A fantastic gluten-free low carb bread recipe made with nut-free sesame flour. If you have not yet tried low carb sesame flour, what are you waiting for?
You know we all miss bread after moving to a low carb diet. There’s just something so comforting about bread, particularly when it is fresh out of the oven.
I’ve tried many low carb bread recipes over the years, but one has always been my favorite. It’s my own basic quick bread recipe that has been not only a favorite of mine, but many others who have tried it.
The original low carb bread recipe that I posted back in March 2012 has received many comments with some great suggestions. One recent comment from Maggie got me thinking that I should do an update of the recipe.
She upped the baking powder a little and added some psyllium. I decided to try her suggestions along with replacing the almond flour with sesame seed flour.
Have you tried sesame seed flour yet? This is my first try.
I received a sample bag of Sukrin Sesame Flour from Sukrin USA a while back and finally got around to testing it out. This product is very similar to coconut flour in texture and also seems to soak up some liquid.
I replaced the almond flour one-for-one and it worked out well. Sesame flour is a fantastic alternative to almond flour for those allergic to nuts and can’t use coconut flour either.
Since coconuts aren’t actually nuts, many with nut allergies are okay with them, but others also have reactions to coconuts. I decided to keep the coconut flour in the low carb bread recipe, but you can try subbing it out with sesame flour if you prefer.
One of the things I love about this low carb bread recipe is that you just dump all the ingredients into your food processor and process until the dough forms. This dough is thicker than the original basic quick bread recipe so you can just drop it onto a baking sheet to make low carb bread rolls.
I find it easiest to just dump all the dough into a bread pan and spread it out. I used a 9×5-inch loaf pan. The amount of dough just fits in an 8×4-inch bread pan and that should work too for a taller loaf.
The crust of the bread came out nice and crisp. I did use a stoneware pan so that may have helped brown it up on the bottom as well. I’m thinking of baking this bread into rolls to enjoy at our Thanksgiving dinner this year which I am hosting for my local relatives.
I haven’t had a lot of luck with psyllium breads and I’ll admit that I don’t really care to much for the taste of psyllium. This bread only has a little bit of psyllium added which is barely detectable.
My original savory quick bread recipe was also much denser than this updated version. The sesame flour is much lighter and finer than almond flour.
I’m looking forward to trying sesame flour in other recipes. It does have a unique taste, but so do many other flours.
Almond flour is probably the most neutral in taste of the low carb flours I’ve tried. However, it’s not a good choice for those with tree nut allergies.
I enjoyed this bread most when it was fresh out of the oven. A little Kerry Gold butter was perfect to spread on a warm slice. But it was great later, too, toasted with a bit of chia jam spread on top.
Although there are six whole eggs added in this recipe, I didn’t find the bread to have an eggy taste. It’s a pretty filling bread and makes a fantastic grab and go breakfast.
I don’t know why it took me so long to give sesame flour a try. I’ll be taking some time off from work during the upcoming holidays so I need to experiment with this low carb flour some more.
I’m sure there are other low carb bread recipes it is perfect for. If you’ve been using gluten free sesame flour, I’d love to know what you think in the comments.
Nut-Free Gluten-Free Low Carb Bread
Ingredients
- 1/2 cup butter melted
- 3 tablespoons coconut oil liquified
- 6 eggs
- 2/3 cup sesame seed flour
- 1/3 cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon whole psyllium husks
- 1/2 teaspoon xanthan gum optional
- 1/2 teaspoon salt
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Break eggs into food processor then blend until yolks and whites combined.
- Add remaining ingredients and process until a dough is formed.
- Spread dough into a greased 9×5 inch loaf pan (use an 8x4 pan for taller loaf). This batter is also thick enough to form rolls.
- Bake at 350F about 40 minutes or until top is browned. (check after 10 minutes for rolls)
Notes
Nutrition
Additional Info
- Net Carbs 1.2g
- % Carbs: 3.4%
- % Protein: 9.8%
- % Fat: 86.9%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Marty Robbings says
September 6, 2018 at 6:24 pmI tried it without the Psyllium, could not find the stuff at a decent price.Is that why i t didn’t form a dough ball? But I added a bit more flour and it looks great .Just got it out of he oven.Oh and I ground my own sesame flour.My local store is going to try bring it in.Again thank you for the great recipes .my husband is a happy camper.
Lisa says
September 7, 2018 at 8:32 amPsyllium does absorb liquid so it makes the batter thick like a dough. But adding more flour should work too.
Shawn Turpen says
July 3, 2018 at 6:57 pmI made this using almond flour because that is what I had on hand. Doubled the amount of salt and put in a mini meatloaf pan. It came out quite nicely. I toasted a piece in the air fryer and covered with butter. Very nice and substantial.
