Homemade low-carb gluten-free bread loaf baked with ReWild CoreBake flour blend

Baguette-Style Keto Bread

Name: Baguette-Style Keto Bread
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1 baguette
Cuisine: Low-Carb Baking
Ingredients: Ingredients listed on the recipe page

A French baguette-style bread with a crispy crust and soft and moist interior. Perfect for sandwiches or served warm with butter.

Prep Time

Cook Time

Servings

Difficulty

15 minutes

55 minutes

1 baguette

Easy

Prep Time

15 minutes

Cook Time

55 minutes

Servings

1 baguette

Difficulty

Easy

Easy Low-Carb Sugar-free

Slices of low-carb gluten-free bread loaf with avocado made using ReWild CoreBake

Sliced low-carb gluten-free bread loaf cooling on a rack made with ReWild CoreBake

Whole low-carb gluten-free bread loaf on a cooling rack made with 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.

PRINT RECIPE

Ingredients

60 g CoreBake
5 g quick yeast
1 tsp sea salt
110 ml lukewarm water
2 medium eggs
40 g melted butter

Nutrition Facts

Nutritional values (total)*

Energy (Kcal): 535
Fat: 42.4g
Protein: 15.4g
Carbohydrates: 3.7g; of which sugars: 0.9g
Fibre: 52.9g**

Nutritional values per 1/4 baguette*

Energy (Kcal): 134
Fat: 10.6g
Protein: 3.8g
Carbohydrates: 0.9g; which sugars: 0.2g
Fibre: 13.2g**

*Values are provided for informational purposes only and may vary depending on the specific brands, ingredient types, or substitutions 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 bowl, sift together CoreBake, salt, and quick yeast.
In a separate bowl, whisk together the wet ingredients (water, eggs, and butter).
Add the dry ingredients to the wet mixture and stir with a spatula until fully combined.
Transfer the dough onto a surface lightly dusted with CoreBake. Knead gently for a couple of minutes, then shape into a long log about 32–34 cm in length. Press firmly to ensure there are no air pockets inside.
Place the dough on a lined baking tray, lightly dust the top with CoreBake, and score diagonally 8–10 times.
Place the tray into a cold oven, then turn the oven on and bake at 175 °C for 55 minutes.
Remove from the oven and allow to cool completely on a wire rack before slicing.