This is the best homemade low carb yeast bread recipe that I have found that gets great results every time. Can be baked in a bread machine or the oven.
After several failed attempts at making a low carb yeast bread in my bread machine, I have finally succeeded. Instead of continuing to try things on my own, I went to the internet to find a validated recipe.
The Gabi’s World-Famous Low Carb Bread recipe found here seemed like just the recipe I was looking for. I also used some of Lora’s suggestions in the recipe note.
Lora recommends putting the liquids on bottom, the dry mix next, and the yeast sprinkled on top like my bread machine calls for. However, I didn’t turn the dough paddle off like Lora recommends.
My bread machine is the kind that bakes the bread vertically instead of horizontally like this one. With this low carb yeast bread recipe, I set the machine for a large 1.5 pound loaf with a medium baking control selection.
I let the machine run through it’s automatic cycle which took about 3 hours. I have a Welbilt bread machine, model ABM4100T, which I have owned for over ten years.
Since going low carb, this machine hasn’t got much use other than for a few low carb bread mixes which tend to be a little pricey. It’s good to know that it is fairly easy to make a low carb yeast bread from scratch in the bread machine.
I think one of the reasons for my original yeast bread failures was not measuring the temperature of the water. This time, I made sure my water was between 90-100 degrees F as bread making requires a lot of accuracy in measuring ingredients.
Low Carb Yeast Bread Recipe for a Bread Machine
I haven’t figured out how to make a gluten free low carb bread in the machine. To be honest, I doubt that it’s possible.
For those that would rather buy bread already made, ThinSlim Foods and LC Foods have great tasting products. I personally love the ThinSlim Foods bagels.
For the full recipe, please visit Low Carb Luxury.
Jennifer says
Has anyone tried doing this as a dough setting and then making the dough into hamburger or hotdog buns?
Lisa says
I haven’t, but it should work.
Carol says
Two questions. 1. Are vital wheat gluten and vital wheat gluten flour the same thing? 2. What size loaf does this make.? I have a Zojirushi 1 pound breadmaker and this is probably bigger than 1 pound.
Thanks!
Lisa says
I’m not positive, but I do think those are the same. My bread maker is like 1.5 pound and it doesn’t fill the entire loaf pan.
Lisa Prestidge says
I have a quick question for you Lisa….I went to my local bulk store and the woman there said that the gluten flour (I think its 80%) well she said its the same thing as vital wheat gluten flour…is it? I used it and love the bread but I want to make sure its the same thing and i’m not eating a ton of carbs!!! I couldn’t find the Bob’s red mill any where in my city here in Canada.
Lisa says
I’ve read that they are the same thing so sounds like the woman in the store is correct.
Viv says
Not sure where you are, but Bob’s Red Mill can be found at Sobeys and Safeway.
k says
Bob”s Red Mill – Look in specialty sections in WalMart or Overwaitee/Extra Foods
Paul says
Today I tried this recipe because it looked so good. And it tastes awesome! Closest to whole grain bread.
I replaced bran with oat fiber (1:1) and soy flour with almond flour (1:1) like a few suggested above, and replaced oat FLOUR with wheat flour. Yes, I know wheat flour is normally not good on keto but it only required like 1/4 cup and the carb count was similar. Mine came out 3.4 g net carb per serving.
But mine didn’t rise as yours did. I made sure the yeast was working well(i dissolved the yeast with tepid-warm water in a glass 2cup size measuring cup), and mixed everything with the dry ingredients and oil as the website said. I ddin’t use a bread machine. What could have gone wrong?
Lisa says
It’s been a couple years since I made this bread. Although I often got a good rise, there were a few times I didn’t. I have no idea why, though. I know temperature has something to do with it, but not sure what else. There are some tips in the original recipe post at Low Carb Luxury.
Obiwan says
A couple of years? What bread do you eat now?
Lisa says
I do a quick low carb bread or the flat bread made with pork rinds.
Rick says
I had the same problem with a different recipe. I increased the vital wheat gluten by 1/4 cup and that did the trick. Maybe you could use a little less than that because I find that my loaves are a now little too tall for my cold cuts.
Margaret says
Be sure that the yeast is not in close contact with the salt, it can kill the yeast.
Rose Doan says
I had the same problem with this bread not rising in a bread machine. I have 2 machines, a Zo and a Sunbeam. No go on either machine. Made low carb bread bricks for birds. Putting my flour bread experiences to work, I did away with the bread machines all together and used my KA stand mixer. I increased the sugar to 1 tablespoon (the yeast needs it, smaller amounts do not work. Judging from the rise I got, the yeast “ate” all the sugar). Bread machines do not knead the dough long enough to build enough gluten needed for a good rise. I kneaded the dough until I got the perfect window pane test, formed the loaf and put it into a 9 x 5 loaf pan and it was risen and ready to bake in 45 minutes. Great taste, texture and you can slice it paper thin for even fewer carbs per slice.
Narelle says
I made this as per the recipe in a panasonic bread machine repeatedly with perfect success every time. Kneading time was perfect, rising perfect everything. I have found after making bread for many many years, by hand and in a machine, that if your yeast is not reasonably fresh and within use by date rising will be affected. Best of luck.
