Since centuries before bread has played a major part in diets all over the world. Whether its at home or eating out, some type of bread will be introduced to the table with most their meals. But here’s the issue… a large portion of the population is now intolerant to gluten.
And there is another factor, Bread is also high in carbs, so if you are on a low carb diet this is a big no no.
Studies have also shown that the wheat produced now is problematic for other reason too.
However, do not despair if you happen to love your bread, there are lots of other options that are big on flavor and really are great alternatives to standard bread.
Below are 16 recipes for low-carb, gluten-free breads that are not only tasty but incredible for your health.
1. Oopsie Bread
- Nonstick cooking spray
- 3 large eggs
- ⅛ teaspoon cream of tartar
- 3 ounces (100 grams) full-fat cream cheese, cold, cubed
- ⅛ teaspoon salt
- Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper and lightly spray with nonstick spray.
- Separate the eggs, making sure no yolk gets into the whites and placing the whites in a clean, non-greasy bowl.
- Using a clean, non-greasy electric whisk, whip the egg whites and the cream of tartar until stiff.
- In a separate bowl, use the same whisk to whisk together the yolks, cream cheese and salt, until smooth.
- Using a spatula, carefully fold the egg whites into the cream cheese mixture, working in batches. Work by placing a mound of egg whites on top of the yolk mixture, then gently fold the yolk mixture from under and over the egg whites, rotating the bowl, again and again until the mixture is incorporated. You want to use the folding technique because you want to keep the air bubbles intact in the egg whites.
- Spoon 6 large mounds of the mixture onto the prepared baking sheet. Gently press with a spatula on the top of each mound to flatten just slightly.
- Bake 30-40 minutes, until golden-brown.
- Cool a couple of minutes on the cookie sheet, then gently transfer to a wire rack to cool completely. Store leftovers in a slightly open Ziploc bag in the fridge for a couple of days.
Nutrition Per Serving
Ingredients: Eggs, cream of tartar, full-fat cream cheese, salt.
2. Cheesy Garlic Bread
- 1 1/4 C almond flour (I use Wellbee’s)
- 1 T coconut flour
- 3 egg whites, beaten until fluffy
- 2 T olive oil or avocado oil
- 1/4 C warm water
- 1 tsp. live yeast granules
- 1 tsp. coconut sugar (or honey or molasses– will be eaten by yeast)
- 1/2 C shredded mozzarella cheese
- 1/4 tsp. salt
- 2 tsp. baking powder
- 1/4 tsp. garlic powder
- 1/2 tsp. xanthan or guar gum (optional)
- 1 C shredded mozzarella cheese
- 2 T butter, melted
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 1/2 tsp. Italian seasoning
- Preheat oven to 400 degrees.
- In a large bowl, combine almond and coconut flour, salt, baking powder, garlic powder and xanthan gum. Stir well.
- In a small cup or bowl, combine warm water and sugar and stir until dissolved, then add yeast. Set aside for a few moments.
- To the flour mixture, add olive oil and yeast-water mixture and stir well with a rubber spatula. Add in beaten eggs and continue to mix.
- 5. Add in the 1/2 C mozzarella shreds and mix gently with your spatula until a nice dough is formed and cheese is mixed well throughout.
- Grease a 9×9 square cake pan or large cookie sheet. Put batter into cake pan or cookie sheet. If you’re free-forming on a cookie sheet, loosely form the dough into a rectangle or square.
- Bake at 400 degrees for approx. 15-17 minutes or until the sides of the crust turn golden brown. Remove and top.
- In a tiny bowl, combine butter, garlic powder and salt. Mix well, then brush over the top of the garlic bread base. Be sure to get the butter over every inch!
- Top the bread with shredded mozzarella cheese, then sprinkle that with Italian seasoning.
- Bake at 400 degrees for about 10 minutes or until cheese is melted. For final 3 minutes, turn broiler on to brown the cheese.
- Remove from oven and let bread stand for 5-10 minutes before serving (if you can wait that long).
Nutrition (per 1/10th of recipe): 175 calories 4 g carbs 2 g fiber (2 g net carbs) 16 g fat 8 g protein
3. Coconut and Almond Bread
- 3/4 cup of desiccated coconut(or slightly more if batter is too liquid)
- 1 cup of almond meal
- 1/2 cup + 2 tablespoons of butter (140g)
- 1 tablespoon of mild-flavored honey (optional: if you prefer non-sweet bread, leave the honey out)
- 1 1/2 teaspoon ofapple cider vinegar
- 3/4 teaspoon of salt
- 1 1/2 teaspoons of baking powder
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) – Note that the oven temperature has to be this low so that the almond meal and coconut flour does not turn brown so easily.
2) Heat a saucepan over low heat and melt better. Turn off the heat and allow butter to cool for a couple of minutes.
3) Stir in the honey (if using) and apple cider vinegar and mix well.
4) Break the eggs into a large bowl and beat them. Add the salt, baking powder, almond meal, and butter mixture, ans stir well.
5) Add the coconut flour and stir well with the other ingredients until homogeneous. If necessary, add a bit more coconut flour. (Note that the batter should be easy to pour into the loaf pan. It should not be too thick that you have to scoop it into the pan.)
