When I eat low carb, the thing I miss the most is bread.
With this recipe I’ve found an excellent substitute!
Gluten-free

INGREDIENTS
300 g egg whites (260 ml water + 9 scoops Live Better egg white powder)
215 g Live Better sprouted gluten-free oat flour
100 g almond flour
50 g greek yogurt
8 g instant dry yeast
2 tablespoons olive oil
1 teaspoon pink salt

PROCEDURE
Preheat the oven to 40°C (105°F).
In a bowl, sift together all the dry ingredients.
Add the egg whites (not whipped) and mix with an electric whisk.
Add the yogurt and oil.
The dough will be dense but not dry.
Place the dough in a rectangular loaf tin and leave it in the oven for 30 minutes to rise slightly.
Increase the oven temperature to 160°C (320°F) and bake for 90 minutes.
For the last 10 minutes, remove the bread from the tin and let it dry on a rack with the oven in fan mode.
Test with a toothpick to check doneness.
Leave to cool in the oven.