Finding any sort of low carbohydrate bread for a nonfat, carb-free meal is a challenge. The cloud bread recipe I posted earlier is a good one for more of a white bread appearance and flavor, but it can’t be eaten in a nonfat, carb-free meal.
The following recipe is okay for a more whole grain flavor and texture, but I’ll admit it is bland. If anyone can come up with a better bread recipe, I’d really like you to share it. (Should I add more salt, seasonings, slather it with mustard for a sandwich? I’m not sure.)
1-1/2 c almond meal flour
5 T psyllium husk powder
2 t baking powder
1 t sea salt
2-1/2 T apple cider vinegar
3 large egg whites
1 c boiling water
Preheat the oven to 350 degrees F. In a medium sized bowl, combine the flour, psyllium husk powder, baking powder and salt. Mix until dry ingredients are well combined. Add in the eggs & vinegar and mix into a thick dough. Add boiling water and mix until well combined and dough is slightly thicker than pancake batter.
Form into 4 to 6 rounds (about 4” in diameter) or one large sub/loaf and place onto a lightly greased baking sheet. Bake 50 minutes for smaller rounds; longer for one large loaf. Remove from the oven and allow to completely.