Keto Low Carb Grain Free Gluten Free Bread is ready in 10 minutes and only contains 1.85g carbs per slice.
After playing around with ketogenic ‘breads’ for some considerable time, I have finally created a recipe that is not complicated and very quick from start to finish. Actually, I think this may be my new favourite.
This keto low carb grain free gluten free bread is not ‘eggy’, it smells like bread, it has the texture and feel of bread and tastes delicious. Oh yes. Almost forgot. It’s also paleo friendly, yeast free and sugar free. What more can anyone want?
The munch monster used to love ‘cheese on toast’, so he’s been a very happy bunny since this bread first appeared in my kitchen some weeks ago. To make his ‘cheese on toast’ he toasts one side of my keto low carb grain free gluten free bread for 3 minutes, turns it over, places butter and strong cheese on top and toast it 2 more minutes until the cheese is all melted and bubbly. Salt. Pepper. Ready and lovely.
I prefer to toast a wedge, then top it with some gem lettuce leaves, some houmous (hummus) avocado and grilled halloumi. Heavenly!
My other favourite ways to eat this keto low carb grain free gluten free bread are with a pile of cream cheese and salami on top, or with bacon and poached eggs. Yummy.
There is no yeast to activate, no waiting for the dough to ‘rise’, no working the dough until your arm is about to fall off, no tons of washing up and no need for the oven to be pre-heated (that is, unless you prefer using a traditional oven, or you don’t have a halogen oven).
I don’t use the microwave oven often. I have tried ‘breads’ in it, but I wasn’t a fan of the smell and texture of what came out. Plus there is always a worry, in the back of my mind, about the claims that radiation causes molecular changes, so I prefer to play it safe: no microwaved bread.
How to cook my low carb grain free gluten free bread in a halogen oven.
Enter my beloved halogen oven. I know so many people who own one. If you don’t, go get one now! Seriously, it sounds like a sales pitch (U.S. link HERE) but it truly is a handy machine to have in your kitchen. And yes, I am in love with my halogen oven. You might not think you need one, but I promise you that once you start using it, you’ll wonder how you ever managed without.
I use it for loads of things, especially for cooking foods that would splatter on the hob, like pan-fried fish or meat. It’s nothing like a microwave. Food cooks quickly and isn’t soggy. Bacon crisps up to perfection. No pre-heating like you would have to do with a traditional oven, so it’s also cheaper in terms of electricity or gas. Cleaning it is a breeze: instead of removing the bowl (which is huge), I just use washing up liquid and a sponge to wipe the glass bowl and rim of the lid, then I use a moppet to soak up suds and rinse the lot. Washed, rinsed and dried in 2 minutes.
The halogen oven I use in the UK is probably the only one on the market that has a hinged lid (at my house in Italy I have the original FlavorWave, but it’s no longer available). The link above will save you the bother of looking elsewhere, but of course you don’t have to buy that particular model. Just be aware that halogen ovens with normal, removable lids can be a hazard, as both the glass and inside of the lid get extremely hot. Trying to handle such a heavy, hot, loose item is just one risk you might want to avoid.
How to cook my low carb grain free gluten free bread using an ordinary oven.
My recipe has been perfected using a halogen oven because that’s my preference. If you prefer to remain traditional, you can cook my keto low carb grain free gluten free bread in an ordinary pre-heated oven at 200ºC for 8-9 minutes (no need to turn the bread over). The results will be identical.
Ingredients needed for the keto low carb grain free gluten free bread.
1 medium egg. Soured cream (or Mascarpone cheese or cream cheese). Buckwheat flour. Lupin flour. Baking soda (bicarbonate of soda). Salt. Flaxseed meal (optional).
Buckwheat is a pseudo grain and a healthy ingredient to use, but it’s very high in carbs (70g per 100g), so I use it sparingly. Lupin flour is, well, just amazing, and I use it a lot because it’s lower in carbs than coconut flour and tastes better, but if you have a peanut allergy, be aware that you may also react to lupin, although only some people do.
The method.
Just whisk the egg till frothy, then incorporate everything else until you have a smooth paste.
Simply spoon the keto low carb grain free gluten free bread mix into an oiled silicone mould (or similar). Then spread it out so it covers the entire base and is level. And finally, pop it onto the low rack of your halogen oven and cook at 200º C for 7 minutes.
Flip the bread over (it may be a little stuck and need to be eased up with a spatula) and cook the other side on the high rack for 2 minutes.
N.B. I have since purchased a silicone baking sheet from which I cut out a circular shape to fit an ordinary tart baking tray (20cm diameter) and now my bread no longer sticks!!!!!
That’s it. Ready to go. I cut my keto low carb grain free gluten free bread into 4 wedges and I store them in an airtight container until I need them. Personally, I think this bread tastes better when cooled and toasted again for crispness. It will keep for 4-5 days, but it won’t last that long!!!!!
Now you can do whatever you want with it. Breakfast. Lunch. Dinner. Infinite options at your fingertips.
Finally, remember that each quarter of my keto low carb grain free gluten free bread (1 wedge) packs just 1.85g carbs, so you could even use two wedges to make a sandwich, if your macros allow 3.7g carbs used up this way. Entirely up to you.
Enjoy!
- Yield: 1
- Serving: ¼ wedge
- Calories: 52
- Fat: 3g
- Net Carbs: 2g
- Protein: 3g
- 1 small egg
- 30g soured cream
- 10g buckwheat flour (U.S. option HERE)
- 15g lupin flour (U.S. option HERE) (world-wide delivery option HERE - use code QUEENKETO5 for discount at checkout)
- 1 tsp ground flaxseeds (U.S. option HERE)
- ½ tsp baking soda
- pinch of fine Himalayan pink salt (U.S. option HERE)
- 3-4 drops extra virgin olive oil (EVOO) (U.S. option HERE)
- whisk egg.
- add all other ingredients and stir until you have a smooth paste.
- drop a little extra virgin olive oil onto a silicone flan mould (22cm diameter) or baking tin and smear the entire base.
- spoon the bread mix into your mould and spread it out with the back of a teaspoon until the whole base is covered and levelled.
- cook in halogen oven (U.S. option HERE) at 200C on low rack for 7 mins; flip over, place on high rack and cook for a further 3 mins.
- alternatively, bake in pre-heated oven at 200C static for 8-9 minutes (no flip over necessary).
- cut into 4 wedges and serve.
Best toasted.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use in the UK. For U.S. option click HERE.
Hi there
Just wondering if I can I make this bread using only the lupin flour?
Hi Laura, I don’t think Lupin alone would yield a good result. The flavour would be too earthy. But you can always try it. You might like the taste.
I don’t have halogen oven. Can it be made in a regular oven?
Yes, regular oven is fine. You may need to adjust baking time.
I tried this and it’s by far the best bread recipe. It has a great texture and bite, taste a little like Soda bread which I used to enjoy!
Glad you like it. Thanks for your comments!