Anita says
Hi Nerelle,
Could you let me know what size you chose on your Panasonic bread machine? Thank you
margaret stanley says
I need advice. I have been successfully making this bread (double quantities) in my bread machine for many months. However, yesterday, twice, the recipe failed completely. The ‘bread’ not only failed to rise but ended as dry crumbs . I thought maybe I had carelessly put in wrong quantities, so I tried again, carefully checking the quantities and with half a cup more of water, as the first result was so dry. Marginally better result but still no ‘loaf’, just crumbs and a couple smallish of lumps. The only thing I know has changed is a new packet of vital wheat gluten. could it be faulty, or might the dried yeast or the soya flour be too old?
I want to go on with this bread, as it is much healthier than usual bread for my husband’s diabetes
Lisa says
I’d say it’s likely new change in ingredient. It may just be a bad batch.
William says
First developed and published by a woman named Eloff. (Janet?). Credit needs to go to her.
Lisa says
Gabi Moeller is the originator of the recipe (hence the name), not Jennifer Eloff. Low Carb Luxury is where the recipe is posted and that’s where the credit is given.
Ruth Rinker says
I’ve made this bread 3 times now and it is delicious. But I can’t get it to rise but about a little over half of my baking pan. I used your recipe to the letter. Didn’t change anything. I set my machine to regular white bread and medium brown which is 3 hours.
Any suggestions on how to get it to rise to the top of the baking pan? Thank you so much.
Lisa says
I have the same issue. It doesn’t rise a lot for me either.
Cindy says
I think this bread is only to be risen once, so it works better if made in a regular oven. I made Eloff’s recipe, and it was a rise only once version. Turned out good. Tasted like wheat bread. Her recipe doesn’t call for soy flour. I’m going to try it with sesame flour instead of soy, and see how that turns out. I have yet to bake any of the grain free quick breads and have them taste or feel like real bread. The vwg yeast bread is the only low carb bread I’ve tried that does. The others, with all the extra fat and eggs, just seems oily and heavy. You really need yeast, and gluten, if you can tolerate it, to taste anything like real bread. Xanthan without the gluten may work,but if you used enough to give it much “spring”, it might get really gummy, IMHO. Wish me luck.
Cindy says
Update: turned out really good. It was almost exactly like regular wheat bread. I had changed the recipe as follows: 1 cup vital wheat gluten, 1 cup sesame seeds (measured, then ground, with my immersion blender), 1/2 cup Bob’s Red Mill whole wheat flour, 3 Tbsp. melted butter, 1 Tbsp. splenda (1 Tbsp splenda = 1 Tbsp sugar type, not packets), 1 tsp. baking powder, 1 1/8 cup warm water, 1 packet dry yeast, 1/2 tsp. xanthan, 1 tsp. sugar to proof the yeast, and 1 tsp. salt. I left out the egg; I couldn’t see the point.
I proofed the yeast in my mixing bowl, with the water and tsp. of sugar, then stirred all the dry ingredients together, and added them to the liquid, mixed with mixer paddle attachment, then added the slightly cooled butter, and mixed about a minute. Then I switched to the dough hook, and kneaded it for about 2 minutes. It kind of climbed up the dough hook, and wasn’t really kneading enough, so I took it out and kneaded it by hand for about 1 minute. I put it in a 9×5 greased pan, covered with greased plastic wrap, and let it rise about an hour, then baked it at 375° F for about 35 minutes. It was 200° interior temperature, which is about what a normal loaf of bread should be when done. It rose a bit too much, and an air pocket formed under one side of the top crust, but didn’t affect the flavor. It made a thinner loaf than I would have liked, so next time, I’m going to bake it in my 7 3/4″ x 3 3/4 ” loaf pan. And I think I’ll leave out the xanthan, because the bread has more than enough spring with just the gluten, and xanthan gives it a very slight rubbery sensation that I’d rather not have. The entire loaf has 129 g. Fat, 65 g. Protein, and 66 g. Carbs. If you make 16 slices, that’s 8 g. Fat, 4 g. Carbs, 4 g. Protein per slice.
Lisa says
Thanks for taking the time to share your tips!
Lisa says
I never tried baking this as a single rise. This bread always worked out well for me as I baked it often before I went gluten-free.
Melanie Corey says
This is good. Thanks
Lisa says
You’re welcome!
Teresa Marshall says
I made this and the inside is great but the outside is very tough. I can hardly cut it. Any suggestions?
Lisa says
I’m not sure what causes that, but I didn’t have that problem.
Lynn says
GREAT recipe!!!! Made a loaf in my Zo Virtuoso….came out perfect. Did make 2 modifications: 1). Used 3T unsalted butter instead of olive oil and 2) subbed 1/4c low-carb multi grain flour for the oat flour. My measurements were exact Thank you for posting!
Lisa says
I’m wanting to make this bread again after all success everyone is having. Although I’ve gone gluten-free, my food sensitivity test showed I have no sensitivity to gluten nor do I have a leaky gut. So, there’s no harm indulging in this tasty bread every once in a while.
shalom says
Are you really supposed to bake this bread in the oven at 380F or should it be 350F?
Lisa says
That’s the number provided in the original post on Low Carb Luxury.
