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 it would take a pretty picture.
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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.
Adding Yeast to My Trim Healthy Mama Breads
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.
Using Other Baking Mixes to Make Low Carb Yeast Bread
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.
About Using Vital Wheat Gluten
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).
Vital Wheat Gluten is a wonderful tool if you can tolerate it. It is the protiens that help add structure to baked goods and allow them to rise properly. The Trim Healthy Mama Plan does not recommend the use of it in large quantities because the carbs in it can add up quickly.
Alternatives to using this ingredient include psyillium husks ( 1 tsp per 1 cup of flour) xanthan gum (1/4 tsp per 1 cup of flour) or unflavored protien powder ( in equal measurements). Using an alternative can change the texture of this basic low carb yeast bread so use caution when trying to sub with these ingredients.
If in doubt just leave it out.
Why I Use Silicone or Glass Bakeware to Make Low Carb Yeast Bread
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.
Glass bakeware can be your best friend in recipes like this low carb yeast bread. The rigid sides allow your bread to rise evenly and cooling the loaf in the pan for a bit helps it to keep it’s shape as it cools.
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Low Carb Yeast Bread Recipe
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 Super Sweet Blend
- 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
Low Carb Yeast Bread Printable Recipe
- Serves: 8
- Serving size: 2 slices
- Calories: 67
- Fat: 2g
- Carbohydrates: 11g
- Sodium: 360mg
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
- 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
- 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
Cathy Blowers says
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! -)
Judy says
I’m so happy that you like this!!
MARILYN FULTON says
What kind of yeast did you use Judy? regular or quick rise etc.
Judy says
I used fast acting 🙂
MARILYN FULTON says
Thank you! I have it in the oven now. 🙂
Judy says
YAY!!! Let me know how it turns out 😀
MARILYN FULTON says
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!!
Judy says
I am so very happy that you love it !!!
Sue says
What size loaf does this make?
Judy says
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 🙂 coming soon
Stephanie says
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.
Judy says
Mine didn’t look like it had scored properly, until after it had baked for a little while.
Bobie Fredrikson says
I am not a bread maker. Do you use a thermometer to measure the temperature? Also is an E, FP or S? Thanks
Judy says
I have used a thermometer to measure the water temp, so that I don’t kill the yeast. 🙂
Alesha says
What is the purpose of the wheat gluten? I see it is listed as optional.
Judy says
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. 🙂
Cindy says
Can this be made in a bread maker?
Judy says
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 🙂
Danae says
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?
Judy says
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.
Amy says
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!
Shannon says
I can’t wait to try this bread! I wonder though, is your carb count before or after you subtract the fiber?
Judy says
the carb counts are before you subtract the fiber 🙂
Liz says
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?
Judy says
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.
Laurie says
Where does one find the wheat gluten?
Thanks,
Laurie
Judy says
Hi Laurie, I normally purchase Vital wheat gluten in the baking isle near the bread flours. You can also Purchase it through Amazon 🙂 Here’s a link … http://amzn.to/1r21pri
Jessica says
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!
Beth says
I’m adding some extra sweetener and some cinnamon to this! So excited to see how it turns out!
Julie says
Is it possible to make this successfully without oat fiber? Would I use more THM baking blend to cover for that missing ingredient?
Judy says
I’ve not tried it that way to be honest, but I’m sure you could just use more baking blend 🙂
Melissa says
i wonder if it would work okay if you substituted psyllium husk for the oat fiber?
Judy says
I’m sure it would 🙂
Dawn @Oh Sweet Mercy says
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!
Sheri says
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!
Judy says
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. 🙂 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.
Sheri says
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!
Judy says
oh My you just made my day!! Thank you so much.
Linda says
Is oat fiber the same as oat flour ?
Judy says
no it’s not… normally it’s only found online but it’s relatively inexpensive 🙂 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 🙂
Denese says
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!
Judy says
So happy that you all are enjoying it 🙂 Thanks for letting me know.
Sara says
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.
Judy says
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 🙂
Julie says
How long would you try to let it rise before baking it then? Would it double like other breads?
Judy says
I would let it rise for about 15-30 minutes, and no it’s not going to double, but it will rise
Jocelyn says
Where do we find wheat gluten?
Judy says
I normally find it in the baking isle at Walmart near the bread flour 🙂
Dalene Stasak says
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.
Judy says
I’m so glad that you are enjoying it 😀
Jeanie says
I made this today (minus wheat glutin). We LOVE it. Thanks! J
Judy says
YAY!!!
Emma Flournoy says
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? 🙂
Judy says
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 🙂
Emma Flournoy says
OK, thanks!
Jos says
In regards of honey, I’ve made regular yeast bread with regular flour without any added sweetener and the yeast still works. Would the sugar in this flour blend enough to feed the yeast?
Judy says
yes this is enough honey to feed the yeast 🙂
Sheryl says
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
Judy says
did you use 2 cups of egg whites? That’s the amount that is needed for this recipe…
Sherri Walters says
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!
Judy says
I’m so glad it turned out well for you 😀 and more you make it the more confident you will become 😀
Sue says
Could this be used for a pizza crust?
Judy says
a couple people have used it that way, you just need a rimmed pan so that the batter doesn’t leak off.
Christina Hoffman says
So this would be FP? Is that right?
Judy says
yes if you don’t top it with butter 🙂
Debi says
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?
Judy says
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.
Dee says
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.
Bonnie Rothenberger says
Thanks for the recipe. Can’t wait to try this!
Jen says
Would oat fiber be considered gluten free? I’m still new at the gluten free stuff. Thanks!
Judy says
THM’s oat fiber is labeled as gluten free, but you want to check if you are using a different brand 🙂
Bert Johnson says
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.)
