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SIMPLE LOW-CARB SANDWICH BREAD

Ditch store-bought bread for this simple low-carb sandwich bread! Gluten-free, grain-free, and made with wholesome ingredients, it’s a clean-eating staple that’s perfect toasted or made into French toast.
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Simple Low-Carb Sandwich Bread (Gluten-Free & Grain-Free) by Dr. Cindy Tanzar

If you’ve been looking for a clean, whole-food alternative to store-bought bread, this simple low-carb sandwich bread is your new go-to recipe. Made with wholesome ingredients like almond flour, coconut flour, and psyllium husk powder, it’s the perfect option for those living a low-glycemic lifestyle. With a soft but sturdy texture, this bread works beautifully for sandwiches, toast, and even low-carb French toast.

By Dr. Cindy Tanzar
Plan Level: Maintenance
Yields: 10–12 slices

Why You’ll Love This Simple Low-Carb Sandwich Bread

This recipe is not only gluten-free and grain-free—it’s also easy to prepare and stores well for the week. It has a dense, hearty texture that holds up well to spreads, proteins, or veggies. The psyllium husk gives it structure and fiber, while the combination of almond and coconut flours keeps it low in carbs. Whether you’re on a special diet or just trying to make healthier choices, this bread will quickly become a staple in your kitchen.

🥖 Ingredients

Dry Ingredients

  • ¾ cup almond flour
  • 3 Tbsp coconut flour
  • 1 tsp baking soda
  • ¼ tsp pink Himalayan salt
  • 3 tsp psyllium husk powder (great source of fiber—find it at health food stores or on Amazon)

Wet Ingredients

  • 3 pastured eggs + 1 egg white
  • 2 Tbsp Bragg’s apple cider vinegar
  • ¼ cup hot water

🔪 Instructions

  1. Preheat oven to 350°F. Grease a 7.5” x 3.5” loaf pan. Line it with parchment paper, leaving some overhang to act as a sling.
  2. In a small bowl, combine all dry ingredients.
  3. In a larger bowl, whisk together the eggs, egg white, and apple cider vinegar.
  4. Add the dry mixture to the wet and stir until just combined.
  5. Add the hot water and stir vigorously. The batter will be thick—similar to oatmeal.
  6. Spread the batter evenly into your prepared loaf pan.
  7. Bake for 35 minutes, or until a toothpick comes out clean.
  8. Cool the bread in the pan for 10–15 minutes. Then lift it out using the parchment sling and transfer to a wire rack to finish cooling.

💡 Tips & Notes

  • This bread is best toasted, especially after refrigeration.
  • Use leftovers for a delicious low-carb French toast.
  • Store in an airtight container in the fridge for up to 5 days.