Try This For Low Carb Bread

Going The  Low Carb Way is hard for some because of the high carb bread we must avoid if we are to have a intake of 50 or so carbs a day. This recipe will qualify if you stay with the serving size.

Low Carb Bread Mix Instructions

Now, with our special blend of all natural ingredients, you can enjoy wholesome fresh bread without all of the carbs. For the most successful loaves of low carb bread mix, mix this dough by hand or in a mixer, then bake in the oven or a bread machine.

Servings 21people
Prep Time 80minutes
Cook Time 60minutes
Submitted By Bob’s Red Mill Natural Foods
Dietary Specialty High Fiber, Low Cal, Low Carb, Low/No Sugar

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1 package Low-Carb Bread Mix
1 packet Active Dry Yeast (included in package)
3/4 cup Warm Water about 110°F
3/4 cup light whipping Cream warmed to about 90°F
2 Tbsp Canola Oil (You can substitute for the oil by using the same amount of whatever oil that you prefer. Olive oil or similar may be the most compatible in terms of flavor.)
1 Egg large, slightly beaten
In a large mixing bowl, combine warm water and yeast. Let stand for 5 minutes to activate the yeast.
Add the warmed cream, oil, egg, and bread mix to the yeast mixture. Combine and then knead mixture by hand for 6 – 8 minutes.
Shape the dough into a loaf and place into a lightly greased 9×5-inch loaf pan. Cover and let rise until doubled in size, about 1 hour. Preheat oven to 350°F.
Uncover the loaf and bake for 50 – 60 minutes. Cool before slicing.

Low-Carb Bread Mix
Active Dry Yeast

Recipe Specialist Notes

For most recipes our Low Carb Baking Mix can be substituted cup for cup for All Purpose Flour,
this mix is very high in gluten which create a heavier, denser texture.

Our Low Carb Bread Mix, though it can be made in a bread machine or by hand, will produce a better bread loaf if made by hand. This is likely due to the large amount of vital wheat gluten. Many customers that use this product in a bread machine add up to 1/4 cup of additional liquid to help the bread dough mix easier.

We have found that adding 1/4 cup of additional water aid in the rise of our Low Carb Bread Mix. Yeast also “works” better in an acidic environment. Because of this, you may feel free to add 1 tsp of vitamin C powder to the liquid ingredients.

You will want to use light whipping cream. This product can be found next to the heavy whipping cream in the dairy section of your local grocery store.

This mix should work with a bread machine as well as mixing by hand, but because it has a higher gluten content (the protein that gives bread its chewy texture) it can become tough if it gets overworked. This is why mixing by hand may be helpful; you can make sure that all of the ingredients are getting incorporated evenly and add more water as needed. You will want to warm the cream and water as directed in the hand baking recipe. To use this mix in a bread machine we suggest the following: Warm the water to 85-90°F (for bread machine baking we suggest adding an additional ¼ cup of water for a total of 1 cup). Pour into bread machine pan. Add cream, oil, and egg. Add Low-Carb Bread Mix. Make a shallow well in the center of bread mix: do not break through to liquid portion. Add yeast to the well. Set bread machine to basic normal white bread setting, medium crust setting, and 2lb loaf size. Start bread machine.

To convert to 1 ½ lb machine you can make the following adjustments: 2-2/3 cups of Low Carb Bread Mix, ½ cup water, 4 ½ tsp oil, ½ cup whipping cream, 1 egg, 2 tsp yeast. You will want to warm the cream and water as directed in the hand baking recipe.

We haven’t tested this recipe using Almond Milk. The cream in the recipe adds fat which will contribute to the texture and flavor of the bread. Since Almond Milk may have a lower fat content than cream, we might suggest adding 2 parts almond milk to 1 part oil to compensate. So instead of the 3/4 cup Cream, use 1/2 cup Almond Milk and 1/4 cup oil (in addition to the 2 Tbls. oil).

We would not suggest altering the recipe too much although an extra egg should be fine. We would suggest using Whipping Cream as the recipe suggests as the fat in the cream will help to make the dough more tender.

To convert to a 1 ½ lb machine you can make the following adjustments:
2-2/3 cup mix
½ cup water
4 ½ tsp oil
½ cup whipping cream
1 egg
2 tsp yeast

Our Low Carb Bread Mix will have a slightly dryer texture than wheat bread, but adding up to an extra 1/4 cup of liquid, especially if you’re using a bread machine, can help hydrate the dough. You can also try adding an additional tablespoon of oil or butter. For extra flavor you could brush the loaf with egg wash or milk and then sprinkle with sea salt before baking, or you could incorporate dried herbs, cheese, seeds, nuts, or similar in the dry ingredients and then mix the dough as instructed.

To make hamburger buns, follow the instructions as written and instead of forming the dough in a loaf pan, portion the dough into 2 ounce (approximately) rounded portions. Let the buns rise until they double in size and then bake as directed, rotating the pan halfway through the baking process so that the buns brown evenly. Salt, a small amount of honey or sugar substitute, herbs, and cheese can all be added to enhance the flavor of the bread.

Products Used in this Recipe
Low-Carb Bread Mix

Active Dry Yeast        

This table is a copy of Bob’s Red Mill Facts

Nutritional Facts
Serving Size: 1 Slice (21g)
Servings Per Container: 21
Amount Per Serving % Daily Value
Calories 90
Calories from Fat 10
Total Fat 1.5 g 2 %
Saturated Fat 0 g 0 %
Trans Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 92 mg 4 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 4 g 16 %
Sugars 0 g N/A
Protein 11 g 22 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 7 %
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
IngredientsVital Wheat Gluten, Whole Grain Oat Flour, Oat Bran, Oat Fiber, Flaxseed Meal, Whole Grain Rye Flour, Wheat Bran, Whole Soy Flour, Active Dry Yeast, Cane Sugar, Sea Salt (magnesium carbonate as flowing agent)

*Manufactured in a facility that also uses tree nuts, soy, wheat, and milk

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