Judy says
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. 🙂 you can add 1 tsp of gelatin and it will help the loaf not be as crumbly if you aren’t using the gluten 🙂
Bert says
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.
Judy says
Here’s to a fantastic loaf of on plan bread 😀 !! I hope you enjoy it!!
Rachel says
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!
Judy says
I’m not sure why you are getting a salt taste… I’ve never had that happen.
Rachel says
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.
Judy says
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
Becky M says
Best THM bread EVER!! Love it! Mine didn’t look quite as pretty as yours but it sure does taste great!! Thank you!
Judy says
YAY!!! I’m so glad that you like it!!!
Cindy says
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
Judy says
Yes the extra oat Giber helps the bread have structure… Without it there isnt enough dry ingredients
Colleen says
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?
Judy says
I have never made it that way so don’t know how it would turn out
Lisa says
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!!
Judy says
WAHOOO!!!!!!!!!!!!!!
Jessica says
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? 🙂
Judy says
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 🙂
Dee says
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!
Judy says
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.
Kim Myers says
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)!!
Judy says
It is done rising by then and I have had to tent mine in the last bit of baking 🙂 I’m so glad you are enjoying this bread!! Merry Christmas.
Jen Beck says
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!
Barbara Snyder says
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.
Judy says
I’m so very glad that you are enjoying this… I love it myself 🙂
Michelle L. says
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.
Judy says
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 🙂
Carol Wagner says
Would this recipe work with whole eggs and if so, how many would I use. Thank you!
Judy says
I believe it would, I haven’t tried it that way so I’m not sure … but you could crack them into a measuring cup 🙂
Michelle L. says
If you try the whole eggs, can you take a pic and let us know how it comes out? The whole eggs would make it an S for us THMs but I would be interested in seeing how it changes.
Judy says
I sure will 🙂
Jennifer M Kelly says
I do not have the THM blend , but do have all the ingredients in the blend. Is there a recipe which I am able to use without going to buy the blend?
Judy says
I have a Low carb baker’s blend recipe that is a 1:1 sub for the THM blend
Kari says
Doesn’t this taste anything like Nukes Queen or Briana’s basic bread? I need a bread substitute and those two have ( for me) been terrible. It’s probably me.
Judy says
You may like this Simple Soda Bread better — https://wonderfullymadeanddearlyloved.com/simple-soda-bread/ , One thing to remember is that different brands of oat fiber can affect the taste of recipes like this — the THM oat fiber is the best to avoid a cardboardy taste in the finished product. If you choose to try the soda bread make sure that you use the tweaked version and you can add about 1/2 tsp of yeast to it for flavor — Many of the bread recipes are missing the yeast flavor which is why they taste off — I hope that helps
Kelly says
I have Saf instant yeast. Do I need to proof it with this recipe?
Judy says
No
Kelly says
Perhaps I should try another type of yeast besides Saf instant. My bread taste salty and nothing like yeast bread. It did rise well though. What brand yeast do you use?
Judy says
I normally use store brand, you can omit the added salt and that should fix it.
Kimberly says
YUM! I just made this for the first time (without the added wheat gluten – didn’t have any) and it turned out great! Just ate a sandwich with it. It fell apart a little but probably because I sliced it so thin. Thank you for the great recipe! I’m a bread lover, which is one of the things I thought would be so difficult starting THM. But after finding recipes like this, I can have bread! 🙂
Judy says
I am so glad you enjoyed it.
Sherrie Kibler says
Just took my bread out of oven and it looks great! It actually looks like a loaf of bread, rather than a brick!
A couple issues, but for the first attempt I am thrilled after MANY low carb bread failures!
1. I have a high powered “blender” that I use all the time to make ice cream, but it couldn’t handle the batter and I frantically had to put the spoon in the blender to help it out. A Ninja is more a “food processor”….I think this would work for anyone using a regular old “mixer”, hand-held or stand.
2. Bread did get a bit dark on top, but I should have tented sooner.
3. Bread did stick to bottom of pan – next time I will line the pan with parchment paper to avoid it.
So nice to have a bread that you can put a little butter on and feel good about! I did just that to the pieces off the bottom and it was great!
Kendra says
Do you recommend a substitute for Gentle Sweet? I’d like to make this recipe but don’t want to use artificial sweeteners.
Kendra says
I meant a substitute for THM Super Sweet Blend!
Judy says
You can use coconut sugar in double the amount of sweetener
debbie says
I was super excited to make this bread. after reading all the comments I was sure this was going to be a ‘keeper! 14 egg whites later…disappointment. Fresh out of the oven it had a VERY strong ammonia smell! I let it cool, sliced it and toasted..the smell (and taste ) were still off. Am I the only one who had this happen? I used the thm baking blend. Pyure sweetener. Oat fiber from ‘netrition.com’ that I’ve never had a taste problem with before (?). the loaf and texture were beautiful- but I had to throw it away because of the ammonia smell and taste. Any ideas why that happened??
Judy says
Debbie I have never had that happen with this. I am not sure why it would happen.
Sophie says
Debbie – My first loaf has very strong ammonia smell as well. I realized I should have used less yeast when using the “instant” instead of “active dry” yeast. Some ppl also share online that when the bread rises too fast in the oven, it may cause ammonia smell. Accoridngly, I adjusted the receipe by using 0.8-1 tps instant yeast and reducing the temperature by 25 after baking it for 15 minutes but also baking 15 minutes longer, and the ammonia smell became much less. This has been my favorite THM FB bread so far, and hope the trick would works for you as well.
kris says
Is just a 1/4c of water all the liquid you need for this?
Judy says
yes ma’am 🙂