I took my Lupin Flour Bread recipe, eliminated the lupin flour (I’m allergic) and did some major tweaking to come up with a delicious Einkorn flour loaf bread today. My husband even said this was quite good and he’s real hard to please when it comes to low-carb breads. It has a nice mouth feel, structure and elasticity one generally only finds in real flour breads. Einkorn flour is real flour, but I only use 2 T. here with other alternate flours, so you can’t really say this bread is solely made from all regular flour. I even included some dissolved yeast for flavor, but it doesn’t impact rise so much. There’s not enough gluten in 2 T. Einkorn flour for proper yeast “action”. But it does give a little yeast taste to the final product.
I am not eating baked goods right now, but my husband still likes the occasional sandwich for lunch. It slices into fourteen ½” slices or twenty-eight ¼” slices. Yes, this bread has enough structure to be able to slice it into very thin ¼” slices! See photo below. WOO HOO! 🙂
Sadly this bread doesn’t toast much better than most low-carb breads, so I use this mostly for sandwiches and making croutons. But the crust itself does toast nicely. Cutting thinner ¼” slices, you cana get 27-28 slices from the loaf, halving the nutritional stats below per slice.
I order my non-GMO Einkorn flour direct from Jovial Foods. Some have found it in Safeway and other stores right on the shelf, but I’ve not been so lucky here in Central Texas. It’s not as expensive as some low-carb baking ingredients can be. Einkorn is real, ancient wheat, that has not been hybridized. It brings so much texture and flavor for little increase in carbs. This recipe is not suitable until you are near goal weight (Pre-Maintenance).
½ c. almond flour
2 T. Einkorn flour (white or whole wheat will work)
½ c. egg white protein powder (I use NOW brand)
2 T. oat fiber
2 T. coconut flour
1 T. baking powder
2 T. golden flax meal (dark flax or a mixture can be used for a darker, nuttier-tasting bread)
¼ tsp. sea salt
3 T. psyllium husk powder (I use NOW brand)
1 tsp. dry yeast dissolved in 2 T. warm water + pinch sugar
5 large eggs, beaten
3 T. olive oil
¼ c. egg whites (I used the ones in a carton)
½ c. boiling water (added last)
DIRECTIONS: Preheat oven to 350º. Grease or oil a standard 5×8″ loaf pan and set aside. Dissolve yeast in 2 T. warm water and add a tiny pinch sugar. Set aside. In a large mixing bowl, measure out all dry ingredients. Stir well. In another medium bowl, add the first 5 wet ingredients (all but the boiling water) and beat with a fork. Add the dissolved yeast mixture to the wet ingredients and stir. Now add the wet ingredients to the dry ingredients and beat well using a rubber spatula. Slowly add the boiling water to the batter and using a whisk, beat until smooth of lumps. The longer you whisk it the smoother the crust will come out. Spoon batter into greased loaf pan and bake at 350º for 30 minutes and test for doneness with toothpick. If not done, cook 5-10 minutes longer. Remove from oven and in a few minutes, tip onto board to finish cooling. Stats below are calculated for 14 slices ½” thick. I will also provide numbers for entire loaf so that you can figure out your own for the number of slices you choose to cut.
Entire loaf: 1480 calories, 102.8 g fat, 78.4 g carbs, 47.2 g fiber, 31.2 g NET CARBS, 58.2 g protein, 2669 mg sodium
If cut in 14 slices, ½”, @ contains: 106 calories, 7.3 g fat, 5.60 g carbs, 3.37 g fiber, 2.23 g NET CARBS, 4.15 g protein, 191 mg sodium
If cut in 28 slices, ¼”, @ contains: 53 calories, 3.67 g fat, 2.8 g carbs, 1.68 g fiber, 1.12 g NET CARBS, 2.07 g protein, 95 mg sodium