I am a big fan of Dr Eric Berg DC; a healthy, practical, low-carb lifestyle YouTube sensation. You can find great recipes in his videos but he also gives fabulous advice on practical solutions to support your health, naturally. I was therefore intrigued to find a recipe for low-carb bread on his channel and decided to try it.
And WOW, my hubby actually called it the most life-changing food of his year!
We have been low-carb, gluten-free for about 8 years now and I have ‘gotten over’ the bread craving but poor hubby still craves the taste and texture and so is occasionally tempted to eat standard ‘bread’. Not a good idea at the moment as gluten can undermine the immune system.
The challenge is to convert the recipe for our side of the Atlantic as the US tends to use cups instead of quantities. Also, I have tried to make it with products which are more locally available. So thank you Dr Eric Berg and his lovely wife, Karen. Here is adapted recipe:
Mix the following 4 dry ingredients together
- 100g / 1 cup ground Almonds
- 130g / 1 cup of manioc/ tapioca / arrowroot starch
- 40g / 3rd of a cup coconut flour
- 1tsp salt -chemical free
Activate the yeast by mixing the following ingredients together and leaving for 10mins:
- 20g or 1/2 packet of fresh yeast or 1pkt/9g dried yeast
- 310ml, 1+1 qtr cup, 250g warm water
- Temp: 38-43c / 100-110 for dried, 32-38c / 90-100 for fresh yeast
- 2 tsps maple syrup
There are 2 extra ingredients which are added to the yeast. This provides body and texture to the bread. I have tried to add them to the dried ingredients but the bread is less ‘fluffy’.
- 10g / 2tbsps psyllium husk which is light and grainy N.B. Not dense psyllium husk flour
- 12g /1.5tbsp ground linseed (aka flaxseed) / chia seeds
Warm the water to the required temperature and pour into a glass bowl. Add the yeast and the maple syrup and leave to activate for approx 10 minutes. Once the yeast has been activated, add the psyllium husk and ground linseeds and leave until the mixture becomes gloopy, stirring occasionally to get a consistent texture. It takes approximately 10 minutes. This mixture should then be added to the dry ingredients and kneaded for 1 minute. At this stage, you can also add in sunflower, pumpkin seeds etc. to pump up the nutrition, flavour and texture. Once kneaded, cover and leave in a warm place to prove for an hour.
Once ‘proven’, brush with an egg wash (egg with little bit of water) or 2 tsps melted coconut oil for vegan option. Seeds can be added on top at this point.
Pre-heat the oven to 200-220c, gas mark 6-7, 400-425F. Put the bread on greased, grease-proof paper or in a baking pan. Bake the bread for 30-40mins. N.B. If you knock the bottom and it sounds hollow, it is ready. Note that this bread should not be cut until it is completely cooled.
Enjoy with fresh butter, olive oil, paté etc. Also great for toasting- soldiers for boiled eggs again, delicious!