Basic Low Carb Yeast Bread

Basic Low Carb Yeast Bread (THM S, Diabetic Friendly)

Wow after being on plan with Trim Healthy Mama for over 2 years we finally have a Low Carb Yeast Bread!!

That is a big deal!!! This Loaf is a Fuel Pull unless you brush it with butter like I did so that itΒ  would take a pretty picture.Disclosure Statement

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.Β  I have not tested it with any of the other homemade baking blend recipes.

5.0 from 6 reviews
Basic Low Carb Yeast Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Cuisine: Trim Healthy Mama
Serves: 8
Ingredients
  • 1 cup THM Baking Blend
  • ½ cup THM Oat Fiber
  • 4 teaspoons Vital Wheat Gluten (OPTIONAL)
  • 2 cups egg whites
  • 1 teaspoon honey
  • ¼ cup water, warmed to 90-110
  • 2 teaspoons yeast
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon salt
  • 3 teaspoons Thm Sweet Blend
Instructions
  1. Warm water to 90-110 degrees, combine honey water and yeast, allow to proof for 5 minutes.
  2. 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.
  3. 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
Nutrition Information
Serving size: 2 slices Calories: 67 Fat: 2g Carbohydrates: 11g Sodium: 360mg Fiber: 7g Protein: 10g Cholesterol: 0mg

Β 

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.Β  These are 8×4 loaf pans which make the smaller loaves but allow for a better shape to your loaf.

Affiliate2016

98 Comments

  1. Cathy Blowers

    Thank you so much! I have wanting to convert an English Muffin Bread recipe I have, but couldn’t figure out why we couldn’t use yeast. This looks soooo good! -)

    Reply
    1. Judy (Post author)

      I’m so happy that you like this!!

      Reply
  2. MARILYN FULTON

    What kind of yeast did you use Judy? regular or quick rise etc.

    Reply
    1. Judy (Post author)

      I used fast acting πŸ™‚

      Reply
      1. MARILYN FULTON

        Thank you! I have it in the oven now. πŸ™‚

        Reply
        1. Judy (Post author)

          YAY!!! Let me know how it turns out πŸ˜€

          Reply
          1. MARILYN FULTON

            Girl!!! You have out done yourself with this one. I am in love with it. It taste just like the old fashion yeast bread we made when I was kid and I toasted some this morning with lots of butter and and your jelly recipe with bacon, I am in heacen!!

          2. Judy (Post author)

            I am so very happy that you love it !!!

  3. Sue

    What size loaf does this make?

    Reply
    1. Judy (Post author)

      this makes 1 8×4 loaf… I was trying to keep it smaller until I got it to work correctly… I will have some more recipes and such with this πŸ™‚ coming soon

      Reply
  4. Stephanie

    Does it not need a bit more dry ingredients to take place of the gluten?
    There was no scoring mine it was very liquidy even after letting it set an extra couple of minutes.

    Reply
    1. Judy (Post author)

      Mine didn’t look like it had scored properly, until after it had baked for a little while.

      Reply
  5. Bobie Fredrikson

    I am not a bread maker. Do you use a thermometer to measure the temperature? Also is an E, FP or S? Thanks

    Reply
    1. Judy (Post author)

      I have used a thermometer to measure the water temp, so that I don’t kill the yeast. πŸ™‚

      Reply
  6. Alesha

    What is the purpose of the wheat gluten? I see it is listed as optional.

    Reply
    1. Judy (Post author)

      The Gluten gives the loaf more structure, alternative flours don’t have teh protein strands that gluten does to hold the gases in the bread which is what causes it to rise… the gluten helps with that. πŸ™‚

      Reply
  7. Cindy

    Can this be made in a bread maker?

    Reply
    1. Judy (Post author)

      I have not made it that way so I don’t know I’m sorry. Please let me know how it turns out if you make it that way πŸ™‚

      Reply
  8. Danae

    My bread was too wet after baking. I baked it 48 minutes but it was getting very dark on the top. It also fell as it cooled. Do you have any suggestions?

