A low carb gluten free pumpkin sunflower seed psyllium bread. It’s packed with hearty seeds and fiber. Enjoy it as a snack or along with a meal.
Do you love low carb bread? I sure do. But, I don’t make it that often. There’s so many recipes that it’s tough to decide which one to bake.
Being a food blogger, I tend to skip the tested recipes and venture out on my own. I’ll admit that I’ve had many disasters along the way. However, I’ve made some great discoveries along the way too.
The psyllium based recipes look wonderful. But, a lot of people have trouble with them. There seems to be a lot of factors involved to ensure you get a perfect bread.
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I tend to stay away from recipes that are easy to screw up. Mainly because I don’t have a lot of time for more than 2 or 3 attempts. I usually give up at that point if the recipe doesn’t work out. That’s one of the reasons I haven’t experimented much with psyllium.
Thank goodness there are low carb psyllium bread mixes that are super simple to make. And, they pretty much guarantee a perfect loaf of low carb bread.
Have you tried any of the Sukrin bread mixes? They are quick bread mixes that only require water. This one is my favorite. However, the cost does start to add up, so I wanted to find a way to make a similar bread from scratch.
That’s why I created this low carb pumpkin sunflower seed psyllium bread recipe. There’s one important thing I learned from using these bread mixes. It’s that to get a nice tall bread, it’s best to use a smaller loaf pan.
I used a disposable pan from one of the low carb flax bread mixes to make this low carb pumpkin sunflower seed psyllium bread. Using an 8×4 inch pan will make the bread a bit flatter.
Another tip on making psyllium bread is to make sure you bake the bread to an internal temperature of about 215°F. I picked up this tip from Kim at Low Carb Maven. She also provides some other great tips for making psyllium bread.
Although I have a psyllium bread recipe here, I haven’t really experimented a lot with making these amazing low carb breads. I just need more free time so I can test things out in the kitchen.
It is my goal to eventually move to low carb blogging full time so I can work on more recipes. I’m getting closer, but it’s still going to take more time to reach that goal. I really appreciate all of you dedicated readers. Without you, I would never have gotten this far in the blogging world.
Pumpkin Sunflower Seed Psyllium Bread
- 1/2 cup psyllium husks finely ground, 60g
- 1/4 cup chia seeds 40g
- 1/4 cup pumpkin seeds 40g
- 1/4 cup sunflower seeds 40g
- 2 tablespoons ground flax (15g) or sesame seed flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons coconut oil melted
- 1 1/4 cup egg whites (300g) I used pasteurized in a carton
- 1/2 cup almond milk
In large mixing bowl, stir together psyllium, chia, pumpkin seeds, sunflower seeds, flax, baking powder, and salt.
Stir in coconut oil.
Blend in egg whites and almond milk being careful not to over mix.
When thickened, spread out into a greased or lined 8x4-inch loaf pan.
Bake for about 70 minutes at 325°F or until internal temperature reaches about 215°F.
Only 2.5g net carbs per slice!