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low carb bread

Low Carb bread!?

Is it possible that a low carb bread, an almost mythical baked good, can even exist? It’s almost like looking for a low carb gluten free unicorn. According to Doctor Sarah Myhill the single biggest reason that people lapse from a Paleo Ketogenic diet is because they can’t eat bread. I used to run a GF bakery ( I even won lots of awards over the years) so I know how much people miss their daily loaf. It’s just so easy and convenient to make a quick sandwich. Moving away from bread literally requires a shift in the national British pysche. Thanks a lot Earl of Sandwich…

Gluten Free flours

I’m used to using at least four different flours for a loaf, plus raising agents and binders (xanthan and guar gums, psyllium husk, eggs, linseed). Then there’s the critical ratio of whole grains and starches. I used to love baking with buckwheat and teff, and tapioca is a magical starch. I was understandably sceptical when I saw that Dr Myhill’s recipe uses only one flour, no raising agents and you could argue that it’s made entirely with a binder. The entire recipe is just three ingredients (and one of those is water!)

What’s the catch?

There is a catch. But it’s not a big one. The primary ingredient is linseed and this needs to be ground just before baking. Ground linseed can become rancid, plus it’s likely to absorb water which will mess up the hydration ratio given in Dr Myhill’s recipe. I used a Vitamix to grind the linseeds but any high powered blender will do the job.

How does it taste?

I was concerned here because Dr Myhill does go into some detail about how taste preferences are acquired. However, drum roll please… the taste was good, it was quite complex with almost a toasted nut flavour. The crust was good, the crumb was open and soft, although maybe a little too crumbly. There wasn’t that throat-catching dryness that I associate with bought gluten free loaves. I’d be interested to see what the addition of psyllium husk would do to the texture because as it stands it wouldn’t survive in a lunchbox. That would make it even higher fibre too. I’d also be keen to try a larger loaf, and maybe place the mixture into the fridge the night before to soak for longer.

Would I make it again?

Absolutely! I loved the simplicity of only using one flour. Gluten free flours are typically more expensive than their gluten-y equivalents, here a 500g bag of golden linseed would set you back £2.25 (Waitrose) and produce two small loaves. That’s a bargain for gluten free food which tends to be at least one third more expensive than their ‘normal’ counterparts. Given that this bread is also very low carb and would help to keep you in ketosis it’s a brilliant choice. Find the recipe for Dr Myhill’s low carb bread aka PK bread here: https://www.drmyhill.co.uk/wiki/The_Paleo_Ketogenic_Diet_-_PK_Bread