Low Carb Bread Mix Instructions

Now, with our special blend of all natural ingredients, you can enjoy wholesome fresh bread without all of the carbs. For the most successful loaves, mix this dough by hand or in a mixer, then bake in the oven or a bread machine.  High Fiber, Low Carb, Low Fat, No Sugar.

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Votes: 135
Rating: 3.04
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Servings 21people
Prep Time 80minutes
Cook Time 60minutes
Submitted By Bob's Red Mill Natural Foods
Rating
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  • 2
  • 3
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Votes: 135
Rating: 3.04
You:
Rate this recipe!
Servings 21people
Prep Time 80minutes
Cook Time 60minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
For Baking By Hand in Conventional Oven
  1. In mixing bowl, combine warm water (90°F), yeast and 1 tsp of the bread mix. Let stand for 10 minutes.
  2. Warm cream to 90°F and add to the yeast mixture. Then add oil, slightly beaten egg and the rest of the Low Carb Bread Mix. Knead mixture for 8-10 minutes.
  3. Place in a well-greased bowl and then turn over to grease top. Cover and let rise in a warm place (85°F) until dough doubles in size, approx. 1 hour.
  4. Preheat oven to 350°F. Punch down bread and form into loaf, folding ends under. Place in greased loaf pan and spray top with vegetable spray. Bake for 50-60 minutes. Cool before slicing.
For Baking By Bread Machine
  1. Add the ingredients to the bread maker in the following order: Warm the water to 85-90°F. Pour into bread machine pan. Add cream, oil, and egg. Add Low-Carb Bread Mix. Make shallow well in the center of bread mix: do not break through to liquid portion. Add yeast to the well. Set bread machine to basic normal bread setting, medium crust setting, and 2lb loaf size. Start bread machine.
Products Used in this Recipe
Recipe Comments

40 thoughts on “Low Carb Bread Mix Instructions

  1. Wcoleonhardt

    I have used this lo carb bread mix just as the instructions specific two times. It was like sponge ball. The grosses texture and taste was also lacking! Did anyone else have better luck??

    Reply
    1. Recipe Specialist

      Our Low Carb Bread Mix, though it can be made in a bread machine or by hand, will produce a better bread loaf if made by hand. This is likely due to the large amount of vital wheat gluten. Many customers that use this product in a bread machine add up to 1/4 cup of additional liquid to help the bread dough mix easier.

      Reply
  2. Karen

    Wcoleonhardt, I’ve found that with alternative flours to traditional wheat, the bread will have that different texture. I’ve made several different kinds of low-carb bread without wheat and I’ve found that they simply have that difference. That being said, I’ve grown used to it, and even enjoy it now. Good luck should you continue to try this kind of bread.

    Reply
  3. Jan Caddie

    I make the bread in a machine and find that the result is an extremely dense loaf about 5 inches square by 4 inches deep that breaks up easily when sliced. It is so dense the average slice weighs 75-80 grams, not the 21 grams in your specifications. Would the bread rise better with vitamin C powder added to the mix as I do with whole wheat loaves?

    Reply
    1. Recipe Specialist

      We have found that adding 1/4 cup of additional water aid in the rise of our Low Carb Bread Mix. Yeast also “works” better in an acidic environment. Because of this, you may feel free to add 1 tsp of vitamin C powder to the liquid ingredients.

      Reply
  4. Sandra Beall

    What do you mean by whipping cream light?
    Table Cream (Hispanic)
    Heavy whipping cream?
    coffee creamer?
    Help!!

    Reply
    1. Recipe Specialist

      You will want to use light whipping cream. This product can be found next to the heavy whipping cream in the dairy section of your local grocery store.

      Reply
  5. Jo Ann Andrews

    I have also had problems with this low carb bread. It sounds like it should not be used in a bread machine. Not everyone has vitamin c powder on hand either. I am trying it again using more water, but if it does not work, I am going to throw away the other two bags.

    Reply
    1. recipe specialist

      Hi Jo Ann,
      This mix should work with a bread machine as well as mixing by hand, but because it has a higher gluten content (the protein that gives bread its chewy texture) it can become tough if it gets overworked. This is why mixing by hand may be helpful; you can make sure that all of the ingredients are getting incorporated evenly and add more water as needed. I hope that you have a better experience with your next loaf, but if you continue to have issues please email us at customerservice@bobsredmill.com and let us know.

      Reply
  6. Jo Ann Andrews

    I just made this bread again and I added the extra 1/4cup of water and it came out like a normal loaf of bread. The taste is kind of bland, but I will be using it for sandwiches so the filling will help make it flavorful.
    I had a slice with margarine and it was still bland. Next time I will use peanut butter.

    Reply
    1. recipe specialist

      Hi Sharon,
      To convert to 1 ½ lb machine you can make the following adjustments: 2-2/3 cups of Low Carb Bread Mix, ½ cup water, 4 ½ tsp oil, ½ cup whipping cream, 1 egg, 2 tsp yeast.

      Reply
  7. Yvonne

    Should the whipping cream be warmed if using a bread maker? I notice the oven method says to warm the cream and the water.