Char says
So I tried this in my 15 year old bread maker and got perfect bread. Bought a new one and it was a horrible result every time. Tried over 15 loaves and all fails. I finally got it to work by using 3 teaspoons of butter instead of the 3 tablespoons of olive oil, I used just a cup of water for the yeast (left off the 1/8 th), I used 1 cup of flax and left out the bran (only because I couldn’t find the bran flour), 2 teaspoons of baking soda and I used 1.5 loaf setting on wheat and added 30 min. So total time was 4:20. I’m trying a double loaf now with 5 hours cook time. Hope it works that is a small loaf size lol.
Lisa says
Thanks so much for sharing your tips, Char!
Darrell says
After several failed attempts at this bread. (Soggy bread & Bread not rising), I finally got it to look and rise the picture. At first I substituted Almond Flour for the Soy Flour, I substituted Xanthan Gum for the Vital Wheat Gluten, Wheat Germ for Wheat Bran and it never came out right. So I decided to try the recipe without substituting much at all. The only thing I substituted was the Wheat Germ for Wheat Bran; 2 Tsp Baking Powder instead of 1.5 Tsp. and 1 Tsp Sugar instead of 1/2 Tsp. It turned out great! I was so happy after 3 failed attempts at making it. I also proofed the yeast 1st. I was so happy and it tastes great. My bread machine is a vertical baking machine as well.
Lisa says
Thanks for sharing your tips!
Leigh says
maybe this is a repeat question, but when I went on Amazon to order the vital wheat gluten flour I found that and a product called vital wheat gluten. Are they the same? thanks
Lisa says
I’m not positive, but I do think they are the same.
Julie says
Not necessarily! Check the carb count. Vital what gluten is pretty low in carbs given how little you use; veg flour is way higher, in my past experience. Be careful in reading the label. I use bob’s red mill vwg
Julie says
Sorry-autocorrect-that first “veg” was supposed to be shorthand “vwg” got vital wheat gluten. Tried to save some keystrokes and ended up quintupling them.
Mabel says
Hi
love your recipes . Quick question do you know if this can be done in a bread machine?
Lisa says
This recipe is made for a bread machine, but I’ve read that others have been successful baking it without one.
William says
The very original recipe calls for adding three additional tablespoons of water and one additional half cup of vital wheat gluten free hand processed bread.
Kate says
Hi I’m Kate. I have tried this recipe and love the flavour of it but sadly it only rises about 2 – 21/2 inches despite having followed everything to the letter. My Morphy Richards bread machine takes up to a 2lb loaf and I am wondering if the bucket is just too big to allow the bread to rise properly. I have read all the comments and taken them on board but am still not sure what I am doing wrong unless it is down to ingredients. I do use erythritol sugar substitute but can’t think that would make a difference. My machine definitely adds water first and yeast last. Might try baking in the oven instead but love my machine and want to use it. Any further suggestions would be greatly appreciated. In anticipation of a high rise loaf!!
Lisa says
Are you using real sugar? The yeast needs real sugar to feed off.
kate says
Hi Lisa
Yes I am using real sugar where required but it is castor sugar. Might that be wrong as it is finer then granulated. Just a thought.
Lisa says
Castor sugar should be fine. It may be your bread maker size. I’m not really sure as it’s been a while since I made mine. I used a machine with a vertical loaf pan with a maximum 1.5 lb size and it typically was only half the pan size when cooked.
Kate says
Thanks Lisa. I did wonder about the size of my bread maker which goes up to a 2lb loaf. What size tin do you recommend for the oven? I shall persevere with both. But thanks for recipe it is lovely!
Lisa says
You may want to try an 8×4-inch loaf pan
stephen says
If you want to bulk up the recipe (make a bigger loaf), what ingredients would you increase?
Lisa says
I’ve never tried to do that, but I’d think you’d have to increase all in the same ratio.
Scott H. says
I was recently diagnosed with diabetes. Love my bread. Looking for a healthy alternative. I read that using a sugar substitute when baking requires something to fill the void, the lesser volume, of the substitute. The recommendation was something like Apple fiber; unsweetened applesauce.
I will try this recipe with that thought in mind and report back.
Lisa says
Fiber is typically a good filler, but I’m not sure about the applesauce.
George Daher says
I made this recipe twice now, 1st time substituting soy flour for almond flour. The bread did not rise at all, felt like a brick and was very rubbery and not very palatable. 2nd attempt I replaced soy flour for King Arthur whole wheat flour. This loaf rose nicely and taste fabulous, I have my bread fix now.
According to the bag 3/4cup adds 60 grams of carbs per loaf minus 12 for fiber leaving 48 net carbs / 16 slices per loaf is 3 additional carbs per slice, not too bad.
