The search for low-carb bread

On a low-carb or carb-free diet, bread is banished. Bread, that is, made from wheat and other grains, potatoes and other such sources of gluten-free flour. However, we missed bread so much I decided to experiment with making some, with a lot of help from the internet.

coconut bread, ready to bake

On a low-carb or carb-free diet, bread is banished. Bread, that is, made from wheaOn a low-carb or carb-free diet, bread is banished. Bread, that is, made from wheat and other grains, potatoes and other such sources of gluten-free flour. However, we missed bread so much I decided to experiment with making some, with a lot of help from the internet.t and other grains, potatoes and other such sources of gluten-free flour. However, we missed bread so much I decided to experiment with making some, with a lot of help from the internet.

My first attempt was based on a flatbread recipe by Coconut Mama using coconut flour and coconut butter. This was convenient, as I had, on a whim, bought some coconut flour when I saw it in Tesco.

The recipe I used is given below. I didn’t have any coconut oil, so I used ordinary cooking oil instead. We’re not doing paleo, so I thought it wouldn’t hurt.

Coconut flour flatbread
 
Prep time
Cooking time
Total time
 
Author:
Cuisine: Low-carb
Yields: 4 flatbreads
Ingredients
  • 1½ tablespoons coconut flour
  • 1 tablespoon coconut butter, melted
  • 1 egg
  • ⅛ – ¼ teaspoon sea salt, according to taste
  • ¼ teaspoon baking powder
Method
  1. Preheat oven to 160ºC (fan)/180ºC (conventional).
  2. Mix coconut flour, sea salt, and baking powder together until combined.
  3. Add egg and melted coconut butter and mix well.
  4. Let batter sit for a few minutes to allow the flour to absorb the liquid.
  5. Scoop half the batter on baking pan and use a spatula to spread batter into a circle the size of a bun.
  6. Repeat using the rest of the batter. Bake for 10 minutes or until golden brown.
Notes
I've changed some of the Coconut Mama's original wording to make it more suitable for a non-American audience.
Nutritional information
Serving size: 1 flatbread

It’s really easy to make, so I’ve made it a couple more times since my initial attempt, using melted coconut butter instead of cooking oil.  The first time I made them was the best, but even then, I wasn’t particularly enamoured by it as a bread.  It more cake-like in consistency, so I think if I’d have made it as flat as directed, it would have fallen apart.  It also tasted very much of coconut and really quite sweet, even though I’d put in 1/4 teaspoon of salt.  It might be better used as the basis of a coconut cake, rather than as bread.

My search goes on.

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