    Reply
  8. Ahmed

    1. In mixing bowl, combine warm water (90°F), yeast and 1 tsp of the bread mix. Let stand for 10 minutes.

    what do you mean by “1 tsp of the bread mix” so what do I do with the rest of the package?

    Reply
  9. Simon

    After reading the comments I’ve increased the amount of both water and light cream to 1 cup the very first time I’ve tried the Low Carb bread in the machine. I’ve mixed water and cream together and warmed in the microwave. The result was a very light soft structure inside and a delicious crust outside. The bread was as tall as the Basic White bread out of my ZOJIRUSHI machine (about 6″). I’ll try to add salt next time.

    Reply
    1. Maggie

      Omg I wish I read your comment before I make my first load. Mine came out like a piece of rock lol! Also the instruction on the bag said whipping cream but didn’t say what kind n I used heavy…the bread didn’t rise so the shape is still the shape of how the machine ended mixing with swirls on the top. I have another bag of mix so I’ll try again next time.

      Reply
    1. recipe specialist

      Hi Christina,
      We haven’t tested this recipe using Almond Milk. The cream in the recipe adds fat which will contribute to the texture and flavor of the bread. Since Almond Milk may have a lower fat content than cream, we might suggest adding 2 parts almond milk to 1 part oil to compensate. So instead of the 3/4 cup Cream, use 1/2 cup Almond Milk and 1/4 cup oil (in addition to the 2 Tbls. oil).

      Reply
  10. Yolanda Louise Clayborne

    Quick question can this mix be used as a breading for frying meats? I want fried oysters so bad

    Reply
    1. recipe specialist

      Hi Yolanda,
      We haven’t tried this mix as a coating for frying, but it should work! We would suggest starting with a light coating and pan frying to see if you like the results.

      Reply
    1. recipe specialist

      Hi Rae,
      To convert to a 1 ½ lb machine you can make the following adjustments:
      2-2/3 cup mix
      ½ cup water
      4 ½ tsp oil
      ½ cup whipping cream
      1 egg
      2 tsp yeast

      Reply
  11. Jim B. Morris

    Two questions…
    1) When baking, I like to add as many eggs as possible. Is it OK to do that for this recipe? If so, what adjustments should I make?

    2) Is half and half an acceptable substitute for light whipping cream? If not, what adjustments should I make?

    Reply
    1. recipe specialist

      Hi Jim,
      We would not suggest altering the recipe too much although an extra egg should be fine. We would suggest using Whipping Cream as the recipe suggests as the fat in the cream will help to make the dough more tender.

      Reply
    1. recipe specialist

      Hi Raj,
      We have sent you these instructions via email, and have spoken with you directly as well. The email was sent on 1/25/17. We apologize for any confusion.

      Reply
    1. recipe specialist

      Hi Sharon,
      For most recipes our Low Carb Baking Mix can be substituted cup for cup for All Purpose Flour, although for pasta you may need to make some adjustments to the liquid portion if needed, or make a blend with another type of flour like Semolina. It may be a bit more dense than pasta made with a wheat flour as this mix is very high in gluten which create a heavier, denser texture.

      Reply
  12. M. Parsons

    I used cashew milk in my bread machine and it looked beautiful when it was done, bigger then I expected, maybe because the overall time was 4 hours instead of 3, I didn’t know how to alter that. However it tasted unpleasant, it had a slightly fishy taste, (not truly fish like, but I don’t really know how else to describe it) that I have I countered with flax meal some times. Could this be the oil? Anyone else have this issue?

    Reply
    1. recipe specialist

      Thank you for your feedback. I’ve emailed you directly to better address the issue you’ve had with this bread mix.

      Reply
    1. recipe specialist

      Hi Connie,
      This mix includes a significant amount of vital wheat gluten which will help with the rise and “spring” of the dough. It will rise considerably when baked, although because of the ingredients it will still be a bit dense in texture.

      Reply
  13. Bill Page

    I have 2 questions

    can a healthier oil such as olive, ghee, or coconut be successfully substituted for canola?

    given the comments about the vital gluten and rising, would a bread machine whole wheat setting give a better, less dense result (after adding the suggested 1/4 c extra water)?

    Reply
    1. recipe specialist

      Hi Bill,
      You can substitute for the oil by using the same amount of whatever oil that you prefer. Olive oil or similar may be the most compatible in terms of flavor.

      Reply
  14. Judy Kenyon

    I have baked my first loaf of this low carb bread according to directions.

    1. Does additional cream and water help with the dryness when eating?
    2. Could extra oil or butter be used?
    3. What can I use to give this bread more flavor? Salt? Stevia drops?

    I could enjoy this more with a little more moisture and flavor.

    Reply
    1. recipe specialist

      Hi Judy,
      Thank you for your question. Our Low Carb Bread Mix will have a slightly dryer texture than wheat bread, but adding up to an extra 1/4 cup of liquid, especially if you’re using a bread machine, can help hydrate the dough. You can also try adding an additional tablespoon of oil or butter. For extra flavor you could brush the loaf with egg wash or milk and then sprinkle with sea salt before baking, or you could incorporate dried herbs, cheese, seeds, nuts, or similar in the dry ingredients and then mix the dough as instructed.

      Reply

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