Low Carb Carbalose Flour Bread

Carbalose Flour BreadAs I said at the beginning of the Julian Bakery Page, like all true diabetics I went on the internet trying to find a “recipe” for low carb bread.  I never did find that recipe but the quest led me to do this website and is the culmination of this Carbalose Flour Bread.  Who’d have guessed that looking for a silly bread recipe would also catch a crook.

DO NOT USE CARBQUIK-IT WILL NOT WORK.

Carbalose Flour BreadCarbalose Flour BreadCarbalose Flour BreadIt took me many, many tries to get this recipe just right and I paid nearly $700.00 to have it tested through Exova Laboratories so I know all the figures are correct.

If you think you can’t live without bread then here you go. This bread is good, good, good.

  • Equipment Needed:
  • Large Cuisinart or other Large Food Processor
  • Electric Knife
  • Small Cutting Board
  • 4½” x 8½” x 3″ Small Glass Loaf Pan
  • If you are use a larger loaf pan then your bread will be longer, not rise as high, and will be wider that the picture above.
  • Use this recipe if you have a Standard 4″x8″ Loaf Pan

Martha’s Picture

If you do not have an electric knife you will probably not get the slice counts.  This of course is OK but your nutritionals would vary slightly and accordingly.

This recipe may or may not work in a bread machine.  I personally do not have one so I am unable to test it.

 

Use for Stuffed Strawberry Cream Cheese French Toast and the dough may also be used for rolls, buns, individual baguettes, and whatever else you might imagine.  Also makes great bread crumbs and yes, even Basic Pizza Crust.  A roll, hot out of the oven?  Slathered with butter?  Heavenly.

For many other Carbalose Flour recipes please see All Things Carbalose informational page.

If you will just make 3 loaves of this, one for bread, one for croutons, and one for crumbs, I doubt you will ever want to be without them.

  • Carbalose Flour may be purchased in 3 lb. bags from www.netrition.com
  • Complete Nutritionals for rolls, buns, baguettes, cubes and crumbs are below recipe.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

The Best Thing Since Sliced Bread
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Ingredients
  1. 2¼ C Carbalose Flour
  2. ¼ C Wheat Gluten
  3. ¼ C Coconut Flour
  4. 1 t Salt
  5. ¼ t Guar Gum
  6. ¼ t Xanthan Gum
  7. ¼ C Golden Flaxseed Meal***
  8. ¼ C Warm Water***
  9. 3 T+1 t Coconut Oil
  10. 1 C Water + (Only If Needed)
  11. 1½ T Yeast
  12. 1 t Sugar
  13. 7 Drops Liquid Sucralose*
Instructions
  1. Bloom yeast & sugar in 1 cup warm water for 10 minutes or until foamy.
  2. Add flaxseed to ¼ C warm water for 10 minutes. (It will become quite gelatinous)
  3. Put first 6 ingredients in processor and pulse to blend.
  4. Add 3 T melted coconut oil and pulse to blend.
  5. Add flaxseed mixture to dry ingredients and pulse to blend.
  6. Add liquid Sucralose to top of bloomed yeast and with machine running add to dry ingredients.
  7. Run processor for at least a minute and probably a little longer adding any additional water as needed 1 T at a time.
  8. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  9. Form into a ball and put into un-greased bowl and cover with film for about 20-25-30 minutes or until slightly less than doubled. If over-proofed it will not rise well the second time and will more than likely "fall", leaving a less that desirable looking loaf.
  10. Preheat oven to 340 degrees.
  11. Take dough out of bowl and knead (very gently) until you are sure ALL air pockets are out.
  12. Form gently into loaf, put into greased (remaining 1 t coconut oil) pan, very loosely cover with film and let rise for 25-30 minutes. Do not over proof as it will raise a little more in the oven.
  13. Bake 45 minutes.
  14. Rest the bread in the pan at least 10 minutes.
  15. Make sure bread sides are not sticking to pan, remove gently, put on wire rack, and cool completely.
  16. Slice bread with an electric knife.
  17. 16 Servings
  18. 93 Calories, 6.8g Protein, 5.0g Fat, 8.9g Carbs, 5.4g Fiber, 3.5g Net Carbs
  19. 18 Servings
  20. 82 Calories, 6.0g Protein, 4.4g Fat, 7.9g Carbs, 4.8g Fiber, 3.1g Net Carbs
Notes
  1. Please note the use of *Sucralose in each of the recipes using Carbalose is only to negate the bitter taste of the flour and DOES NOT make the recipe “sweet”.
  2. Slice size is equivalent to a normal slice of pretty much any other normal bread.
  3. ** I plugged all the ingredients (except the Carbalose Flour) into a food database to get the figures below and added them to the Carbalose figures to get my Totals Per Loaf.
  4. ***The only difference between this recipe and the first one is soaking the flaxseed in warm water. It turns into a gelatinous mixture that seems, for some reason, to give the bread better structure, consistency & with less chance of “holes” in the bread. I have now tried this several times and it absolutely does work.
  5. If at any time after the loaf is form and touched, the indentation will remain even after baking and the same thing when taking out of the pan until the loaf in completely cooled. This is the reason I keep using the word gently.
  6. Flaxseed in warm water was suggested by Jeff L and my hat goes off to him.
Low-Carb Scams http://low-carb-scams.com/
  • Carbalose Flour                                   
  • Calories           Carbohydrate             Fiber               Protein            Fat
  • 675                  108g                            65g                  70g                  25g
  • Rest of Ingredients**
  • 705                    37g                            21g                  29g                  53g
  • Totals Per Loaf
  • 1380                145g                            86g                  99g                  78g
  • Divided by 16 Slices=42g slice             
  • 86                        9g                              5g                    6g                    5g
  • Divided by 18 Slices=37g slice          
  • 77                        8g                              5g                    6g                    4g
  • 16 Slices/Loaf
  • 86 Calories, 6g Protein, 5g Fat, 9g Carbs, 5g Fiber, 4g Net Carbs
  • 18 Slices/Loaf
  • 77 Calories, 6g Protein, 4g Fat, 8g Carbs, 5g Fiber, 3g Net Carbs
  • Bread Cubes 11 Cups/Loaf
  • 125 Calories, 9g Protein, 7g Fat, 13g Carbs, 8g Fiber, 5g Net Carbs
  • Bread Crumbs 8 Cups/Loaf
  • 175 Calories, 12g Protein, 10g Fat, 19g Carbs, 11g Fiber, 8g Net Carbs

