THIS IS IT!!! The famous low-carb 3 seed bread that kiwis and Aussies have been begging me for.
Low-carb 3 seed bread is absolutely perfect with melted butter and Vegemite or Marmite (depending on which side of the ditch you live). Gluten free, grain free and super easy recipe to make. See how.
If you are missing bread when living low-carb, I’ve got ya back!!! I have a whole list of easy recipes at the end of this post!
Low-Carb 3 Seed Bread
I posted a little video on Instagram when I finally knew my recipe was perfect. I served it warm with butter and Vegemite dripping off the sides, well it received thousands of views and so many hilarious comments.
Oh hell to the yes!!! – Omggggggg thank you thank you Libby – You have made my day – Yummmmm!!!!!! Looks delish! – I’ve actually been dreaming of a seed loaf, toasted, with crunchy peanut butter
For those of you far far away from us Kiwis and Aussies, a famous snack is to enjoy Vogels bread (which is a whole grain, seeded loaf with many variations) toasted (some swear you must toast it twice for the authentic crunch) then slap on plenty of butter and as much Vegemite or Marmite as you can handle.
These are rich, thick, black yeast extract spreads which have a wonderful beefy salty flavour (although it is actually meat-free). You generally love’em or hate’em.
THIS IS IT!!! The famous low-carb 3 seed bread that kiwis and Aussies are raving about. See whyYeast spreads have a tiny amount of barley extract (i.e.: sugar) but because yeast extracts are so powerful (read: strong) you only need a small amount. So, in reality, it is negligible.
But as always, read labels. Some other yeast extracts available around the world have thickeners, cornstarch, cornflour and wheat.
Low-Carb 3 Seed Bread
It took me quite some time to develop the perfect low-carb 3 seed bread. Psyllium is a tricky little sucker to work with. It never actually cooks properly because it is so absorbent of liquids.
It’s perfectly fine for the middle of the loaf to be cooked (so a knife pushed in will come out clean) but when a cooked loaf is cut, it may appear to be a little soft and moist. That is how it should be and will still toast beautifully.
- It had to be almond flour free (so it can be included at schools with a nut-free policy).
- It had to be easy to make (no one likes fussy recipes)
- Use the minimum amount of eggs (too many readers are sensitive to the taste that many low-carb bread recipes have that use a large number of eggs in the recipe).
Serving suggestions for low-carb 3 seed bread –
- Toasted with the Ultimate LCHF breakfast
- Sliced with the Big Breakfast
- Squares toasted twice, then floated in slow cooker bacon and pumpkin soup
- Sliced fresh with easy egg salad on top
- Toasted with my sugar-free Nutella
- Sugar-free chia jam
Click here to see my archives of school lunch box ideas. And take a look at my book Low Carb Easy Family Meals – how to be a low carb family. It’s a great way for everyone to start living low carb, ditch the sugars and ditch the junk food once and for all.
See below for more low-carb bread recipes.
LOW-CARB LUNCHES: Need help and inspiration making healthy lunch boxes every day? Learn to make easy healthy lunch boxes – CLICK HERE
Low-Carb 3 Seed Bread
Ingredients
- 35 g chia seeds
- 75 g sunflower seeds
- 75 g pumpkin seeds
- 25 g coconut flour
- 75 g psyllium husks
- 1 tsp baking powder
- 1/4 tsp salt optional
- 50 g butter melted
- 2 eggs - medium
- 250 ml water warm
Instructions
- Place all the dry ingredients in a large mixing bowl and stir.
- Add the melted butter and eggs. Stir until almost mixed.
- Add the warm water and stir until all the ingredients are full incorporated.
- Place in a loaf tin and bake at 180C/350F for 35-45 minutes. Ensure it is golden on the outside and cooked in the centre. Cooking times may vary with each oven.
More low-carb bread recipes you may like:
- Low-carb hot cross buns (sweet)
- Almond flour bread
- Keto garlic bread
- Low-carb zucchini bread (sweet)
Zoe says
Made this today, fantastic alternative to all the almond flour low carb breads. My only small issue is that it’s a bit bland, but that does make it quite versatile. I enjoyed it with smoked salmon and cream cheese for lunch today. So pleased I found this recipe, thanks Libby!
