As someone who baked a loaf of real whole wheat bread, from scratch, even ground the wheat for it, I have never found anything in the low-carb world that comes close. I’ve tried several recipes but do not have a single one of them that I plan to make again. I physically threw two recipes in the trash yesterday. Most have been off flavors, tough textures, or very dense brick-like loaves that usually ended up being thrown away rather than eaten. A few pieces to try it out, then it would sit on the counter to die a slow death by mold. It’s hard to overeat something that doesn’t taste all that good, look that good, smell that good or feel that good on the tongue. I’m spoiled, I like really good food.
There are still some “mug breads” that I’d like to try, typically done in a large mug or ramekin type of bowl and sometimes microwaved for a short time to cook. They’ll usually be more like a dinner roll or hamburger bun or English muffin. Something small isn’t nearly as much of a challenge. Getting it to form into a large loaf that’s actually real man-sized sandwich sized and support all of those little air holes for the light texture many of us would like from something we call “bread” is quite difficult to pull off without the texture and properties of good ol’ carb laden wheat.
There are some recipes on here that look interesting, just poke around for a while and look through some of the older posts. You’ll find some.
Most of my baking revolves around either almond flour or coconut flour these days and they seem to work pretty well.
Good luck! And if you happen upon something that works well for you, please come back and tell us about it. There are a lot of people here who are interested!