I have a Zojirushi Home Bakery Virtuoso® Breadmaker BB-PAC20 which I used both times and got to say huge difference using the wheat flour. Now as a homebrewer I understand fermentation and how it works. Wheat obviously is a better fermentable then soy. As yeast attacks fermentable sugars that is where you get your rise. Now it does not convert all the starch (fermentable sugars) so the residual sugars is your carbs. Soy flour almond flour etc has no fermentable sugars so it will rely on the other ingredients to rise so don’t expect it to rise too much using those flours. I am sure rice flour would work remarkably
The next time I make this recipe I will use Kodiak Powercake protein flour in place of the soy. I used this previously on a pumpernickel rye and had great results. 3/4 of a cup of Kodiak flour will add 45 carbs per loaf minus 7.5 carbs for fiber netting 37.5 grams per loaf divided by 16 will be 2.34 carbs per slice
Another note for zojirushi users, they say in the manual add the yeast last. I did that on first loaf with disasterous results and bread never rose. I proofed the yeast first in the bread pan with water then added the dry ingredients once yeast showed sign of life.
I hope this helps some of you wanting low carb not no carb bread
Cheers
George Daher says
oops also I added two tsp of baking powder instead of 1.5 tsps. as recipe called for
Lisa says
Thanks for the info George!
Pamela Maddox says
Love this recipe. I am so thankfu1 to have low carb bread. I only have one question… Which ingredient is making it tastes bitter?
Lisa says
I’ve never noticed a bitter taste so I’m not sure what it could be. Was your flax meal fresh?
Pamela Maddox says
Yes. I think I will substitute each flour ingredient till I find out which one it is.
Lisa says
Sorry, I don’t recall ever getting a bitter taste and I used to make this bread all the time.
Dan says
George – what cycle did you use on your Zojirushi?
Kathleen says
Hi George, where do you find the Kodial cake protein flour? I find the K. cakes flapjack mix –pretty hi (7gr) protein per 1/3C, but 27gr. carb. Which means, of course, likely will have 60 plus carbs for 3/4C.
How did your experiment go? And do you use the 1.5 setting in you Zoji breadmaker?
Dennis Stefonek says
I made to loaves of this bread today because I felt the first one failed as it did not appear to raise. The only difference in my 2nd attempt was adding 1/2 t salt to encourage yeast to work better. Well that did me absolutely no good at all. I would to measure with a ruler to tell which was any higher than the other.
I have made plenty of loaves of bread before. The mix is different for sure but I went ahead and stuck with the recipe as I figured you were the pro here and have this down pat. It looks like for some reason some people are having success with it, but certainly for some reason beyond me I am not.
Having said that, please- If you would, give me some suggestions here. I already told my wife if the 2 loaf was as bad as the first, I would waste my time or our ingredients on 3rd attempt. With some good coaching I till would like to get this right. On the rising; what should I expect?
Thank you for any help
Dennis S
Wisconsin Nortwoods.
Lisa says
I’m wondering if there’s a difference in ingredients. I thought it was sugar that help the yeast. You could try increasing the sugar a bit as the yeast does consume it.
George Daher says
salt is not a fermentable and will not help your yeast in any way shape or form but it can harm yeast
George Daher says
oops hit enter too soon. yeast eat sugar and farts co2 that is what causes the rise to take place. if anything add another tsp of sugar that is less than 1gram of carbs per loaf and will most likely be completely consumed by the yeast leaving zero impact, especially if you are proofing your yeast firs as I have done with good results.
DonnaL says
With what can I replace the Vital Wheat Gluten? Because of allergies I can’t do the soy flour so i will replace it with almond as someone suggested. But, Is the Wheat Gluten really ..vital to the recipe??
Lisa says
It would take some testing to find something to replace the vital wheat gluten.
Amber says
Psyllium husk might be a good replacement – make sure it is ground – but I dont know what the measurement you would need to replace it with would be.
Midori Harris says
If you omit the vital wheat gluten the bread will not rise. I have to decrease the amount of liquid, but I have made this bread for years with great success
Midori Harris says
I do not use a bread machine. I use my Kitchen aid mixer so I can control the amount of moisture needed to get a nice elastic dough. Just like regular bread made with flour kneading the dough is important to work the gluten in. My family loves this bread. You can also shape the dough into rolls for hamburgers.
Lisa says
I bet it does come out better working it in the stand mixer.
Anya Rithivaja says
Do you use dough hook? And how long do you knead the dough? Thank you.
Suzanne Cole says
Hi. I have tried this recipe exactly as stated but still can’t get it to rise much. I’m wondering if it’s the ingredient amount measured incorrectly. Do you have weight equivalents ( ie grams vs cups) that would make the measurements more accurate. I have looked on the net but there is nothing that weighs wheat gluten flour. Thanks for your help.
Lisa says
I no longer use gluten flour so I don’t have the ingredient to give you a more accurate measurement. I have made the bread numerous times in the past without issues using just standard US measurements. Maybe there is someone else online like the ingredient supplier that can answer the question.
Mama Cat says
Thank you! This low carb bread is amazing!!!
Lisa says
It’s still my favorite yeast bread!
Ify says
This is my best low carbon bread I have ever made. My husband and kids loved it! I replaced 1:1 soy flour with almond flour; and 1:1 wheat bran with oat fiber. I then increased the baking powder to 2 tsp,instead of three 11/2 stated in the recipe; pinch or two of nutmeg and cinnamon. Very pleased with this.
Lisa says
Thanks for those tips!
Reggie says
It doesn’t even need butter! I’m so happy!
Lisa says
It’s the best low carb yeast bread I’ve found over the years!
