Swedish lchf “tunnbröd” – low carb soft “tortilla”(?) bread – delicious!!

I’m really happy with how this bread turned out. It tastes like bread, slightly nutty. Not a hint of egg and the texture is soft and bread like.

Mix the dry ingredients in a small bowl. Turn on the oven and cover a pan with baking paper.
After this, whip up the egg with the stevia and water and blend in the dry ingredients, whip intensely for a few seconds then immediately (20 seconds) pour out on the pan and help smooth it out with a spatula, before it thickens. The dough will be roughly 0.2-0.5 cm thick (30*30 cm or so).

1.5 tbsp almond flour
1.5 tbsp hemp seed four
1 tbsp psyllium seed husk powder (“fiberhusk”)
2 tbsp flax seed four – can be made in a coffee grinder (“linfrömjöl” in swedish)
1/2 dl seeds (e.g. mixed sesame, sunflower and puppy seeds)
1 dl whole flax seeds
1/2 tsp garlic powder
a dash of e.g. herbes de Provence..
1/2 tsp salt (or more)
1 tsp baking powder
1 egg
3 dl cold water

In total  500 kcal.  – 50 kcal per slice? (this is less then regular bred)

Bake in the oven at close to max temperature (maybe 200 C°?) until you see some very small patches of brown on edges etc. I use a gas oven so dont know for sure. Take out and let rest on a baking grid(?), remove the baking paper and cover it with a baking towel. The bread needs an hour of “rest” to be at its optimal consistency. If you don’t bake them enough, don’t worry; bake them a little more or freeze them and just toast them for a minute or two before serving.

Suggestions: The mix of almond and hemp seed four make the bread extra soft and juicy, but one can do on just plain almond flour too, that makes the bread a little tougher. (Pick up some hemp flour next time you are in Germany…)

Serve with philadelphia cheese, brittle matured cheeses or (liver) paté .

Keep in the freezer and either toast for 10 seconds or just leave to defrost 10 minutes.

Making these breads is really easy, once you got hold of the ingredients.. I usually prepare flour mixtures for up to 8 breads in small plastic bags while I bake. When I then want/need new bread it takes me roughly 5 minutes to make one with the premix, and then 10-15 minutes in the oven!  Done!



3 Responses to “Swedish lchf “tunnbröd” – low carb soft “tortilla”(?) bread – delicious!!”

  1. Lowcarb, mjölfritt tunnbröd | 4Health.se by Anna Sparre Says:

    […] Här hittar du hennes recept https://matfysik.wordpress.com/2013/09/04/lchf-tunnbrod-low-carb-soft-tortilla-bread-delicious/ […]

  2. lindacreekmanlchf Says:

    Ser gott ut. Blir det bra om man fryser brödet?

    • nyman. Says:

      Ja det blir faktiskt jättebra. Jag fryser allt bröd jag bakar numera. Det smakar precis som vanligt när man tinat det. Blir det lite fuktigt så kan man rosta det lite kort bara. Jag brukar klippa upp bröden i “bödskivor” och packa i påsar. Brukar använda små påsar med bara några stycken skivor i var påse så det blir lätt att ta upp och tina ett gäng i taget..

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