g)

2. Liquid egg whites from cartons = 250 g

3. Egg white powder = 44 g + 245 ml room temperature water (Add white egg powder to the dry ingredients and water to the wet ingredients. This water is to rehydrate the egg white powder. In the video, I have shown you the egg white powder version.)

YEAST MIXTURE

Instant or rapid rise yeast = 16 g (4 tsp)

Inulin or sugar = 1 tsp (The sugar will be consumed by the yeast and converted to carbon dioxide to make the texture lighter so it will not affect the carb content at all)

Very warm water = 280 ml (1 cup + 2 1/2 tbsp) (Temperature should be 120 to 130 F or 50 to 55 C. This temperature WILL NOT kill the yeast. It is actually very conducive to wake up the yeast from its dormant state and get to work)

1. For best results, weigh the ingredients with a digital scale

2. Preheat the oven at 350F or 180C.

3. In a bowl, add all the dry ingredients and mix until well combined.

4. Add all the wet ingredients (except the yeast mixture) and mix briefly. Then add the yeast mixture and mix until a dough is formed.

5. Transfer the dough into an 8 x 5 x 4-inch loaf pan, greased and lined with parchment paper. You can also use a Pullman loaf pan which is close to this loaf pan size. Spread evenly and leave the top round.

6. Cover with a towel and let it proof at a warm area or in the oven at 210F or 100C with a dish of hot water underneath. I proofed the whole egg version in the oven for 45 minutes. It rose nicely initially but the top flattens after a while and did not rise anymore during baking. I proofed the egg white powder at a very warm area for 15 minutes only and it rose until almost the top of the pan. This is evident that the protein from the egg white powder helps to boost the rise.

7. Bake at the lowest rack for 60 minutes. It is done when the internal temperature is 200F or 93C.

8. Cool completely on a wire rack before slicing into 12 or 16 servings.

9. Both versions have a pleasant smell and taste. They are also crispy when toasted.

10. This bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months or longer.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 7.1 g

Dietary Fiber = 5.6 g

Net Carb = 1.5 g

Calories = 139

Total Fat = 9.9 g

Protein = 7.4 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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