Reggie says
Lisa,
This bread is VERY good. It’s filling, too. 😎
For some reason mine came out a little wet and rubbery, though, so I’m thinking or reducing flax and VWG by a little and/or replacing some of the soy with rice flour (or coconut flour, but I’ve never used that before). Thanks again for sharing this GREAT recipe! Eating this bread makes me feel so clean and healthy inside!
Reggie
Ify says
Hello Reggie.
In my experiment, I replaced soy flour 1:1 with almond flour, and wheat bran 1:1 with oat fiber. I then increased the baking powder to 2 tsp instead of 11/2 stated. The rest I followed accordingly. The result was very good actually. It had a decent rise and airy within the bread, unlike my previous trials that came out dense. The VWG quantity I found right; I have had my fair share of rubbery bites in my precious experiment so I thought this one had the optimal effect.
Good luck with your future experiment. I find them fascinating and I have developed “never giving up” attitude till I find that ultimate recipe
Reggie says
Lisa,
Thank you for sharing this recipe with us! Tried it for the first time today, it was a beautiful loaf and feels good in the tummy. This is a keeper!
Reggie
Diana says
Mine isn’t as pretty….but boy is it good! The most missed item for me was bread, now I feel like a kid at Christmas! Thank you for sharing!
Lisa says
Glad it worked out for you!
Peter says
Absolutely delicious. My first attempt at baking a low carb bread and it tastes so good. It doesn’t rise a lot but this doesn’t bother me. I made the following substitutions. In place of 3/4 cup of soy flour I used: 1/2 cup soy flour and 1/4 cup lupin flour. Lupins come from where I live in Australia and lupin flour is becoming increasingly common here. They are non GMO, low carb and high in fibre. I also added 1/4 cup pepitas (pumpkin seeds) and 1/2 cup sunflower seeds. I warmed the oven a little and left the loaf in there for 1 hour. I gently kneaded with a wooden spoon (I pressed the spoon down into the dough about 30 times like I was poking the dough as it was too sticky to handle) then placed back in oven for 1 hour and baked. I cooked for the first 10 minutes at 250C (450F). This seems to really crisp up the top. Then I turned the oven down to 200C for the remainder of the cooking time. It took 40 minutes for me. Next loaf I will try caraway seeds and mixed herbs. Thank you Lisa for sharing this recipe. It is much appreciated. BTW I found making thsi recipe that you can grind soy seeds in a coffee grinder. I already do oats in the grinder and flax seeds.
Peter says
Oops. After the poking I left in the oven for 1 hour. After this second proofing I then baked it.
Lisa says
Thanks for all the information! This was my favorite low carb bread before moving to gluten-free. I need to learn more about the lupin flour as I’ve never heard of it before.
Beth says
A can’t do soy. Could I substitute coconut flour and if so does it change the amount of liquid and the amount of coconut flour?
Lisa says
I had a lot of trouble tweaking yeast breads so I don’t have a suggestion. You could try, but it’s not a one-for-one.
Beth says
Ok, thanks.
Jane Beer says
Hi I substitute a mixture of hemp protein & sesame flour for soya in the version I make at home, makes the bread a little darker, but I find less bitter than soya.
Lisa says
Thanks for the tip on replacing the soy! I’m going to give that a try.
Fran says
Hi Lisa
I am getting better at making this bread. I think it was too wet and that’s why it didn’t rise.
However I still don’t have any luck in the bread machine, so do it in the oven all the time. Now here’s my question. When I put the bowl in the oven for the first rising, it doubles in bulk and looks great. However, when I put it in the bread pans (I always double the recipe and make 2 loaves), the bread hardly rises. I don’t fiddle with it that much…..I’m afraid to touch it after your warning 🙂 So now here’s my real question, why do I have to let it rise a second time? Couldn’t I just put it in the pans tight away, let it rise once, then bake? This bread is terrific and I make it for my son-in-law who’s diabetic and it tastes just like the ones my daughter buys over the internet and pays upward of $7 a loaf for plus shipping.
Fran Percival says
I made this bread for the first time today. I used a bread machine just to knead the dough for about 40 minutes, then shaped the dough by folding the ends and sides under to form smooth top then placed straight in the bread pan, sprayed it with olive oil spray and left to rise only once.
After about 30 minutes the dough had risen to about 4 times the size. Amazing! So I quickly heated the oven. Then slashed the top of the loaf diagonally about 4 times with a razor blade before baking as the recipe directed.
The bread turned out beautifully. Very high, soft inside and yummy.
So, yes rising just once does work!
Lisa says
Thanks for those tips!
Kelly says
How long would I knead the bread in my Kitchenaid ??
Lisa says
I used a regular bread cycle and it was okay.
Reggie says
Lisa,
Sometimes I use the stand-up mixer to make bread, since I can’t spend a long time on my feet kneading. Sometimes I double the recipe, the bread machine won’t do it for me. On those days, I mix the ingredients for five minutes in the Kitchenaid mixer, let the dough rest for 5, then knead for 20 using the mixer. This replicates the dough cycle of my bread machine. Then I let it rise once like you said, and follow your instructions before and after. For me, it’s a time-saver, because I eat a lot of your wonderful bread. 😊 Hope this helps someone who may have similar circumstances.