Betty says
Can I substitute psyllium husk powder for psyllium husks in the low-carb three seed bread recipe? If so, how much powder do I substitute for 1 cup of psyllium husks?
Libby www.ditchthecarbs.com says
You could omit it entirely from this recipe, just be aware I developed the recipe using it because the psyllium helps to create a lovely bread texture and stops it from being crumbly. If you do buy psyllium, here are a whole variety of recipes that use it so you will end up utilising the whole bag (I hate to waste ingredients too).
Urupikia says
Hi, I’m a little confused with the nutrition facts panel. Does this mean these are the amounts per slice? So 1 slice has 107 Calories?
Libby www.ditchthecarbs.com says
Yes, per slice.
Sonia says
Hi Libby
This looks like a great recipe. I am wondering at the possibilty of doubling the recipe and putting in same size tin but cooking longer. Not for me but for my daughter (pre sliced and frozen) at boarding school, (no gluten, but trying to cut back on her carbs without actually going keto. A taller loaf would would better mimic ordinary bread for toated sanwiches and such at boarding school. Your thoughts
Libby www.ditchthecarbs.com says
Gosh. I would have to experiment with that to make a 100% accurate suggestion on cooking times. If you were to double the recipe BUT put it in the same size pan, the loaf would be much taller (as you mentioned) so my initial thoughts would be you may have trouble ensuring the centre is cooked whilst the outside may begin to burn. Saying that, as long as you kept a very close eye on it you may just be lucky enough for this to work. But I think it will be a very fine balancing act. Let me know how you get on.
Laurie A Phillips says
Hi Libby,
Could I substitute almond for the coconut flour…? I really don’t like the taste of coconut flour but love coconut.
Thanks
Libby www.ditchthecarbs.com says
No, you can not substitute them out, they have completely different properties and require totally different amount of eggs and wet: dry ratios. You may wish to read The Ultimate Guide To Coconut Flour vs Almond Flour. Always use recipes that have been developed using the flour you have on hand.
Santelle says
Wow!! Made this just now, grinding half of the seeds and keeping the other half whole. And boy, it’s AMAZING!! Thank you!
Santelle says
Oh and I rolled into an oval ball and baked it on a flat oven dish. So it created a nice crispy crust all round. Definitely a winner!!
Moira says
Hi…………what sized loaf tin please ? It looks to be smaller than a regular 9×5 . I’m so looking forward to baking this, it sounds like my dream bread I used to have in Germany, I loved the unsalted taste of it years ago.
M. says
I made this tonight but used more butter than it called for. Everything else was right on the money. It seems as if something was missing taste wise.I chose not to use salt as there is salt in the butter. I’m wondering if it could be using coconut flour as I normally use almond flour for low carb rolls. Any thoughts?
Libby www.ditchthecarbs.com says
The recipe can’t be easily swapped for almond flour, they work in completely different ways. You may wish to read this article. Coconut flour vs almond flour. I wonder if you did need to add the salt as per recipe. I use salted butter but think it requires additional salt to give it a real deep flavour of all the seeds and nuts.
M/ says
I made the recipe again with the correct portion of melted butter. In my opinion, it had absolutely no flavor. In my opinion, an epic fail. I’ll with my almond flour based rolls, but I am glad that a lot of people enjoy this.
Hpyzm says
I ended up putting 500mls of warm water in because it looked too crumbly and it’s turned out to be a slimy gluey texture in the middle please advise
Libby www.ditchthecarbs.com says
You added too much water, the recipe only required 250ml, not 500ml.
Chris says
I am really looking forward to making this, it looks delicious.
I would just like to say thank you for all your lovely recipes, work and time you put into this site.
I am really looking forward to going low carb and so glad I came across your site ?
Ann says
Quite fun! Used psyllium powder (3/4 cup) as I didn’t have husks. Don’t have anything to compare it to but we love it and your chia jam recipe. Thanks!
Lisa says
Hi there
Looking forward to making this tonight because OMG the only thing I miss is my Vogel’s and Peanut Butter in the morning. Quick question as I am a yeast gal, Neroli, when you added yeast did you omit the baking powder, or did you use both?
Anna Mizzi says
Fabulous loaf – easy to make and so delicious with butter and GF Vegemite. Thanks so much for this recipe Libby. ?
