Fluffy Low Carb Sandwich Bread Recipe

The method is straightforward: combine the dry ingredients, mix the wet ingredients, beat the dough until smooth, allow it to rise briefly, and bake until the loaf is cooked through. Because this recipe is intended for sandwich-style slices, it is important to let the bread cool completely before cutting. Cooling helps the loaf set properly and makes it easier to slice cleanly.

• 2
  cups
  oat flour or low carb flour of choice
  For a stricter keto version, substitute almond flour.
• 1
  cup
  vital wheat gluten
  Gluten-free substitute: 1 cup almond flour plus 3 teaspoons xanthan gum.
• 1
  tsp
  salt
• 2
  TBS
  instant yeast
• 1
  cup
  warm water
• 1
  large
  egg, at room temperature
• 3
  TBS
  oil
• 3
  TBS
  honey
  The honey is included to feed the yeast and, as noted in the original recipe, should not affect the carb count.

• Preheat the oven to 375 degrees. Line a 9×5 loaf pan with parchment paper so the bread can be removed easily after baking.
• In a medium mixing bowl, whisk together the oat flour or chosen low carb flour, vital wheat gluten, and salt until evenly combined. Add the instant yeast and whisk again until the dry mixture is fully blended.
• In a large mixer bowl, combine the warm water, room-temperature egg, oil, and honey. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for about 15 seconds, or until the mixture is smooth and fully combined.
• Switch to a dough hook attachment if desired. Beat the dough on high speed for 3 minutes. Scrape down the sides of the bowl, then beat on high for another 3 minutes to help develop a smooth, elastic dough.
• Push the dough toward the center of the bowl and shape it into an oval ball. Place the shaped dough into the prepared loaf pan.
• Cover the pan with lightly sprayed plastic wrap. Place it in a warm, draft-free area and allow the dough to rise for 20 minutes, or until the top of the loaf becomes rounded.
• Remove the plastic wrap and place the loaf pan in the preheated oven. Bake for 45 minutes, or until the bread has risen and a tester inserted into the center comes out clean. The internal temperature should be around 195 to 200 degrees.
• Let the bread rest in the pan for 10 minutes. Turn it out onto a wire rack and allow it to cool completely before slicing. For the best sandwich slices, avoid cutting the loaf while it is still warm.

This bread is much lower in carbohydrates than regular white or wheat bread. However, because the recipe uses oat flour, it is not considered keto-friendly unless you use the suggested stricter keto substitution.

For the best texture, measure the ingredients carefully, mix the dough until smooth, and give the loaf enough time to rise until the top is rounded. The short rise time is part of the recipe, so watch the dough rather than relying only on the clock. Once baked, complete cooling is essential because it helps the bread hold its shape and makes it easier to cut into even sandwich slices.