Welcome to Low Carb, Sugar Free and Gluten Free baking

Low Carb, Sugar Free and Gluten Free baking has become my passion. My insane goal is to create delicious baked goods with as few net carbs as possible. Ideally, under 3 net carbs per serving. When i started this LC GF SF baking journey(after learning i was diabetic), my first instinct was to check out the sugar free stuff in grocery stores. Well they might be sugar free but there not low carb @ 12 net carbs for one, 1 1/2 inch cookie that would also spike my blood sugar. That is not going to work if your carb limit is 30-50 carbs per day. So, I started researching and testing recipes from online sources with unsatisfactory results. Once i realized i had to let go of traditional baking methods everything started coming together. Some of the ingredients i use are unusual like pulverized pork rinds, but they have no carbs and 1/4 cup can make all the difference in a recipe, from a heavy dense cake to a lighter texture with a spring. So, i figured baking for a LC GF SF lifestyle would be easier if i created my own recipes from scratch as well as adapt some of my family favorites. I have learned a few tricks along the way and will be sharing them as well as recipes for cakes, muffins, breads and pies. All, hopefully under 3 net carbs per serving.

Happy Baking


Saturday, June 21, 2014

Bread LC SF GF

This recipe is for a small 7.5x3.5 inch loaf of Low Carb, Sugar Free and Gluten Free bread.  Yields 16 2.5x3.5 inch slices @ 2.06 net carbs per slice. (depends on slice sizes)

All ingredients for this recipe should be room temperature for best results.
Preheat oven to 325 degrees. Spray a 7.5x3.5 loaf pan with a non stick spray. 

Mix the following ingredients in a food processor
Bread Low Carb Sugar Free Gluten Free
2 cups blanched almond flour (extra fine if you can find it)
1/4 cup ground flax seed(Golden)
2 tablespoons coconut flour
1 1/2 packets truvia or other sweetener equal to 1 tablespoon sugar 
1/2 teaspoon baking soda
1/4 teaspoon salt

In a bowl beat lightly with a fork
5 eggs(room temperature)
1 tablespoon avocado oil
1 tablespoon apple cider vinegar

Add egg mixture to dry ingredients in food processor and pulse to combined.  Transfer mixture to prepared loaf pan.  Smooth the top with a wet spatula and bake on center rack 325* for 50-60 minutes.   Test with tooth pick.  Add ins work well, such as garlic, onion and/or herbs.  Let cool for 15 minutes on wire rack, remove from pan and let cool completely.  Slice and refrigerate or freeze.