Diabetic Milk Bread

Here’s a recipe for diabetic-friendly milk bread that uses lower-carb ingredients while still providing a soft and tasty loaf.

Diabetic-Friendly Milk Bread Recipe

Ingredients

• 2 cups almond flour
• 1 cup vital wheat gluten
• 1/4 cup erythritol (or another sugar substitute)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsweetened almond milk (or another low-carb milk)
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract (optional)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients:
   • In a large mixing bowl, combine almond flour, vital wheat gluten, erythritol, baking powder, and salt. Mix well.
3. Mix Wet Ingredients:
   • In another bowl, whisk together the almond milk, eggs, melted butter, and vanilla extract until well combined.
4. Combine Ingredients:
   • Pour the wet ingredients into the dry ingredients. Mix until a dough forms. If it’s too sticky, you can add a bit more almond flour.
5. Shape the Dough:
   • Transfer the dough to the prepared loaf pan. Smooth the top with a spatula.
6. Bake:
   • Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
7. Cool:
   • Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Enjoy!

This milk bread is low in carbs and can be enjoyed as toast or with your favorite spreads. Perfect for a diabetic-friendly diet!