Am I the only one that makes my own bread? Everyone seems so amazed that I do it, especially when they find out it’s in an oven and not a bread maker. With an hour in the kitchen each month I can make four loaves which last me a month if I’m eating a sandwich every weekday, much longer if I’m not.
I use almond flour for the bread, or more recently have used homemade sunflower seed or pumpkin seed flour, since so many schools are nut-free. I follow an extremely simple recipe, so the bread is pretty borning, but I may try something fancier one of these days.
Some of the breads you guys are mentioning, at 6g and 9g per two slices, sound just as low-carb as the stuff I make.