DRY INGREDIENTS

Coconut flour = 90 g / 3/4 cup

Golden Flaxseed (Finely ground) = 90 g / 3/4 cup

Whole Psyllium Husks = 27 g / 3 tbsp.  

(Note: The psyllium husks must be ground until half its original volume then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 3 tsp is required. Please see this video about psyllium husk and powder for a better understanding and success)

Baking powder = 12 g / 3 tsp

Salt = 1/2 to 1 tsp

WET INGREDIENTS

Eggs = 9 large egg whites (320 g) (OR 5 large whole eggs)

[UPDATE 19th Sept 2020 - Egg whites can be reduced to 7 large or 4 whole eggs without affecting the texture of the bread]

Apple cider vinegar = 43 g / 3 tbsp.

Hot or boiling water = 240 ml / 1 cup

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

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

3. In a big bowl, mix all the dry ingredients until well combined and no lumps.

4. Add all the wet ingredients and mix until a dough is formed.

5. Knead the dough for about 30 to 60 seconds. This helps to create air pockets so the bread will be lighter and airier.

6. Shape the dough into a loaf with round top. Do not flatten the top as this will make the bread denser with less holes in the crumbs.

7. Place dough into an 8x4" non-stick loaf pan. Line the bottom of pan with parchment paper or silicone mat and lightly grease the pan. If using pan without non-stick function, then line the whole pan with parchment paper to prevent sticking.

8. Sprinkle with any seeds or nuts of your choice.

9. Bake for about 40 to 60 mins or until a wooden skewer comes out clean and the top should be hard and crusty.

10. Remove bread from pan and let it sit on a sheet pan and rest in the oven with heat turned off for about 20 to 30 mins. The residual heat from the oven will ensure the bread is properly cooked and crumbs are drier.

11. Cool completely before slicing.

12. The bread can be stored at room temperature for a few days, refrigerated up to 2 weeks and frozen for months.

[Total servings = 18]

NUTRITION INFO PER SERVING

Total carb = 3.3 g

Dietary fiber = 2.9 g

Net carb = 0.4 g

Calories = 40

Total Fat = 1.9 g

Protein = 3.1 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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