Low-carb Mediterranean ciabatta

Ingredients for 1 servings:

• 90 g golden linseed flour
• 50 g almond flour
• 25 g psyllium husk flour
• 35 g coconut flour
• 15 g cream of tartar baking powder
• ½ tsp Himalayan salt or sea salt
• 2 tsp herbs de Provence
• 50 g olives, black
• 3 large egg whites
• 15 ml apple cider vinegar
• 250 ml water
• some flour for dusting (wheat, spelt or coconut flour)

Instructions

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

with olives and herbs

Preheat the oven to 180°C. Line a baking sheet with parchment paper. Thinly slice the olives and set aside. Place the first 7 ingredients in a bowl. Mix everything thoroughly with a spoon. There should be no lumps, especially the baking powder. Bring the water to a boil in a kettle if necessary. Add the egg whites and vinegar to the flour mixture and mix well, quickly, and vigorously using the dough hook of a hand mixer. Now add the olives and pour in the hot water. Mix vigorously again for about 1 minute until everything is well blended. Remove the dough from the bowl and knead briefly. Form into an oblong, rather flat piece. Dust well with flour (I use spelt flour). Place the bread on the baking sheet, add a bowl of water, and bake on the middle rack for about 60 minutes. For the first 10 minutes, use fan-assisted oven. Then continue baking using only top/bottom heat. Turn off the oven and open the oven door a bit. Leave the bread in the oven for about 5-10 minutes to prevent it from collapsing. Remove and let it cool on a wire rack. After slicing, place the bread on its cut side. It can be left uncovered for 2 days. For longer storage, I recommend using a freezer bag and refrigerating it. This will ensure it lasts longer. I also recommend toasting the slices before eating.