• Leanne Vickery

Low Carb G/F Soft Bread

Updated: May 16, 2018

Over the long weekend break I decided to try my hand at making a low carb, gluten free bread that is very hormone and gut friendly! It turned out better than I expected, with a tempting savoury aroma and when toasted has a beautiful golden crust while soft on the inside.


Be warned it is NOT dairy free and is Ketogenic friendly so LowCarb/High Fat. It is, however, perfect for those of us with hormonal issues such as PCOS, Endometriosis and Hashimoto's. The whole flaxseeds are high in fibre and low in carbs, full of omega 3 (the "good fats"), lignans which have antioxidant benefits and bind excess hormones to be removed. Flaxseeds have also protect the lining of the digestive tract and maintain GI health. Psyllium husk helps with digestive issues, regulating both cholesterol and blood sugar as well as reducing blood triglycerides.

Adapted from The Diet Doctor into metric servings:)

Ingredients: Serves 12

  • 1 cup Almond Meal Goodness From Nature

  • 3/4 cup(s), Coconut Flour

  • 2 Tablespoons Sesame Seeds

  • 1/2 cup Organic Flaxseed

  • 1 tsp, whole fennel seed (ground in pestle and mortar)

  • 3 tsp baking powder

  • 1 tsp salt

  • 250g Original Phillidelphia Cream Cheese (Block)

  • 50 grams, Psyllium Husk Powder

  • 200 ml, Pure Cream

  • 6 Free Range Eggs

  • 100ml melted butter

  • 1 tbsp poppy seeds to spread on top of loaf


Recipe:

  1. Preheat the oven to 350°F (175°C).

  2. Mix all dry ingredients, except for the seeds for the topping (poppy or sesame seeds) in a bowl.

  3. Whisk together the rest of the ingredients in a different, bigger bowl until the batter is smooth.

  4. Add the dry mixture to the batter and mix thoroughly. Place the dough in a greased bread pan, about 4 x 7 inches (non-stick or use parchment paper).

  5. Bake for about 45 minutes on lower rack in the oven. (I actually baked mine for 90 minutes) Prick the bread with a knife to see if it’s ready, it should come out clean. Remove the form from the oven and remove the bread from the form.

  6. Remove the parchment paper and let the loaf cool on a rack. If the loaf is allowed to cool in the form the crust will be soggy.

  7. Slice and store in the freezer. This bread is great as toast.


Nutritional Info:



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