    Reply
    1. Judy (Post author)

      I let my batter rest for about 5-8 minutes before I baked it, so that it would thicken up some. Mine also got dark on the top, but I honestly think that is from the honey. I don’t know why it would have fallen, I’m sorry.

      Reply
    2. Amy

      The reason it feel is that it was not fully cooked, so it could not support the structure add it cooled. If it’s getting too dark, simply tent it with a little aluminum foil. Hope this helps!

      Reply
  9. Shannon

    I can’t wait to try this bread! I wonder though, is your carb count before or after you subtract the fiber?

    Reply
    1. Judy (Post author)

      the carb counts are before you subtract the fiber πŸ™‚

      Reply
  10. Liz

    Having many in our home w/Celiac, I’d like to make this w/o the gluten. Will it still have the same texture/rise? Is it worth making w/o the added gluten?

    Reply
    1. Judy (Post author)

      The photo is of a loaf I made without the added gluten… so while it may not rise quite as high it will still rise and have a nice texture… with the taste of the yeast to the bread. I do understand your hesitation and I do hope you enjoy this if you decide to make it.

      Reply
      1. Laurie

        Where does one find the wheat gluten?

        Thanks,
        Laurie

        Reply
        1. Judy (Post author)

          Hi Laurie, I normally purchase Vital wheat gluten in the baking isle near the bread flours. You can also Purchase it through Amazon πŸ™‚ Here’s a link … http://amzn.to/1r21pri

          Reply
    2. Jessica

      Liz- I also have Celiac and have often used Guar Gum in my recipes to get the same binding results as Gluten foods. It holds things together great and is gluten free!

      Reply
  11. Beth

    I’m adding some extra sweetener and some cinnamon to this! So excited to see how it turns out!

    Reply
  12. Julie

    Is it possible to make this successfully without oat fiber? Would I use more THM baking blend to cover for that missing ingredient?

    Reply
    1. Judy (Post author)

      I’ve not tried it that way to be honest, but I’m sure you could just use more baking blend πŸ™‚

      Reply
    2. Melissa

      i wonder if it would work okay if you substituted psyllium husk for the oat fiber?

      Reply
      1. Judy (Post author)

        I’m sure it would πŸ™‚

        Reply
  13. Dawn @Oh Sweet Mercy

    Just put this in the oven. I couldn’t wait for more eggs from my hens to get the rest of the egg whites I needed so I ended up using yolks. I know that will probably make this into an S but I’m OK with that. I can’t wait to try it, thanks!

    Reply
  14. Sheri

    Couple of questions:

    1 – Can you use the carton egg whites in this recipe?

    2 – My bread didn’t raise very good, but I think it might have been because my flours were all in the freezer and then the egg whites were cold. Do you bring all the ingredients to room temperature before mixing up this bread recipe? I am wondering if that would help.

    Thanks for the great recipe! I tried it but it didn’t raise very good. The taste is great though!

    Reply
    1. Judy (Post author)

      Hi Sheri, yes I brought everything to room temperature before mixing it together, the yeast tends to do better that way. I did use carton egg whites for the loaves that I made of this, it was just easier for me. πŸ™‚ Thank you so much for trying this. I had a couple of loaves that didn’t rise as high as others, but I was more going for the taste of the yeast in the bread only because the Gluten free flours tend to not hold the CO2 from the yeast very well.

      Reply
      1. Sheri

        Thanks Judy! I just got done trying another loaf with the ingredients at room temp and it worked better. I am using a larger loaf pan too, so I may try to buy a smaller one like you mentioned in the post so I get more rise out of the bread. I also think my yeast is kind of old :). I’ll keep at it. I love the taste though and the smell when it is baking. It smells and tastes more like bread to me. Thanks for the recipe!

        Reply
        1. Judy (Post author)

          oh My you just made my day!! Thank you so much.

          Reply
  15. Linda

    Is oat fiber the same as oat flour ?