Lisa says
July 4, 2018 at 6:27 amThanks for sharing that! I’m glad it worked out for you.
Eli says
April 17, 2018 at 8:57 pmI made the recipe and added up my ingredients individually cause i wanted to make some bagels needed to know the carbs and protein of everything to divide them by 8.
My protein was 75.5 (total) and my carbs were 21.5 (total)
but adding yours up it’s 42 protein (total) and 14.4 carbs (total).
I used large eggs should i be using less of the large eggs if you used small ones? or whether I missed something somewhere like dietary fibre , I’m very very very new to keto (5 days) so I don’t know the best products or if certain things cancel out others.
All that being said it did come out lovely~ thank you
But to answer someone elses question about the bottom of the bread going green thats the aluminium in the baking powder I use argo aluminium free baking powder and mine came out perfect ^^
Vanessa Ciantar says
February 19, 2018 at 5:16 amMy processor just gave up on me. Would i still be able to make it if i blend it with my arm?
Lisa says
February 19, 2018 at 5:58 amAn electric mixer works and hand blending should be okay too.
Hen Mac says
January 17, 2018 at 11:54 amI’ve been looking for a low carb, nut free bread, and this turned out great! I keep it tightly wrapped up in the refrigerator. Then I slice off a piece at a time and microwave for 15 seconds and spread with butter. Yum!
Lisa says
January 17, 2018 at 5:20 pmI usually toast it from the fridge, but microwaving works too!
Cindy says
January 5, 2018 at 12:20 amI used the smaller loaf pan that Elana’s website recommends. It makes a small, but much higher loaf. Time has to be adjusted though.
Lisa says
January 5, 2018 at 7:33 amI’ve used the smaller pan too. It’s great if you want a taller loaf.
Sarah says
September 30, 2017 at 1:20 pmCan MCT Oil be used in place of the melted coconut oil? Will it make a difference in the taste or texture?
Lisa says
October 1, 2017 at 6:01 amIt should be okay, but I haven’t tested it.
Vivian says
May 27, 2017 at 5:05 amThanks for this recipe! I have sesame flour, but it is so hard to find recipes using it!
Do you have any idea how long this bread lasts? Can I freeze it?
Lisa says
May 27, 2017 at 9:26 amI’d say a week in the refrigerator, but it lasts much longer in the freezer.
Deborah Hopper says
April 24, 2017 at 8:15 pmI cannot wait to try this without the almond flour yuck, i will buy some sesame flour thanks.
Lisa says
April 24, 2017 at 9:45 pmI really like the sesame flour. I hope you like it too.
Sony says
January 22, 2017 at 6:49 amWhy does the bread turn greenish? How can I prevent this?
Lisa says
January 24, 2017 at 7:20 pmThere can be a reaction with the egg yolks and psyllium. To prevent this, you’d have to use all egg whites.
Roxxanne says
January 17, 2017 at 8:25 pmIs there a substitute for sesame powder?? How much should I use of the substitute
Lisa says
January 18, 2017 at 5:55 amYou can use sunflower seed flour (finely ground seeds) or almond flour.
B says
May 10, 2018 at 10:53 amWhat if you’re looking for a nut free recipe because you’re allergic to nuts and can’t have seseme, sunflour, or… nuts…
Lisa says
May 11, 2018 at 6:21 amYou could do cloud bread which is just a mix of eggs and cheese. Or, maybe a pork rind bread?
RozyJo says
January 7, 2017 at 2:25 pmJust tried this bread and it turned out pretty well. I made a couple changes, just based on preference and on hand items: used solid coconut oil (just melted it), used 2 tsp Psyllium & omitted the xanthan (don’t like this gum), ground up my own sesame seeds to make flour (not too fine), added a few tbs sesame seeds, chia seeds & hemp seeds after spreading the batter in my bread pan,(as an after thought, I should have combined it in the processor) then I sort of mixed it in with a spatula, cause I put way too much on to just leave on top as a coating. The result looks pretty much like the picture….just had some warm from the oven with a little butter and it was very nice. It definitely has that quick bread texture, but a nice addition to my repertoire. Thanks for posting!
Lisa says
January 7, 2017 at 2:54 pmThanks for the info!
Sony says
January 7, 2017 at 1:58 pmCan I use sunflower seed flour instead of coconut flour?
Lisa says
January 7, 2017 at 2:14 pmFor this recipe, it should be fine.
Julia Jackson says
December 12, 2016 at 10:48 pmHi,
I have seen several of your bread recipes and they look delicious! I have a bread maker and wonder if you have ever tried any on your recipes in a bread maker?