Debbie says
Hi. I made it 100% per you recipe and it rose up beautifully and then totally flopped down when I took out of the oven. Any idea why. Also what tin size?
Ioana says
Made this the other day and it’s a wonderful, tasty bread! Very unusual due to the density given by the seeds but oh so flavorful! Didn’t have pumpkin seeds so I used two tablespoons of hemp hearts instead, and cut it in 24 slices instead of 15. Because any Keto bread I’ve tried so far is so dense and filling I always end up cutting them in way more slices than the servings given by the recipe – and find them satisfactory enough, with whatever I use for the sandwich. Only thing that went a little wrong was me using by mistake a bigger loaf pan (9 x 5) which gave me a pretty low bread; next time I’ll be paying more attention. 🙂
Thanks for the great recipe!
Aliana says
I want to know how many grams of 1 cup Coconut flour .
Thanks.
Veronica O'Grady says
Love this recipe. I had to swap out coconut flour with almond because I got home from thr shops and realised I was out of coconut flour. Laziness can be need for invention. So one cup of almond flour later and a halvsies swap out of pumpkin seed for activated walnuts and pecans… Voila a damn fine loaf of bread
Hélène says
Do we need to use chia to absorb some liquid or could I sub poppy seeds or even sesame?
Libby www.ditchthecarbs.com says
They would be lovely. The chia seeds do absrob some liquid so add your substitutions of the poppy seed or sesame seeds then monitor how much additional coconut flour may need to be added.
Dee says
Are the pumpkin and sunflower seeds raw or roasted -salted or unsalted?
Libby www.ditchthecarbs.com says
Raw and unsalted – great question.
Jo-Ann Howell says
Oh-Em-Gee, what I miss most about a low carb lifestyle is MARMITE! I am stopping everything, ignoring my 3 page to-do list, and I am off to make this bread so that when hunger strikes mid-arvo I’ll get to enjoy a yummy slice of marmite on toast <3
Thank you Libby, so many of your recipes are completely awesome 🙂
Libby www.ditchthecarbs.com says
Awesome!!!! I miss buttery vegemite/marmite on toast too (although we have thrown away our toaster so it makes life a little tricky). Now run and enjoy your toast! 🙂
Jamey says
Hi, I am going to try making your receipt this weekend. Was wondering what you thought about substituting whole flax seeds for the pumpkin seeds? I have a large container of them and want to use them up, but if you think pumpkin works better I will buy them. If you think the flax seeds would work, would I use the same amount? Thank you for your time, I look forward to hearing back from you.
Libby www.ditchthecarbs.com says
Maybe try half pumpkin with half flax seeds to give the bread a lovely variety of texture and flavours – yum!
Nancy Clark says
Is it possible to grind up the larger seeds so they’re not so big to use in this recipe?
Libby www.ditchthecarbs.com says
Sure thing, but I like the big seeds in this recipe to replicate the savoury seeded whole loaf I miss. But grinding the seeds up to be a bit finer would work. You may need to add a little more liquid ingredients as there would be added seed powder now.
Maria says
I’m sure you can but the more one chews one’s food, particularly any bread, one won’t eat so much!
Kate says
Question: how many ounces of butter should be used? I find that “sticks” of butter can vary between brands. Really looking forward to making this! Thank you!!
Libby www.ditchthecarbs.com says
1 stick is a standard US measurement = 113g butter or 1/2 cup. This recipe calls for 50g butter which is the equivalent of 1/2stick (give or take a few grams, it’s not imperative).
Marzi says
This looks great, I will try to make this. Could you substitute ground flax seeds for the chia seeds? Since when combined with water, chia seeds form a gel-like substance, suitable for replacing eggs– and ground flax seeds do the same.
Libby www.ditchthecarbs.com says
I have never tried this substitution. If you give it a go, I’d love to know how it works out.
Rachel says
We love this bread but found it a little too “lumpy” with the large seeds.It made it difficult to cut and toast.
We tried it again after whizzing the seeds slightly in the blender to break them up a bit. Much better texture, easier to cut thinly, toast, slightly more “nutty” flavour.
Definitely fab with butter and marmite.
