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Nutrition Facts
Serving Size 1 (30g) Recipe makes 11 servings The following items or measurements are not included below: 2 tablespoons Splenda sugar substitute
Calories 73
Calories from Fat 31		(42%)
Amount Per Serving		%DV
	Total Fat 3.5g	5%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 17mg		0%
Potassium 88mg		2%
Total Carbohydrate 2.9g		0%
	Dietary Fiber 1.1g	4%
	Sugars 0.1g
Protein 8.2g		16%
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Best Low Carb Bread (Bread Machine)

Recipe #102631 | 2¼ hours | 5 min prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

By: truebrit
Oct 26, 2004

I found this recipe on the Low Carb Friends forum some time ago. I've baked this bread many times, and it's very good! The whole loaf only contains about 20 carbs, so when you slice it, divide the total carbs by the number of slices. (I usually get about 10 slices, which only amounts to 2 carbs per slice!) If the lid of your bread machine lifts slightly during the last 15 minutes of baking time, don't worry; when the bread is baked, the lid will lower. I prefer to eat this bread toasted slightly, and buttered.

SERVES 11 , 1 loaf (change servings and units)

Ingredients

1/2 cup water
1 egg
1 tablespoon butter or margarine
2 tablespoons Splenda sugar substitute
1/3 cup ground flax seeds
1/4 cup soy flour
3/4 cup vital wheat gluten flour
1 teaspoon dried yeast

Directions

1
Using a 1 pound capacity bread machine, combine ingredients according to order given in bread machine manual.
2
Select 'light' browning setting.
3
Don't remove bread until it is cooled.
4
Cut into slices, and store, covered, in the refrigerator.

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Featured Reviews for This Recipe

From: Uncle Eddie

On Oct 4, 2009

Pretty good bread. Easy to make. After several batched, I dropped the egg and doubled the water and still found myself adding a tad more water to get the dough to the right consistency. I used a bread machione to make the dough, let it knock down the first rise and placed the dough in a bread pan for the second rise. The oven baked loaves look beautiful. Let it cool completely before slicing! I can only eat this bread toasted or the spongy texture wierds me out.

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From: Chef #1328449

On Jul 24, 2009

Finally I can have a Tuna Sandwich instead of just tuna! I too cut the splenda to 8 pkts and added 1 tsp salt. Yes, it is very spongy so today I am going to freeze the loaf before I slice it and, yes, toasting it is the key to diminishing that bizarre spongy texture. This recipe is definitely a keeper!

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From: Susang

On Oct 15, 2006

I have already made this three times this week. My husband and I both really like this. We do also suggest toasting it, it also brings out the flax seed flavor when you do this. I did cut down on the gluten the 2nd time and it was far less spongy. We now feel like we can have bread on our Atkin's diet, which is something we missed.

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From: PreciousInRopes

On Dec 25, 2004

This was so good! I am really impressed. I did not have any flax seeds so I used rye flour instead. It was still a bit spungy, but for a low carb bread its gread! Next time I will probably reduce the amount of splenda to 1tbsp though. It was a bit sweet. I plan on makeing it from now on, this was great!