DRY INGREDIENTS

Coconut Flour = 90 g / 3/4 cup

Golden Flaxseed = 90 g 3/4 cup

(Must be ground into powdery texture using a coffee bean or multi grinder otherwise the bread will be denser)

Whole Psyllium Husk = 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 2 to 3 tsp is required. Please see this video about psyllium husk and powder for better understanding and success)

Baking Powder = 12 g/ 3 tsp

Salt = 1/2 to 1 tsp

Dried Herbs;

Thyme = 1 tsp

Basil = 1 tsp

Ground Oregano = 1 tsp

Garlic Powder = 1/2 tsp

Black Olives = 100 g (Cut into small pieces)

Sun-Dried Tomatoes = 50 g (Cut into small pieces) (Note: If you wish to omit the sun-dried tomatoes, you can increase the number of olives accordingly)

WET INGREDIENTS

Egg Whites = 6 large or 3 whole large eggs

Apple Cider Vinegar = 43 g / 3 tbsp.

Olive Oil = 30 ml / 2 tbsp.

Hot or boiling water = 240 ml / 1 cup

For Brushing = 2 tbsp. olive oil

Note: This recipe is for 1 loaf. The extra loaf in video is for illustration only.

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

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

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

4. Add the dried herbs and mix to combine.

5. Add the black olives and sun-dried tomatoes and mix to combine.

6. Then add all the wet ingredients and mix until a dough is formed.

7. Knead the dough for 30 to 60 seconds. This is to ensure that all the ingredients are well incorporated and to create air pockets so that the bread will be airier. Then shape the dough into a big ball and place into a lightly greased 6x6" pan. If you do not have a pan of this size, you can use a bigger pan but bear in mind that the bigger the pan, the flatter the bread will be. You can also use any oven safe pans or pots with cover.  Alternatively, you can just shape the dough into a boule (round shape) and place on a baking tray lined with parchment paper.

8. Cover the pan and the boule with foil. This is to create steam to help the bread to expand and to get crusty bread. The steam is also helpful to prevent the crust from burning before the center of the bread is cooked.

9. Bake covered with the foil for 40 mins then remove foil and bake uncovered for 20 mins to brown the crust.

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

11. Cool completely before slicing.

[Total servings = 16]

NUTRITION INFO PER SERVING

Total carb = 6.0 g

Dietary fiber = 3.9 g

Net Carb = 2.1 g

Calories = 71

Total Fat = 4.6 g

Protein = 3.3 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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