Lisa says
December 13, 2016 at 5:09 amThey are all quick breads, except for the one yeast bread, so you wouldn’t need to knead or set the dough to rise. They could be baked in a bread maker on a quick bread setting.
Rebecca Phillips says
November 13, 2016 at 3:36 amI was confused as to what “3 tablespoons coconut oil, liquified” means. Is it that I a) measure 3 tablespoons of solid coconut oil out, and then melt it, OR b) I simply melt a little bit of oil and pour it out to the value of 3 liquid tablespoons. I see that people are talking about their mixture being runny – could it be they put in too much coconut oil?
Lisa says
November 13, 2016 at 8:00 amIt’s just coconut oil in it’s liquid state, not solid.
Tonja Gnacke says
November 11, 2016 at 10:49 pmCan you make this in a bread maker?
Lisa says
November 12, 2016 at 5:39 amIt might work, but it’s a quick bread so no need to knead or let it sit to rise.
Vanessa C. says
November 6, 2016 at 9:53 amDo you think this could be cubed, toasted, and used in a Thanksgiving dressing? I miss dressing / stuffing! Thank you for the recipe – it looks delicious.
Lisa says
November 6, 2016 at 11:39 amIt certainly can be used for that!
Karen says
September 26, 2016 at 12:11 amCan I use almond flour instead of coconut flour? I really don’t like coconut!
Lisa says
September 26, 2016 at 6:02 amYou can use almond flour, but the texture will be a little different.
Uros says
September 20, 2016 at 4:41 amCan I use psyllium powder instead of whole husks and in what ratio?
Lisa says
September 20, 2016 at 5:55 pmI’m thinking it’s such a small amount you should be able to use the same measurement for the powder or a little less.
Eve Smith says
June 27, 2016 at 10:10 amSesame flour/seeds are naturally high in Arginine…
which has been credited from many medicinal benefits!
Lisa says
June 27, 2016 at 6:33 pmAnother amazing reason to use it!
J C says
May 15, 2016 at 6:57 pmAlthough my batter was very liquidy, this tastes great! Good hot from the oven, and even better cooled off! Spread some butter on it and your taste buds go through the roof. 😉
Keeping this recipe for sure. Thanks!
Lisa says
May 16, 2016 at 9:40 amGood to know! Thanks for giving it a taste test! 😄
Cindy says
January 5, 2018 at 12:12 amMy batter was pretty runny when I started mixing it, but I was using my stand mixer, so I turned it on high, and beat it longer, to simulate the power of a food processor. I also added another tablespoon of coconut flour, because I’m allergic to psyllium and didn’t use any. Sure enough, the batter thickened the longer I beat it. It then looked just like the picture! It’s in the oven now. I hope it turns out. I can’t stand the almond flour breads, and I love sesame seeds. (I ground the seeds into meal, myself, with my immersion blender.)
J C says
May 15, 2016 at 3:54 pmI just mixed up the batter for this and it was super runny, like a drink. Any idea as to what went wrong? I used all the ingredients in the right amounts. I finally decided to just add an extra 2/3c sesame flour, it was still pretty runny, but at least it was a thicker runny. It’s baking now, so I hope it turns out ok. Anyone have any thoughts?
Thanks. (Smells good though.)
Lisa says
May 15, 2016 at 6:43 pmIt could be a difference in coconut flour. I’m learning that not all coconut flour acts the same. I’d say add a little more coconut flour next time.
Rosetta says
May 4, 2016 at 5:16 amJust bought some sesame flour this morning. Is it possible to substitute or omit the psyllium powder?
Lisa says
May 4, 2016 at 6:07 amYou could use xanthan gum or glucomannan powder.
Viola says
June 9, 2016 at 9:44 amHi, I’m a total newbie in a low-carb baking, so I just want to check, to be sure: does that mean that I’d use 1.5 teaspoons of xanthan gum? Because I was warned it’s strong and to use it in pinches.
Lisa says
June 9, 2016 at 5:52 pmYou could definitely leave it out in this recipe. It’s just supposed to give the bread more elasticity.
Judy C. says
October 30, 2016 at 12:24 pmDo I increase the xanthin gum if I omit the psyllium husk?
Lisa says
October 30, 2016 at 2:09 pmYou may want to increase the xanthan gum a tad, but I think it would be okay to just omit the psyllium.
Cintya says
May 3, 2016 at 4:58 amWhat can i use to do that bread instead of a food processor??
I have kenwood machine
Lisa says
May 3, 2016 at 11:14 amAn electric mixture should work in place of the food processor.