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.
For your protein-based, healthy fat meals there’s very little grain or bread allowed, so I searched the internet and found this recipe for bread made largely of whole eggs. The recipe takes a bit of extra time and effort, since you have to whip the egg yolks and whites separately, bake; then store the bread rounds in plastic bags overnight, but this is now my favorite low-carb bread recipe. I think in the future I’ll experiment with adding some psyllium husk, ground flax seed, or glucommanan. Enjoy!
3 eggs, separated
3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
1/4 teaspoon cream of tartar
1 gram of xylitol or other sweetener
1. Preheat oven to 300 degrees.
2. Separate the eggs very carefully, there must be no yolk in the white.
3. In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
4. In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
5. Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
6. Spray two cookie sheets with fat-free cooking spray.
7. With a large spoon, “scoop” the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
8. Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown like a pancake.
9. Remove from the pans and cool on a rack or cutting board.
10. While warm they are crumbly and similar to cooked meringue – but don’t let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware overnight. They will totally change their consistency, to something much more like bread – a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
I even added some pecans, cinnamon, and xylitol to a couple of rounds and enjoyed what was very similar to a cinnamon roll.
Copied from http://www.food.com/recipe/carb-free-cloud-bread-411501