Basic Low Carb Yeast Bread
Wow after being on plan with Trim Healthy Mama for over 2 years we finally have a Low Carb Yeast Bread!!
Most of the time when you try to use yeast with alternative flours it doesn’t work all that well because there is nothing to hold the CO2 in to help the bread rise. I’ve tried this not only with this recipe but also with my Simple Soda Bread recipe.
This recipe works the best for texture, I will say that if you decrease the yogurt in the soda bread it will also work well with the yeast, but that’s another blog post.
I did add vital wheat gluten to this to help with structure, it is an optional ingredient so if you are gluten intolerant don’t worry this recipe will still work without it. (The photos are of my loaf without added gluten).
I’ve been wracking my brain and trying many things to get yeast into some of my Trim Healthy Mama baking. Yes I know I do use it in my E baking, but the breads that are used in S meal settings just didn’t taste right to me or to my husband. Personally I’ve been able to sub without an issue but he has not, until now. Let me tell you the smile on his face when he ate this was worth all the headaches and loaves that had to be thrown out, and yes there have been a few of those.
Yes this Low Carb Yeast Bread works with RunAmok Mama’s Quick Mix. and my Low Carb Bakers Blend. I’m sure it will also work with Briana’s Baking Mix and with MamaShire’s Gluten Free Blend. I have not tested it with any of the other homemade baking blend recipes.
- Warm water to 90-110 degrees, combine honey water and yeast, allow to proof for 5 minutes.
- While yeast is proofing combine all other ingredients and blend well, (I do this in my blender), add yeast mixture to bread batter and allow to sit for 5 minutes.
- Spray loaf pan with coconut oil spray, preheat oven to 350 degrees. Pour batter into loaf pan, score top of loaf. Bake at 350 for approximately 45 minutes. Allow to cool completely before slicing
I will say that I love using Silicone Loaf pans like these for these types of breads, it really cuts down on the possibility of the loaf sticking if you are using metal pans I would suggest lining them with parchment. These are 8×4 loaf pans which make the smaller loaves but allow for a better shape to your loaf.