Diabetic-Friendly Soft Bread (Low-Carb, Fluffy)
✅ Why this version works
- Uses almond + flaxseed instead of refined flour
- Higher fiber → slower glucose absorption
- No added sugar
- Still soft and sliceable like your picture
🛒 Ingredients
- 1½ cups almond flour
- ¼ cup ground flaxseed
- 2 tbsp psyllium husk powder (key for softness & structure)
- 1½ tsp baking powder
- ¼ tsp salt
- 4 large eggs
- ¼ cup warm water
- 2 tbsp olive oil or melted butter
- 1 tsp apple cider vinegar
👩🍳 Instructions
1. Prep
- Preheat oven to 180°C (350°F)
- Line a loaf pan with parchment paper
2. Mix dry ingredients
- In a bowl, combine almond flour, flaxseed, psyllium husk, baking powder, and salt
3. Mix wet ingredients
- Whisk eggs, warm water, oil, and vinegar
4. Combine
- Mix wet + dry ingredients
- Let sit for 2–3 minutes (psyllium thickens the dough)
5. Shape
- Transfer dough into loaf pan
- Smooth the top with a wet spoon or hand
6. Bake
- Bake for 35–45 minutes until firm and golden
- Let cool completely before slicing (important for texture!)
🍽️ Texture Tip
- This won’t be exactly like white bread—but it will be:
- Soft
- Slightly dense
- Sliceable
- Perfect for toast or sandwiches
📊 Nutrition (per slice, approx)
- Carbs: ~3–5g net carbs
- Protein: Moderate
- Fiber: High
- Blood sugar impact: Low
🔄 Optional Upgrades
- Add sesame or chia seeds on top
- Brush with egg wash for glossy finish (like your image)
- Add a pinch of yeast + warm water for a mild “bread-like” aroma
