Wow — after following the Trim Healthy Mama plan for over two years, we finally have a reliable low-carb yeast bread!
This is a big deal. The loaf is a Fuel Pull unless you brush it with butter like I did for the photo.
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Using yeast with alternative flours often fails because there’s nothing to trap CO2 and allow the dough to rise. I’ve experimented a lot — including with my Simple Soda Bread recipe — and this version gives the best texture for a yeast bread using low-carb blends.
If you reduce the yogurt in the soda bread recipe it can work with yeast too, but that’s a different post.
Adding Yeast to Trim Healthy Mama Breads
I worked through many trials to integrate yeast into Trim Healthy Mama-style baking. While I’ve used yeast successfully in E-style baking, I struggled to get satisfactory results for breads served in S meal settings. My husband was especially picky, and we discarded several loaves during experimentation. His reaction the first time he tasted this successful loaf made all the effort worthwhile.
Works with Other Low-Carb Baking Mixes
This low-carb yeast bread recipe works well with Trim Healthy Mama Baking Blend and Oat Fiber and also performs nicely with RunAmok Mama’s Quick Mix and my Low Carb Bakers Blend. It will likely work with Briana’s Baking Mix and MamaShire’s Gluten Free Blend, though I haven’t tested every homemade blend available. Expect slightly different textures depending on the mix you use.
About Vital Wheat Gluten
I included vital wheat gluten in some tests to improve structure. It is optional — the recipe works without it, as shown in the photos. Vital wheat gluten supplies proteins that improve elasticity and help trap gas for better rise, but if you’re gluten-intolerant you can omit it.
Trim Healthy Mama cautions against using large amounts of vital wheat gluten because it can add carbs. If you prefer not to use it, options include psyllium husk (about 1 tsp per cup of flour), xanthan gum (about 1/4 tsp per cup of flour), or unflavored protein powder measured equally. Substituting can change texture, so proceed carefully.
If in doubt, leave it out.
Why I Prefer Silicone or Glass Bakeware
Silicone loaf pans are my go-to for low-carb breads because they reduce the risk of sticking. If you use metal pans, line them with parchment paper. I use 8×4 loaf pans for a nicely shaped, smaller loaf.
Glass bakeware also works well: the rigid sides support even rise, and cooling the loaf briefly in the pan helps it hold its shape.
Low Carb Yeast Bread Recipe
Ingredients
- 1 cup THM Baking Blend
- ½ cup THM Oat Fiber
- 4 teaspoons vital wheat gluten (optional)
- 2 cups egg whites
- 1 teaspoon honey
- ¼ cup water, warmed to 90–110°F
- 2 teaspoons active dry yeast
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- 3 teaspoons THM Super Sweet Blend (erythritol/stevia)
- Warm the water to 90–110°F, stir in the honey, then add the yeast and let it proof for about 5 minutes until foamy.
- While the yeast proofs, combine all remaining ingredients in a bowl or blender and mix thoroughly. Fold in the yeast mixture and let the batter rest for 5 minutes.
- Spray an 8×4 loaf pan with coconut oil spray or line it with parchment. Preheat the oven to 350°F. Pour the batter into the pan and score the top if desired. Bake about 45 minutes, then allow the loaf to cool completely before slicing.
Low Carb Yeast Bread Printable Recipe
- 1 cup THM Baking Blend
- 1/2 cup THM Oat Fiber
- 4 teaspoons vital wheat gluten (optional)
- 2 cups egg whites
- 1 teaspoon honey
- 1/4 cup water, warmed to 90–110°F
- 2 teaspoons active dry yeast
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 3 teaspoons THM Super Sweet Blend
- Warm the water to 90–110°F, mix in the honey, then add the yeast and let it proof for about 5 minutes.
- Combine the remaining ingredients and blend until smooth. Stir in the yeast mixture and let rest for 5 minutes.
- Spray a loaf pan with coconut oil spray or line with parchment. Preheat the oven to 350°F. Pour batter into the pan, score the top if desired, and bake about 45 minutes. Cool completely before slicing.
Enjoy your low-carb yeast bread — perfect for sandwiches, toast, or any time you want a satisfying, lower-carb loaf.