I’ve been on a constant quest for a decent low-carb bread. With this bannock, I think I have solid success. While not light, it is airy and delicious. The rosemary fragrance wafts through the kitchen, enticing guests to try a piece. It’s lovely if eaten fresh, on its own or with a meal.
Bread is often a stumbling block for many adapting to a lower carb diet. Or, to be more honest, it’s pizza — and I have a recipe lined up for that as well. But let’s start with bread. This bannock, with its rich, hearty flavor, is a nice addition to a low-carb kitchen. It’s still quite a contrast to a white bun, but so far my guests have enjoyed it.
I was pleasantly surprised at its versatility. It goes well with a juicy meal or with a yogurt dip. The classic oil and vinegar make fine partners here as well.
Though best eaten fresh, it’s still okay the next day. Better though, I fried some up. The bread developed a crisp crust, becoming nice toasted strips. This would be great for salad croutons. Alas, my first batch of bannock was gone.
I’m always uncertain about calling these recipes “bread.” In the strictest sense, it is a bread, as it’s made from grain. The main ingredient is wheat gluten. It’s fair to call it a protein bread, but perhaps we need a different word for this. Though it is low-carb, I avoid using that term in the name. As with all things low-carb, it is a property of the food, but not what defines its essence. I settled upon “Almond Rosemary Bannock” as it gives a reasonable expectation of what you’ll get.
My Bannock is a protein bread. The main ingredient is wheat gluten. These quantities would typically result in seitan. By adding lupin flour and some normal wheat flour, I was able to return to a more bread-like texture. I expect any high fiber flour could replace the lupin flour.
Adding yeast creates a bit of lightness to the bread, but not a lot. I’m guessing the elasticity of the gluten overpowers the air pockets produced by the yeast. I’ll have to run an experiment without yeast, and one with baking powder, to get a good comparison. What I like about the yeast is the flavor it adds to the bread. I ‘ll also admit to liking the smell of yeast.
Let me know you what you think of the recipe. And definitely tell me if you get any bread lovers to begrudgingly say, “yeah, okay.”
Almond Flour Rosemary Bannock
130 g 125 mLWater
20 gDry Yeast
100 gAlmond Flour (Ground Almonds)
75 g 8 tablespoonWheat Gluten
20 gSweet Lupin Flour
20 gWheat Flour 405
15 g 1 tablespoonRapeseed Oil
1 teaspoonGround Rosemary
- Preheat oven to 150°C
- Prepare the yeast by mixing it into ~38°C water with dash of sugar
- Mix all other dry ingredients into a large bowl
- Mix oil into the water and yeast mixture
- Mix yeast mixture into dry ingredients
- Kneed until you have a single consistent dough
- Flatten to around 2cm thick on a cooking tray lined with baking paper
- Cook in oven for ~15min until slightly browned
- Can be eaten warm, or left on rack to cool