Reggie
Reggie says
It also helps when you have someone in your life you’re baking for, this makes it easier to give gifts of low-carb food to friends and family.
Stephen says
Could someone (like me) substitute Carbquick or Carbalose for the soy four? I may give this a try tonight or tomorrow so I will come back and let you know.
Lisa says
I would think so, but I’ve never tried it. Those do have wheat so it may work well.
Fran says
I have made this bread 3 separate times. every time I followed the recipe exactly. 1 time I made it in the bread machine. I proofed the yeast each time but I have yet to get it to look like your high loaf. The bread barely rises and I end up with a very dense loaf of bread.
Any ideas as to what I’m doing wrong? The flavor is great so I would really like to get this
perfected.
Lisa says
Does your bread machine bake the bread horizontally or vertically? Mine is vertical which results in a short, but tall loaf. Maybe that’s the difference?
Fran Settipane says
My machine makes a 2# vertical loaf. I have also made it in the oven with the same result.
Lisa says
I’m not sure what the difference is. My loaf isn’t very tall so it actually didn’t rise much.
Shelly C. says
Oh wow Lisa! I want to make this SO bad! BUT . . . I am extremely uncomfortable with using soy products, unless they’re fermented (ie: soy sauce etc…) In fact, I won’t knowingly use/eat them. I’ll save you the diatribe! (I’m sure you (and others) will be grateful!) 🙂
What does the soy flour do in a recipe like this, and is there ANYTHING I can use to take it’s place? Having read ALL the comments, and clearly noting your’s on the substitution of ingredients in this particular recipe being a problem, I’m not holding out a lot of hope. But I sure would love to hear your thoughts! Thank you so much! Again!
Lisa says
I didn’t have luck changing the ingredients. You could try some of the ideas listed on Low Carb Friends.
Sharon Millsap says
Hi, made this last night, and substituted the soy with OAT FIBER, it came out great!!!!! Didn’t rise as much as the photo, but it’s soft and wonderful like real bread! And the oat fiber probably knocked the carbs and calories lower too! I think this bread recipe has a slight bitter taste that reminded me of rye bread. Today I am going to try substituting the oat flour with rye flour and see if what happens.
Lisa says
That’s great that oat fiber worked in place of the soy! Most people avoid soy these days.
Rick says
I have tried this recipe 3 times (with a few modifications) and love it but can’t get it to rise.
The first time it was because of bad yeast. The second time I proofed the yeast, but I think my water was too hot. Third time I’m pretty sure my water was ‘baby bottle warm’ but it still didn’t rise, so it must be my substitutions that are making it not rise.
I substituted …
– 3/4 cup soy flour with 3/4 cup Almond Flour (I don’t like or have soy flour)
– 1/4 cup flax seed meal with 1/4 cup psyllium husk powder (I don’t like the tase adn texture of flax)
– 1/4 cup coarse unprocessed wheat bran ( 1/4 cup Hard Wheat Red Bran – all I could find at the bulk barn)
– Soy: My first thought was to replace almond flour with penut flour since it’s a lentil like soy, but then I noticed that you reccomend Almond flour as a Soy replacement.
– Flax: I was going to replace the phsylium husk with xanthum gum, but since it seems that flax is really replacing flour and eggs as apposed to replacing the glueten, maybe I should use ground Chia Seeds?
– wheat bran (I’m thinking that Hard Wheat Red Bran is the same thing, but not sure).
I do love the taste of your recepie and can’t wait until I get it to rise (I will not quit until I do 🙂
Thank for kindly for your time and great receipies!
Lisa says
I tried modifying the recipe a few times and it was also unsuccessful. I’ve never had an issue following it exactly.
Rick says
ok, but what about the Wheat bran, I can’t find it where I live in Brampton Ontario. is Hard Wheat Red Bran the same thing?
Thanks,
Lisa says
I think it’s the same thing. Wheat bran is a pretty common ingredient.
Reggie says
Lisa,
Wheat bran can be found for sale online, at Amazon.com and other places for those who can’t get it where they live. Just “google” it! It can be less expensive especially if bought in bulk, and it gets delivered right to your door.
newcatness says
I have flaxseed but I don’t always like the wetness it gives to a bread recipe.
All the low carb flax breads that I’ve made have either failed or have been very difficult to work with.
I have some oat fiber coming in the mail. Can I add some of it to this recipe to absorb some of that moisture and add some extra fiber or can I replace the flaxseeds totally and use that amount in oat fiber? Do you have another recipe that includes oat fiber?
x
Lisa says
I had a lot of trouble with low carb yeast breads until I found this recipe. You can try and experiment, but all my other attempts were failures.
Amy says
since it says , low carb .. what IS the carb count for a slice?
Lisa says
Updated with the following:
Per slice: 91 calories, 3.7g fat, 4.9g carbs, 1.5g fiber, 3.4g net carbs, 8.5g protein.
Shelly says
Curious as to what size loaf pan would work for this. I don’t have a bread machine, but I have two different size of loaf pans – the standard 8×4, and a set of long pans (12×4). I’m assuming I should use the standard 8×4, but I was curious if there was a recommended size (or what size does your loaf come out with the machine?)
