Low Carb Bread for Allergy Sufferers
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g hemp flour
- 60 g flax flour
- 40 g pumpkin seed flour
- 10 g potato fibers
- 40 g sunflower seeds
- 40 g sesame seeds
- 40 g psyllium husk flour
- 18 g tartar bakin powder
- 0.5 ½ teaspoon, heaped with Himalayan salt or sea salt
- 3 egg (s)
- 20 ml apple cider vinegar
- 225 ml water
- possibly carrot (s), grated
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Cover a baking sheet with parchment paper and place in the oven.
- Put the first 9 dry ingredients in a bowl and mix very well with a spoon or wooden spoon. The baking powder really needs to be evenly distributed. If necessary, mash something with a spoon, if there are lumps, or sieve immediately beforehand.
- Boil the water.
- Add the eggs and vinegar to the dry mixture and knead well with the hand mixer with dough hook so that the eggs are well distributed. Place the bowl on the scales, add 200 ml = g water and immediately stir vigorously with the dough hook until the dough is firm and everything bonds. If you stir badly, there may be air holes in the bread later.
- Pour the warm dough from the bowl onto the work surface with a scraper or carefully with your fingertips and shape into a loaf. The dough should remain compact, no large holes should be seen.
- Place the loaf in the oven on the baking sheet and bake for 70 minutes without convection on the 2nd rack. Do not open the door during this time. After 70 minutes, switch off the oven, turn the bread over and leave it in the oven for another 5 - 10 minutes. Then take it out and let it cool down on a wire rack.
- The bread is slightly drier than my low carb bread - my best. If you want more moisture, you can also add grated carrots.
- My low carb breads last up to 14 days in the refrigerator.
- If necessary, the potato fiber can also be replaced by a type of flour.
- Tip: toast slices of bread before enjoying them, they always taste like freshly baked.
- Makes a small loaf of approx. 450-480 g.
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