The Real Meal Revolution Adventures: Carb Free Bread

Today I decided to make the carb free bread that’s in The Real Meal Revolution. This is the third time that I’ve made the bread and I’m still not getting a nicely risen loaf like the one in the book. Rise aside though, it still tastes good and it’s great to be able to eat bread and not be concerned about carbs.

The recipe:
2 cups milled flax seed (buy the seeds whole and grind them in a coffee grinder as milled flax seed will go rancid very fast)
1 tsp baking powder
1 tsp salt
5 egg whites
2 whole eggs
5 tbsp coconut oil or olive oil
1/2 cup water
3g stevia

1. Preheat the oven to 180ΒΊC
2. In a food processor, mix the dry ingredients together
3. Add the wet ingredients and whisk them together until a batter is formed. Pour the mixture into a greased bread tin and bake until it is cooked through the middle. You can use a skewer to test this but it usually takes about 30 minutes
4. Tip it out onto a cooling rack and use as needed. It will slice much better once it has cooled but it doesn’t keep for very long. You could slice and store it in the freezer if you like.


There are some hints and tips on The RMRΒ website suggesting improvements to ensure a well risen loaf but they haven’t helped me πŸ˜₯ I’ll keep trying though.

Watch out for the stevia though…it is SWEET! I used 1/2 of a 1/4 teaspoon (so an 8th of a teaspoon).

Hmmm…I wonder what I’ll be making tomorrow.

Thanks for reading x


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