Best low carb bread ever!

I have tried many grain-free bread recipes, but this is the best!

I am a big fan of Maria Emmerich’s recipes and her informational articles. Today I am going to share her sub-bread recipe, which is my go-to recipe for a bread substitute. It has become a staple in my freezer ever since, and I really prefer it over traditional bread made from grain flour.

Grains make me gain weight

I moved from Germany to Canada in 2009 and it didn’t take long to notice that wheat products from Canada have a different impact on my body. They caused me gain weight and I felt bloated all the time. After talking to some friends, who are also originally from Europe, I noticed, that I am not the only person experiencing these issues with wheat.

I tried to switch to better quality bread from bakery’s, but honestly, it didn’t bring any improvement. After some research, I came to the conclusion that grains, in general, might actually be very disturbing to our overall health and they can cause way more serious issues than just feeling bloated and gaining weight. So I started to skip grains as often as possible and substitute with healthier options.

The grains from today just aren’t what they used to be

I know that for many families their daily bread and other products made from grains are their staples, but our grain from today is very different from the grain in the past and sadly has become too altered, processed and poisoned to still be tolerated without any health-related side effects. The alterations, made over time to improve productivity, did also reduce the nutrients in the grain and we haven’t talked in detail about the chemicals yet used by the agricultural industry.

If you want to hear more about Grains & Gluten, I highly recommend you to watch the youtube videos of Dr.Toni O’Brian or check out Dr. Peter Osborne. They are both experts in that field and very knowledgeable. There is another Expert, Dr.Thierry Vrain, former Genetic Engineer and Soil Biologist with Agriculture Canada. Take the time to learn about the mechanism behind glyphosate in Monsanto’s herbicide “Roundup” and understand why Celiac disease and Autism might be connected to it.

How I deal with the grain issue

I don’t make grains a staple of my diet. I incorporate recipes with almond and coconut flour. Once I started, it was actually pretty easy and tasty to substitute with other flour options, which are less processed. For example, I love to use Einkorn flour for my plum cake, but use it very rarely, and even then, I try to cut down and substitute partly with almond flour to reduce the overall amount of grain. Nut flours also help to keep carbohydrate consumption low and protein up.

Why this recipe supports health

Many health issues are related to elevated or fluctuating blood sugar levels and the following release of insulin. The glycemic index is a measurement carried out on carbohydrate-containing foods and tells us how big the impact on our blood sugar is going to be after consumption. Low-GI diets have been associated with decreased risk of cardiovascular disease, type 2 diabetes, metabolic syndrome, stroke, depression, chronic kidney disease, the formation of gallstones, neural tube defects, the formation of uterine fibroids, and cancers of the breast, colon, prostate, and pancreas. Pretty impressive and certainly worth to get informed about.

Our daily food choices are loaded with carbohydrate-containing foods and we often forget that a slice of bread is nothing else than sugar molecules hooked to each other. Furthermore, the psyllium in this recipe seems to be very beneficial for regularity of bowel movements. Its lubricating and bulking properties help with constipation and diarrhea.

Try this recipe and let me know if you like it as much as I do! Enjoy!

For people preferring coconut flour, there is a version with coconut flour on Maria’s website. I personally have only tried the almond flour version and liked it so much, that I have never thought about actually trying the coconut version.

Grain-free Buns from Maria Emmerich

Serves: 5

Cooking Time: 50 minutes

Ingredients

• 1 1/2 cup blanched almond flour
• 5 TBS psyllium husk powder, no substitutes, must be a fine powder, not whole husks
• 2 tsp baking powder
• 1 tsp sea salt
• 2 1/2 TBS apple cider vinegar
• 3 egg whites
• 7/8 cup BOILING water
• optional you can use for flavour caraway seeds, sesame seeds, oregano or any spice you like

Instructions

1

This recipe is very versatile in regards to flavour and shapes so be creative and give it your own touch!

2

Preheat the oven to 350 degrees F. In a medium sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won’t work), baking powder and salt.

3

Mix until dry ingredients are well combined.

4

Add in the eggs and vinegar and mix until a thick dough.

5

Add boiling water into the bowl. Mix until well combined and dough firms up.

6

Form into 4 to 5 buns or one large loaf and place onto a greased baking sheet.

7

Bake for 45-55 minutes depending on shapes and sizes.

8

Remove from the oven and allow the bread to cool completely.

Notes

I cut the buns in half and keep them in the freezer. In the morning I put them in the toaster.