Low-carb bread for allergy sufferers

Ingredients for 1 servings:

• 50 g hemp flour
• 60 g flaxseed flour
• 40 g pumpkin seed flour
• 10 g potato fiber
• 40 g sunflower seeds
• 40 g sesame seeds
• 40 g psyllium husk flour
• 18 g cream of tartar baking powder
• ½ tsp, heaped Himalayan salt or sea salt
• 3 m.-sized eggs
• 20 ml apple cider vinegar
• 225 ml water
• possibly carrot(s), grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 25 minutes

without quark, gluten-free, without nuts and almonds, without protein powder

Preheat the oven to 180°C. Line a baking sheet with baking paper and place in the oven. Place the first 9 dry ingredients in a bowl and mix thoroughly with a spoon or wooden spoon. The baking powder must be evenly distributed. If necessary, crush any lumps with a spoon or sift beforehand. Boil the water. Add the eggs and vinegar to the dry mixture and knead well with a hand mixer fitted with a dough hook to ensure the eggs are evenly distributed. Place the bowl on the scales, add 200 ml (g) of water, and immediately mix vigorously with the dough hook until the dough is firm and everything comes together. If you mix poorly, there may be air pockets in the bread later. Using a spatula or carefully with your fingertips, transfer the warm dough from the bowl to the work surface and shape it into a loaf. The dough should remain compact; there should be no large holes visible. Place the loaf on a baking sheet and bake for 70 minutes without fan on the second rack of the oven. Do not open the door during this time. After 70 minutes, turn the oven off, turn the bread over, and leave it in the oven for another 5-10 minutes. Then remove it from the oven and let it cool on a wire rack. The bread will be slightly drier than my “Low Carb Bread – My Best.” If you want more moisture, you can also add grated carrots. My low-carb breads will keep for up to 14 days in the refrigerator. The potato fiber can also be replaced with a type of flour if necessary. Tip: Toast the bread slices before eating; this way it always tastes like freshly baked. Makes a small loaf, approximately 450-480 g.