6) Pour batter into a well-buttered loaf pan.
7) Bake for around 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
8) Allow bread to cool for 15 to 20 minutes before using a spatula or knife to go around the edges, then removing the bread from the pan.
9) Once bread has cooled completely, slice into thin pieces and serve with butter and jams or whatever spreads you like.
10) To store, wrap tightly with plastic wrap and keep in the refrigerator or freezer.
Note: You can even toast this bread! Eat it slathered with cream cheese and topped with cheese!
4. Focaccia Style Flax Bread
- 2 cups flax seed meal
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1-2 Tablespoons sugar equivalent from artificial sweetener
- 5 beaten eggs
- 1/2 cup water
- 1/3 cup oil
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.
- Mix dry ingredients well — a whisk works well.
- Add wet to dry, and combine well. Make sure there aren’t obvious strings of egg white hanging out in the batter.
- Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it’s easy to spread.)
- Pour batter onto pan. Because it’s going to tend to mound in the middle, you’ll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
- Bake for about 24-28 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
- Cool and cut into whatever size slices you want. You don’t need a sharp knife; I usually just cut it with a spatula.
Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.
5. Low Carb Bun For One
- 1 tablespoon coconut oil or butter, melted
- 1 egg, slightly beaten
- 1 tablespoon coconut milk
- 1 tablespoon almond meal, packed
- 1 tablespoon coconut flour, packed
- 1/8 teaspoon baking soda
- Sesame seeds for topping, optional
Blend oil or melted butter, egg, milk, almond meal, coconut flour, and baking soda.
Pour batter into a greased 4″ cake pan. Smooth top with a dampened spatula. Sprinkle with sesame seeds. Bake for 18-20 minutes in a 350 degree oven.
Or, cook bun in the microwave. Grease a 4″ round microwave safe ramekin. Cook at full power for 55 – 60 seconds (in a 1500 watt oven). Cook time will vary depending on how powerful your microwave is.
Make two rolls by dividing batter between 2 smaller ramekins. Cook for about 45 seconds in microwave.
6. Healthy Subway
1 1/2 cup blanched almond flour (5 oz) (or 1/2 cup coconut flouror 2.5 oz)
5 TBS psyllium husk powder (no substitutes) (45 grams) (must be a fine powder, not whole husks)
2 tsp baking powder
1 tsp Celtic sea salt
2 1/2 TBS apple cider vinegar (1 oz)
3 egg whites (6 egg whites if using coconut flour) (about 3.5 oz for almond flour option, 7 oz for coconut flour)
7/8 cup (a little less than a cup) BOILING water (or MARINARA – for more Tomato Basil Bread!) (7 oz)
OPTION: Use 2 whole eggs (Almond flour version) or 4 whole eggs (coconut flour version). If you are having trouble with it rising using whole eggs you can try egg whites. Also, if your buns looks nice and big but then deflates after removed from the oven, try reducing the baking powder to 1 1/2 teaspoons.
Preheat the oven to 350 degrees F. In a medium sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won’t work), baking powder and salt. Mix until dry ingredients are well combined. Add in the eggs and vinegar and mix until a thick dough. Add boiling water or marinara into the bowl. Mix until well combined and dough firms up.
Form into 4 to 5 mini subs (the dough will rise about 2 to 3 times so I start mine as a 1 inch disk, see picture below) or one large sub/loaf and place onto a greased baking sheet. Bake for 55 minutes (45-50 minutes for smaller shapes like buns). Remove from the oven and allow the bread to cool completely. Cut open with a serrated knife. Fill with desired fillings. Makes 5 servings.
NOTE! If you are having an issue with a bubble, try weighing your ingredients as listed above. I use this kitchen scale.
NUTRITIONAL COMPARISON (per serving)
Traditional Sub Bread = 198 calories, 6g fat, 4g protein, 41 carbs, trace fiber
Almond Flour Sub (egg whites) = 209 calories, 14.2g fat, 8.2g protein, 15g carb, 9.8g fiber (60% fat, 15% protein, 28% carbs)
Coconut Flour Sub (egg whites) = 136 calories, 2.1g fat, 7.3g protein, 17.3g carb, 11.7g fiber (14% fat, 21% protein, 51% carbs
7. Golden Flax Seed Bread
- 1 cup (112 grams) coconut flour
- 1 cup (104 grams) golden flax seed meal
- ¼ cup (24 grams) whole psyllium husk flakes
- 4 teaspoons (19.2 grams) baking powder, preferably aluminum-free
- 1½ (10.5 grams) teaspoons kosher salt
- 2 tablespoons dried rosemary leaves, crumbled
- 1 tablespoon dried sage leaves
- 1½ teaspoons dried thyme leaves
- 2 teaspoons garlic powder
- 12 (1 dozen) large eggs
- 1½ tablespoons light olive oil, plus extra for greasing pan
- ½ cup (122 grams) whole milk (or almond milk, for paleo)
- 2½ tablespoons organic raw apple cider vinegar
TIPS: Bread and croutons can be prepared 1 to 2 days in advance. Store in zip-top plastic bags to keep until ready to use.
Recipe Inspiration: Rosemary & Sage Bread Stuffing, Paleo Style, by Brittany Angell of Real Sustenance Blog.