    Reply
    1. Judy (Post author)

      no it’s not… normally it’s only found online but it’s relatively inexpensive πŸ™‚ I’ve linked to the one offered by Trim Healthy Mama in the recipe… you can also substitute whole psyllium husks if you can find those locally πŸ™‚

      Reply
  16. Denese

    Made this for supper tonight. This is the first bread my husband has liked the texture of. Thanks for all the work you did to figure this out!

    Reply
    1. Judy (Post author)

      So happy that you all are enjoying it πŸ™‚ Thanks for letting me know.

      Reply
  17. Sara

    Have you tried letting the bread rise before baking? It seems that most of the raising action is due to the baking powder, since the yeast would die once it’s in the oven.

    Reply
    1. Judy (Post author)

      I haven’t, but that is on my list of to do’s with this recipe
      Let me know if you try it and how it works out πŸ™‚

      Reply
    2. Julie

      How long would you try to let it rise before baking it then? Would it double like other breads?

      Reply
      1. Judy (Post author)

        I would let it rise for about 15-30 minutes, and no it’s not going to double, but it will rise

        Reply
  18. Jocelyn

    Where do we find wheat gluten?

    Reply
    1. Judy (Post author)

      I normally find it in the baking isle at Walmart near the bread flour πŸ™‚

      Reply
  19. Dalene Stasak

    Wow, I just made this and really like it. I think it is the TASTE of the yeast that does it, cause I wasn’t thinking and added Gentle Sweet instead of Super Sweet Blend. Gentle Sweet has xylitol in it and xylitol kills yeast. So it isn’t the yeast that is making it rise (mine still rose from the b.p., b.s. and vinegar). I think it adds the right flavor that connects us to our fond memories of wheat/yeast breads. Thanks for this brilliant idea.

    Reply
    1. Judy (Post author)

      I’m so glad that you are enjoying it πŸ˜€

      Reply
  20. Jeanie

    I made this today (minus wheat glutin). We LOVE it. Thanks! J

    Reply
    1. Judy (Post author)

      YAY!!!

      Reply
  21. Emma Flournoy

    Is the honey in this recipe necessary, or can it be skipped and the yeast still add the right taste…is the honey just for taste, or does it activate something?
    Also, do you know the ‘Swiss loaf’ recipe from the THM cookbook? Do you think I could just add a couple teaspoons of yeast to it to make it taste bready? Or would I have to put the yeast in warm water first?
    Thanks!

    P.S. Does this taste like ‘real’ bread? πŸ™‚

    Reply
    1. Judy (Post author)

      Hi Emma,
      The honey is needed to activate the yeast, without the yeast wouldn’t add anything to the bread. I don’t believe that adding yeast to the swiss loaf would make it taste bready because of the texture, and yes the yeast would have to be placed in warm water and you would have to add honey or molasses to activate it. I like the texture and the taste of this as does my husband, We all have different tastes … but as you can see from the other comments on this post many mama’s are happy with this πŸ™‚

      Reply
      1. Emma Flournoy

        OK, thanks!

        Reply
  22. Sheryl

    I have a question. My bread was super thick. There was no pouring it at all. The only liquid is 1/4 cup water with the yeast and two egg whites, the apple cider and the honey. This was so thick my bender would not even run. I started dumping more egg whites in there, maybe I should have used water. What did I do wrong

    Reply
    1. Judy (Post author)

      did you use 2 cups of egg whites? That’s the amount that is needed for this recipe…

      Reply
  23. Sherri Walters

    I just baked my first loaf of this bread and it turned out awesome! My baking skills are not the best so I didn’t have high hopes. Lol. But it is very good and I will using this recipe often. Thank you so much!

    Reply
    1. Judy (Post author)

      I’m so glad it turned out well for you πŸ˜€ and more you make it the more confident you will become πŸ˜€

      Reply
  24. Sue

    Could this be used for a pizza crust?

    Reply
    1. Judy (Post author)

      a couple people have used it that way, you just need a rimmed pan so that the batter doesn’t leak off.

      Reply
  25. Christina Hoffman

    So this would be FP? Is that right?