Jan says
Just made this – delicious! 5*
Sonia Mehrotra says
Hi Libby…thank you for a lovely recipe. We loved the bread. I doubled the ingredients and baked on a cookie sheet (14×10). It baked evenly with a lovely crust. My question is regarding the macros…I just checked the recipe on a USDA database. The macros were as follows…fat -11.8 g…….protein-6.5g and carbohydrate 19.8g and fibre was 13.4g. For some reason there is a discrepancy…would appreciate your input.
Libby www.ditchthecarbs.com says
Are you sure you didn’t double the nutrition values too? Or possibly that you did not include that you made double the servings? My nutrition is per slice. I use cronometer.com which are the USDA database too. My recipe makes 15 slices. There is something really out of whack with your calculations, it’s probably something as simple as adjusting the servings you actually made.
Sonia Mehrotra says
Hi Libby… I took all your concerns into consideration and checked 3 times and I actually put in ingredients without doubling the recipe for 15 slices. I use your recipes fairly often and have not had this problem before. I need to mind my calories as well as macros so I generally check almost everything I cook as well as recipes from keto blogs. The website i use is this one:
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I too am trying to figure out what I’m missing unless any one of the ingredients is showing wrong nutritional info. So far I have gotten mostly similar macro info for other recipes. Thanks
Sonia Mehrotra says
Hi Libby …I tried again just now and the macros came out similar to yours. My Son tells me this happens sometimes when apps fail to update data in real time( not being tech savvy I’m not sure I understand that). Please accept my apologies. Thanks
Libby www.ditchthecarbs.com says
Hey, absolutely no problem whatsoever 🙂 It was a superb question and a good learning curve. I’m sure someone else reading it will learn too 🙂
DavetteB says
Could oat fiber possibly work instead of psyllium?
Just wondering since I have it already. This looks delicious.
Karen says
This bread recipe is pure genius. Best bread I have made. It may have changed my life 🙂 I used psillium powder, but otherwise followed the recipe exactly. I cut it thin and froze it, I take out a couple of slices and defrost/toast them in the toaster, they are almost like crackers, which I love! Thank you!!!!!!
Libby www.ditchthecarbs.com says
Awesome result! I wish I still had a toaster, I threw it away 2 years ago thinking I would never find a low-carb bread I liked.
Michael Bernhard says
Can I use Psyllium Husk Powder instead of Whole Psyllium Husks?
Barbara says
I just baked this bread using psyllium husk powder, but cut the amount in half (vs the whole husk amount the recipe specifies). This worked well.
The first time I used the powder, I used the full amount — as specified for whole husk. Big mistake. The bread was hard as a rock, and I had to triple the amount of water just to stir the dough.
Would be nice if the site gave a little more info on the recipes vs all the marketing blah blah.
Emma says
Good morning! You probably hate being asked questions about which ingredients can be substituted for others but I’m in a bit of a quandary. I would love to make this bread but unfortunately where I live Psyllium husk is very expensive. The 75g called for in this recipe is an entire packet which comes in about 5 euros! So, do you know if there is another way to make this loaf? I’m impatient to slather it with my vegemite!
Libby www.ditchthecarbs.com says
Sorry, but no. Psyllium is integral to this recipe. I wonder if you are buying the wrong sort of psyllium husk. It is very affordable in most places in there world. Are you sure you’re not looking at the pharmaceutical type that is used for constipation? Alternatively, why not try my almond flour bread that requires a lot less psyllium husks.
Emma says
Hi Libby and thanks for your reply. Unfortunately we can only buy it from the pharmacy here in Greece, or in tiny little bags from biological product sellers. I have just put it on my shopping list for my next visit to Oz. I have also found that almond flour is prohibitively expensive here too, and yet coconut flour is reasonably priced! I will attempt this bread this week and see how it goes.
Sandy says
Hi Emma, I too live in Greece and order all my ingredients from Amazon UK. They take a couple of weeks to get here but are much cheaper. I even order loaf tins and others from them.
Glenda Bunting says
Hi,my name is Glenda from Australia and try buying psyllium husk from suppliers of bourse and other farm animals. Same product but in bulk amounts and very cheap.
Glenda Bunting says
Sorry I meant horse and farm animals
Sonny says
Dear libby,
My spouse and I in heaven, bread heaven?.
