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Trying to find a low carb bread recipe can be very difficult. In fact, oftentimes when you finally find a recipe that looks inviting but flavor can be quite bland or literally unpalatable. Furthermore, low carb diets are supposed to be easy to follow. Yet frequently the ingredients for making a low carb bread are either hard to find or very expensive to use.

However, in order to follow a low carb diet there are particular guidelines that need to be followed and certain foods that are prohibited.

One the most prevalent rules of a low carb diet are to watch the carbohydrates. The main source of carbs in bread is the flour.  Yet the base of good bread is undeniably the flour. Unfortunately, all-purpose flour and common white flour is the main flour used in many bread recipes and is the highest in carbohydrates. By the way, there are 90g of carbohydrates in one cup of white all-purpose flour.  As well, wheat flour, rice and corn meal are also too high in carbs and deliver an average of 75 grams of carbs per cup. These flours are typically not allowed in many low carbohydrate diets.

Low Carb Bread Recipe Flour

Fortunately there are alternatives and several different flours that can be used. In fact, some of these flours have health benefits that provide additional nutrients and health giving properties such as lowering cholesterol and maintaining blood sugar.  Below is a list of superb alternatives:

  • Almond flour and almond meal: An excellent substitute for regular flour. It is high in vitamin E and magnesium and low in carbohydrates with 24g carbs per cup. Although, when making bread it is best to use a mixture of almond flour and gluten flour if you desire a traditional texture. Note: Almond flour does not naturally rise.
  • Coconut flour: This flour very high in fiber, contains healthy saturated fats, and is high in iron and protein yet gluten free and low in carbohydrates with 16 to 27g carbs per cup. It lowers glycemic levels and benefits blood sugar balance, helps prevent heart disease and cancer, assists in weight loss and improves digestion. It is naturally sweet, light and absorbs a lot of moisture. When baking use less sweetener and additional liquids, usually ½ cup of liquid to ½ cup of flour. Because of its low gluten qualities only 25 to 30 percent coconut flour should be substituted. Note: If the flour has more than 50% fiber it is not flour but is coconut flour fiber. This product has had most all the nutrients removed and is not suitable for baking. It is typically cheaper in price.
  • Flax seed and flax seed meal: High in fiber, antioxidants, magnesium, phosphorus, has 29g carbs per cup and is rich in omega 3 fatty acids which is an excellent preventative for degenerative illnesses like heart disease, hypertension and rheumatoid arthritis. It has a slight nutty flavor and full-bodied texture. Flax meal is best for focaccia type breads. If traditional bread is desired try mixing a little gluten flour in the recipe. Note: Keep flax meal refrigerated, it can go rancid in as little as a week at room temperature. It is probably rancid if it tastes bitter, throw it away.
  • Oat flour: An outstanding substitute for regular flour. It is high in fiber, manganese, iron and calcium, and low in carbohydrates with 23.3g carbs per cup. It is an antioxidant, lowers cholesterol, prevents heart failure and enhances the immune system.  A good rule of thumb when baking: substitute 1 ½ cups ground rolled oats or 1 cup oat flour for 1 cup white flour.
  • Soy flour: Although it is higher in fat than wheat it is a very nutritional alternative and is gluten free. It is very high in iron, protein, potassium, calcium and has a total of 35 to 40g carbs per cup. It may reduce the risk of heart disease, decrease menopausal symptoms and lower LDL cholesterol. Soy flour has similar consistency to white flour and is lighter and fluffier than wheat flour but without leavening properties. Replace ¾ cup of soy flour for 1 cup of white flour. Note: Soy flour can have a slightly bitter taste and may require getting used to.

There are many types of other flours that be used such as seed and nut flours. Generally as a rule of thumb these are a lot lower in carbohydrates than grain flours like barley or rye flour which average around 100g per cup.  Seed and nut flours average around 30 to 35g carbs per cup and are high in protein, calcium and iron.

You can generally find most low carb flours at a local food co-op or health food store.  If you are new to the low carb diet and are not comfortable with substituting ingredients then it is usually best to follow a low carb bread recipe until you are more familiar with different ingredients and overall amounts.

Please visit our Low Carb Bread Recipe page to get some awesome low carb recipes.