27 Reviews of Best Low Carb Bread (Bread Machine)

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!

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.

From: petronius

On Dec 24, 2007

In response to the one star person: Yes, the bread has a slightly different texture. So what! It is low carb, full of protein, delicious and ever so healthy. My husband and I are on a low carb plan and it is so nice to send him to work with a tuna salad or egg salad sandwich. Bread is what we missed the most and thanks to this recipe (the lowest carbs out there) we can have some. My advice though is to completely leave out the splenda and add one scant teaspoon of real suger (the yeast eats it)and an extra 1/2 teaspoon of yeast. It makes the bread rise better. I also add a teaspoon of salt for extra flavour.

From: ashley dixon

On Jan 13, 2005

Totally loved it! Was spongy--would probably decrease gluten a bit. I used unground flax seeds and yogurt instead of butter. Turned out great!

From: Chef #577326

On Jan 10, 2009

This is by far the best low carb bread I have ever made. My husband likes it too. I don't have a bread machine so I added an extra 1/4 cup of gluten flour, extra 1/4 cup soy flour, 1/3 cup oil instead of butter, 5 eggs instead of 1, 1 teaspoon salt and 1 tablespoon baking powder. It turned out great. I think the next time instead of the extra soy and gluten flour I am going to try 1/2 cup of almond meal.

From: AppleCake

On Mar 17, 2009

I am so thankful for this recipe! I usually make it a couple of times a week to satisfy bread cravings. Considering how few carbs there are in a slice it's really delicious. You may need to add butter to a slice before eating it to make it taste more like "real" bread. Thanks so much for posting this! Update: I have found that by adding a cup of vital wheat gluten rather than the 3/4 cup keeps the dough from being too watery. It adds about another gram of carb per slice but it's worth it. I also use almond flour in place of the soy flour and have cut the Splenda to one tablespoon. It's every bit as good if not better now. Thanks again for this low-carb staple.

From: Narshmellow

On May 8, 2008

I made mine in the regular old oven. I used the tsp of real sugar suggested. I also added another 1/4 of a cup of wheat gluten and a few Tbsps of dry milk and a little more water so it was dough like. I let it raise to the lip of the bread pan and baked it in a 375 degree oven for 10 minutes then turned it down to 350 for 15 minutes. I took it out and let it cool. The center did fall, so I might of let it raise too high. The center was still cooked through. I toasted it and put some butter and jam on it, loved it! I also plan to use it for french toast. Thank you for a wonderful recipe!

From: Chef #1286803

On Jun 4, 2009

Love it but a little sweet.. I cut it to 8 packets of Splenda and then added 1/2 tsp of salt to balance.. Perfect! This bread saves me from many of cravings. Thanks for the recipe!

From: Chef #949562

On Sep 9, 2008

I had high hopes for this recipe when I saw the reviews so I baked it. Took a bite of it untoasted and buttered, tasted it and threw out the slice. Tried toasting it and it wasn't much better. If this is good bread then I will do without. Terrible. REALLY terrible

From: londongavchick

On Mar 5, 2006

Very spongy. It was a very weird texture and the flavor wasn't there either.