Low-carb gluten-free mini bread loaf baked with ReWild CoreBake flour blend

Low-Carb Mini Bread Loaf

This dense, satisfying mini loaf slices beautifully and toasts just like traditional bread. Ideal for sandwiches, breakfast, or a simple buttered snack.

Prep Time

Cook Time

Servings

Difficulty

15 mins + 1 hour resting

75 mins

7-8 slices (250g-270g)

Easy

Prep Time

15 mins + 1 hour resting

Cook Time

75 mins

Servings

7-8 slices (250g-270g)

Difficulty

Easy

Easy Low-Carb Sugar-free

High-fibre low-carb bread loaf freshly baked with ReWild CoreBake flour blend

Homemade gluten-free mini loaf bread made with ReWild CoreBake

Soft gluten-free bread loaf with golden crust made using ReWild CoreBake

THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

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Ingredients

75g CoreBake
25g psyllium husk powder
8g quick yeast
1 tsp sea salt
3 eggs + 1 egg for egg wash
160g warm water (around 50 °C)

Nutritional Fact

Nutritional values (total)*

Energy (Kcal): 680
Fat: 52.5 g
Protein: 23.8 g
Carbohydrates: 4.4 g; of which sugars: 1 g
Fibre: 65.8 g**

Nutritional values per slice*

Energy (Kcal): 85
Fat: 5.6 g
Protein: 2.9 g
Carbohydrates: 0.6 g; of which sugars: 0.1 g
Fibre: 8.2 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

In a mixing bowl, whisk CoreBake, psyllium husk powder and quick yeast.
In an other mixing bowl whisk eggs with salt then add warm water and mix.
Pour the flour mix into the wet ingredients and mix with a spatula until a thick, slightly sticky dough forms.
Knead for a couple of minutes, then shape into a loaf.
Place into a small, lined loaf tin, and let it rest at warm place for 45 minutes-1 hour.
Flip the dough over and gently reshape it into a rounded form again if it has flattened a bit. Score it diagonally 4-5 times and brush the top with egg wash.
Bake for 60 minutes at 180°C, then carefully remove the loaf from the tin (using oven glove) and bake for another 15 minutes on a tray.
Allow to cool completely (2-3 hours) on a wire rack before serving. It firms up as it cools and slices best when fully cooled. (Please note: the colour of the bread's interior may vary from greyish to brownish depending on the quality and type of psyllium husk powder you use.)