- water - sugar - active dry yeast - vital wheat gluten - almond flour - flaxseed meal - salt


Step 1.  Liberally grease a 10-inch wide glass or metal bowl with butter. Step 2.  Add a ½ cup of warm water to another large bowl and mix in sugar until dissolved.  Mix in yeast and cover the bowl with a towel.  After 7-10 minutes the mixture should be frothy with small bubbles.


Step 3.  As you are waiting for the yeast to proof, mix together all dry ingredients in a large bowl.  Sift the dry ingredients through a sifter or a sieve. Step 4.  Add remaining 1 ¾ cup water and olive oil to the frothy yeast mixture and stir to combine.


Step 5.  Slowly add the dry ingredients to the wet and stir with a wooden spoon or the paddle attachment of a stand mixer until fully combined. Step 6.  The dough should be sticky and rather wet.  If it is too dry to knead, then add a little bit more water. 


Step 7.  Form the dough into a ball and place it in the greased bowl. Step 8.  Preheat the oven for 2-3 minutes until the temperature reaches 100-110 degrees.  Cover the bowl with a towel and place in the warm oven to rise for 1 hour.  Remove from the oven.

Low carb flours don’t have it, so that’s why it’s so hard to get a truly satisfying low carb loaf of bread. Almond and coconut flour loaves just don’t have the bounce or the chew that you get with regular bread.


They make a poor man's yeast bread, at best.

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