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Oat Fiber Low-Carb Bread for Toast & Sandwiches - Simple, Satisfying, and Sturdy

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry ingredients: 1 cup fine almond flour
  • 1/2 cup oat fiber (not oat flour)
  • 2 tablespoons finely ground psyllium husk
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon granulated sweetener (optional, for flavor balance)
  • Wet ingredients: 5 large eggs, room temperature
  • 1/2 cup unsweetened almond milk (or water)
  • 3 tablespoons olive oil or melted butter
  • 1 teaspoon apple cider vinegar
  • Optional add-ins: 1 tablespoon sesame or sunflower seeds
  • 1 teaspoon everything bagel seasoning
  • Equipment: 8.5x4.5-inch loaf pan, parchment paper, mixing bowls, whisk, spatula

Method
 

  1. Preheat the oven to 350°F (175°C). Line the loaf pan with parchment, letting it overhang for easy removal.
  2. In a large bowl, whisk together almond flour, oat fiber, psyllium, baking powder, baking soda, salt, and sweetener (if using). Break up any lumps so the mixture is even.
  3. In a separate bowl, whisk the eggs, almond milk, oil, and vinegar until smooth.
  4. Pour the wet ingredients into the dry. Stir with a spatula until just combined. The batter will thicken quickly as the psyllium absorbs liquid.
  5. Scrape the batter into the prepared pan. Smooth the top with a damp spatula. Sprinkle seeds on top if you like.
  6. Bake for 40–50 minutes, or until the top is golden and a toothpick comes out clean. If the top browns too fast, tent loosely with foil.
  7. Cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack. Let it cool completely before slicing for best structure.