This chia almond low carb bread recipe has a texture just like whole-wheat bread and can be baked as a loaf or as rolls. A perfect everyday grain free bread, this easy recipe is gluten free, Keto and delicious with sweet and savoury toppings. No eggy taste!
Since I first published this recipe in August 2018, this bread has become a firm reader favourite with hundreds of five-star reviews like the one above.
Together with my almond flour bread, it is one of the most popular recipes on my website. That's why I have decided to give the post an update with step-by-step photos and more details.
Superseed Bread Mix Low Gi
I am so happy with this bread - it might just be my personal all time favourite. The texture reminds me of whole-wheat bread. It is soft, with a tender crunch in the crust.
When I first went low carb, I thought I had to give up bread forever as grains are off the menu. Wheat and other grains contain easy-to-digest carbohydrates that the body converts into glucose (=sugar). Eating grains provides a short-term energy boost and will spike your blood sugar - whether you choose a white loaf or a healthy whole-wheat one. Shortly after, your insulin levels plummet and you'll feel hungry again.
As Dr Willam Davis writes, 2 slices of whole-wheat breadraise blood sugar higher than 6 teaspoons of table sugar. Read his book Wheat Belly, in which he explains in detail why we should ditch wheat and other grains - it's an eye-opener.
No Fail Wholemeal Brown Bread • Happy Kitchen
So much for the bad news. The good news is, there are plenty of bread recipes using grain free flours. These will not spike your insulin levels the way regular bread does AND they taste absolutely delicious.
Quark is a German cooking cheese, which is made by heating soured milk until it curdles. It is available in larger supermarkets in the UK and Northern Europe. In the US you can get it online or in delis/natural food stores.
Recipes using almond flour can result in a crumbly, dry texture because of the lack of gluten. The quark makes up for this and gives this low carb loaf a wonderfully moist bread-like texture.
Sourdough Bread Vs Whole Wheat: A Guide To Which Is Better
Yes! Quark makes this recipe also less heavy than other grain free bread recipes, because you use it in place of fats such as butter or coconut oil. With almond flour or almond meal containing plenty of healthy fats on its own, you still get that lovely low carb long-term energy boost.
If you have difficulties sourcing it, you can replace the quark with Greek yoghurt. This will alter the taste slightly, but it would still work well.
Almond flour and coconut flour. Both almond flour and almond meal (or ground almonds) work in this recipe. The added coconut flour further improves the bread-like texture and taste.
Healthy Whole Wheat Sourdough Sandwich Bread
Psyllium husk provides an extra dose of fibre, which we all need for well-functioning digestion. It gives the bread more substance and that whole-wheat taste. Check what kind of psyllium you have - if you want to use psyllium powder, use only 1 ½ tablespoons as opposed to the 3 tablespoons stated for the crushed husks.
Chia seeds. You can use black or white chia, whichever you can get hold of. These awesome superfood seeds are not only packed with nutrients, but they also act as a binder. That's why you only need 3 eggs for this bread. Other low-carb bread recipes use as many as six eggs. Fewer eggs = zero eggy taste!!!
In addition to the above, we're using baking powder, a pinch of salt and sunflower seeds. The sunflower seeds are optional. Any other seeds would work just as well - sesame seeds or pumpkin seeds, for example.
Low Carb Whole Wheat Sandwich Bread
Step 4: Fill the dough into the loaf tin and let it rest for 15 minutes so the psyllium and the chia can absorb the liquid. Sprinkle more sunflower seeds over the top.
Step 5: Bake the bread for around 45 minutes or until the top is lightly browned and a knife inserted comes out clean.
I used a small loaf tin(18 x 9 cm / 7 x 3.5 inch) with a volume of 450 ml. It is about half the size of regular loaf tins. Low carb breads tend to be extremely filling as they are nutrient-dense, that's why this smaller size is just perfect.
Gluten Free Wholegrain Bread
If you do not have a small loaf tin and don't want to double the recipe, you can make Keto rolls instead. Let the dough rest until the chia and psyllium have absorbed all moisture before you attempt to handle the dough!
Store the bread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Then, I pop each slice straight from the freezer in the toaster. This is meal planning the German way - we were brought up on bread and I just NEED to know I can have a sandwich when I feel like one!
Tip Top® 9 Grain® Wholemeal Bread
I have plenty of coconut and almond flour bread recipes on the blog. Check out my rustic Paleo bread with seeds, this soft fluffy flaxseed bread or this lusciously chewy-crunchy low carb garlic bread.
This chia almond bread recipe has a texture just like whole-wheat bread and can be baked as an easy-to-slice loaf or as rolls. A perfect everyday low carb bread, this recipe is gluten free, Keto and delicious with sweet and savoury toppings. No eggy taste!
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Bread Machine Sprouted Wheat Bread
I used a small loaf tin (18 x 9 cm / 7 x 3.5 inch) like this one (450ml volume). It is half the size of a full size loaf tin/bread pan. I'm finding it really useful because low carb bread is filling and denser than wheat bread. Less is more 🙂
The sunflower seeds taste good in the bread, but are not necessary for the texture. You can leave them out or replace them with sesame seeds or pumpkin seeds.
Nutrition is calculated per slice on the basis of 12 slices. A portion is 1 - 2 slices, depending on how hungry you are. 2 slices of this bread are VERY filling.I’m pretty gluten or bread-chemical intolerant to white bread these days so I make my own. I think the rise in gluten intolerance is also linked to bread not being allowed to ferment long enough. This can be achieved with a sourdough ferment but not as easily with bakers yeast. But this rye/spelt loaf tastes delicious and doesn’t give us bloat or stomach pains.
Low G.i. Bread
Mix the flours, yeast, salt & seaweed together in a large bowl. Add the olive oil and honey and mix in using the back of a large metal spoon. Then add the liquid, mixing first with the spoon, and eventually getting your (clean) hands in.
Turn out on to a clean floured surface and knead for 10 to 15 minutes. Rye flour does not go stretchy as less gluten but still needs vigorous kneading. sprinkle with flour every now and then if the dough is a little sticky.
Shape into a ball and leave in a warm place in a teatowel covered bowl for an hour – until dough is doubled in size. Then poke the risen dough back down (to deflate it) with your finger tips. Let it rise again, then knock it down. Repeat once more. Now divide into two, take one half and shape it into a loaf (1 kg flour makes 2 loaves) by rolling the dough in and folding the ends under. Repeat.
Easy Whole Wheat Sourdough Sandwich Bread • Heartbeet Kitchen
Brush the top and sides with milk (I use oat milk) to make them sticky then roll them in your seed mixture. Now make 2 or 3 deep, diagonal cuts (about 1 cm deep) in the loaves.
Leave for a final rise on a peel or tray (about 15-20 mins) until when you dent the loaf with your finger it springs back quickly and lightly. While waiting set your fan oven to 200C. On an upper shelf put a really heavy duty baking tray (or put in a tile or baker’s stone when you set the cold oven). On a lower shelf put an empty metal roasting tin to heat.
When the dough is risen and the oven is hot, put the kettle on to boil. Open the oven and quickly slide (or place) the loaves on to the hot baking tray. Then pour boiling water into the roasting tin to about a third up – this is to create steam. Close the oven door and set timer for 10 minutes.
Keto Friendly Yeast Bread Recipe For Bread Machine
After 10 minutes check the loaves. If they are browning too quickly turn the oven down to 180. Return to the oven for another 40 minutes (checking at 30). It should now be a beautiful brown on top and sound hollow when knocked. put on a wite tray to cool. Do not cut it until it is cold. if you give in the dough (which is still cooking inside) will sag and the bread will be doughy on the inside.
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