I was looking for a delicious low carb bread. I tried so many recepis and this is the one and only. It is easy to make tastes like heaven, it is yummy, awesome consistenz, easy to cut, we love it.
It may not be the right bread for americans, but for everyone how doesnt like the american bread , it is the real deal.
Thank you so much
Libby www.ditchthecarbs.com says
Wow Sonny, I love your recipe review. This is one of my favourite bread recipes too. It’s the real deal alright. And cover it with melted butter – well it takes it to another level. Yummmmmm.
Sacha Mann says
How doyou store this bread? Freeze or keep I the fridge? Or both ok??
michele says
I made this exactly by the recipe, it is tasteless. I tried toasting it but still not good. It needs something. I did add the salt but its still so bland!
Libby www.ditchthecarbs.com says
Hmm, I ‘m not sure how all those seeds can taste bland or tasteless. Did you add lots of butter or avocado as a topping?
Rae says
could I substitute coconut oil for the butter?
Kerrie Armstrong says
I love this recipe, so easy to make. Today I sliced it very thinly, placed on baking paper, sprayed with oil, and baked for about 15 minutes in total in a 225 degrees Celsius fan oven, turning and respraying with oil 1/2 way through the cooking. Left the slices out to cool, they are crisp, and a great substitute for crackers.
Chris says
Wow 10 at night and i had everything,even made berry chia jam,bread is delish jam smells good ,haven’t tried it yet . Will have for brunch tomorrow and then I’ll have to freeze or it will be gone.yum
DavetteB says
What size loaf pan, please? I have both quick bread and yeast bread siz.
Queen says
Absolutely LOVE this recipe! (I swear, in another life I was a squirrel! Bring on the seeds!) After meticulously entering all the ingredients into My Fitness Pal recipe tracker, the total calorie count comes out as 150, not 109. Fat, carbs and protein are close but the total calories are WAY off. Any idea why?
Still gonna love it! (and probably NOT share….us squirrels are bad that way.)
Libby www.ditchthecarbs.com says
Hmmm, My Fitness Pal can be fickle (too many “user added” entries), which is why I use cronometer.com . Squirrel on! 😉 Love it!
Naomi Fron says
Libby, I live in Texas, U.S.A. I have not found an easy way to convert the measurements to American, cups, teaspoons, etc. Is there a way that you can do that or is there an app that we could type a recipe into and have the amounts converted?? I know that many recipes will not work if the measurements are not correct. Thank you so much for all your information.
Libby www.ditchthecarbs.com says
I have gone through all my recipe archives and converted over 250 recipes. You can now use the large red buttons below each recipe to switch between METRIC and US measurements. YAY 🙂
Lisa says
I love those red large buttons ??… thank you doing that for us ❤️
Timea Turai says
Last time I made the bread it wasn’t right….was way too dry….then I made it today too and realised that I left out the water the last time….not surprised now it was like a brick 😀
Libby www.ditchthecarbs.com says
Whoops 😉
Jenni says
This is my favourite bread! I substitute psyllium for flaxseed meal and put extra sunflower seeds instead of chia as I don’t like the way it sticks in my teeth. I also double the recipe and make in a large loaf tin. Works perfectly every time! How does everyone store theirs? Any idea how long it would last in the fridge?
Timea Turai says
I put mine in a sistema container and put some kitchen towel under to absorb any condensation….I’m not too sure how long it lasts, but if it’s getting a bit dry I just make cheese toasts of the slices in the oven….
Donne says
Great idea! Ill try the flaxseed meal substitute!
Ash says
What is the alternative for psyllium husk?
Libby www.ditchthecarbs.com says
There isn’t one I’m afraid. It swells and absorbs liquid to give this bread structure and volume. Without it, this would be another recipe entirely. If you buy psyllium, there are plenty of recipes here that use it so it won’t be a one hit wonder 🙂
Jenny says
The texture was great but too eggy for me so next time I’ll try the egg white and yeast version above in comments. The chickens (my free ranging girls who make eggs that are too eggy) enjoyed it-nothing goes to waste here!