  • 12-2 oz. Rolls/Recipe
  • 115 Calories, 8g Protein, 7g Fat , 12g Carbs, 7g Fiber, 5g Net Carbs

  • 12-2 oz. Buns/Recipe
  • 115 Calories, 8g Protein, 7g Fat , 12g Carbs, 7g Fiber, 5g Net Carbs

  • 2-12 oz. Baguettes
  • 690 Calories, 50g Protein, 27g Fat , 73g Carbs, 43g Fiber, 30g Net Carbs
  • 3-8 oz. Baguettes
  • 460 Calories, 33g Protein, 18g Fat , 48g Carbs, 29g Fiber, 19g Net Carbs

  • Lisa Price

    I live at a high altitude…6100′ and typically I need to add more flour to regular (high) carb bread, cakes, cookies, etc. so they don’t fall flat. I started LCHF about 5 months ago. Any ideas on how or if I should adjust this recipe for high altitude baking? I already have my bag of Carbalose from Netrition and am ready to give it a try!

    • Deborah Krueger

      Hi Lisa,

      I too lived at high altitude in Colorado at 10,400 ft and same for me. More or less of everything plus higher, longer temps. I would suggest you try the recipe as written to begin with, and then adjust accordingly. If the dough seems a bit too loose add a couple of T of flour and vise versa with water. I think you may actually need a bit more water. The good news is that things tend to proof sooner and higher so don’t let that get away from you and maybe use 1 t less yeast. I would also bake it at 350 degrees.
      Love to know how it turns out. Picture maybe?
      Hope this helps,
      Deborah

      • Lisa Price

        Thanks! I need to pick up a few more of the ingredients and then I’ll give it a try. I am in SW Colorado near Pagosa Springs. I will post a picture if it turns out picture-worthy LOL.

        • Lisa Price

          I made a loaf tonight following the recipe exactly and it came out perfect. This is really good bread and tastes just like full carb white flour bread! I didn’t have sucralose so I used liquid stevia and had no bitter taste. I did bake at 350 as you suggested and it took 50 minutes. I have pictures but don’t know how to post them. Thanks for the recipe and helpful instructions!

  • Trish

    Worst bread ever! I tried 3 x’s with newer yeast although I had fresh, then tried a different flax, blah blah. I don’t have guar gum but I don’t think that will make or break this. This so called ‘bread’ is dense. Never rose above the rim of my bread pan. I did everything as written. Personally, I think it should only rise once, not a 2nd time but not going to try it. No more wasting expensive ingredients on this flop. Sorry…I really despise this recipe. I had to use a KA stand mixer because I don’t have a large enough processor but really? The dough felt like you described yet all three attempts look nothing like your photos. I won’t try this again. Maybe I’ll try the tortillas or English muffins and see if either of those work. If not…I’m ditching your carbalose recipes. Sorry but I hate wasting.