prep time: 30 MINUTES

rising time: 2 HOURS

cook time: 45 MINUTES

total time: 3 HOURS 15 MINUTES

A low carb loaf that looks and tastes like real deal! This vital wheat gluten bread is super easy to make!


  • 240g vital wheat gluten
  • 280g almond flour (fine)
  • 50g inulin
  • 2 1/2 tsp instant yeast
  • 320ml warm water
  • 3/4 tsp salt
  • 3 tbsp olive oil + extra for kneading


  1. Add all the dry ingredients except salt to a mixing bowl for a stand mixer.
  2. Stir
  3. Add salt and stir again.
  4. Pour in the water and olive oil. (If you are using traditional yeast – proof the yeast in this water with a tsp sugar 15 minutes prior to this step.)
  5. Use the paddle attachment and turn the mixer on to the lowest setting.
  6. Mix for 5-10 minutes, checking consistency of dough frequently. When the dough is stretchy, has some resistance and doesn’t break – that is when you can stop)
  7. Oil the counter and your hands and knead the dough for an additional 2-3 minutes until it’s nice and smooth.
  8. Place in a 9×5 loaf tin and cover with seran/cling wrap and a towel. Let rise for 2 hours.
  9. Bake at 350°F / 175°C for 45 minutes.
  10. Let cool, slice and enjoy!


If you’re having issues kneading by hand and it keeps tearing – let the dough sit for 5 minutes and add a tsp of water.

This makes around 25 slices.

Nutritional Information per slice:

  • CALS: 120
  • FAT: 8
  • CARBS: 3.6
  • FIBRE: 1.4
  • NET CARBS: 2.2
  • PROTEIN: 9.6
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