Carol says
Mine came out nearly black, do you think the China seeds caused this, it wasn’t burnt and tasted good but just looked un appetizing
Libby www.ditchthecarbs.com says
No way should it look remotely black. I would check your coconut flour which can sometimes react with baking powder (check that too) that has aluminium in it. Check the expiry dates of everything you used, this doesn’t sound right at all.
Becs says
Hi Libby – I found I needed more description from you. I added my two eggs (admittedly they were small) and the 250ml water but the consistency was still very dry and crumbly. I added more water (at least 100ml more) and two more eggs to bind it, but not sure what it should look like. I had to press my dough into the bread tin – should it be like this or more like a traditional bread consistency where it ‘plops’ in? Also…did you line the tin with baking paper? Obviously I like to follow recipes to the letter! Thanks.
Libby www.ditchthecarbs.com says
Hmm, I’m not quite sure how it can be so crumbly and dry with so much liquid? That really sounds like something has gone terribly wrong. Did you add too much psyllium perhaps? I used a silicon baking loaf ‘tin’ and so lining is required, if however I was to use a traditional baking tin, yes I always line mine for any baking so it is super easy to remove.
Holly says
Yum! What a great bread I am in love! Was a bit low on psyllium so added i n some linseed too. Took the tip from another comment & cooked45mins. Glazed the top with olive oil too for a shiny surface. Thanks! can’t wait to make again!
Jan Vick says
Libby I would love to try this, however I only have psyllium husk powder. Could I use that and would the amount change. Many thanks.
Debra Jacobs says
Hi do you think I could replace the coconut flour with something else as I cant eat coconut maybe sesame seed flour?
Libby www.ditchthecarbs.com says
You could try but coconut flour is not easily substituted as it has it’s own amazing qualities. You could experiment using sesame seed flour, just don’t hold me accountable for the results 😉 I would begin by adding more and more sesame seed flour until you get the desired consistency. Here is an excellent article explaining the difference between coconut flour and almond flour.
Patricia Barnes says
I just put it in the oven, when you say fully incorporate, donyou mean that it becomes doughy? Mine was more crumbly so I added a quarter cup more water and more like poured it into the loaf pan. Did I do something wrong?
Libby www.ditchthecarbs.com says
The dough is quite a wet/damp dough. You just need to ensure all the psyllium is mixed thoroughly otherwise the loaf will have pockets of dry psyllium. The dough should be the consistency of wet play-doh.
Patricia Barnes says
Mine was very crumbling and very difficult to eat; as if the psyllium husk was too dry. We were very humid that day also, so I don’t know what went wrong. Any ideas?
Libby www.ditchthecarbs.com says
It sounds like you needed to add more water. The final bread should be a damp play-doh consistency. The humidity will definitely have affected the psyllium in some way.
Timea Turai says
I made it today, but because I had no time to bake it in a loaf I used good sized ramekins and I made a few little rolls too….I only have extra large eggs at home so I added some golden flax seeds too….
Hubby loved it…me too…..children weren’t really convinced, but who knows….they might want some the next time I’m making it….because I’m going to make it many times in the future….
Actually this type of bread was my favourite when I used to eat grainy bread…..as soon as I left home I lost the white bread (I never really liked it…..even after eating 4-5 slices I was still hungry) and switched to wholegrain spelt with lots of seeds…..so this kind of bread reminds me of that bread 😀
Thanks for the recipe
Libby www.ditchthecarbs.com says
What a superb idea! Thank you.
Melanie says
Great recipe, so easy to make! I’m really enjoying having marmite on toast for breakfast again!
I inadvertantly baked mine for much longer as was distracted by a phone call, and it still turned out great!
Libby www.ditchthecarbs.com says
Awesome, so glad to know how forgiving this recipe is.
Beverlee says
I just made this. It is amazing! Best low carb bread! I did have to add 25grams of ground flax seed because I didn’t have enough psyllium husk. I like the nutty taste of flax so it worked out perfectly. I would double the salt or use salted butter. It’s just lovely. Thank you for such a great recipe.
Deborah says
Just made the 3 seed bread. Couldn’t wait to try it and it sliced up beautifully when still hot. Nice flavor with some butter. Yum! Also have made the berry chia jam. That is lovely as well. Thanks Libby. If you make a low carb lemon curd/butter recipe I will be in low carb heaven!
