Low Carb Bread Recipe With Psyllium

Ingredients

• 283.5 g (10 oz)almond flour
• 85 g (3 oz)Bob's Red Mill golden flax meal
• 100 gpsyllium husk powder
• 22.5 ml (1 1/2 tablespoons)baking powder
• 5 ml (1 teaspoon)salt
• 226.8 g (8 oz)egg whites
• 85 g (3 oz)vinegar
• 396.9 g (14 oz)boiling water

Instructions

1. 1

   Prepare the pan

   Heat the oven to 177°C (350°F). Spray an 20 × 10 cm (8 × 4 inch) metal loaf pan with baking spray. Bring a kettle of water to the boil, then grind the golden flax meal in a coffee grinder until very fine.

2. 2

   Weigh dry ingredients

   Set a large bowl on a digital kitchen scale and zero the scale. Weigh in 283.5 g almond flour, zero the scale, then weigh in 85 g golden flax meal. Switch the scale to grams, weigh in 100 g psyllium powder, and add the salt and baking powder. Take the bowl off the scale and mix with a hand mixer so the dry ingredients are evenly distributed.

3. 3

   Measure wet ingredients

   Place a smaller bowl on the scale and zero it. Weigh in 226.8 g egg whites, zero the scale again, then add 85 g vinegar.

4. 4

   Mix in egg whites

   Pour the egg-white mixture into the dry ingredients. Mix at high speed just until combined, about 10 seconds; the mixture will start to expand slightly. Do not overmix.

5. 5

   Add boiling water

   Rinse the smaller bowl, return it to the scale and zero the scale. Weigh in 396.9 g boiling water. Pour the water over the mixed ingredients rather than dumping it in one spot, then mix at high speed for 10–15 seconds, just until incorporated. A little dry mix at the bottom of the bowl is fine.

6. 6

   Shape the loaf

   Gently lift the cool dough with your hands and shape it only slightly as you move it to the prepared pan. Set it into the pan even if the shape is imperfect or there are gaps in the corners.

7. 7

   Bake the bread

   Bake for 80–90 minutes, or longer if needed for your oven. The loaf is done when its internal temperature is 96–99°C (205–210°F).

8. 8

   Cool and slice

   Leave the loaf in the pan for 5 minutes, then remove it to a cooling rack. Set it on its side for 5 minutes, then turn it upright to finish cooling. Wait until it is almost completely cool before slicing.

What is psyllium bread?

Psyllium bread is a gluten-free-style loaf that relies on psyllium husk to bind and hold moisture in place of gluten. This version pairs it with almond flour and golden flax, ingredients commonly used in American low-carb baking.

The method’s careful weighing, quick mixing and long bake help the loaf set into a sliceable shape. It makes 20 slices for sandwiches or toast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 127 calories, 5g protein, 10g carbs, 9g fat.

The almond flour and flax contribute much of the fat, while the egg whites provide protein; the flour and meal also supply carbohydrates. Pair a slice with a protein-rich filling and vegetables for a more balanced sandwich.

Why the ingredients matter

Almond flour: this forms the main flour base and contributes a tender, substantial crumb. Weigh it rather than measuring by volume for consistency.

Flax and psyllium: grinding the golden flax meal finely helps it blend into the dough. Psyllium powder binds the mixture, so measure it accurately.

Egg whites and vinegar: these are mixed together before they meet the dry ingredients. The recipe calls for brief mixing once they are combined.

Mix quickly and gently

Egg whites: mix them with the dry ingredients at high speed for about 10 seconds, stopping as soon as they are combined. The mixture may begin to expand.

Boiling water: pour it across the mixture rather than into one central spot, then mix for just 10–15 seconds. A small amount of dry mixture at the bottom is acceptable.

Shaping: handle the dough gently and only shape it slightly as you move it to the pan. The loaf does not need to look perfectly even before baking.

Check for doneness

Timing: bake for 80–90 minutes, allowing extra time if your oven needs it. The recipe gives an internal temperature of 96–99°C (205–210°F) as the doneness cue.

Cooling: take the loaf out of the pan after 5 minutes so steam does not collect around it and make the crust soggy. Let it cool almost completely before cutting, which helps the slices hold together.

Weighing for a consistent loaf

Digital scale: weigh the flour, flax, psyllium and wet ingredients as specified rather than relying on volume measures. Zero the scale between additions to keep each quantity separate.

Order: combine the dry ingredients first, then add the egg-white mixture, followed by the boiling water. Keeping to this sequence makes the quick mixing steps easier to manage.

Serving and storing

Serving: use the cooled slices for sandwiches or toast them in a pan. The recipe specifically recommends pan-frying or toasting rather than putting the bread in a toaster.

Storage: keep the loaf in an airtight bag in the refrigerator for about 10–12 days. It can also be frozen and thawed in the fridge.

Recipe notes & tips

• Use a digital kitchen scale to measure the ingredients by weight.
• Grind the golden flax meal until very fine before mixing.
• Stop mixing the egg-white mixture after about 10 seconds, once combined.
• Pour the boiling water over the mixture instead of tipping it into one spot.
• Use an instant-read thermometer to check for an internal temperature of 96–99°C (205–210°F).
• Remove the loaf from the pan after 5 minutes and cool it almost completely before slicing.

Variations

• Toast a slice: pan-fry or toast it before serving, as suggested in the method.
• Make sandwiches: fill cooled slices with your preferred sandwich ingredients.
• Change the vinegar: use another vinegar you have on hand, keeping the same 85 g quantity.
• Freeze a portion: slice the cooled loaf before freezing for easier serving.
• Serve alongside soup: pair a toasted slice with a bowl of soup for a more substantial meal.

Common mistakes to avoid

• Measuring by volume: the recipe calls for weight, so use a digital scale for the stated quantities.
• Coarse flax meal: grind it finely in a coffee grinder before adding it to the dry ingredients.
• Overmixing the egg whites: stop after about 10 seconds, once the mixture is combined.
• Pouring water in one spot: distribute the boiling water over the mixture before mixing.
• Expecting a perfect shape: the dough may have gaps or an uneven top; place it in the pan and bake.
• Cooling in the pan: remove the loaf after 5 minutes to help avoid a soggy texture.

How to store

Keep the bread in an airtight bag in the refrigerator for about 10–12 days. It also freezes well; thaw it in the fridge and pan-fry or toast slices rather than using a toaster.

Frequently asked questions