Ingredients
For the Yeast Activation:
- Warm water: 1 cup (105°F–110°F)
- Inulin or real sugar: 1 tsp (Required to feed the yeast; the yeast completely consumes it, leaving zero carbs)
- Active dry yeast: 1 packet (7g or 2 1/4 tsp)
The Dry Mix:
- Vital wheat gluten: 1 1/4 cups
- Oat fiber: 1/2 cup (Ensure it is finely ground)
- Almond flour: 1/2 cup (Super-fine, blanched)
- Powdered sweetener: 1/4 cup (Allulose or Erythritol)
- Xanthan gum: 1/2 tsp
- Salt: 1 tsp
The Wet Ingredients:
- Eggs: 2 large (room temperature, beaten)
- Butter: 3 tbsp (softened or melted and cooled)
- Heavy cream: 2 tbsp (warmed slightly)
Instructions
- Activate the Yeast: In a small bowl, dissolve the inulin or sugar in the warm water. Sprinkle the yeast on top. Let it sit for 7–10 minutes until it becomes thick and foamy.
- Combine the Dry Ingredients: In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the vital wheat gluten, oat fiber, almond flour, sweetener, xanthan gum, and salt.
- Mix the Dough: Add the activated yeast mixture, beaten eggs, softened butter, and heavy cream to the dry ingredients. Mix until a cohesive dough forms.
- Knead Thoroughly: Knead the dough for about 8–10 minutes by hand or 5–7 minutes in a stand mixer. The dough must become highly elastic, smooth, and stretchy to achieve the high rise shown in
- Shape into Segments: Divide the dough into 4 or 5 equal portions. Roll each portion into a smooth ball, or roll them out flat and fold them into tight cylinders.
- First Rise & Pan Arrangement: Lightly grease a standard 9x5-inch loaf pan. Place the dough segments side-by-side in the pan, exactly as pictured in the bottom-left panel of Cover the pan with a warm, damp towel and let it rise in a warm place for 1 to 1.5 hours, or until the dough has doubled in size and crowns over the top of the pan.
- Bake: Preheat your oven to 350°F (175°C). Optional: Gently brush the top of the risen dough with a little egg wash or melted butter for a shiny crust. Bake for 25–30 minutes until the top is deeply golden brown and hollow-sounding when tapped. If the top browns too quickly, tent it loosely with aluminum foil halfway through.
- Cool and Slice: Remove the bread from the oven and let it sit in the pan for 5 minutes before transferring it to a wire cooling rack. Allow it to cool completely before slicing to maintain its airy, soft structure.