    Reply
    1. Judy (Post author)

      yes if you don’t top it with butter πŸ™‚

      Reply
  26. Debi

    Thank you for this recipe…….not sure what I could be doing wrong, but my ‘batter’ is so watery ……even letting it set for a few minutes before baking doesn’t thicken it up. I even had my daughter read over the recipe to see if I missed something but we couldn’t see that I had. I have sliced it, and am letting it sit out to hopefully dry it out a bit. I am afraid if I put it in the frig….the slices will just turn to mush because of the moisture in them. I tasted a bit….and it tastes really good…….just is so very moist inside after baking.
    Has anyone else had this happen to them…..could my oven be not hot enough I wonder?

    Reply
    1. Judy (Post author)

      The oven may be part of the trouble or if your soda or baking powder are a bit older. I did bring everything to room temperature before baking which gave me better results … I also let my slices dry slightly before I put them in the fridge.

      Reply
    2. Dee

      Could it be that you are in a humid environment? I am at sea level with high humidity here in Florida. I sometimes have to reduce the liquid in a recipe because of these factors.

      Reply
  27. Bonnie Rothenberger

    Thanks for the recipe. Can’t wait to try this!

    Reply
  28. Jen

    Would oat fiber be considered gluten free? I’m still new at the gluten free stuff. Thanks!

    Reply
    1. Judy (Post author)

      THM’s oat fiber is labeled as gluten free, but you want to check if you are using a different brand πŸ™‚

      Reply
  29. Bert Johnson

    I don’t have THM Super Sweet…just THM Pure Stevia and Gentle Sweet. Someone mentioned that the Xylitol in Gentle Sweet will impact the rise. Should I use 3 doonks of Stevia?
    Also, my pan is 9″x5″. Will it be okay to use it and just anticipate a shorter loaf? (Not using Vital Wheat Gluten either.)

    Reply
    1. Judy (Post author)

      it will be a shorter loaf with the larger pan size, and yes you could use 1-2 doonks of stevia to avoid the xylitol. πŸ™‚ you can add 1 tsp of gelatin and it will help the loaf not be as crumbly if you aren’t using the gluten πŸ™‚

      Reply
      1. Bert

        Thanks, Judy, for your prompt reply and the tip about adding gelatin. Everything is measured and I’m on my way to making bread…me…making bread! What a concept!!! Thanks for doing all the hard work.

        Reply
        1. Judy (Post author)

          Here’s to a fantastic loaf of on plan bread πŸ˜€ !! I hope you enjoy it!!

          Reply
  30. Rachel

    I just made this and must have done something wrong. All I taste is salt. And egg whites. It didn’t rise much (I probably didn’t make the water warm enough), but I’m more concerned with the taste. I’m probably going to toss this loaf . . . may end up trying it again, but I don’t know! Help!

    Reply
    1. Judy (Post author)

      I’m not sure why you are getting a salt taste… I’ve never had that happen.

      Reply
      1. Rachel

        So dumb question . . . how do you “proof” yeast? Every time I’ve ever worked with yeast outside my bread machine it flops, so maybe that’s what I’m doing wrong? There was definitely no yeast flavor to the bread–in fact, when I got ready to pour the yeast mix into the rest of the batter, it smelled like sour fruit.

        Reply
        1. Judy (Post author)

          yeast smells sour…I add 1 tsp of honey to water that is about 100 degrees… stir it with a plastic fork or spoon…. then add my yeast… and stir again until it dissolves…. it will foam and bubble up … you have to let it sit for about 3-5 minutes

          Reply
  31. Becky M

    Best THM bread EVER!! Love it! Mine didn’t look quite as pretty as yours but it sure does taste great!! Thank you!

    Reply
    1. Judy (Post author)

      YAY!!! I’m so glad that you like it!!!

      Reply
  32. Cindy

    Hi, I was going to make this bread tonight. I made Run Amok’s baking blend, so my question is if I use Run Amok’s blend, do I still add the 1/2 cup oat fiber?

