Bread, low-carb, gluten- and egg free

A low carb bread that actually tastes like bread!

low carb bread

Here’s the recipe:

Bread, low-carb, gluten- and egg free

  • Servings: 1 bread
  • Time: 1 hour 15 min
  • Difficulty: easy
  • Print
Equipment needed: Coffee grinder

250 ml sesame seeds
250 ml flaxseed, ground to flour in a coffee grinder
250 ml oat bran
6 tbsp Chia, ground to flour in a coffee grinder
3 tbsp husk fiber
2 tbsp baking powder
1/2 tsp salt
3 tbsp canola or olive oil
500 ml warm water

  1. Preheat the oven to 200 degrees C
  2. Butter a loaf pan of approximately 1 liter
  3. Mix all dry ingredients in a food-processor
  4. Pour in water and oil, and mix the batter/dough quickly together. Transfer the dough to the loaf pan and bake for 1 hour
  5. Remove the loaf pan and let the bread cool on a wire rack

low carb bread

Norwegian version:

Grovbrød, lavkarbo og glutenfritt

  • Servings: 1 brød
  • Time: 1 time og 15 min
  • Difficulty: lett
  • Print

Et lavkarbobrød som faktisk smaker brød! Dette er grunnoppskriften, men hvis man vil kan man slenge oppi nøtter eller andre godsaker.

Nødvendig utstyr: Kaffekvern

  • 2,5 dl sesamfrø
  • 2,5 dl linfrø, kvernes til mel i kaffekvern
  • 2,5 dl havrekli
  • 6 ss chiafrø, kvernes til mel i kaffekvern
  • 3 ss fiberhusk
  • 2 ss bakepulver
  • 1/2 ts salt
  • 3 ss raps- eller olivenolje
  • 5 dl varmt vann
  1. Forvarm ovnen til 200 grader
  2. Smør en brødform på ca. 1 liter
  3. Bland alle tørre ingredienser i en stor bolle
  4. Hell over vann og olje, og bland røren eller deigen raskt sammen. Du kan godt bruke en foodprosessor eller kjøkkenmaskin. Overfør deigen til brødformen og stek brødet i 1 time
  5. La brødet bli kaldt

© 2015


  1. Valerie

    I baked this bread yesterday. This is the best low carb bread that I’ve tried so far. 🙂 I’m so happy that I don’t have to use eggs. Thank you for posting this recipe. I know what you mean about pain and endometriosis. I don’t suffer from that pain anymore since I’ve gone into menopause but deal with pains caused be arthritis and look for ways to relieve it through diet.
    Thanks again.

  2. Sarah

    Hi Mari, I just recently found your website and I’m amazed by your delicious and creative looking recipes. This bread recipe is the first of your that I tried and it turned out great! Can I check please, when using fiber husk (which I think is the same as psyllium husk), do you use the flakes or is it in powder form? The reason I’m wondering is because the powder form is more potent and I want to be accurate when trying your recipes. Many thanks, Sarah

    • Sarah

      Thanks so much Mari. I have a big bag of the powdered form thankfully in the cupboard. Think I will have to try your calzones next… they look absolutely mouth-watering! 🙂 Will let you know how I get on! Best wishes, Sarah

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