Tag Archives: bread

Low Carb Sunflower Seed Loaf

27 Jun

After putting off posting a low carb bread loaf for so long, I’ve decided that this recipe below is good enough to share. I’ve been playing around with ingredient combinations for months, sometimes even forgetting to take note of what went in and this one is by far the best – to me at least. One thing I’ve noted and had problems with is the rising. At times, the bread will rise beautifully and at times, not much. That’s when the end result will taste gummy. Sometimes the gluten will get stringy and sometimes, it mixes in nicely. A tad more water may make the difference. I’m now so satisfied with the outcome of this bread I don’t experiment anymore. The problems with stringy gluten strands in the bread have disappeared after so much practice. Whatever you do, don’t use the bread machine, just put all the dry ingredients in a bowl and stir in the warm liquid gently with a spoon. Then use your hands to knead lightly into shape. Don’t overknead.

I now throw  in a handful of sunflower seeds and 1 tsp chia seeds everytime I make the bread. I’ve also put in some millet – but only because I was trying to get rid of the leftover millet in my pantry. Millet is  not exactly a low carbohydrate item. Other suggestions are sesame seeds and pumpkin seeds. You might have other ideas.

Low Carb Sunflower Seed Loaf

100 gr flaxseed meal

100gr finely ground almonds

30 gr soy flour

10 gr wheat bran

200 gr gluten

1 packet yeast (9 gr)

1 tsp salt

1/2 cup sunflower seeds

Optional: chia seeds, sesame seeds or pumpkin seeds

250 ml lukewarm buttermilk

150 ml warm water

Heat your oven to about 50 degrees C for 10 min and turn off the heat.

Put all the dry ingredients in a bowl and stir to mix. Add the buttermilk and water and stir gently. If it looks like the liquid is not enough, add more water bit by bit till you are able to form a nice ball.

You can either put the ball on a baking sheet lined with parchment paper or put it into a loaf pan lined with parchment paper like illustrated below.

I’ve also tried baking with a silicon loaf pan. I usually advocate baking low carb items with silicon wherever possible due to the ‘non-conventional’ ingredients which tend to stick heavily – except in this case. Although the bread literally fell out of the pan without any sticking after baking, the shape was something else. During the rising process, because the dough was heavy, it pressed against the sides of the wobbly silicon pan and expanded sideways. So although there was nothing wrong with the end product, it looked out of shape. If you don’t mind, then do use silicon because it is a blessing.

Cover the pan with some tented aluminium foil and put it into the warm oven (switched off!) and leave the bread to rise for 50 min.

Once the bread has risen, take off the foil, close the oven door and turn on the oven to 180 degrees C. Bake the loaf for 55 min. Take out and let cool.

* You can also slice the whole loaf and freeze it, taking out the amount you need the night before. I usually freeze half a loaf and once the first half is eaten up, I will defrost the next half overnight in the fridge.
* I would not recommend leaving this bread outside on the kitchen counter for too many days. It depends on the temperature. I left half a fresh loaf out in June when the day temperature was about 25 degrees C and it was covered in mold within 2 days. I must admit it was quite warm in my kitchen and I stupidly recycled a plastic bag which I had used for another loaf of bread. Now I’ve learnt. This bread is moist and this makes it a wonderful breeding ground for mold. However, if properly handled (like in the previous tip), you can enjoy this for up to 2 weeks.


Nutritional Information – per slice if cut into 22 slices, without the optional seeds

Total calories – 115.2 kcal; fat – 6.8 gr ; carbohydrates – 2.6 gr of which dietary fibre is 2.3 gr ; protein – 10.5 gr

Total carbs for the whole loaf is 57.2 gr.

Print this recipe – Low Carb Sunflower Seed Loaf

Low Carb Chickpea Bread

21 Mar

Yep, I’m still looking for the perfect low carb bread. I’ve tried 4 recipes, some with different combinations of ingredients and must say that of all of them, this recipe is by far the best. I’ve called this bread Low Carb Chickpea Bread just to distinguish it from the others. It is a misnomer because the bread is not made wholly of chickpeas nor are chickpeas the main ingredient. However, there are chickpeas in the bread.

After purchasing gluten on-line, I set out looking for bread recipes and printed out a few. It is interesting what can be used to replace flour – there were recipes with almond meal, wheat bran, whole wheat flour, flaxseeds, chickpea flour, oat bran and, and, and…  Well, over the course of 4 weeks, we’ve been having good and bad bread. One thing I’ve learnt though, is that gluten is stringy and will give your bread a gummy, rubbery bite. It seems you have to live with it. If and when I find the ultimate recipe and bake a low carb bread that really tastes like regular bread, I’ll be sure to post it!

I found the recipe for Low Carb Chickpea Bread on Monya’s Vegetarisch Rezepte blog in German. Luckily, she also has this recipe in English here.

The day I saw the recipe, I found that I had all the ingredients on hand and immediately started out to make the bread. I measured everything into my bread machine until I came to the gluten. I had quite a bit of gluten but it is so light that I really needed a lot of it to make up the 250 gr called for – 2 full cups to be exact. As luck would have it, I didn’t have 250 gr. My weighing scale said 195 gr!! Well, I couldn’t postpone the baking – the dry ingredients were sitting in the liquid. Just too bad I thought – I’ll just see what happens with less gluten.

Look what came out of the oven!

Low Carb Chickpea Bread

I’ve never baked such a fantastic looking loaf of bread with any kind of wheat flour. I’m not sure if this was a fluke or not. On tasting, the bread had that gummy texture but it was pretty good. We then tried toasting it. The gummy texture was less noticeable. So from then on, we had toast every morning and really enjoyed it.

Well, I just had to know what the bread would be like if I had used 250gr gluten so I baked it again two days ago. This time I thought the dough did not come together as well as it did with just 200 gr gluten. It also did not rise as beautifully in my oven as the first loaf. The end result was a much compacter loaf of bread – more like the dense German breads.

Second try with 250 gr gluten - didn't rise so much

The gummy texture was less noticeable. Check out the two close-ups.

Bread made with 200 gr gluten

Bread made with 250 gr gluten

Look at the grain. The bread with 200 gr gluten was lighter with more air pockets.

I think the lighter bread tasted better toasted while the heavier one was better eaten untoasted.

If you would like to try out these breads, do visit the link above and just make the change to the gluten. I did add about 50 ml extra water while the bread machine was churning. The bread I made with 200 gr gluten was only baked for 45 min while the other one was baked 45 min, taken out of the pan and baked another 10 min. on the rack.

Good luck!

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