    Thanks, Cindy

    Reply
    1. Judy (Post author)

      Yes the extra oat Giber helps the bread have structure… Without it there isnt enough dry ingredients

      Reply
  33. Pingback: Ninja Kitchen System Gift from the (Unofficial) THM Blogger Test Kitchen! - Briana Thomas

  34. Colleen

    Can you use ground flax (1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water) in place of some of the egg white in this recipe? If so how much?

    Reply
    1. Judy (Post author)

      I have never made it that way so don’t know how it would turn out

      Reply
  35. Lisa

    So yummy!! Thank you so much for sharing! My husband has been gluten free for almost 30 years–he says this is the best gluten-free bread he’s ever had! Thank you, thank you, THANK YOU!!

    Reply
    1. Judy (Post author)

      WAHOOO!!!!!!!!!!!!!!

      Reply
  36. Jessica

    I have not made this yet but was wondering if you’ve tried using flax meal in replacement of the oat fiber? I can’t have any form of oats and have heard before that you can sometimes sub flax meal for the oat fiber…thoughts? πŸ™‚

    Reply
    1. Judy (Post author)

      You may be able to. It will make the bread heavier and would definitely make it an S due to the fat in the flax. Please let me know if you try it and how it turns out πŸ™‚

      Reply
  37. Dee

    I live at sea level with high humidity in Florida. Do you recommend that we use less liquid to compensate? What consistency should the batter be? Thanks!

    Reply
    1. Judy (Post author)

      This bread is almost fluid when you pour it in the pan. You could cut the egg whites back about 1/4 cup but any more than that and it will really change the texture.

      Reply
  38. Pingback: Briana’s Basic Bread - Briana Thomas

  39. Kim Myers

    I made this bread yesterday… It’s DELICIOUS!! And SOFT inside!! I can’t find a 8 x 4 pan anywhere, so I used my 9 x 4… it’s a bit short! Who cares right? Also, I think it cooked for a few minutes too long. It’s a brown color where the bread touched the pan. I think I will slice it when it’s a bit warmer also. I let it cool completely & had a heck of a time cutting it. The crust was firm & with the inside being so soft, it was difficult to keep it together & it’s a bit crumbly along the edges(I also contribute this to it cooking a bit too long). I put aluminum foil over the top of it the last 7 minutes. I didn’t want to open the oven to do this because I felt like it would effect the rise… is it done rising by then? My timer on my stove is quiet. It plays the happy little tune… can’t hear it unless you are listening for it or in the room (which I wasn’t)… so who knows how long it was in there?? Next time I’ll be more vigilant (I was putting up our xmas tree)!!

    Reply
    1. Judy (Post author)

      It is done rising by then and I have had to tent mine in the last bit of baking πŸ™‚ I’m so glad you are enjoying this bread!! Merry Christmas.

      Reply
  40. Jen Beck

    I’ve been looking for a FP bread that tastes like bread, didn’t care for the Swiss Bread. This looks like the perfect recipe! I knew what I was missing, the yeast! Thank you so much! I can’t wait to try this!

    Reply
  41. Barbara Snyder

    Thank you so much for developing this delicious recipe. I love the texture and taste. I have made this into flat breads and today into pizza crust. Both have worked well and are the best THM breads that I have had. Tomorrow I will made a loaf of bread to eat with my “dippy” eggs, to make French toast, or to make toasted cheese sandwiches.

    Reply
    1. Judy (Post author)

      I’m so very glad that you are enjoying this… I love it myself πŸ™‚

      Reply
  42. Michelle L.

    This bread is the BEST THM bread ever! I’ve been doing THM for 2.5 years now and could never find a bread I liked until now. This is phenomenal and even better because it’s FP. Thank you so much for this recipe! My question is, how do you store your bread? It’s moist so I’m not sure it will do well on the counter.

    Reply
    1. Judy (Post author)

      Hi Michelle, I’m so happy that you are enjoying this :). I normally store this in the fridge, because of the egg content and the fact that it doesn’t have preservatives like most store bought breads πŸ™‚

      Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: