Google low carb bread. There are tons of recipes. There are some made with Mozarella & eggs that look exactly like the real thing although I have not tried them. There is also a recipe for Bacon cheddar muffins that I have made to go with soup. These recipes are very common on the internet.

I don’t have anything on low carb bread, but SWMBO makes cauliflower pizza crust that is crisp and tasty. I think it would dip nicely in soup. Here is a recipe

https://www.foodnetwork.com/recipes/articles/easy-cauliflower-pizza-crust-recipe

Real pumpernickel and buckwheat (GF) bread are both lower in carbs than standard breads, and denser. Good tasting and satisfying but not truly "low". Might I suggest that if bread is essential to the eating of soup, another way to go is portion control? The real desired bread but just less of it? To not feel deprived, which can lead to rebellion elsewhere. Also consider 100% whole grain breads. You might find that some have a low glycemic index or whatever. I'm not really up on the lingo. The upshot is that a lot of the carbs are expressed as fiber rather than sugar. Nutritionally, white flour is basically sugar.

I have no experience of 'low carb' anything but I'm with pillog. As with 'low' anything (fat, sugar whatever) I'd say eat the real thing but eat less of it. Alternatives with eggs, almonds, etc. would be more calorific and fatty than a moderate portion of satisfying real wholemeal bread.

I use this one: https://thebigmansworld.com/keto-almond-flour-bread/#wprm-recipe-container-35810

As pillog mentioned, buckwheat is lower in carbs than many other grains. If lower in carbs will work, this recipe is delicious and easy. https://plantbasedjess.com/easy-buckwheat-bread-no-yeast-no-kneading/

I know, I know....portion control. But I do enjoy finding new ways of cooking/eating. Thanks for the sites!

Thanks, Malabacat! I save T&T vegan recipes. This sounds good.

For low carbs, one needs to take into account the carbs in the chia seeds, sunflower seeds and nutbutter, as well as the buckwheat.

This one is a quickbread (soda rising) that has tapioca starch and yoghurt, which contribute carbs, but lists less than 10 carbs per 100 Calorie slice. The picture looks good. I haven't made anything like it, so can't vouch for the recipe, but it sounds okay, I think: https://www.realfoodhealthybody.com/gluten-free-buckwheat-olive-oil-quick-bread/ I have all the ingredients, I think, so I might be able to test it next week.

ETA: I only have buckwheat groats (seeds). I could mill them but it wouldn't be a fair test. I've been thinikng about learning to make traditional galettes, so maybe I'll buy some...

I love the flavour of buckwheat. But, I also agree with eat the real thing, just less.

Google "cloud bread."

I am on a sort of carb strike right now, having put on a touch of weight. I buy cloud bread frozen but it is easy to make.

We add oyster crackers to our soup for crunch, and very few are needed for this effect. Oyster crackers will give you much more crunch per calorie than toast.

For the soups that I make, I more often serve tortillas or tortilla chips. We eat very little bread, but I do make 100% whole wheat bread, which might be better:

• 1-1/3 cups warm water (10.67 oz)
• 1/3 cup honey (2.67 oz) (13.33 oz with water) or malt syrup
• 1 teaspoon kosher salt (or Okinawan sea salt) – 4.5 grams
• 1 egg
• 3 tablespoons unsalted butter, softened (1.5 oz)
• 2 Tbsp powdered milk
• 1/4 tsp ascorbic acid (or lemon juice)
• 1/4 cup (38g) Vital Wheat Gluten
• 3-3/4 cups whole wheat flour (562 g) (up to 4 cups [600 g], if needed)
• 2 tsp (6.5 g) instant dry yeast

Mix the honey with the warm water in a large bowl and add the salt.

Add the egg, butter, powdered milk, and ascorbic acid, and whisk to combine.

Stir in 2 cups of the flour and VWG until combined.

Stir in an additional 1-1/2 cups flour and the yeast, until dough pulls away cleanly from the sides of the bowl. This can be done with a dough hook in the mixer.

Knead on floured surface, adding 1/4 to 1/2 cup additional flour, until dough is smooth and elastic, about 10 minutes. This can also be done mostly in the mixer. Allow to rest, covered for 30 minutes, and then knead again, adding no more flour.

Place dough in large ungreased bowl and cover with plastic wrap. Let rise in warm place until doubled in size, about one hour.

Oil a 9x5-inch loaf pan with olive oil.

Punch down the dough and fold it over several times, and then shape it into a loaf. Place in oiled pan, cover loosely with plastic wrap, and let rise in warm place until doubled in size, about 45 minutes to one hour.

Preheat the oven to 400°F.

Uncover dough, and put in oven. Reduce heat to 375°. Bake for 35 minutes, or until internal temperature is 200°. Remove from pan onto wire rack, and butter top and sides, for a softer crust.

I think i may have missed what your DH's diagnisis is....but if it's prediabetic, think glycemic index rather than simply carbs. some carbs raise your blood sugar more than others due to how quickly they ar metabolized.

100% whole wheat bread has a much lower glycemic index than white bread. I would suggest making some and partaking sparingly.

Also using a sour dough starter reduces the glycemic index considerably.

My approach would be to use a smaller piece of bread cut so that it has as much surface area as possible. You can crisp up the surface area and have as much cripiness as possible, as that is the quality that you seem to be seeking from your bread with the soup.

I find that using thinner and smaller slices is preferable to having fewer slices/pieces of bread.

Sometimes it just is that you may have to adjust your expectations of such things rather than trying to find some complicated alternative to continue having the quantity that you want to.

I would miss bread, too if I could not have it. But I would tend to adjust expectations instead. That is the way I would deal with it. I hope I never have to let bread go.

I think that some confuse not eating bread because of the carbohydrates with not eating bread to avoid gluten. Switching grains still has carbohydrates, if not gluten, of course. I just dont see how you can have bread with out carbohydrates. Starch is the essence of bread.

And, as linda, above, suggested turning towards a whole grain bread might make a difference. I have heard that, if you want that lower index effect from grains that you have to actually eat them as real whole grain, and not as flour. It has something to do with the time it takes to digest and absorb the hull that has an effect on how your body uses it. True? maybe.

I feel sorry for those who suddenly cant eat and enjoy something wonderful that they have always enjoyed, but so many times trying to find something to look and act like it is fraught with difficulty and disappointment. And. sometime you might actually have the happy experience of finding that you actually like the alternative.

One example in my own life is the fact that I dont much care for eggs and have never much liked egg salad. I would maybe make it at home and once in a while, maybe. I discovered a sandwich filling that acts, looks and serves the same sandwich duties as real egg salad but it is made of tofu. I like it so much more! I am not eating it because it is tofu. I make it and enjoy it because I really like it and I dont like eggs.

I got some organic buckwheat flour (Anthony's) which is surprisingly white. I'm used to taupe. Still, I used it to try the vegan GF buckwheat bread recipe that Malabacat linked. For what it its, it's good. I mean it's very edible. For vegan GF unsweetened, it's very good. It came out dense and heavy, and like any other quickbread loaf, like zucchini bread, in texture. Maybe a bit firmer. It has a sweetish undertone, but isn't really. The seeds help vary the texture a little. I think it has too many carbs for the purpose. I did the math while I was mixing, but forgot the results. As I was making it, I was also thinking it might be possible to reverse engineer it and use eggs instead of chia and almond butter. I think it would be better with eggs for the non-vegans...

So I tried it heated with mustard, pepperoni and cheese. While the flavor of the buckwheat bread is mild to not much, it really dampened the flavors of the toppings, and left a carbsy feeling, more than a sandwich feeling, or high fat feeling. Probably best on its own, or with a smear of jam or nut/seed butter. Very ”delicate”, as in it wants to crumble.

Much bteter with salty vegan spread. Also, didn't overpower smoked turkey..

I would not give up on a low carb bread. So many other recipes exist.

I have often said, "move more, eat less, mostly plants". But that is not always the answer or the question asked. Especially if bread/toast has been a part of life for years.

Early 2019 we cut out all carbs before noon. Early 2020, cut out all carbs until dinner. Except for sprouted grain bread we keep in the freezer. (ezekiel). And sprouted grain flour in the freezer.

Costco has Ezekiel bread. One slice shared makes a nice soup crouton. Low carb.

Link for commercial options, low carb bread options

I also see many recipes for low carb crackers like saltines or oyster crackers.

DH has been making flatbreads using the sprouted grain flour, almond flour and a bit of corn flour. Blendered and pourable like a pancake mix. Based on the Siete commercial brand. Good for chilis, curries, tacos, quisadillas.

The Siete brand, even at Costco, are pretty pricy.

Keeping on hand cauliflower rice in the freezer and adding a cup at the end of a soup on the stove cuts carbs.

This a locally made low carb roti type flatbread we will be making next.

Seasoned with turmeric, herbs and spices.

I purchased a big stack for the freezer. When that pile dwindles we will work on a homemade version.

*we don't, or ever have, followed any published diets. We are all different but knowing what works best with an illimination diet helps.. Ten years ago i was having joint issues and expected a future knee replacement like my older brother and my father. Told to take Aleve and another i've forgotten. No need now. Hands are fully mobile and left knee is fully mobile.

DH used to nap at lunch. Carbs are a sluggish energy killer consumed early in the day.

Much more energy during the day

Sleeve, ^^^ looks so delicious and healthful.

This reminded me to post and pic the recent batches. DH asked for the tortilla press yesturday. Not what i want. So i'll go back to the easy pour no-kneed flat breads we were working on. I found a good recipe using caouliflower rice.

I just made the buckwheat bread with olive oil I linked above, using the same white buckwheat flour as the other recipe ((note: Bob's whole buckwheat flour is 116 carbs per cup, presumably because of the 36g fiber). It's pretty good. It's not vegan, however. As I thought, real eggs make a big difference. Though it's a quickbread, it has a nice sponge-like texture that is reminiscent of wheat flour yeast bread. The flavor, straight, is pretty bland, however, with a bit of almost corn-like taste, but as it steamed out, the flavor improved and is more bready. No problem if it's meant to spread with peanut butter, though, and I think it would hold up okay for a sandwich, if eaten quickly enough not to get too moist. I may try that with some deli later. I think adding some herbs, or pepper, or something might be a good idea. I also think, adjusted for moisture, it might make a good base for pumpkin bread or similar, but that would take some good cogitation to get the batter right. The author says it should be frozen past the first day, so when it was 100% cool, I slices it all and put it in a container in the freezer.

It would be good with soup, as is. It actually gets kind of craveable, and doesn't taste like sugar the way regular white bread does to me. I'm toaster challenged, but I think it would toast okay. The crust browns, which isn't a given, and the browned crust tastes quite nice and in the toast neighborhood.

92g carbs in 1 cup Anthony's white buckwheat

54g carbs in 1/2 cup tapioca flour

4.5 carbs in 1/2 cup WM Bulgarian full fat yoghurt

Eggs approx. 2g, for sure less than 4g

EVOO 0 carbs

Baking soda 0 carbs

Baking powder 0 carbs

Salt 0 carbs

Using the nutrition info on the packaging as an approximation (above) and rounding the eggs up, that's 154.5g carbs per loaf. For a 1/2" thick slice (this loaf stands up to very thin slicing, even slivers when freshly baked),, but I just went with a standard quickbread kind of slice), that's 9.7 carbs per serving. The bigger around but thinner single slice of Dave's Killer Bread Organic White Bread Done Right, for comparison, has 21g carbs. A slice of 365 white sandwich bread has 19 carbs (I think it's a tad smaller than Dave's). I looked at a number of others (Wonder didn't have nutrition information on Amazon). They all were in the 19-25g range, and the slices between 40-45g, and I suspect that the carbs difference is explained by the slice weights, and it's all too close to differentiate anyway. A very carefully sliced 1/2" slice weighs 52g on my kitchen scale. None of these numbers are scientifically accurated, starting with the numbers on the nutrition labels, which suffer from rounding errors, as do the small quantities involved in general. I was testing the recipes for other reasons, but I think these approximate numbers are good enough to prove that buckwheat/tapioca bread is seriously lower in carbs than packaged bread.

Note: The white in the picture is sunshine, not flour, sugar or any other white stuff.