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Sweet Breakfast Bread anyone? There are many recipes floating around the internet for low carb and gluten-free bread to help us on our journey to getting healthy. One of our favorites is Soul Bread.
Thanks to some low carb masterwork, Gloria Koch, created the original recipe for Soul Bread, and let me tell you, it is great. This gluten and grain free bread has swept the internet with tons of variations ranging from sweet to savory. You can find more about Gloria and her wonderful bread on Start Low Carb.
Our favorite version of Soul Bread is one by Kristie Honeycutt over on YouTube. She added a few of her own touches, including adding the oat fiber for a texture that I really enjoy. So when I make the basic bread recipe, I use her recipe.
If you haven’t watched any of Kristie’s videos, I highly recommend that you do. You can find her version of Soul bread here.
This recipe for my Sweet Breakfast Bread, is a play on the Soul Bread concept, with and uses the oat fiber as Kristie suggested on her channel. It comes in at 3 net carbs per slice and makes a great side with some eggs in the morning.
I was playing around in the kitchen the other night and decided on making some muffins or bread for breakfast the next morning but I discovered that I was actually missing a few key ingredients that I wanted to add. However, since I was already knee-deep in the recipe I forged on, adding this and that of things that I did have on hand.
Let’s bake some bread!
To make this bread you will need to make sure all your ingredients are at room temperature. This will make sure that all your ingredients mix together more easily and having your batter at room temperature will also help your bread bake evenly.
This recipe is as easy as adding your ingredients into your mixer and mixing it well, before baking it for 50-55 minutes. I bake my bread in a 350 preheated degree oven.
I used a standard size loaf pan that I greased really well, but you could also do this in a muffin pan if you wanted to make them that way. Just fill them and bake at the same temperature for roughly 18-22 minutes. Either way, we love this recipe and enjoy it with our breakfast as toast with eggs or even as french toast. Yum, that is making me hungry now!
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