I love bread.  However, I also follow a low carb diet and that definitely precludes eating bread.  There are a number of options out there as bread substitutes and most are “ok” but not very bread-like.  I recently tried out Soul Bread.  Soul bread was conceived and refined by Souls Song and a number of users over at Atkins and LCHF – The Road to Success Facebook group.  LowCarbYum.com has a great write-up on Soul Bread that includes the original recipe and a very good history on the recipe.  Cooking Keto with Kristie (Youtube) has a great adaptation of Soul Bread and it was the first that I tried.  Kristie’s changes are small but impactful.  Kristie has some great videos and recipes.  If you are interested in low-carb definitely check out her channel.

Living at high altitude, the original recipes did ok but I had an issue with them rising…well, not so much rising but falling.  The outcome ended up with great ends to the load and “M” shaped middles.  While the taste was good the overall experience left a little to be desired.  I found myself having to use 4 pieces for a simple sandwich.  I searched for high altitude adjustments and only found one at Alldayidreamaboutfood.com.  In the discussion a user name “Megan McKinney” added her modifications that worked at about 4K feet.  I live at almost 6K so the changes where still not quite was I was looking for but definitely a lot better than the original for rising.  I further reduced some of the ingredients and finally found a recipe that seems to work ok at my altitude.  I also changed from making a full loaf to making buns with this pan.  I also determined that my initial attempts may have been too wet.  The last batch I made was noticeably thicker and more the consistency of Kristie’s batter.  The results ended up rising and holding better than any of my initial attempts.

NOTE: I did change the amounts of Whey Protein and Oat Fiber a bit to get a little less of the Oat Fiber flavor.  The brand I purchased was a little bitter.  I will also add additional Whey Protein depending on the consistency.

Here is the final recipe that I am now using.

Soul Bread – High Altitude

• 12 ounces of Cream Cheese (Softened)
• 5 1/2 Tbsp Butter (Melted)
• 5 Tbsp Bacon Fat (Melted)
• 5 Tbsp Heavy Cream
• 4 Eggs (room temp)
• 1 Tbsp Apple Cider Vinegar
• 1 3/8 C Whey Protein Isolate (Isopure no-carb)
• 1/8 C Oat Fiber
• 1 tsp Baking Powder
• 1 tsp Xanthan Gum
• 1/4 tsp Salt
• 1/4 tsp Baking Soda
• 1/4 tsp Cream of Tartar
• 1 package of bread yeast

Fill each round about 1/2 to 3/4 with batter and cook for about 20 minutes at 375 degrees.

I also have three additional small cake pans that I use in addition to the pan listed above.  One recipe allows me to make 9 total “buns”.  The ability to have a sandwich again without all the carbs has been great.  Depending on the ingredients you source the carb count ends up about 2-3 carbs per bun.  Roughly 10% that of 1 slice of bread.

If you love bread but have chosen low-carb give it a try.

Bryan