Lisa says
I’m pretty sure mine is the standard 8×4 pan, but others have made the dough in the machine and baked in the oven in a 9×5 pan.
Shelly says
Thank you!
Cathy says
I have a recipe for a low carb bread using whole wheat flour and also barley flour, oat flour, and almond flour along with vital wheat gluten. The problem is that it calls for 2 1/2 tablespoons of soy protein. I can’t find it anywhere. I was wondering what it’s purpose is and where I could find it.
Lisa says
You should be able to sub it with a whey or egg protein if you can’t find it.
Cathy says
Thank you. I’ll try that.
Farzana says
Looked nust like regular bread rose all the way to the top! But i found it too chewy it was gross..like so rubbery. Anyone else experience this?
Lisa says
It may have had too much vital wheat gluten. I didn’t have that experience, but that’s what gives it the chewiness.
Farzana says
I will give it another try with less gluten! Im persisten….lol…but heck im dying for bread…lol
Reggie says
That rubberiness happened to me, too. It tasted good, though, and the loaf itself was beautiful!
It was also a little too moist inside.
The crust was very good.
I left it out for the second rise which never took place until baking time. While baking it made a nice bread top for us, without any yeast bubble near the surface.
Perhaps the dough can be shaped into small rolls to get a better crumb interior? Could I reduce the water in the recipe to make it less moist inside, almost “wet”?
Lisa says
You could probably reduce the water a bit if it’s on the wet side.
Reggie says
I will try that!
Also, the first loaf that came out a bit wet and rubbery, where I used extra water, I found that the next day it was fine! Maybe I was so hungry I didn’t let it cool. 🤗
Also, thanks for the advice on how to substitute other flours for the soy flour. I’m definitely planning on trying this, too!
Collene says
I just can’t get low-carb bread recipes to rise. I can make bread all day, any day, as long as it is not low carb. I am diabetic and I am dying to make some homemade low-carb bread. But all I keep doing is wasting a lot of pricey ingredients. I followed this recipe exactly, proofed the yeast, etc. The dough did not rise one iota. Any suggestions are more than welcome! Thanks!
Lisa says
This recipe is the only low carb yeast bread recipe to work for me. I have heard that elevation can affect yeast breads so maybe you need to adjust how much yeast you are using. Other than that, I’m not really sure.
Domino says
OMG. Amazing! I doubled this loaf recipe and baked it in a large commercial loaf pan so that I don’t have to bake as frequently. Made in in the kitchenaid, and in the punch down phase I did not knead it. I gently punched it down and immediately formed it into the loaf shape pinching the seam. Back in the warm oven for 45 minutes and voila! A real loaf of wonderful, yummy bread. Hard as I try I can’t cut it thin enough for 32 slices, instead I get 24. But seriously? Who cares. I’m happy with a 5 carb count piece of bread that actually resembles and tastes like bread. Thanks so much for this. After $$ failed recipes, finally – a recipe that actually works. Yumm.
Lisa says
So glad you liked it! This was my favorite bread until I went gluten free.
Barbara Petrini says
I’ve made 2 loaves with no success, they don’t rise but the flavor is great! 🙂 I just bought my bread making machine and really don’t know what I’m doing other than what the recipes tell me. So I’m wondering if there is any tip for a newbie like me. I measured carefully. I took the temp of the water. Waaaaahhhh!! But enough complaining! Thank you for this recipe, I’m going to get it if it kills me! 🙂
Lisa says
Did you proof the yeast to make sure it was good? That’s the only thing I can think of. I do use the rapid rise yeast, but not sure if it makes a difference.
Barbara Petrini says
I was just thinking the same thing, but I can’t find anywhere how much yeast to water to sugar. I have a jar, not a packet so I have no idea how much to use to proof it. Thank you for answering me!
Barbara Petrini says
OMG i have my 3rd loaf in the bread machine and it looks like it stayed risen!!!!!!!!!!!!!!!!! the only thing I did a bit different this time was a tiny thing but maybe this will help someone else who is having the same problem. I mixed all my dry ingredients and THEN put the water into the machine and took the temp. Before I was putting the water in, took the temp, then went about mixing the dry ingredients so I believe the water cooled while I was doing that. Thanks again for this recipe!
Lisa says
It is sensitive to temperature so that could be it!
Reggie says
Barbara Petrini,
Usually one packet of the instant, bread machine yeast is 2 1/4 teaspoons.
Reggie says
Sorry, let me correct that! 2 1/4 teaspoons is a packet of active dry yeast usually, so I just go with that for the instant bread machine yeast and it comes out. Gluten-free or low-carb recipes might be trickier, though, so I would “google” it. There is a wealth of information online about how much active dry is equal to how much instant, etc.
Nicole says
Hi Lisa!