Libby www.ditchthecarbs.com says
Well my friend, here is my recipe for lemon curd – enjoy 🙂
Denise Farr says
I have just baked this, and I am really quite amazed that these ingredients work, but they do! We found it tastes best with lots of butter and vegemite, in preference to the chia berry jam. I think it is the saltiness of the vegemite that enhances the taste. Have to be disciplined to stop at two slices! Looking forward to trying it in the toaster tomorrow. I must say it is also a simple/easy recipe to make.
Libby www.ditchthecarbs.com says
I love easy recipes and easy ingredients. It took me a while to get the ratios right for this bread but it works a treat huh? I am so glad you are enjoying it. I like it with butter, Vegemite or berry chia jam.
Lynn Tremblay says
Did others that make this find that it did not rise much? I found the batter really weird, or different from other bread batters.
Libby www.ditchthecarbs.com says
Yes it doesn’t rise much at all. It is a dense 3 seed bread, similar to many artisan grain breads.
Sara says
I can’t eat coconut flour, can you replace the coconut flour with almond flour? There’s so little I can’t imagine it would make much of a difference.
Libby www.ditchthecarbs.com says
You could but that would need a lot of calculating to change many of the ingredients. This article explains how coconut flour and almond flour differ enormously and cannot be converted easily. Coconut flour is incredibly absorbent so requires many eggs and only requires a small amount to do it’s job. So swapping in almond flour, you would require less eggs and more flour. So sorry, not the answer you were looking for. They both behave totally differently.
Sara says
Hello! I have psyllium husk powder – is that OK to use in place of the whole husks? Same quantity?
Hannah Bnana says
I used powder instead of husks and it worked out fine, same quantity. Have since purchased husks and am trying again, will let you know if it’s noticeably different.
Jackie tennent says
Yum! Just made this and it’s sooooooo delicious! Thanks so much for the recipe!
Do you reckon it will freeze ok?
Jules says
Really looking forward to trying this Libby! Do you think linseeds will work instead of the chia?
Love your work!
Jx
Libby www.ditchthecarbs.com says
I’m sure that would work too. The chia seeds may have absorbed some water in my recipe so if they are omitted you may need to add an extra tablespoon of psyllium to make up for them.
Margaret Grunseich says
Do I have to use whole psyllium husks or can I use the psyllium powder? If I can use the powder, how much?
Kerry says
Any substitute suggestions for butter?
Carol says
Oh Libby what have you done to me?? I’ve just taken mine out of the oven, and I’ve demolished two pieces already.. Fortunately I managed to get 17 slices out of it. I hope it freezes, because as soon as it’s cool enough that’s where it has to go or it will all be gone by tomorrow. Next time I’m going to make it 4 seeded, and put a sprinkling of poppy seeds on top. Thank you so much for this recipe – l think!
Libby www.ditchthecarbs.com says
Oh no! Have I caused havoc for you in the kitchen? 😉 I am so glad you have enjoyed the bread, and I love your idea of adding the poppy seeds. Next time I might sprinkle sesame seeds on top. I love the adaptations that are coming in 🙂
Joanna says
Wow, this recipe came out really well. The only substitution I made was to replace half the psyllium with whey protein powder. My loaf is crusty, seedy, well risen and delicious! Will be making it over and over.
Neroli Blakeman says
Hi, I too hate the eggy taste of most low carb bread recipes so I tweaked the 3 grain recipe as follows: replace 2 eggs with 3 egg whites whisked until frothy & add as per recipe. I also love the yeasty smell of baking bread (YUM!) so I mixed a sachet of yeast (about 1 tsp) into the warm water with 1 tsp of maple syrup which the yeast needs to activate. I let this froth up & then added to the mix. It is very good & no egg taste at all. Thanks for the recipe, I had a slice toasted with breakfast – best ever low carb bread!
Libby www.ditchthecarbs.com says
What an absolutely superb idea – adding yeast. I miss that smell as I used to make my own bread daily. I am so trying this next time. Thanks for the tip 🙂
Diane says
What size pan works best for this bread?
~ Diane B
Vanessa says
Thank you goung to try tomorrow. Can I up the other seed quantities to replace the chia seeds?
Libby www.ditchthecarbs.com says
Sure thing, go for it.