Basic Quick Bread

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Basic Low Carb Quick Bread

It’s no secret that the one thing low carbers miss most is bread. This is often what is missing as an appetizer, enjoying a real sandwich, or just having a morning slice of toast. I do have a bread machine, but I rarely have yeast to make a proper bread. That is something that I plan to try in the near future.

Gluten Free Almond Coconut Flour Bread

This week, I set out to bake a basic quick bread that could be easily thrown together with ingredients I typically have on hand. It needed to serve as a replacement for simple white bread and also serve as a base for other varieties of bread. Since I usually have both almond and coconut flours in my pantry, I used a mix of both in this recipe. Eggs were used for leavening, but I suppose baking powder or soda could be added to make a lighter bread.

Quick and Easy Low Carb White Bread

Quick and Easy Low Carb White Bread

I was very pleased with the results of this recipe. This bread can be enjoyed as toast for breakfast to complement eggs, to make a sandwich for lunch, or as a dinner appetizer. Herbs or seeds can be added to flavor the bread. I also believe this recipe can be used to develop sweet breads which I plan to experiment with. I will be making french toast using this bread and will post that recipe next.


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Comments

  1. Kate says

    OoOoOoOOoOOoOOoo…wonder how it would handle being rolled out. First thing that came to mind is loading it with cinnamon/sweetener/butter and roll it back up for cinnamon rolls! Sweets really aren’t a huge temptation for me, but a good ole-fashioned cinnamon roll gets my attention every time….snort! Thanks so much for sharing…can’t wait to try!

    • says

      The dough is a bit liquidy for rolling so not sure how it would work. I have also been dreaming of a good low carb cinnamon roll recipe and I think a coconut flour based dough may work well.

      • Anonymous says

        Agreed it is too runny for cinnamon rolls, but we added 3 over ripe bananas and 1/2 cup erythritol sweetner and after baking two loaves, one regular and one banana, we added 40 minutes at 300* additional time to the banana bread. It turned dark and crusty on top, moist in middle and is totally awesome!

        • says

          The banana one sounds yummy! I usually only add one banana to keep carbs low, but the additional ones are great if you aren’t concerned with the extra carbs.

  2. Osi says

    love it. Texture Is more like a pound cake, but non the less absolutely delicious. Will makE it again, maybe with herbs to make it more savory. Thanks for the recipe. :)

    • says

      Thanks for giving it a try and letting us know how it turned out! I’m thinking of trying a new recipe with only coconut flour for a lighter texture that would be closer to regular bread.

  3. Doc says

    Awesome! Best LC bread ever! Not sure how long it will keep though, as it doesn’t stay around long enough for us to find out!

  4. Georgia says

    I tried this and unfortunately failed.. but I think that is because I made it with raw cocnut powder not flour… Question… How long do you mix the ingredients before it becomes a dough? Thank you so much for all your recipes, I truly appreciate all you do for the low carb community…

    • says

      I didn’t have to mix long as the coconut flour really absorbs the liquid quickly. I’m sure the problem you had was because you weren’t using coconut flour which is different than raw coconut powder.

  5. says

    OMG! This is the BEST bread we have tried! We added 1/4 cup erythritol and 1 tsp vanilla (we like sweets :). Husband, 6yr old, 17 yr old (she’s the one who baked the bread) and myself: We LOVE this bread!

    Once baked, I sliced a piece (it’s good just like that) & topped w/some thawed berries: DELISH.

    This recipe is a TOTAL keeper.

    Thank you!!!!

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