Okay, so I attempted last night without success. It looks like the bread did not rise. I am a newbie to bread making, so maybe you could help? Maybe I added too much water after reducing the amount of flour since I used coconut flour. I utilized some of the modifications from the comments and used the “low-carb” setting on my bread machine as follows:
1 pkg dry yeast (Rapid Rise/Highly Active)
1/2 teaspoon sugar
1 1/4 cup “baby bottle warm” water (90-100°F)
3 Tablespoons olive oil
1 1/2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon Xylitol
1 cup whole wheat flour (I couldn’t find vital wheat gluten flour)
4 tsp Vital Wheat Gluten (this is what the box said to add to any recipe that you want a higher gluten content)
1/4 cup oat flour
a little over 1/3 cup coconut flour
1/4 cup flax seed meal
1/4 cup coarse unprocessed wheat bran
1. Added water and oil to bottom of pan, then dry ingredients, then yeast sprinkled on top (per instructions from my machine)
2. Here are the settings from my machine for “low-carb”:
-3 min preheat
-Knead 1: 3 min
-Knead 2: 9 min
-Rise 1: 15 min
-Knead 3: 10 sec
-Rise 2: 75 min
-Then Bake: 75 min
What do you think I’ve done wrong?
Thanks!
Nicole says
Oh, and I couldn’t find wheat bran, so I used oat bran
Nicole says
Oh, and I couldn’t find wheat bran so I used oat bran.
Lisa says
I’m not sure why the bread didn’t rise, but you may have added too much water. Vital wheat gluten is the same as vital wheat gluten flour. I’m thinking you would have been better off using the whole wheat flour in place of the soy flour, leave out coconut flour, use vital wheat gluten for the vital wheat gluten flour and not add any additional. Not sure if oat bran is okay to use in place of the wheat bran.
I’ve made this bread many times and it came out like soft bread each time. Very similar to higher carb bread.
Nicole says
This is great advice! Thanks so much. I’ll try again tonight 🙂 I have no doubt it was something I did wrong. Especially since all of the comments made have been positive. That’s why I chose this recipe 🙂
diana says
Wow, this is a real throwback! Low Carb Luxury used to be my favorite website to look for great low carb recipes and tips, but they closed their store in discontinued their magazine in 2007. Glad to see that the recipes are still available. I made this bread a couple of times, but I like Dana Carpender’s breads in her 500 Low Carb Recipes book better, for breads that use wheat.
Lisa says
I am glad that the recipes have remained online. There are so many classics on the Low Carb Luxury site. I also own Dana’s cookbook so I’ll have to try the bread recipes.
Amy says
What can I use in place of the soy flour?
Lisa says
Peanut flour or almond flour could be substituted 1-1. If subbing with coconut flour, you want to use about half coconut flour to the soy flour called for, so in this case, a little more than 1/3 of a cup to replace the 3/4 cup of soy flour.
j Douglas says
I am confused. I see the bread pictures but not the ingredients or directions.
Lisa says
The recipe is at http://www.lowcarbluxury.com/recipes/recipe-bread21.html
Lisa @ Snappy Gourmet says
Wow, that bread looks great! Why did I get rid of my bread machine?! Ugh!
Lisa says
I’m sure glad I kept my bread machine. It was a gift from my husband so that was the only reason I saved it after going low carb.
Sue in CA says
I have this in my Zojirushi bread maker right now, about 15 minutes of baking time left… I am SO impressed! We got the bread maker about a month ago and haven’t had alot of success getting the breads to have a high rise mostly cuz DH has to be on low sodium. Tho past breads tasted fine, I wouldn’t serve to guests cuz they were so ‘flat’ and dense.
I did make a few adjustments, used regular yeast cuz that is what I had. Used Featherweight (low sodium) baking powder, less than half the salt, Xylitol in place of Splenda, made oat flour and flax meal in my Vitamix with oatmeal and a combo of flax and chia seeds. Not sure what Vital Wheat Gluten flour is, but I do have gluten flour and vital wheat gluten, so used the 1 c gluten flour and 2 tsp of vital wheat gluten. Added 1/8c more water and 2 TB chia seeds. Crossed my fingers, afraid that my alterations would make it a flop.
YAY …. success, now to see how it tastes.
I’m so very excited I can’t wait to try your other recipes, making alterations as needed for low sodium.
Yes I’ve read that making bread in a machine is very tricky and recipes should be followed as directed cuz it is like ‘chemistry’. Tho I have a low sodium cookbook which contradicts itself saying to follow directions precisely and then in a couple of the recipes it says to try different ingredients etc. So confusing.
Thank YOU! Gonna recommend your website to my low carb and low/no sugar friends.
sue in CA
Sue in CA says
It is done, I even took pix, cuz it is so pretty, LOL. Now waiting for hubby’s taste test.
Sue in CA
Lisa says
Sue – Thanks for the comments. It’s great to know that xylitol works because I was hesitant to use Splenda. I do believe vital wheat gluten is the same as gluten flour. I may try adding chia seeds next time since it worked for you.
Sue in CA says
Hubby approved, it passed the taste test. I almost didn’t have a slice this morning and had that aha moment … low carb, I had a nice slice, I like it.
This is in my ‘make it again’ file.
Sandy says
Looks so good! But my husband and daughter have to be gluten free. I don’t keep any gluten containing ingredients in the house to avoid cross-contamination.
Lisa says
I found the manual for my bread machine and there are some gluten free recipes in it, but they use higher carb flours with xanthan gum in place of gluten. I will try to sub low carb and gluten free flour to see if it works. I’ve learned that bread making is very tricky and takes practice, especially with alternative ingredients.