I have probably tried a million bread recipes. Ok, maybe not a million but it feels like it! Bread is one of those things that is really challenging to do low-carb and without gluten, maintaining a close texture and flavor. There are definitely many low-carb recipes out there of bread rolls, buns and loafs that work great, but almost all of them have vital wheat gluten. I personally don't see gluten as a villain at all. Most people have no issue with gluten itself, but with the carbs that usually comes with products that contain gluten. Some people however, are sensitive to gluten and have a serious issue with it. Keeping that in mind and always trying to combine the best of both worlds, I wanted a bread that was low-carb and gluten free.
This rustic loaf achieved great texture. I mean, look at that crust! And amazing flavor thanks to the yeast that also gives it that true bakery bread smell. Using yeast is always a hard decision. It takes more time and care, but it also produces a bread that is more authentic in my opinion.
Whenever I want a loaf, I usually prefer to use yeast. And don't worry, the honey used to activate the yeast is fully used by the yeast, so there won't be any left in the actual bread.
For this version of Rustic Bread Loaf I used some olive oil and rosemary to top it, but you can use any toppings you would like! I just happened to have some fresh rosemary today and it was such a good choice! This bread is a jam and you have to try it! Now let's get to it:
Keto//Gluten Free Rustic Bread Loaf
12 servings - 1 g NET carb per serving!
What you will need:
Pre-heat oven to 305 °F. Mix the yeast, honey and warm water in a bowl and set it to the side in a non drafty place.
Beat the eggs in a bowl until fluffy and gains some volume (I used a stand mixer so I could do the next steps while the eggs were gaining some volume). Soften the cream cheese in the microwave. Let it cool a bit and add it to the eggs.
Mix all of the dry ingredients in a bowl and slowly add it to the eggs while still mixing it all in medium-slow speed. Add in the boiling water. Add in the vinegar and lastly add the yeast mixture (it should be foamy). Mix it all together for a minute until it is all incorporated. Let it rest for a few of minutes.
Cover a baking sheet with some parchment paper Wet hands and form a loaf shape with the dough and place it on the baking sheet (this is where you would add toppings if using). Let it rest on a warm, non drafty place (I put mine on top of my stove top while the oven is on and cover it loosely). Let it rest for about an hour until it grows a little bit.
Bake it for about an hour or until it forms a dark brown color crust like outside. Let it cool and enjoy!