How I make low carb bread! 🍞

If you’re exploring keto or gluten-free bread options, using lupin flour is a fantastic choice. Lupin flour is naturally low in carbs and rich in protein, making it ideal for maintaining ketosis while still enjoying bread. In my recipe, I combine lupin flour with oat fiber and vital wheat gluten to achieve a fluffy, stretchy dough that mimics traditional bread texture. Adding yeast and a bit of honey activates the dough, helping it rise just right. A tip I found useful is kneading the dough well—around 20 minutes with a mixer on medium speed—to develop gluten structure, which improves chewiness. After rolling the dough into a loaf pan and letting it proof for about an hour in a warm spot, I bake it at 175°C for 40-45 minutes, covering the top with foil partway to avoid over-browning. Freezing slices after baking lets me have fresh bread ready whenever I want without worrying about it drying out. This technique also helps preserve the bread’s softness. Overall, lupin flour keto bread is a great way to keep your low carb lifestyle enjoyable and satisfying, without sacrificing taste or texture. Give this recipe a try, and you might find yourself making low carb bread regularly!