Want an easy low-carb and keto bread? Try this gluten-free coconut flour psyllium husk bread recipe. It's a tasty addition to serve with breakfast or dinner.
This is a quick bread that reminds me of wheat bread. I created this recipe back when I did an egg fast since it is a fantastic way to use lots of eggs.
One of the things I've grown to love over the years is fried eggs with runny yolks. They've become a regular breakfast for me on the weekends.
Wholesome Yum Psyllium Husk Powder
I'm not really sure who started the low-carb psyllium bread trend. One of the first recipes I found was Maria Emmerich's Amazing Bread.
It's a fantastic way to enjoy bread on the keto diet and is great for those who are gluten-free or paleo as well.
This is one of the best keto bread recipes because it is so easy to make, especially if you have a food processor.
Bread Rolls (vegan, Paleo, Keto)
This psyllium husk bread is somewhat dense. The psyllium adds a nice texture and covers up the taste of the coconut flour and eggs.
You will need both baking soda and baking powder to help this low-carb bread rise. It is what prevents it from being too dense.
Before you begin, preheat the oven and then prepare the loaf pan. If you use a silicone pan, you don't have to grease it or add parchment paper.
Fluffy Low Carb Buns (gluten Free, Dairy Free, Keto)
Add all of the ingredients to a food processor or large mixing bowl. Pulse in food processor or mix with electric mixer until well combined.
Pour the batter into a lined baking pan. Bake the bread until the edges are golden brown and a toothpick inserted into the middle comes out clean.
The bread combines coconut flour with psyllium husk, and it's perfect when you pair it with your morning eggs. Add a slice to the toaster and make avocado toast.
Gluten Free Bread Rolls
There are a lot of different ways you can use this keto bread. Try it out in other keto breakfast recipes by slicing it up to make French toast!
You could also try it in donut molds to make bagels. Then, just top the bagels with sesame seeds or everything bagel seasoning.
This is an easy recipe for low-carb baking because you can add many different things. Make it sweeter by adding a little sugar substitute and cinnamon.
How To Make Ultra Soft White Gluten Free Bread
Many of the low-carb, gluten-free breads I've seen lately use only egg whites, resulting in a light-rise bread that doesn't taste so eggy. There seems to be a learning curve, though, because if you take the bread out too early, it may collapse.
I didn't want to risk any of that, and I didn't have the time to experiment, so I used whole eggs in this bread like I always do. I think the psyllium helps cover up some of the eggy taste.
I got this great 8x4 silicone bread pan off Amazon, and it saves me the hassle of greasing or lining the pan with parchment paper. The bread just pops right out of the pan with no greasing.
Cave Food Kitchen: Psyllium Coconut Flour Rolls
The pan seems to be of high quality, so it should last a long time. And it has a steel rim at the top, so it keeps its shape and doesn'tflop around on the top.
After spreading it into the pan, I smoothed out the top of the dough and gave it a rounded shape like bread often has after baking. The dough did rise a bit in the oven thanks to the eggs and baking soda, which are the leaveners.
If you enjoyed this keto bread with psyllium husk powder, here are some more keto breads you should try next. They are some of my favorites!
Gluten Free Seeded Loaf (mixed Seed Bread)
Original recipe used a carton of eggs which can result in an ammonia smell. Therefore, the recipe has changed to use 1 pint egg whites and 2 whole eggs.
Others have noted that only 8 whole eggs will work in the recipe and 2 tablespoons of nutritional yeast can be added for flavor.
Serving: 1 slice | Calories: 127 | Carbohydrates: 6 g | Protein: 3 g | Fat: 13.3 g | Sodium: 243 mg | Fiber: 4.1 g
Ingredient Grain Free Vegan Sandwich Bread (oil Free)
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to along with a link back to the original content.Psyllium husk is the crucial ingredient in gluten free bread baking. It acts as a binder, and it gives gluten free bread dough the elasticity, flexibility and extensibility it needs so you can actually knead and shape it without any problems. It also allows gluten free bread to proof properly (so it can actually double in volume). With its help, you can make gluten free bread that tastes, looks, smells and feels like “regular” bread made with wheat flour. Here, I’m sharing EVERYTHING you need to know about this incredible ingredient.
Get excited, because today we’re continuing the Gluten Free Baking Basics series with a post all about the ingredient that makes proper gluten free bread possible (and delicious). Yes, we’re talking psyllium husk.
Paleo Almond Flour Bread Recipe (gluten Free)
By the way, if you haven’t seen the previous posts in the series, I definitely recommend having a look! First, I took a deep dive into everything you need to know about making your own homemade gluten free flour blend, and also shared my favourite, go-to blend recipe that you can use in most of my gluten free recipes. The second post was basically a xanthan gum 101 – we talked about what xanthan gum is, the role it plays in gluten free baking, how much you actually need to use, and also busted some xanthan gum myths along the way.
Now, while getting your gluten free flour blend right and knowing how to use xanthan gum is super important, my biggest breakthrough in gluten free baking actually happened when I discovered psyllium husk.
Don’t get me wrong: making the perfect fluffy gluten free cake or deliciously gooey gluten free chocolate chip cookies or a wonderfully flaky gluten free pie crust is fun and exciting… but let’s be honest, we all know that bread is the one true holy grail of gluten free baking. (And by the way, there’s A WHOLE CHAPTER all about gluten free bread in my gluten free cookbook, Baked to Perfection, with over 15 incredible recipes, such as proper pizza, bagels, baguettes, artisan loaves and even cinnamon rolls!)
Fluffy Gluten Free Yeast Bread Recipes To Make On Repeat
And while making proper, can’t-believe-it’s-gluten-free gluten free bread might sound incredibly difficult or borderline impossible… it’s actually surprisingly easy. That’s right, you can make gluten free bread that tastes, looks, smells and feels like “regular” bread made with wheat flour – and it’s all thanks to the magical ingredient that is psyllium husk.
Today’s post will cover pretty much everything you need to know about psyllium husk: from what it is to the role it plays in gluten free bread baking. We’ll talk about the different forms of psyllium husk (whole husk vs powder) and I’ll also share why I prefer to use it in gel form (rather than adding it directly to the dry ingredients).
Before we get to the bits and bobs of what is psyllium husk – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Best Psyllium Husk Bread Recipes
Psyllium husk is the outer coating (or the husk, hence the name) of the psyllium seeds from the Plantago ovata plant, which is a herb grown mainly in India.
It’s a rich, plant-derived source of fibre, and it’s therefore frequently used as a dietary supplement for improving gut health. Much like xanthan gum, it’s also used as a food thickening agent that keeps foods uniformly thick (especially ice cream and other frozen desserts).
That’s due to the fact that psyllium husk is a hydrocolloid – it binds water and even at very low concentrations can cause a significant increase in the viscosity of a liquid. That is: it forms a gel.
Easy Gluten Free Rice Bread (no Potato, Gums Or Yeast)
And that’s the property we’re interested in when it comes to gluten free baking: the ability of psyllium husk to bind water and form a sticky, fairly elastic gel that transforms gluten free bread from a loose batter-like consistency into a springy, somewhat extensible dough that you can actually knead and handle.
The role of psyllium husk in gluten free bakingIn gluten free baking, psyllium husk acts as a binder – a gluten substitute that holds the bakes together, gives them elasticity, extensibility and flexibility, and thus prevents them from being too crumbly. Due to the fact that it’s a hydrocolloid that binds water, it also keeps the bakes moist and prevents them from drying out too quickly.
It’s important to keep in mind that, much like xanthan gum (the other important binder in gluten free baking), psyllium
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